Sautéed Shrimp with Tomato, Feta & Rice Recipe

Of all the recipes that have graced my family’s dinner table, few disappear as quickly or with as much enthusiasm as this Sautéed Shrimp with Tomato Sauce, Feta, and Rice. The first time I made it, I was simply looking for a quick and healthy weeknight meal. I never anticipated it would become a cornerstone of our culinary rotation. I remember the rich, savory aroma of garlic and oregano filling the kitchen, a scent that immediately drew my husband and kids from their various corners of the house. As I carried the vibrant, bubbling skillet to the table, with its jewel-toned red sauce, pops of pearly shrimp, and a blanket of snowy, melting feta, I knew I had a winner. The first bite was a revelation—the sweetness of the shrimp, the tangy punch of the tomato, the salty, creamy feta, all brought together by the subtle warmth of herbs and served over a bed of fluffy rice. It was Mediterranean sunshine in a bowl. My kids, who can be notoriously picky, devoured their portions and asked for seconds. My husband declared it “restaurant-quality,” the highest praise from a man of few culinary words. Now, it’s our go-to for everything from busy Tuesday nights to casual weekend gatherings with friends. It’s impressive enough for company but simple enough that it never feels like a chore. This dish is more than just food; it’s a creator of warm memories, a guaranteed crowd-pleaser, and a delicious testament to the magic that happens when simple, high-quality ingredients come together in perfect harmony.

The Ultimate Sautéed Shrimp with Tomato, Feta & Rice: A Mediterranean Masterpiece

Welcome to your new favorite recipe. This dish, often reminiscent of the classic Greek “Shrimp Saganaki,” is a masterclass in flavor, texture, and simplicity. It perfectly balances the briny sweetness of shrimp with a robust, herb-infused tomato sauce and the tangy, salty creaminess of authentic feta cheese. Served over a bed of perfectly cooked rice, it transforms from a simple skillet dish into a complete, satisfying, and deeply comforting meal. It’s the kind of food that transports you straight to a sun-drenched taverna overlooking the Aegean Sea, even on the rainiest of days.

Why This Recipe Will Become a Staple in Your Kitchen

Before we dive into the details, let’s talk about why this Sautéed Shrimp recipe is about to earn a permanent spot in your cooking repertoire:

• Incredibly Flavorful: The layers of flavor are complex yet approachable. You have the savory aromatics, the bright acidity of the tomatoes, the umami from the wine, the fresh herbaceous notes, and the rich saltiness from the feta.
• Surprisingly Quick: From start to finish, you can have this stunning meal on the table in about 30-40 minutes, making it an absolute hero for busy weeknights.
• Healthy and Wholesome: Packed with lean protein from the shrimp, lycopene from the tomatoes, and served with a sensible carbohydrate, it’s a well-balanced meal you can feel good about.
• Visually Stunning: The vibrant colors—the deep red of the sauce, the pink of the shrimp, the white of the feta, and the green of the parsley—make for a beautiful presentation that looks far more complicated than it is.
• Highly Adaptable: As you’ll see in our tips and variations, this recipe is a fantastic base for customization. You can easily tweak it to suit your tastes or use up ingredients you have on hand.

A Deep Dive into the Star Ingredients

The beauty of this dish lies in its simplicity, which means the quality of your ingredients truly matters. Here’s a closer look at what makes each component special.

• Shrimp: The star of the show. For this recipe, I recommend using large or jumbo shrimp (about 16-20 count per pound). This size ensures they remain plump and juicy after cooking and don’t get lost in the sauce. Buying them already peeled and deveined will save you a significant amount of prep time. If using frozen shrimp, make sure they are fully thawed and patted very dry before cooking to ensure a good sear.
• The Tomato Base: A high-quality canned tomato is your best friend here. I strongly suggest using canned crushed or diced fire-roasted tomatoes. The fire-roasting process adds a subtle smoky depth that beautifully complements the other flavors. San Marzano tomatoes are another excellent choice, known for their lower acidity and sweeter flavor profile.
• Feta Cheese: This is not the place for pre-crumbled, dry feta. Seek out a block of authentic Greek feta, which is traditionally made from sheep’s milk or a blend of sheep and goat milk. It is creamier, tangier, and has a much more complex flavor. Buying it in a block stored in brine ensures it stays moist and flavorful. You’ll crumble it yourself just before serving.
• The Aromatics: Yellow onion and fresh garlic form the essential flavor foundation of the sauce. Don’t be tempted to substitute with powders; the fragrant, slightly sweet flavor of freshly sautéed aromatics is irreplaceable.
• Herbs and Seasoning: Dried oregano is a classic Mediterranean herb that provides an earthy, robust backbone to the sauce. Fresh parsley, added at the very end, brings a burst of bright, clean freshness that cuts through the richness of the dish. A pinch of red pepper flakes adds a gentle, warming heat without being overpowering.
• White Wine: A splash of dry white wine, like a Sauvignon Blanc or Pinot Grigio, is used to deglaze the pan. This technique lifts all the delicious browned bits (the “fond”) from the bottom of the skillet, infusing the sauce with an incredible depth of flavor. If you prefer to cook without alcohol, you can substitute with chicken or vegetable broth with a small squeeze of lemon juice.
• Rice: Long-grain white rice, such as Jasmine or Basmati, is the perfect companion. Its fluffy texture and neutral flavor profile provide a perfect canvas to soak up every last drop of the incredible tomato and feta sauce.

Complete Recipe: Sautéed Shrimp with Tomato, Feta, and Rice

Here is the full, step-by-step guide to creating this unforgettable meal in your own kitchen. Follow these instructions closely for a flawless result every time.

Ingredients

For the Shrimp and Sauce:

• 1.5 lbs large shrimp (16-20 count), peeled and deveined
• 1 tablespoon olive oil
• 4 cloves garlic, minced
• 1 medium yellow onion, finely chopped
• 1/2 teaspoon dried oregano
• 1/4 teaspoon red pepper flakes (or more, to taste)
• 1/4 cup dry white wine (like Sauvignon Blanc or Pinot Grigio) or chicken broth
• 1 (28-ounce) can crushed tomatoes (preferably fire-roasted)
• 1/2 teaspoon granulated sugar (optional, to balance acidity)
• Salt and freshly ground black pepper, to taste
• 6 ounces block feta cheese, crumbled
• 1/4 cup fresh parsley, chopped

For the Rice:

• 1.5 cups long-grain white rice (like Jasmine or Basmati)
• 3 cups water or chicken broth
• 1/2 teaspoon salt
• 1 tablespoon butter or olive oil

Step-by-Step Instructions

Part 1: Prepare the Rice

1. Rinse the Rice: Place the rice in a fine-mesh sieve and rinse under cold water until the water runs clear. This removes excess starch and prevents the rice from becoming gummy.
2. Cook the Rice: In a medium saucepan, combine the rinsed rice, water or broth, salt, and butter. Bring to a boil over medium-high heat.
3. Simmer: Once boiling, immediately reduce the heat to the lowest setting, cover the saucepan with a tight-fitting lid, and let it simmer for 15-18 minutes, or until all the liquid has been absorbed. Do not lift the lid during this time.
4. Rest: Remove the saucepan from the heat and let it stand, still covered, for 10 minutes. This allows the steam to finish cooking the grains perfectly.
5. Fluff: After resting, remove the lid and fluff the rice gently with a fork. Keep it covered and warm while you prepare the shrimp.

Part 2: Cook the Shrimp and Sauce

1. Prepare the Shrimp: If you haven’t already, ensure your shrimp are fully thawed. Pat them completely dry with paper towels. Season them lightly with a pinch of salt and black pepper.
2. Sauté the Aromatics: Heat the olive oil in a large, deep skillet or Dutch oven over medium heat. Add the chopped yellow onion and cook, stirring occasionally, until it softens and becomes translucent, about 5-7 minutes.
3. Bloom the Spices: Add the minced garlic, dried oregano, and red pepper flakes to the skillet. Cook for another minute until the garlic is fragrant. Be careful not to let the garlic burn.
4. Deglaze the Pan: Pour in the white wine (or broth). Use a wooden spoon to scrape up any browned bits stuck to the bottom of the pan. Let the wine simmer and reduce by about half, which should take about 2-3 minutes.
5. Build the Sauce: Add the can of crushed tomatoes and the optional sugar to the skillet. Stir everything together to combine. Bring the sauce to a gentle simmer, then reduce the heat to medium-low. Let it cook, uncovered, for about 10-15 minutes, allowing the flavors to meld and the sauce to thicken slightly. Season with salt and pepper to your taste.
6. Cook the Shrimp: Add the seasoned shrimp to the simmering tomato sauce. Stir to ensure they are mostly submerged. Cook for 3-5 minutes, stirring occasionally, just until the shrimp are pink, opaque, and curled into a “C” shape. Be very careful not to overcook them, as they will become tough and rubbery.
7. Add the Feta and Parsley: Turn off the heat. Sprinkle the crumbled feta cheese and the chopped fresh parsley over the top of the shrimp and sauce. You can gently stir some in, but I prefer to leave most of it on top to melt slightly into the hot sauce.
8. Serve Immediately: Your delicious sautéed shrimp is ready. Serve it hot, spooned generously over the fluffy prepared rice.

Nutrition Facts

• Servings: 4-6
• Calories per serving (approximate): 550-650 kcal (This is an estimate and will vary based on the exact ingredients used, such as the fat content of the feta and the use of oil vs. butter).

This dish provides an excellent source of lean protein, selenium, and vitamin B12 from the shrimp, lycopene from the tomatoes, and calcium from the feta cheese.

Preparation and Cooking Time

• Preparation Time: 15 minutes (includes chopping vegetables and preparing shrimp)
• Cooking Time: 25-30 minutes
• Total Time: 40-45 minutes

How to Serve This Mediterranean Masterpiece

Presentation elevates a great meal to an extraordinary one. This dish is versatile and can be served in several beautiful ways.

• Family-Style Skillet:
  • The most rustic and impressive way to serve is directly from the skillet you cooked it in.
  • Place a trivet in the center of your dining table and bring the whole pan out.
  • This allows the sauce to stay hot and bubbling, and the melting feta remains picture-perfect.
  • Provide a large serving spoon and let everyone help themselves, spooning the shrimp and sauce over individual bowls of rice.
• Individually Plated:
  • For a more formal or composed presentation, plate each serving in the kitchen.
  • Start with a generous bed of fluffy rice in a wide, shallow bowl.
  • Use a ladle to spoon a hearty portion of the shrimp, sauce, and feta over the center of the rice.
  • Garnish with an extra sprinkle of fresh parsley and a drizzle of high-quality extra virgin olive oil.
• Essential Accompaniments:
  • Crusty Bread: This is non-negotiable! A warm baguette, ciabatta, or sourdough is essential for sopping up every last bit of the incredible sauce.
  • Simple Green Salad: A crisp salad with a light lemon-vinaigrette dressing provides a fresh, acidic contrast that cuts through the richness of the main course. Think mixed greens, cucumber, and cherry tomatoes.
  • Roasted Vegetables: Simple roasted asparagus or green beans tossed with lemon juice and olive oil make for a wonderful and healthy side dish.
  • Wine Pairing: A crisp, dry white wine like Sauvignon Blanc, Pinot Grigio, or an authentic Greek Assyrtiko is a perfect match. A dry Rosé also works beautifully.

My Top 5 Additional Tips for Flawless Results

Over the years, I’ve learned a few tricks that take this recipe from great to absolutely spectacular.

1. The Secret to Perfectly Cooked Shrimp: The number one rule of cooking shrimp is to not overcook it. Shrimp cook incredibly fast. Watch them closely. They are done when they turn from translucent grey to opaque pink and curl into a gentle “C” shape. If they curl into a tight “O,” they are overcooked and will be chewy. It’s always better to err on the side of slightly undercooking them in the pan, as they will continue to cook in the residual heat of the sauce.
2. Elevate Your Tomato Sauce: While the recipe is fantastic as is, you can add even more depth to your sauce. Adding a parmesan rind to the sauce while it simmers will impart a wonderful, savory, umami flavor (just remember to remove it before serving). A small splash of balsamic vinegar along with the wine can also add a touch of sweet complexity.
3. Get the Most from Your Feta: For the best texture and flavor, crumble the block of feta with your hands. This creates a mix of larger, creamy chunks and smaller crumbles that distribute perfectly. Add the feta at the very end, with the heat turned off. You want it to soften and melt slightly into the sauce, not dissolve completely. This preserves its tangy bite and creamy texture.
4. Make-Ahead & Storage Secrets: You can get a head start on this meal to make weeknight cooking even faster. The sauce (up to the point before adding the shrimp) can be made up to 2 days in advance and stored in an airtight container in the refrigerator. When you’re ready to eat, simply reheat the sauce on the stovetop until simmering, then proceed with cooking the shrimp as directed. Leftovers can be stored in the fridge for up to 2 days. Reheat gently on the stovetop or in the microwave—be careful not to overcook the shrimp during reheating.
5. Customize Your Dish with Variations: This recipe is a fantastic canvas for your creativity.
   • Add More Veggies: Sauté sliced bell peppers, zucchini, or a handful of fresh spinach (add it at the end to wilt) along with the onions for extra nutrition and flavor.
   • Introduce Other Flavors: A handful of Kalamata olives or a tablespoon of capers added with the tomatoes can provide an extra briny, salty punch.
   • Swap the Herbs: While parsley is classic, fresh dill or even a little fresh mint can give the dish a different but equally delicious Greek-inspired twist.
   • Spice it Up: If you love heat, don’t be shy with the red pepper flakes, or even add a finely chopped fresh chili with the garlic.

Frequently Asked Questions (FAQ)

Here are answers to some of the most common questions people have about making this recipe.

1. Can I use frozen shrimp for this recipe?
Absolutely! Frozen shrimp is often more convenient and can be of excellent quality. The key is to thaw it properly. The best method is to place the frozen shrimp in a colander in the sink and run cold water over them for 5-10 minutes, tossing them occasionally until thawed. Alternatively, you can thaw them overnight in the refrigerator. The most crucial step is to pat the thawed shrimp completely dry with paper towels before seasoning and cooking. Excess moisture will prevent them from searing and can water down your sauce.

2. What is the best type of feta cheese to use?
For the most authentic and delicious result, you should use a block of Greek feta cheese that is sold packed in brine. This type, typically made from sheep’s milk or a sheep-goat milk blend, is creamier, tangier, and far superior in flavor and texture to the pre-crumbled, drier varieties sold in plastic tubs. The brine keeps the cheese moist and flavorful. Avoid “feta-style” cheese made from cow’s milk, as it lacks the characteristic tang.

3. Can I make this dish low-carb or keto-friendly?
Yes, this recipe is very easy to adapt for a low-carb or ketogenic diet. The shrimp and sauce are naturally low in carbohydrates. Simply omit the rice and serve the sautéed shrimp and feta sauce over a low-carb alternative. Excellent options include:

• Zucchini noodles (“zoodles”)
• Cauliflower rice
• Steamed green beans or asparagus
• A bed of sautéed spinach and mushrooms

4. My tomato sauce tastes a little too acidic. How can I fix it?
The acidity of canned tomatoes can vary. If you find your sauce is a bit too sharp or acidic for your liking, there are a few easy fixes. The simplest is to add a small pinch of sugar (about 1/2 teaspoon), as included in the recipe. The sugar doesn’t make the sauce sweet; it just balances the acidity. Alternatively, a tiny pinch of baking soda (no more than 1/4 teaspoon) can neutralize the acid. Another professional trick is to stir in a tablespoon of butter or heavy cream at the end, as the fat will mellow out the acidity and add richness.

5. Can I make this a true one-pan meal by cooking the rice in the sauce?
While tempting for cleanup, I generally advise against cooking the rice directly in the tomato sauce for this specific dish. The rice requires a precise liquid-to-grain ratio and a controlled cooking environment (a covered pot) to become fluffy. Cooking it in the tomato sauce can lead to unevenly cooked, mushy rice, and the starches released from the rice can make the sauce gummy. Cooking the rice separately ensures both components have the perfect texture. The minimal extra effort of using a second pot for the rice is well worth the superior final result.

Print