Indulge in a culinary journey with our delectable Shrimp, Tomato, and Feta Salad, a vibrant and flavorful dish that tantalizes taste buds with every bite. This refreshing salad combines succulent shrimp, juicy tomatoes, tangy feta cheese, and crisp cucumbers, creating a symphony of textures and flavors. Drizzled with a zesty lemon-herb dressing, this salad is perfect for light lunches, summer gatherings, or as a healthy side dish. Our collection of recipes offers variations to suit every palate, from a classic Greek-inspired salad to a spicy Cajun twist. Dive into the culinary delight and discover the perfect Shrimp, Tomato, and Feta Salad recipe for your next culinary adventure.
Check out the recipes below so you can choose the best recipe for yourself!
CLASSIC GREEK SALAD WITH SHRIMP
This classic Greek salad topped with pan-seared shrimp makes a healthy and delicious dinner that goes from kitchen to table in less than 30 minutes.
Provided by Lynne Webb
Categories Salads
Time 20m
Number Of Ingredients 19
Steps:
- To prepare the dressing, whisk the olive oil, lemon juice, red wine vinegar, mustard, garlic and oregano together in a small bowl. Season to taste with salt and pepper and set aside.
- Lightly season the shrimp with salt, pepper, and oregano. Heat the olive oil in a frying pan over medium-high heat and add the shrimp in a single layer.
- Cook the shrimp until firm and opaque, 1-1/2 minutes per side. Remove from the heat, drizzle with lemon juice and set aside to cool.
Nutrition Facts : Calories 436 kcal, Carbohydrate 23 g, Protein 25 g, Fat 29 g, SaturatedFat 6 g, Cholesterol 155 mg, Sodium 956 mg, Fiber 8 g, Sugar 8 g, UnsaturatedFat 22 g, ServingSize 1 serving
ROASTED SHRIMP WITH FETA
Provided by Ina Garten
Time 1h
Yield 4 servings
Number Of Ingredients 16
Steps:
- Preheat the oven to 400 degrees.
- Heat 2 tablespoons of the olive oil in a 10-or 12-inch heavy ovenproof skillet over medium-low heat. Add the fennel and saute for 8 to 10 minutes, until the fennel is tender. Add the garlic and cook for 1 minute. Add the wine and bring to a boil, scraping up any browned bits. Cook for 2 to 3 minutes, until the liquid is reduced by half. Add the tomatoes with the liquid, tomato paste, oregano, Pernod, salt, and pepper to the skillet. Simmer over medium-low heat, stirring occasionally, for 10 to 15 minutes.
- Arrange the shrimp, tails up, in one layer over the tomato-mixture in the skillet. Scatter the feta evenly over the shrimp. In a small bowl, combine the bread crumbs, parsley, and lemon zest with the remaining 2 tablespoons of olive oil and sprinkle over the shrimp.
- Bake for 15 minutes, until the shrimp are cooked and the bread crumbs are golden brown. Squeeze the juice of 1 lemon over the shrimp. Serve hot with the remaining lemon cut into wedges.
BAKED GREEK SHRIMP WITH TOMATOES AND FETA
This traditional Greek recipe disregards the notion that seafood and cheese don't mix, and it works beautifully, resulting in a harmonious balance of flavors. Though it can be made year round with canned tomatoes, it is sensational with fresh sweet ripe ones, so best prepared in summer. Serve it as a main course with rice or potatoes, or in small portions as an appetizer, taverna-style.
Provided by David Tanis
Categories lunch, salads and dressings, appetizer
Time 45m
Yield 4 to 6 servings
Number Of Ingredients 10
Steps:
- Put 4 tablespoons olive oil in a wide skillet over medium heat. Add shallots and garlic, season with salt and pepper and cook, stirring, until softened, about 5 to 8 minutes. Lower heat as necessary to keep mixture from browning. Remove from heat while preparing tomatoes.
- Fill a saucepan with water and bring to a boil. Add whole tomatoes and cook for about 2 minutes, until skins loosen. Immediately plunge tomatoes in a bowl of cold water to cool, then drain. With a paring knife, core tomatoes and slip off skins. Cut tomatoes into thick wedges.
- Heat oven to 400 degrees. Return skillet to stove over medium-high heat. Add tomato wedges and season with salt, pepper and red pepper flakes. Cook, stirring, until mixture is juicy and tomatoes have softened, about 10 minutes. Transfer mixture to a shallow earthenware baking dish.
- Put shrimp in a mixing bowl. Add 1 tablespoon olive oil, season shrimp with salt and pepper and stir to coat. Arrange shrimp over tomato mixture in one layer. Crumble cheese over surface and sprinkle with oregano.
- Bake for 10 to 12 minutes, until tomatoes are bubbling and cheese has browned slightly. Remove from oven and let dish rest for 5 minutes. Sprinkle with mint and serve.
Nutrition Facts : @context http, Calories 233, UnsaturatedFat 5 grams, Carbohydrate 16 grams, Fat 10 grams, Fiber 4 grams, Protein 21 grams, SaturatedFat 4 grams, Sodium 829 milligrams, Sugar 8 grams, TransFat 0 grams
SHEET-PAN SHRIMP WITH TOMATOES, FETA AND OREGANO
Ready in 10 minutes, this Mark Bittman recipe from 2013 is a perfect weeknight recipe. It relies heavily on garlic, oregano and black pepper as a coating for the shrimp. Serve alongside a hearty salad or with a stack of flatbread for an easy meal. In his original piece, a roundup of shrimp recipes, he suggested wild shrimp from the Pacific or Gulf of Mexico, or fresh local shrimp from Maine or the Carolinas, if they're available to you. All, he wrote, are "preferable from a sustainability perspective."
Provided by Mark Bittman
Categories dinner, easy, quick, seafood, main course
Time 10m
Yield 4 servings
Number Of Ingredients 9
Steps:
- Turn on the broiler, and position the oven rack close to the heat.
- Mash garlic clove with salt until it forms a paste. Add chopped oregano, lemon juice, olive oil and lots of black pepper. Rub paste all over 1 1/2 pounds peeled shrimp.
- Spread shrimp out on a pan and broil, 2 to 3 minutes per side. Served topped with chopped tomatoes and crumbled feta.
Nutrition Facts : @context http, Calories 188, UnsaturatedFat 6 grams, Carbohydrate 3 grams, Fat 9 grams, Fiber 1 gram, Protein 23 grams, SaturatedFat 1 gram, Sodium 964 milligrams, Sugar 0 grams, TransFat 0 grams
SHRIMP WITH TOMATOES & FETA
Any recipe that is special enough for company but easy enough for a weeknight meal is a favorite in my book. All you need to finish off the meal is a side salad and crusty French bread to sop up the delicious tomato and wine juices. -Susan Seymour, Valatie, New York
Provided by Taste of Home
Categories Dinner
Time 30m
Yield 6 servings.
Number Of Ingredients 13
Steps:
- In a large skillet, heat oil over medium-high heat. Add shallots and garlic; cook and stir until tender. Add tomatoes, wine, oregano, salt, pepper flakes and paprika; bring to a boil. Reduce heat; simmer, uncovered, 5 minutes., Stir in shrimp and cheese; cook 5-6 minutes or until shrimp turn pink. Stir in mint. Serve with rice.
Nutrition Facts : Calories 261 calories, Fat 11g fat (3g saturated fat), Cholesterol 191mg cholesterol, Sodium 502mg sodium, Carbohydrate 8g carbohydrate (2g sugars, Fiber 2g fiber), Protein 28g protein. Diabetic Exchanges
GRILLED SHRIMP WITH TOMATO AND FETA
Steps:
- For the shrimp: Prepare a charcoal grill for high direct heat. Skewer a few shrimp onto 2 skewers so the shrimp lay flat. Do the same with the tomatoes. Brush the skewers with canola oil and sprinkle with salt and pepper. Grill the tomatoes first, until slightly charred on both sides and soft, about 2 minutes each side. Reserve the shrimp skewers to the side.
- Heat a few tablespoons of olive oil in a large saute pan over medium heat. Cook the garlic and shallots until soft, about 2 minutes. Add the grilled tomatoes, wine, paprika, cinnamon, red pepper flakes and sprinkle with salt and pepper. Bring to a simmer. Crush the tomatoes with a spoon. Cook until the sauce thickens. Taste; add some honey if the tomatoes aren't sweet. Sprinkle with salt and pepper. Stir in the mint, oregano and lemon zest.
- Grill the shrimp until just cooked through and slightly charred, about 1 1/2 minutes each side. Remove the shrimp from the skewers and add to the tomato mixture. Toss the shrimp just to coat and transfer to a platter. Top the shrimp with the feta and mint sprigs and drizzle with olive oil. Serve with the pitas to dip in tomato juices.
FETA SHRIMP SKILLET
On our honeymoon in Greece, my husband and I had a dish like this one. I tried to re-create the flavors in this recipe when we got home. When I make it now, it brings back such wonderful memories. -Sonali Ruder, New York, New York
Provided by Taste of Home
Categories Dinner
Time 30m
Yield 4 servings.
Number Of Ingredients 11
Steps:
- In a large nonstick skillet, heat oil over medium-high heat. Add onion; cook and stir 4-6 minutes or until tender. Add garlic and seasonings; cook 1 minute longer. Stir in tomatoes and, if desired, wine. Bring to a boil. Reduce heat; simmer, uncovered, 5-7 minutes or until sauce is slightly thickened., Add shrimp and parsley; cook 5-6 minutes or until shrimp turn pink, stirring occasionally. Remove from heat; sprinkle with cheese. Let stand, covered, until cheese is softened.
Nutrition Facts : Calories 240 calories, Fat 8g fat (3g saturated fat), Cholesterol 149mg cholesterol, Sodium 748mg sodium, Carbohydrate 16g carbohydrate (9g sugars, Fiber 5g fiber), Protein 25g protein. Diabetic Exchanges
Tips:
- Select Fresh Ingredients: Use plump and firm shrimp, ripe tomatoes, and flavorful feta cheese. Fresh ingredients will elevate the overall taste of the salad.
- Properly Clean and Devein Shrimp: Ensure the shrimp is thoroughly cleaned and deveined to remove any impurities and ensure a clean taste.
- Marinate the Shrimp: Marinating the shrimp in a mixture of olive oil, lemon juice, herbs, and spices enhances its flavor and makes it more succulent.
- Cook Shrimp Perfectly: Cook the shrimp until they turn opaque and slightly pink, being careful not to overcook them to prevent rubberiness.
- Use High-Quality Feta Cheese: Opt for a good quality feta cheese that is creamy and flavorful. Crumbled feta adds a tangy and salty element to the salad.
- Choose a Variety of Tomatoes: Incorporate a mix of colorful tomatoes, such as cherry tomatoes, Roma tomatoes, or heirloom tomatoes, to add visual appeal and flavor.
- Fresh Herbs and Spices: Use fresh herbs like basil, oregano, or thyme to add a burst of flavor to the salad. Additionally, a sprinkle of red pepper flakes or paprika can add a touch of heat.
- Prepare Dressing in Advance: Make the dressing ahead of time to allow the flavors to meld and enhance. A simple vinaigrette with olive oil, lemon juice, salt, and pepper is a classic choice.
- Enjoy the Salad Fresh: Shrimp tomato and feta salad is best enjoyed fresh. The flavors are at their peak when the salad is served shortly after preparation.
Conclusion:
Shrimp tomato and feta salad is a vibrant and flavorful dish that combines the freshness of tomatoes, the tanginess of feta cheese, and the succulent taste of shrimp. It is a versatile salad that can be served as a light lunch, a refreshing appetizer, or a colorful side dish. With its ease of preparation and minimal ingredients, this salad is a delightful option for any occasion. Experiment with different types of tomatoes, herbs, and spices to create unique flavor combinations. Whether you prefer a classic vinaigrette dressing or a creamy sauce, this salad is sure to tantalize your taste buds. Enjoy the vibrant colors and delicious flavors of shrimp tomato and feta salad, and savor every bite of this culinary delight.
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