This Greek style shrimp with feta and beans is a quick and healthy Mediterranean dish perfect for weeknight dinners. Pair it with crusty bread or a light salad for a complete meal!

When you see the words Greek, shrimp, feta, and tomato sauce together in the same sentence, you know it’s going to be good. This Greek Style Shrimp is the quintessential summer dish that’s also a comforting meal in the winter: it’s rich, quick, it’s full of protein and fiber, it’s fresh tomatoes, it’s a lot of garlic, and it’s minimal effort.

Why You’ll Love This Greek Style Shrimp with Feta and Beans Recipe

This classic Greek dish is basically shrimp in tomato sauce topped with feta cheese. Made mostly from pantry staples, the shrimp is usually cooked in a thick tomato sauce before going into the oven for a few minutes. For this version, I wanted to skip the oven time and just keep it even simpler, so it’s all made in one pot on the stovetop.

To make it more hearty, I also included white beans, so it’s more of a main dish rather than a side. If you’re looking for an even easier shrimp/ bean stew, this one makes for a super low-effort light summer dish.

I tend to think, wrongly, that for dinner to be fast, I should probably make a bowl of pasta. But a skillet full of shrimp is just as quick and easy. It emulates that nostalgic summer feeling, those long days spent by the water, when everything feels wonderfully lazy and warm.

In fact, having shrimp on hand is always a good idea. Shrimp is an excellent source of protein and the cooking time is so quick, you’re more likely to overcook it than undercook it. A couple minutes in the pan and they’re already turning bright and pink and ready to be consumed.

How to Cook Shrimp

You don’t want to overcook your shrimp. Perfectly cooked shrimp is juicy and pink. Overcooked shrimp is rubbery, chewy, and has lost its natural sweetness. It can also taste less flavorful and have fewer nutrients.

The easiest way to check shrimp doneness is to observe two key factors: their color and shape. Perfectly cooked shrimp should be pinkish-white and form a “C” shape.

This happens rather fast: although cooking time can vary depending on size, generally, small shrimp takes 1-2 minutes per side when sautéed and larger shrimp usually takes 2-4 minutes per side.

If you’re still unsure, use a knife to make a small slit in one of the larger shrimp. If it’s opaque and no longer translucent in the center, it’s done. If it’s still translucent, give it a little more time.

How to Clean Shrimp

Peeling and deveining shrimp can seem daunting, but it’s pretty simple, if not a bit tedious. Although it’s not technically necessary to devein your shrimp – the “vein” is the shrimp’s digestive tract – and it can have a little grit in it sometimes, so I always like to remove it. Here’s how to prep shrimp:

Defrost your shrimp, if frozen.

Then peel. Work your thumbs underneath the shell and crack it open. As the shell cracks, you’ll be able to easily peel it away from the shrimp.

Pinch off the tail. While the tail can often be left on, if you’d like to take it off, pinch the tail where it meets the body of the shrimp and gently pull. The rest of the shrimp should pull cleanly out of the tail.

To remove the vein, gently run a paring knife along the back of the shrimp. You don’t need to cut very deeply — a shallow cut is fine. The vein will look like a long, gritty string. Gently pull up the vein with the tip of your knife, starting near the top and continuing to the bottom. If it breaks, pick it up again and keep pulling.

What To Serve with Greek Shrimp

Greek shrimp stands alone, but if you need a few ideas, serve it with pita or with a salad. A good crusty bread is perfect to mop it all up. If you want to skip the beans, tossing it with pasta is also an excellent choice.

Start by quickly sautéing without fully cooking the shrimp. It’ll continue to cook once you add it back into the tomato sauce. Although you can use canned tomatoes on their own, I like adding a mix of canned and fresh cherry tomatoes. Cook until they begin to burst and then add the remaining ingredients. Allow the sauce to simmer and cook over medium low heat until thick and flavorful. The longer it cooks the more flavor it yields, so you get to decide how long to cook your sauce.

For this recipe, I’m calling for large shrimp, but feel free to get your preferred size. Fresh or frozen are both fine.

If you make this Greek Style Shrimp with Feta and White Beans please be sure to leave a comment! I’d love to hear from you and I love responding to every comment. And don’t forget to also tag me on Instagram. I’d love to see your photos!