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Cast-iron skillet of lemon garlic shrimp topped with melted feta, cherry tomatoes, and fresh oregano on a wooden table

Skillet Lemon Garlic Shrimp with Feta and Herbs

Shrimp seared in garlic and olive oil, simmered with lemon and cherry tomatoes, then topped with feta that softens right in the pan.
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Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Servings: 4 servings
Course: Main Course
Cuisine: Mediterranean
Calories: 361
Ingredients Method Notes

Ingredients
  

  • 500 g large shrimp (21/25 count) peeled and deveined, tails on or off
  • 3 tbsp olive oil divided
  • 4 cloves garlic minced
  • 1/2 tsp red pepper flakes
  • 200 g cherry tomatoes halved
  • 60 ml dry white wine or chicken broth
  • 1 lemon zested and juiced
  • 150 g feta cheese crumbled
  • 1 tbsp butter
  • 2 tbsp fresh oregano or parsley chopped
  • salt and black pepper to taste

Method
 

  1. Pat the shrimp dry with paper towels and season with salt and pepper. Zest the lemon, then juice it, keeping zest and juice separate.
  2. Heat 2 tablespoons of the olive oil in a 12-inch skillet over medium-high heat until it shimmers. Add the shrimp in a single layer, working in two batches so they don't touch. Sear 1 to 2 minutes per side, until pink on the outside but not fully cooked through. Transfer to a plate.
  3. Lower the heat to medium and add the remaining 1 tablespoon olive oil. Add the garlic and red pepper flakes, and cook for 30 seconds, until fragrant.
  4. Add the cherry tomatoes, cut side down, and cook for 3 to 4 minutes, until they start to soften and release some juice.
  5. Pour in the white wine and lemon juice, scraping up any browned bits from the bottom of the pan. Simmer for 2 minutes, until slightly reduced.
  6. Return the shrimp and any juices to the skillet. Cook for 2 to 3 minutes, stirring occasionally, until the shrimp are fully opaque and curl into a loose C shape, or until an instant-read thermometer reads 145 F / 63 C.
  7. Remove the skillet from the heat. Scatter the feta and lemon zest over the top, cover, and let sit for 2 minutes so the feta softens slightly.
  8. Stir in the butter until it melts into the sauce, then sprinkle with oregano or parsley. Serve right away, straight from the skillet.

Notes

  • Buy shrimp already peeled and deveined to save prep time.
  • Let feta sit at room temp before crumbling for easier crumbling.
  • Don't skip patting shrimp dry, wet shrimp won't sear properly.
  • Keep a splatter screen handy, the wine can pop when it hits the hot pan.