This Greek-style skillet dinner of shrimp and herbs, simmered with tomatoes and spinach, topped with feta cheese and baked until the cheese softens, checks all the boxes. Not only is it a breeze to pull together on a busy weeknight, it also brims with nourishing ingredients and is packed with delightful Mediterranean flavors. Serve it with orzo, rice or crusty bread for sopping up the luscious juices.
Check out our visual guide on how to peel and devein shrimp.
Storage: Refrigerate for up to 2 days.
From cookbook author and registered dietitian nutritionist Ellie Krieger.
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Ingredients
measuring cupServings: 4 (makes about 6 cups)
- 2 tablespoons olive oil
- 1 small yellow onion (6 ounces), diced (1 cup)
- 3 cloves garlic, minced or finely grated
- One (28-ounce) can no-salt-added diced tomatoes, with juices
- 1/4 teaspoon fine salt, plus more to taste
- 1/4 teaspoon freshly ground black pepper, plus more to taste
- 2 cups (about 2 ounces) baby spinach, coarsely chopped
- 1 1/4 pounds large shrimp (26-30 count), peeled and deveined (tails removed, if desired)
- 1/4 cup finely chopped fresh flat-leaf parsley
- 2 tablespoons finely chopped fresh dill
- 2 1/2 ounces feta cheese, crumbled (about 1/2 cup)
- Cooked orzo or rice, or crusty bread, for serving
Directions
Time Icon Active: 20 mins| Total: 35 minsStep 1
Position a rack in the middle of the oven and preheat to 425 degrees.
Step 2
In a 12-inch ovenproof skillet, such as cast-iron, over medium heat, heat the oil until shimmering. Add the onion and cook, stirring occasionally, until softened, 3 to 4 minutes. Add the garlic and cook, stirring, until aromatic, another 30 seconds. Add the tomatoes, salt and pepper, and bring to a lively simmer. Reduce the heat to medium-low and gently simmer, stirring occasionally, until the mixture is thick and saucy, about 10 minutes.
Step 3
Stir in the spinach and cook, stirring, until just wilted, about 1 minute, then remove the skillet from the heat. Stir in the shrimp, parsley and dill, top with the feta cheese and transfer to the oven.
Step 4
Bake for 12 to 15 minutes, or until the shrimp is cooked through and the cheese softens. Let rest for 5 minutes, then taste and season with additional salt and/or pepper, if desired.
Step 5
Serve with cooked orzo, rice or crusty bread to sop up the juices.
Substitutions
Feta >> goat cheese.
If you can’t have dairy >> just skip the cheese.
Baby spinach >> frozen spinach or chopped, fresh kale or Swiss chard.
Parsley >> thinly sliced scallions.
Dill >> extra parsley or fresh mint.
Yellow onion >> red or white onion, or scallions.
Canned tomatoes >> chopped fresh tomatoes (very ripe ones, please!).
Shrimp >> cubes of white fish (such as cod, haddock or grouper).
To make it vegetarian >> substitute peeled hard-boiled eggs for the shrimp.
To make it vegan >> substitute chickpeas for the shrimp and leave off the feta.
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Nutritional Facts
Per serving (1 1/2 cups)
Calories
308
Fat
12 g
Saturated Fat
4 g
Carbohydrates
24 g
Sodium
552 mg
Cholesterol
198 mg
Protein
31 g
Fiber
7 g
Sugar
14 g
This analysis is an estimate based on available ingredients and this preparation. It should not substitute for a dietitian’s or nutritionist’s advice.
From cookbook author and registered dietitian nutritionist Ellie Krieger.
Tested by Olga Massov.
Published April 19, 2023
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