I love feta, shrimp and Greek food so as I was pulling this together, I just used my favorite ingredients. My Greek shrimp with feta sauce works as an appetizer, lunch or dinner if served with a side of veggies. A couple of tips for you when making the dish:
. Take the tale off the shrimp before cooking. This makes it easy to eat. You can easily swoop up the sauce and shrimp, top a bread slice and enjoy.
. If your feta sauce is thick, add more lemon juice or a splash of heavy cream, half and half or milk. I like mine a little thicker so just make it your own. FYI: this feta sauce makes a great dip for veggies too!
. You can make the feta sauce the day before and keep it covered the refrigerator overnight.
. The dish cooks up fast, so if you are toasting your bread, do that before cooking the shrimp.
Let’s make the dish. Make your sauce by adding the feta, yogurt, lemon juice, and paprika to a blender of food processor. Blend until combined. Put in a small dish until ready to serve.
Put the shrimp in a large bowl and add olive oil. Toss to coat. Add the seasonings (oregano, dill, garlic and onion powders, salt and pepper) and toss until the shrimp are coated.
Heat the tablespoon of olive oil and butter in a large skillet until very hot. Add the shrimp and cook for a couple of minutes until the shrimp start to curl and turn pink. About 2 minutes on each side. Sprinkle with chili flakes.
Spoon the feta sauce on a plate and top with the shrimp. Sprinkle with the chopped chives. Serve with sliced bread and wedges of lemon. This also makes a great plated appetizer. Just spread a slice of the baguette with the feta sauce, top with a shrimp and sprinkle with chives and maybe a little lemon zest. Serve the tasty, prepared appetizers on a platter and enjoy!
Do you like this recipe? Try some of my other shrimp appetizer recipes. Here are some of my favorites:
Greek Shrimp with Feta Sauce
Nutritional information is only an estimate. The accuracy of the nutritional information for any recipe on this site is not guaranteed.
Ingredients
- 1 Lbs. Large Shrimp, peeled, deveined and tail removed
- 1 Tbsp. Plus 1 Tsp. Olive oil
- 1 Tbsp. Butter
- 1/2 Tsp. Dried oregano
- 1/8 Tsp. Dried dill
- 1/2 Tsp. Granulated garlic
- 1/8 Tsp. Onion powder
- 1/8 Tsp. Kosher Salt
- 1/4 Tsp. Freshly grated black pepper
- 1/4 Tsp. Calabrian chili flakes (optional)
- 1 Tbsp. Fresh chives, chopped (optional garnish)
- Lemon wedges, for serving (optional)
- Baguette slices to serve (optional)
FETA SAUCE
- 1/2 Cup Crumbled feta cheese
- 3 Heaping Tbsp. Fat free Greek yogurt
- 2 Tbsp. + Fresh lemon juice tablespoons
- 1/4 Tsp. Smoked paprika
Instructions
- Make the feta sauce by adding all the ingredients to a blender and process until smooth. Taste. If needed, add a little salt and pepper (be careful sense feta cheese can be salty). Add more lemon juice if needed to make the sauce thinner. Put to the side until ready to serve. (You can chill the sauce covered until serving if you are making in advance.)
- Mix the oregano, dill, garlic, onion, salt and pepper in a small dish. Put the shrimp in a bowl and add a teaspoon of olive oil. Toss the shrimp to coat. Then sprinkle the shrimp with the mixed seasoning. Toss to coat the shrimp.
- Heat a large skillet over a medium high heat and add the tablespoon of olive oil and the butter and let melt and get hot. Add the shrimp and cook for about 2 minutes and then flip the shrimp and cook another 2 minutes until the shrimp turn pink, and are cooked through. Sprinkle with the chili flakes.
- Spread the feta sauce onto a large serving plate or onto individual plates, and arrange the shrimp over the feta sauce. Sprinkle with the chopped chives. Serve with lemon wedges and baguette slices and enjoy.
