Shrimp & Cherry Tomatoes with Feta

Shrimp & Cherry Tomatoes with Feta

Total Time
25 min
15 min
10 min
Ready in under 30 minutes? Pretty enough as a dinner party app or a lunch for one? This shrimp sauté answers all with a resounding yes. “Mise en place” is a French term that sounds fancy but just means everything is prepped and ready before you start cooking. You’ve seen it on shows—everything is already measured in tiny bowls! It saves you time when you’re cooking by helping you stay in the moment and focused on following the recipe.


Olive oil

2 tsp

Uncooked shrimp

1¼ pound(s), medium, peeled and deveined

Table salt

¼ tsp

Black pepper

¼ tsp

Cherry tomatoes

2 cup(s), halved


2 clove(s), finely chopped

Dried oregano

½ tsp

Chicken broth

¼ cup(s)

Crumbled feta cheese

3 Tbsp


¼ cup(s), chopped


  1. In a large skillet, heat the oil over medium-high heat. Add the shrimp, salt, and black pepper and cook, stirring, until the shrimp begin to turn pink, about 2 minutes.
  2. Add the tomatoes, garlic, and oregano and cook, stirring occasionally, until the tomatoes soften, about 1 minute. Add the stock and cook, stirring to scrape up any browned bits from the bottom of the pan, until the shrimp are opaque in the centers, about 2 minutes. Stir in the cheese and cook for 1 minute more. Remove from heat and stir in the dill. Serve immediately.
  3. Serving size: about ⅔ cup