Greek Shrimp

  • Yield: 8 servings


2tablespoons olive oil
1 onion, chopped
1 (28-ounce) can diced tomatoes
1/2cup chopped parsley
1tablespoon minced garlic
1tablespoon dried oregano
Salt and pepper to taste
2pounds medium shrimp, peeled
1/4cup sliced Kalamata olives
1cup frozen peas, thawed
1/3cup crumbled reduced-fat feta cheese


  1. Heat olive oil and sauté onion over medium heat in a nonstick skillet. Stir in tomatoes, parsley, garlic, oregano, and season to taste.
  2. Bring to boil, reduce heat and simmer for 15 minutes, covered. Stir when needed.
  3. Toss in shrimp and olives and cook an additional 5-7 minutes. Toss in peas and cook until tender.
  4. Garnish with feta before serving.

Recipe reprinted with permission from Too Hot in the Kitchen (Holly Clegg, 2010). For more from Holly, follow along at her website, Trim & Terrific

Nutritional Info *per serving

  • Calories 182
  • Fat 6g
  • Saturated Fat 1g
  • Cholesterol 170mg
  • Sodium 567mg
  • Carbohydrate 9g
  • Fiber 2g
  • Sugars 4g
  • Protein 21g