Greek feta garlic shrimp

By Christine Cushing
  • Facebook
  • Tweet
  • Pinterest
  • Email
  • Print


  • 225 grams shelled, deveined shrimp (raw, medium) tail on
  • Grated zest of 1 lemon
  • Grated zest of 1 orange
  • 2 tablespoons olive oil (25 milliliters)
  • 2 cloves garlic, thinly sliced
  • 1/4 cup sliced grape tomatoes (50ml)
  • Handful capers
  • Sea salt and cracked black pepper to taste
  • 1/4 cup dry white wine (50 milliliters)
  • Juice of 1/2 orange
  • Fresh chopped dill for garnish
  • 60 milliliters Feta cheese, crumbled


  1. In a medium bowl, combine the shrimp and grated lemon and orange zest with salt and pepper. Toss to combine.  
  2. Heat dry pan on high. When hot, add olive oil and shrimp. Toss for one minute on high heat. Reduce to medium, add the capers, garlic and tomatoes. Toss gently and reduce to medium heat. 
  3. Deglaze with white wine and orange juice and reduce for one minute, to develop flavour and finish cooking shrimp. Sprinkle with feta and dill. Remove from heat immediately and toss.
  4. Serve in a small platter. 


The Marilyn Denis Show Daily at 10am ET on CTV

FOLLOW Christine Cushing

Bell Media Lifestyle Specialty Terms of Use Privacy Policy