Garlic & Feta Greek Shrimp Skillet (Easy Keto Dinner)

Prep all ingredients before starting.

Finely chop fresh oregano and divide: 1 tablespoon for the recipe, 1 teaspoon for garnish.

Chop tomatoes and prepare garlic and fennel seed.

Heat a 12-inch skillet over medium-high heat and add 1 tablespoon (50 ml) of extra virgin olive oil until shimmering.

Add 340 grams (3/4 pound) of jumbo shrimp in a single layer and cook for about 3 minutes until undersides start to turn brown.

Flip shrimp and cook for another 30 seconds to 1 minute until pink and opaque, then remove to a bowl and set aside.

Add another tablespoon of extra virgin olive oil to the skillet, then add 2 cloves of minced garlic and cook until golden brown (about 30 seconds).

Add 2 teaspoons of ground fennel seed and 1/4 teaspoon of red pepper flakes, stirring.

Pour in 3 tablespoons (45 ml) of dry white wine to deglaze the pan, scraping up brown bits, and cook until reduced with almost no liquid remaining.

Add 1 cup (140 grams) of diced tomatoes, 10 chopped kalamata olives, and 1/2 teaspoon of kosher or sea salt. Cook for about 6 minutes, stirring constantly, until tomatoes break down into a sauce.

Turn off the heat and add 1 tablespoon of freshly chopped oregano, along with salt and pepper to taste.

Return the shrimp and any accumulated liquid to the skillet, tossing until shrimp are coated in sauce.

Cover the skillet for 1 minute to let the steam reheat the shrimp.

Plate the dish, topping with finely diced tomato, leftover oregano, crumbled feta cheese, and finely diced peppadew peppers.

Equipment Needed

Spice Level:

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