Shrimp with Feta

Photo: Oxmoor House

Yield: 4 servings (serving size: 1 3/4 cups shrimp mixture and 1/2 cup rice)
Recipe from Cooking Light

More From Cooking Light

Nutritional Information

Amount per serving
  • Calories: 457
  • Calories from fat: 23%
  • Fat: 11.9g
  • Saturated fat: 5.2g
  • Monounsaturated fat: 3.6g
  • Polyunsaturated fat: 1.7g
  • Protein: 43.6g
  • Carbohydrate: 42.5g
  • Fiber: 3g
  • Cholesterol: 284mg
  • Iron: 6.2mg
  • Sodium: 887mg
  • Calcium: 321mg


  • 1 (3 1/2-ounce) bag boil-in-bag long-grain rice
  • 2 teaspoons olive oil
  • Cooking spray
  • 1/4 cup coarsely chopped Vidalia or other sweet onion
  • 1/4 cup chopped fresh parsley
  • 1/2 teaspoon salt
  • 1/2 teaspoon dried basil
  • 1/2 teaspoon dried oregano
  • 1/4 teaspoon dried dill
  • 1/4 teaspoon crushed red pepper
  • 2 (14.5-ounce) cans no-salt-added diced tomatoes, undrained
  • 1 garlic clove, crushed
  • 1/3 cup dry white wine
  • 1 1/2 pounds peeled and deveined large shrimp
  • 1 (4-ounce) package crumbled feta cheese
  • Chopped parsley (optional)


  1. Cook rice according to the package directions.
  2. While rice cooks, heat oil in nonstick skillet coated with cooking spray over medium-high heat. Add onion; sauté 4 minutes. Stir in parsley and next 7 ingredients (parsley through garlic); cook 3 minutes. Stir in wine and shrimp. Cover; cook 3 minutes or until shrimp are done. Remove from heat; sprinkle with cheese. Serve over rice. Garnish with parsley, if desired.
My Notes

Only you will be able to view, print, and edit this note.

Add Note

Shrimp with Feta Recipe at a Glance
  1. Enter at least one ingredient

Do you love cookies?

Cookie Countdown
We do too! Get your favorite holiday cookies delivered to your inbox.(Nov.-Dec.)
We Respect Your Privacy. Privacy Policy