Greek prawns is an easy-to-make shrimp and vegetable dinner recipe that is perfect served over steamed rice.
My whole family love to eat these Greek style prawns for dinner! It’s a simple stir-fry of vegetables and shrimp cooked with a small amount of white wine and slightly spicy. Feta cheese is a great combination with shrimp and vegetables.
- olive oil
- Red onion
- diced tomatoes
- White wine
- salt and black pepper
- crushed red pepper flakes
- feta cheese
- cooked rice
How to make Greek prawns:
Heat the oil in a pan and brown the onions and garlic. Add the zucchini and cook until softened. Add the diced tomatoes, wine, oregano, salt, pepper and red pepper flakes. Simmer 10 minutes. Then add the shrimp and feta cheese and cook until the shrimp turn pink.
Then you will have delicious Greek prawns with vegetables and a little sauce too. If you eat less carbohydrates, you can eat shrimp and vegetables without worrying about making rice. Or you can make cauliflower rice to serve with!
We usually like to make steamed white or brown rice and serve our Greek-style shrimp on top. Coconut rice is also great to serve with these Greek-style shrimp!
How to devein shrimp:
Remove the shells from the shrimp. You can choose to keep the tails intact or remove them as well. Make a slit in the middle of the back with a small sharp knife, remove the vein and discard it. The veins can be a bit slippery so I usually keep a paper towel handy so I can just wipe the veins on the paper towel.
Consider adding yellow squash or mushrooms to this shrimp stir-fry. Whatever vegetables you like, it will work just fine. It’s a dinner recipe you’ll want to make again, and everyone will love it. Enjoy!
If you are a shrimp lover, you might also like to try my cheese shrimp and grits or this garlic and lime shrimp. Quick Penne Alfredo Shrimp it looks great too!
Greek Shrimps on Rice
This shrimp dish is filled with tomatoes, zucchini and feta cheese!
Servings: 4 portions
- 2 coffee spoons extra virgin olive oil
- 1 Chopped off chopped red onion
- 1 way clove garlic, chopped
- 3 cups sliced zucchini
- A 28 ounce can diced tomatoes, drained
- ¼ Chopped off dry white wine
- 2 coffee spoons dried oregano
- ½ teaspoon freshly ground black pepper
- ¼ teaspoon salt
- ¼ teaspoon crushed red pepper flakes
- 1 grind shrimp, peeled and deveined
- ½ cup (2 ounces) crumbled feta cheese
- 3 cups cooked white or brown rice
Heat the oil in a large skillet or saucepan over medium heat. Add the onion and garlic. Cook for 2 minutes, stirring often. Add the zucchini and cook, 5 minutes more, until the zucchini is softened.
Add the tomatoes, wine, oregano, black pepper, salt and crushed red pepper flakes. Bring to a boil. Reduce the heat to medium. Cook uncovered for 10 minutes.
Add the shrimp and feta cheese. Increase the heat to medium-high. Cook until shrimp turn pink, about 5 minutes. Stir often.
Serve over hot, cooked rice.
Portion: 1portion, Calories: 485kcal, Carbohydrates: 58g, Protein: 36g, Large: 12g, Saturated fat: 5g, Cholesterol: 312mg, Sodium: 1632mg, Potassium: 1139mg, Fiber: 9g, Sugar: 14g, Vitamin A: 794UI, Vitamin C: 43mg, Calcium: 437mg, The iron: 7mg