This low carb Greek shrimp dish also features wonderful Mediterranean flavors like oregano, lemon and feta!
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This is only the second Greek recipe on the blog, the first being the amazing Greek lamb burger! This recipe uses a slightly different range of flavors – I’ve traded cucumber and mint for cherry tomatoes and oregano – but both feature feta cheese and are wonderfully reminiscent of vacations spent on Greek islands in 2008 and 2009.
The first time I made this dish I served it over salad leaves for a light lunch with my husband at home – and yes – we did talk about our vacations a lot!
Heat the olive oil in a large sauté pan and add some chopped onion (I always keep a bag of ready chopped onion in the freezer which really helps with portion control!). Let the onion soften for a few minutes then add garlic paste or minced fresh garlic. Add some halved cherry tomatoes and dried oregano, and continue to cook until the tomatoes start to soften.
Prepare the shrimp (I use deveined and peeled raw shrimp – but you can leave the tails on if you prefer!), add them to the pan and cook until they are done.
Add a splash of lemon juice then transfer everything to a serving plate. Immediately sprinkle over some salty crumbled feta cheese and season with black pepper. Serve with salad for a light lunch or appetizer.
Adapted from More Low Carb Meals in Minutes