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Greek-Style Shrimp Sauté


Yield: 4 servings (serving size: 1 cup)
5 points plus

Calories: 220
Calories from fat: 37%
Fat: 9g
Saturated fat: 1.9g
Monounsaturated fat: 3.5g
Polyunsaturated fat: 2.5g
Protein: 29.8g
Carbohydrate: 4.8g
Fiber: 0.8g
Cholesterol: 256mg
Iron: 4.3mg
Sodium: 743mg
Calcium: 90mg

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  • Cooking spray $
  • 4 tablespoons light olive oil vinaigrette, divided (such as Ken's Steak House Lite) $
  • 1 1/2 pounds peeled and deveined large shrimp $
  • 1 cup grape tomatoes, halved $
  • 12 chopped pitted kalamata olives
  • 1/4 cup chopped fresh basil
  • 1 1/2 ounces crumbled reduced-fat feta cheese $
  • Chopped fresh basil (optional)
  • Lemon wedges (optional) $



Step 1

1. Heat a large nonstick skillet over medium-high heat. Coat pan with cooking spray. Add 1 tablespoon vinaigrette and shrimp. Cook shrimp 3 minutes or until done, stirring frequently.

2. Remove shrimp from pan; keep warm. Add tomatoes, 3 tablespoons vinaigrette, olives, and basil to pan. Cook 1 minute or until tomatoes are thoroughly heated. Remove pan from heat. Add shrimp to pan; toss gently. Sprinkle with cheese and additional basil, if desired; toss well. Serve with lemon wedges, if desired.

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