Greek Shrimp

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  Olive oil(60g)

  Regular (not extra-virgin) olive oil for high-heat cooking. EVOO for dressings.

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  Shrimp(454g)
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  Tomato, Cherry
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  Garlic
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  Oregano, Dried(3g)
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  Thyme, Dried(3g)
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  Garlic powder(3g)
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  ½ teaspoon sugar
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  1 teaspoon sea salt
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  Red pepper flakes(1g)
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  Parsley, Fresh(60g)
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  Lemon
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  Cheese, Feta, Crumbled(57g)
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  Bread, Pita

Instructions

1. 1Heat 2 tablespoons of the olive oil in a large skillet over medium-high heat until shimmering. Add the raw shrimp in a single layer and cook undisturbed for 2 minutes until the bottoms turn pink, then flip and cook for 1 more minute until opaque and cooked through (shrimp should feel firm when pressed). Transfer the shrimp to a plate using a slotted spoon.
2. 2Add the remaining 2 tablespoons of olive oil to the same skillet and increase heat to high. Add the cherry tomatoes and cook undisturbed for 5–7 minutes until they begin to blister and soften, stirring occasionally.
3. 3Add the fresh garlic and cook, stirring occasionally, for 5 more minutes until the garlic is tender and the tomatoes burst open, releasing their juices. Gently smash some tomatoes with the back of a wooden spoon if desired to thicken the sauce.
4. 4Stir in the dried oregano, dried thyme, garlic powder, and red pepper flakes. Cook, stirring constantly, for 2 minutes until fragrant.
5. 5Return the cooked shrimp to the skillet and stir in the fresh parsley until evenly combined.
6. 6Divide the shrimp and tomato mixture evenly into 6 airtight containers while hot. Refrigerate until ready to serve.
7. 7To serve, reheat each portion over medium heat or in the microwave, then top with crumbled feta cheese and a squeeze of fresh lemon juice. Serve alongside pita bread.