Shrimp for a small kitchen (shrimp with capers, lemon, and feta) from Cook This Now: 120 Easy and Delectable Dishes You Can't Wait to Make (page 373) by Melissa Clark

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Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • Eat Your Books

    Can substitute basil for cilantro.

  • Orleams on May 05, 2026

    As others noted this is fast and easy and very tasty. Melissa wins again. I served it over Israeli couscous.

  • VegasCook37 on April 12, 2026

    Real simple and quick. Used Kenjis brined shrimp (water/salt/baking soda) for 20 min prior to cooking. Used block feta and crumbled it. Served over Jasmine rice because that is what I had. Used cilantro and served with a side chopped salad. Would be an easy weeknight meal for spring or summer.

  • Barb_N on March 09, 2018

    My feta did not make a 'sauce', perhaps because I used the pre crumbled type. The most time consuming part of the recipe was peeling and deveining the shrimp, and it was on the table in 30 minutes. Served with GF chickpea pasta which soaked up or muted the flavors in spite of using the juice of a whole (large) lemon. I would tweak the sauce and choose another side.

  • Astrid5555 on August 21, 2016

    This was delicious and so quick to make. The addition of feta created a perfectly thickened sauce with just the right acidity from the lemon juice and the capers. Added the suggested cilantro and served over basmati rice. A winner!

  • westminstr on February 26, 2016

    The feta melted and created A LOT of sauce, which I didn't expect somehow. O loved it, but E didn't like the sauce or shrimp. Also between the feta and capers I think no additional salt is needed. I think I could have improved the dish by defrosting the shrimp overnight in the fridge and patting them dry before cooking, and by including the cilantro garnish. Served with bread, I think basmati rice would have perhaps been better. Sauteed greens made a good side, the sauce was good with the greens.

  • stockholm28 on May 29, 2015

    Loved this. Another one of Melissa Clarke's high value recipes ... minimal effort with great flavor. I've had recipes similar to this, but they've generally had a wine sauce with feta added at the end. Using feta as the base of the sauce was delicious.

  • amraub on April 26, 2012

    Quick, easy, uses ingredients I usually have on hand, and delicious. Makes an amazing sauce. Be sure to have pasta or rice on hand to soak up the sauce.

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