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    Home » Main Dish

    Baked Shrimp with Feta and Tomatoes

    Published: Dec 11, 2011 Last updated: Sep 2, 2021 by Shelby Law Ruttan · As an Amazon Associate I earn from qualifying purchases.

    An easy dinner recipe with a Mediterranean favors
    Today Grumpy and I are on the Carnival Glory Ship!  While we are relaxing and enjoying the Caribbean weather, I asked a few of my blogging friends to guest post for me.  Aggie of Aggie's Kitchen, one of my longest blogging buddies agreed to guest post and she is bringing you a dish with my favorite seafood - Shrimp!  Thank you Aggie for guest posting here on my blog and I hope you all enjoy her recipe!  
     

    I'm so happy to be here guest posting while Shelby is out on the seas cruising with her beloved Grumpy. Not going to lie...I'm a teensy weensy bit jealous...just kidding...or am I? Hope you are having a wonderful time Shelby! (I know you are!!!)

    In case you don't know me, my name is Aggie and I share recipes over at my food blog, Aggie's Kitchen. I've known Shelby for...pretty much as long as I've been blogging. We've gotten to know each well over the years, mostly for our shared love of light and healthy eating as well as pretty much everything else that goes along with blogging. I was thrilled that Shelby asked me over here to today to share one of my favorite recipes with you, Baked Shrimp with Feta and Tomatoes.

    If you love shrimp, like I do, you will absolutely love this dish. It's a pretty straightforward recipe that I adapted slightly from Ellie Krieger, and can easily be put together alongside some orzo or rice for a quick and delicious weeknight dinner. It's low in calories and high in protein and could even be served with steamed or roasted broccoli or green beans if you are trying to cut back on the carbs.

    We eat shrimp pretty often in our household so if you are looking for new ways to serve it up check out a few of my favorite shrimp recipes:
    Pasta with Creamy Shrimp, Tomatoes and Peas
    Green Lightning Shrimp
    Shrimp, Broccoli and Edamame Stir Fry

    Thanks for having me over Shelby! Hope you all are having a great week and enjoy the recipe!

    📖 Recipe

    Baked Shrimp with Feta and Tomatoes

    Shelby Law Ruttan
    An easy dinner recipe with a Mediterranean favors
    No ratings yet
    Print Recipe Pin Recipe Save Go to Collections
    Prep Time 10 minutes mins
    Cook Time 20 minutes mins
    Total Time 30 minutes mins
    Course Main Dish
    Cuisine Mediterranean
    Servings 4
    Calories 269 kcal

    As an Amazon Associate I earn from qualifying purchases.

    Ingredients
      

    • 1 tablespoon olive oil
    • 1 medium onion diced
    • 2 cloves garlic minced
    • 2 14.5 ounce cans of diced tomatoes with juices
    • ½ cup finely minced fresh flat-leaf parsley
    • 1 tablespoon finely minced fresh basil
    • 1 teaspoon dried oregano
    • pinch of red pepper flakes
    • ¼ cup kalamata olives
    • 1 ¼ lb medium shrimp peeled and deveined
    • ¼ teaspoon salt
    • ¼ teaspoon freshly ground black pepper
    • ⅔ cup crumbled feta cheese

    Instructions
     

    • Preheat the oven to 425 degrees F.
    • Heat the oil in an oven proof skillet over a medium-high heat. Add the onion and cook, stirring, until softened, about 3 minutes, then add the garlic and cook for 1 minute. Add the tomatoes and bring to a boil. Reduce the heat to medium-low and let simmer for about 5 minutes, until the tomato juices thicken.
    • Remove from the heat. Stir in the parsley, basil, dried oregano and shrimp and season with salt and pepper. Sprinkle the feta over the top. Bake until the shrimp are cooked through and cheese melts, about 12 minutes.
    • Serve with whole wheat orzo, rice or a side of roasted or steamed broccoli or green beans.

    Notes

    If you do not have an oven proof skillet, cook tomato mixture first, then transfer tomatoes along with other ingredients to a casserole dish before baking)

    Nutrition

    Calories: 269kcalCarbohydrates: 5gProtein: 33gFat: 12gSaturated Fat: 5gPolyunsaturated Fat: 2gMonounsaturated Fat: 5gCholesterol: 379mgSodium: 1664mgPotassium: 231mgFiber: 1gSugar: 2gVitamin A: 807IUVitamin C: 18mgCalcium: 362mgIron: 4mg
    Keyword Baked Shrimp with Feta and Tomatoes
    Tried this recipe?Mention @grumpyshoneybunch or tag #grumpyshoneybunch!

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    About Shelby Law Ruttan

    Shelby is the author/owner of Grumpy's Honeybunch. Established in 2007, she shares and preserves family recipes as well as recipes for cooking light and keto. She has authored the One-Pot Paleo Cookbook and The Pescatarian Keto Cookbook. She is an experienced, self-taught home cook who loves to share recipes with others. She also authors the websites Honeybunch Hunts and The Best Vegetarian Recipes. You can see her work on websites such as Veal Made Easy, Parade, Community Table, SoFab Food, Yummly, and FoodGawker.

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    Reader Interactions

    Comments

    1. Deborah

      December 12, 2011 at 7:42 pm

      I've made this before - from Aggie's recommendation - and it is wonderful!!

      Reply
    2. Jill's Comfort Zone

      December 12, 2011 at 2:23 am

      OMG...that looks good!!!!

      Reply
    3. Valerie @ From Valerie's Kitchen

      December 11, 2011 at 5:36 pm

      Aggie, I'm a long time follower of both yours and Shelby's blogs. This looks absolutely delish! Warm and comforting, perfect for this grey, cold weather we've got here in CA today.

      Reply
    4. amanda @ fake ginger

      December 11, 2011 at 3:50 pm

      Mmm, I've been wanting to try this recipe for awhile! It looks awesome!

      Reply

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    Welcome! I'm Shelby Law Ruttan, I'm a mom, grandmother, and cookbook author for HoneyB's Kitchen who started blogging family recipes in 2007 for.... 

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