Baked Shrimp with Feta and Tomatoes

5 from 1 vote

Baked Shrimp with Feta and Tomatoes

This Baked Shrimp with Feta and Tomatoes is a simple, protein-packed meal that’s ready in under 30 minutes. Perfect for a quick, healthy dinner!

Course Main Dish

Cuisine Mediterranean

Keyword Baked Shrimp with Feta and Tomatoes

Prep Time 10

Cook Time 20

Total Time 30

Servings

Calories 263kcal

Author Shelby Law Ruttan

Equipment

Large skillet

Ingredients

1 tablespoon olive oil
1 medium onion diced
2 cloves garlic minced
29 ounce can of diced tomatoes with juices
½ cup finely minced fresh flat-leaf parsley
1 tablespoon finely minced fresh basil
1 teaspoon dried oregano
pinch red pepper flakes
¼ cup kalamata olives
1 ¼ pound 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

Hint: 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

Substitutions

Shrimp swap – Use scallops or chunks of white fish like cod.
Feta alternative – Try goat cheese for a milder, creamier twist.
Tomato base – Substitute with canned fire-roasted tomatoes for extra depth.

Top Tips

Use large shrimp for the best texture and flavor.
Crumble the feta into larger chunks to keep it from melting completely.
Roast the tomatoes slightly before adding shrimp for deeper flavor.
Let the dish rest for a few minutes after baking to allow the flavors to meld.

How to Store

Refrigerate: Store leftovers in an airtight container for up to 2 days.
Reheat: Warm gently in the oven or on the stovetop over low heat to avoid overcooking the shrimp.
Freeze: Not recommended, as shrimp can become rubbery when thawed.

Nutrition