Description
This Baked Feta Shrimp and Tomatoes recipe is a flavorful Mediterranean-inspired dish that combines succulent jumbo shrimp with juicy cherry tomatoes and creamy feta cheese. Baked to perfection with garlic, oregano, and a hint of chili, it’s quick to prepare, taking just 30 minutes, and can be served as a wholesome main with naan, pita bread, or pasta. It’s a vibrant and easy one-dish meal perfect for a weeknight dinner or casual entertaining.
Ingredients
Shrimp Marinade
- 1 pound jumbo raw shrimp (peeled and deveined, fresh or defrosted from frozen)
- 1 tablespoon extra virgin olive oil
- 1 garlic clove (grated or finely chopped)
- 1 teaspoon dried oregano
- ½ teaspoon crushed red chili pepper
- ½ teaspoon freshly ground black pepper
- ½ teaspoon kosher salt
Tomatoes and Feta
- 2 pints cherry tomatoes (or 2 14-ounce cans, drained of excess liquid)
- 2 tablespoons extra virgin olive oil
- 1 garlic clove (grated or finely chopped)
- 8 ounce block feta cheese (cut into large cubes)
For Garnish and Serving
- ¼ cup chopped Italian parsley
- Toasted naan or pita bread
- Cooked pasta or rice
Instructions
- Preheat the Oven: Preheat your oven to 425°F (220°C) to ensure it’s hot enough for roasting the tomatoes and shrimp quickly while sealing in flavors.
- Marinate the Shrimp: In a bowl, toss the shrimp with 1 tablespoon of olive oil, 1 grated garlic clove, dried oregano, crushed red chili pepper, black pepper, and kosher salt. This seasoning will infuse the shrimp with savory and slightly spicy flavors.
- Prepare Tomatoes and Feta: In a large baking dish, arrange the cherry tomatoes. Drizzle with the remaining 2 tablespoons of olive oil and the other garlic clove, mixing gently to coat the tomatoes evenly. Nestle the large cubes of feta cheese amongst the tomatoes so they soften and blend their creaminess during baking.
- Bake Tomatoes and Feta: Place the baking dish in the oven and bake for 15 minutes. At this point, the tomatoes should be bubbling with juice and the feta softened to a creamy consistency, creating a rich sauce base.
- Add and Bake Shrimp: Remove the dish from the oven and distribute the seasoned shrimp evenly over the tomatoes and feta. Return the dish to the oven and bake for an additional 5 to 7 minutes, or until the shrimp turn opaque and are fully cooked through.
- Garnish and Serve: Sprinkle chopped Italian parsley over the shrimp and tomatoes for a fresh finish. Serve the dish warm, accompanied by toasted naan, pita bread, or your choice of cooked pasta or rice to soak up the flavorful juices.
Notes
- You can use fresh or thawed frozen shrimp; just ensure they are peeled and deveined for convenience.
- If fresh cherry tomatoes are out of season, canned tomatoes can be a good substitute but drain excess liquid to avoid sogginess.
- Adjust the crushed red chili pepper to control the heat level based on your preference.
- This dish pairs beautifully with crusty bread or over grains to make a complete meal.
- Leftovers can be refrigerated and gently reheated; the shrimp are best enjoyed fresh but still tasty next day.
- For a dairy-free version, omit the feta or substitute with a vegan cheese alternative, though the flavor profile will change.
