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–+ servings
Baked Feta Shrimp and Tomatoes

Baked Feta Shrimp and Tomatoes: A 30-Minute Delight!

This Baked Feta Shrimp and Tomatoes recipe is a quick Mediterranean dish featuring succulent shrimp, juicy tomatoes, and creamy feta.
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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 4 servings
Course: Dinner
Cuisine: Mediterranean
Calories: 350
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Shrimp
  • 1 lb Jumbo Raw Shrimp Peeled and deveined
  • 1 tbsp Extra Virgin Olive Oil Can substitute with light olive oil or melted butter
  • 3 cloves Garlic Cloves Minced; can substitute with garlic powder (1/2 tsp per clove)
  • 1 tsp Dried Oregano Can use fresh oregano (increased amount by twofold)
  • 1 tsp Crushed Red Chili Pepper Optional
  • to taste Freshly Ground Black Pepper
  • to taste Kosher Salt
For the Tomatoes
  • 2 cups Cherry Tomatoes Can substitute with canned drained tomatoes
  • 8 oz Block Feta Cheese Cut into large cubes; crumbled feta can be used but may alter presentation
  • 1/4 cup Chopped Italian Parsley Can use fresh basil or cilantro as substitutes

Equipment

  • Oven
  • Baking Dish
  • Mixing Bowl

Method
 

Step-by-Step Instructions
  1. Preheat your oven to 425°F (220°C).
  2. In a mixing bowl, combine the shrimp with olive oil, garlic, oregano, crushed red chili, black pepper, and kosher salt. Toss to coat.
  3. Spread the cherry tomatoes in a baking dish, drizzle with remaining olive oil, and toss with any leftover garlic.
  4. Nestle the feta cubes among the tomatoes, then bake for 15 minutes.
  5. Add the marinated shrimp over the tomatoes and feta, then bake for an additional 5-7 minutes, or until shrimp are opaque.
  6. Garnish with parsley and serve warm.

Nutrition

Serving: 1servingCalories: 350kcalCarbohydrates: 10gProtein: 30gFat: 20gSaturated Fat: 5gPolyunsaturated Fat: 5gMonounsaturated Fat: 10gCholesterol: 200mgSodium: 800mgPotassium: 400mgFiber: 2gSugar: 3gVitamin A: 500IUVitamin C: 25mgCalcium: 150mgIron: 2mg

Notes

Store leftovers in an airtight container for up to 3 days. Reheat gently in the oven at 350°F for about 10-15 minutes.

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