Baked Feta Shrimp and Tomatoes
A quick and delicious baked feta shrimp and tomatoes dish, perfect for dinner, ready in just 30 minutes.
Equipment
- 2-3 quart baking dish
Ingredients
Seafood
- 1 pound jumbo raw shrimp peeled and deveined (fresh or defrosted from frozen)
Oil and Seasonings
- 3 tablespoons extra virgin olive oil
- 2 cloves garlic grated or finely chopped
- 1 teaspoon dried oregano
- ½ teaspoon crushed red chili pepper
- ½ teaspoon freshly ground black pepper
- ½ teaspoon kosher salt
Vegetables
- 2 pints cherry tomatoes (or 2 14-ounce cans, drained of excess liquid)
Dairy
- 8 ounces block feta cheese cut into large cubes
Garnish
- ¼ cup chopped Italian parsley
Instructions
Cooking Instructions
- Preheat oven to 425 (220 C) degrees.
- Toss the shrimp in a bowl with 1 tablespoon of the olive oil, 1 of the garlic cloves, the oregano, chili, black pepper and salt.
- Arrange the tomatoes in a large baking dish. Add the remaining 2 tablespoons olive oil and remaining garlic clove and toss it all around until the tomatoes are coated. Tuck the feta cubes here and there in between the tomatoes.
- Bake 15 minutes. The tomatoes should be bubbling with juice and the cheese softened. Distribute the shrimp evenly over the tomatoes. Return to the oven and bake an additional 5-7 minutes, just until the shrimp are opaque and cooked through.
- Sprinkle the parsley over the shrimp and serve as is, or with naan, pita or pasta.
Notes
The baked shrimp can be served warm from the oven or at room temperature.
Nutrition
Serving: 1servingCalories: 405kcalCarbohydrates: 13gProtein: 34gFat: 24gSodium: 937mgFiber: 2gSugar: 8g
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