Baked Feta Shrimp and Tomatoes
A delicious one-dish dinner: Garlicky baked shrimp and feta with juicy cherry tomatoes and herbs. This recipe is ready in 30 minutes and couldn't be simpler!
Equipment
Ingredients
- 1 pound (450 g) jumbo shrimp peeled and deveined
- 3 tablespoons (45 ml) extra virgin olive oil
- 2 garlic cloves grated or finely chopped
- 1 teaspoon dried oregano
- ½ teaspoon crushed red chili pepper
- ½ teaspoon freshly ground black pepper
- ½ teaspoon kosher salt
- 2 pints (600 g) cherry tomatoes or 2 14-ounce cans, drained of excess liquid
- 8 ounce (225 g) block feta cheese cut into large cubes
- ¼ cup (15 g) chopped Italian parsley
Serve with:
- Toasted naan or pita bread
- Cooked pasta or rice
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.
- Serve as is or with naan, pita or pasta.
Video
Notes
- The baked shrimp can be served warm from the oven or at room temperature.
Nutrition
Calories: 405kcalCarbohydrates: 13gProtein: 34gFat: 24gSaturated Fat: 10gSodium: 937mgPotassium: 687mgFiber: 2gSugar: 8gVitamin A: 1798IUVitamin C: 64mgCalcium: 489mgIron: 5mg