Baked Shrimp with Tomatoes and Feta is an easy and healthy dinner that's full of Mediterranean flavor!
Baked Shrimp with Tomatoes and Feta is an easy and healthy dinner that’s full of Mediterranean flavor! This traditional Greek dish pairs nicely with rice, pasta, or a crusty loaf of bread.
My mom has been serving this baked shrimp recipe for as long as I can remember. I have no idea where she originally found the idea (maybe an old Cooking Light magazine?), but it has become a staple in my home as well. It’s an easy way to prepare seafood in the kitchen when the weather outside isn’t ideal for grilling. Plus, even the kids enjoy the fresh Mediterranean flavors!
How to make Baked Shrimp with Tomatoes and Feta:
This simple, rustic dinner starts on the stovetop and then finishes in the oven, so you’ll want to use an oven-safe skillet. Let’s get started…
Ingredients for Baked Shrimp in the Oven:
- Onion
- Garlic
- Canned petite-diced tomatoes
- White wine
- Parsley and basil
- Shrimp
- Italian seasoning
- Feta cheese
First, prepare the tomato sauce mixture by cooking onion, garlic, and tomatoes in a large oven-proof skillet on the stovetop.
Next, stir in the herbs and shrimp, then sprinkle feta cheese over top.
Place the skillet in a 425 degree F oven and bake for 12-15 minutes, or until the shrimp are cooked through and the cheese has melted.
What to serve with Roasted Shrimp:
This Mediterranean-inspired dish goes well with rice, quinoa, couscous, orzo or pasta. For a really easy and delicious option, just offer a loaf of warm, crusty bread on the side to soak up that great tomato sauce.
Cook’s Tips and Recipe Variations:
- You can use fresh or frozen shrimp for this recipe. If starting with frozen shrimp, allow the shrimp to thaw in the refrigerator overnight or place them in a colander and run under cold water until thawed.
- I like Jumbo shrimp (16-20 count per pound), but any size shrimp will work here. Just adjust the baking time according to the size of your shrimp (smaller shellfish will cook faster).
- You can tell that the shrimp are done when they are opaque white with some pink and red bright accents. Keep an eye on them, because shrimp can become overcooked very quickly, and then they will have an undesirable, tough texture.
- Feel free to mix up the herbs in this dish. I’ve used parsley and basil, but oregano and/or thyme would also be nice additions!
More baked shrimp recipes that you might enjoy:
- Baked Shrimp Casserole
- Sheet Pan New Orleans Barbecue Shrimp
- Baked Shrimp for Tacos
- Roasted Shrimp with Italian Seasoning Recipe
- Oven Baked Shrimp Scampi
- Crispy Baked Shrimp with Bread Crumbs
Baked Shrimp with Tomatoes and Feta
Baked Shrimp with Tomatoes and Feta is an easy and healthy dinner that's full of Mediterranean flavor!
Ingredients
- 1 tablespoon olive oil
- 1 cup diced onion
- 2 teaspoons minced garlic
- 2 cans (14.5 ounces each) petite-diced tomatoes, NOT drained
- ¼ cup white wine
- 1 tablespoon minced fresh parsley
- 1 tablespoon minced fresh basil
- 16 ounces raw Jumbo shrimp, peeled and deveined
- ½ teaspoon Italian seasoning
- ½ teaspoon salt
- ¼ teaspoon pepper
- 1 (3.5 ounce) container crumbled feta cheese
- Optional, for serving: pasta, rice, or crusty bread
Instructions
-
Preheat oven to 425 degrees F. Heat oil in a large, oven-proof skillet over medium-high heat.
-
Add onion and cook, stirring frequently, until softened (about 3 minutes).
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Add garlic, cook for 1 minute. Add tomatoes and their juice, as well as the wine. Bring to a boil. Reduce heat to medium-low and let sauce simmer for about 5-10 minutes, or until juices thicken slightly.
-
Remove skillet from burner. Stir in parsley, basil, Italian seasoning, shrimp, salt and pepper. Sprinkle feta over top.
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Place skillet in the oven; bake until shrimp are cooked through (about 12-15 minutes).
Recipe Notes
- You can use fresh or frozen shrimp for this recipe. If starting with frozen shrimp, allow the shrimp to thaw in the refrigerator overnight or place them in a colander and run under cold water until thawed.
- I like Jumbo shrimp (16-20 count per pound), but any size shrimp will work here. Just adjust the baking time according to the size of your shrimp (smaller shellfish will cook faster).
- You can tell that the shrimp are done when they are opaque white with some pink and red bright accents. Keep an eye on them, because shrimp can become overcooked very quickly, and then they will have an undesirable, tough texture.
- Feel free to mix up the herbs in this dish. I’ve used parsley and basil, but oregano and/or thyme would also be nice additions!
Love shrimp. Can’t wait to try this.
Robin
Me too. Sounds so good.