Baked Shrimp with Tomatoes and Feta

5 from 2 votes

Baked Shrimp with Tomatoes and Feta

This tender, succulent baked shrimp recipe is an easy, healthy weeknight dinner that's packed with Mediterranean flavors. Inspired by shrimp saganaki, this recipe takes minimal prep.

Course Dinner

Cuisine Greek

Keyword Baked Shrimp, Easy Shrimp Recipe, roasted shrimp, shrimp saganaki

Prep Time 10

Cook Time 30

Total Time 40

Servings people

Calories 278.4kcal

Author Blair Lonergan

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.
1 tablespoon olive oil
Add onion and cook, stirring frequently, until softened (about 3 minutes).
1 cup diced onion
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.
2 teaspoons minced garlic, 2 cans (14.5 ounces each) petite-diced tomatoes, ¼ cup white wine
Remove skillet from burner. Stir in parsley, basil, Italian seasoning, shrimp, salt and pepper. Sprinkle feta over top.
1 tablespoon minced fresh parsley, 1 tablespoon minced fresh basil, 16 ounces raw Jumbo shrimp, ½ teaspoon Italian seasoning, ½ teaspoon salt, ¼ teaspoon pepper, 1 (3.5 ounce) container crumbled feta cheese
Place skillet in the oven; bake until shrimp are cooked through (about 12-15 minutes).

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, 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 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!

Lean into the Mediterranean flavors of classic Shrimp Saganaki by adding more traditional ingredients like kalamata olives, red onion, and fresh lemon.

Garnish the fish with fresh parsley, lemon zest, and a spritz of fresh lemon juice to enhance the flavors of the tender shrimp and tomatoes even further.

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