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Donna R. Luis

Garlicky Baked Shrimp Feta

Tender garlic-seasoned shrimp are baked over juicy tomatoes and softened feta until bubbling and cooked through, then finished with fresh parsley. Serve this flavorful one-dish dinner warm with toasted naan, pita, pasta, or rice.
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Prep Time 5 minutes
Cook Time 25 minutes
Total Time 30 minutes
Servings: 4 people
Course: Dinner
Cuisine: Mediterranean-inspired
Ingredients Equipment Method Notes

Ingredients
  

  • 1 pound 450 g jumbo raw shrimp, peeled and deveined, fresh or defrosted from frozen
  • 3 tablespoons 45 ml extra virgin olive oil, divided
  • 2 garlic cloves grated or finely chopped, divided
  • 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 ounces 225 g block feta cheese, cut into large cubes
  • ¼ cup 15 g chopped Italian parsley
For Serving
  • Toasted naan or pita bread
  • Cooked pasta or rice

Equipment

  • 2–3-quart baking dish
  • Mixing bowl
  • Wooden spoon or spatula
  • Measuring spoons
  • Cutting board
  • Chef’s knife
  • Fine grater, if grating the garlic

Method
 

  1. Preheat the Oven: Preheat the oven to 425°F (220°C).
  2. Season the Shrimp: Place the shrimp in a bowl and toss with 1 tablespoon of the olive oil, 1 garlic clove, oregano, crushed red chili pepper, black pepper, and kosher salt until evenly coated.
  3. Prepare the Tomatoes: Arrange the cherry tomatoes in a large 2–3-quart baking dish.
    Add the remaining 2 tablespoons olive oil and remaining garlic clove, then toss until the tomatoes are coated.
  4. Add the Feta: Tuck the large feta cubes between the tomatoes, distributing them throughout the baking dish.
  5. Bake the Tomatoes: Bake for 15 minutes, until the tomatoes are bubbling with their juices and the feta has softened.
  6. Add the Shrimp: Carefully distribute the seasoned shrimp evenly over the baked tomatoes and feta.
  7. Finish Baking: Return the dish to the oven and bake for an additional 5–7 minutes, just until the shrimp are opaque and cooked through.
  8. Garnish the Dish: Sprinkle the chopped Italian parsley evenly over the cooked shrimp.
  9. Serve: Serve warm from the oven as is, or pair with toasted naan, pita, cooked pasta, or rice.

Notes

  • The shrimp can be fresh or defrosted from frozen, as specified in the original recipe.
  • If using canned tomatoes, drain off excess liquid before adding them to the baking dish.
  • Cut the feta into large cubes so it can soften among the tomatoes without completely breaking apart.
  • Add the shrimp only after the tomatoes have baked for 15 minutes to help prevent the shrimp from overcooking.
  • The dish can be served warm directly from the oven or enjoyed at room temperature.