Baked Feta Shrimp (Print-Friendly Version)
Tender shrimp baked with creamy feta and bursting cherry tomatoes in a flavorful Mediterranean style.
# Ingredients:
→ Seafood
01 -
1 lb jumbo raw shrimp, peeled and deveined
→ Produce
02 -
2 pints cherry tomatoes, fresh or drained canned
03 -
2 garlic cloves, grated or finely chopped
04 -
1/4 cup chopped Italian parsley
→ Dairy
05 -
8 oz block feta cheese, cut into large cubes
→ Pantry
06 -
3 tbsp extra virgin olive oil
07 -
1 tsp dried oregano
08 -
1/2 tsp crushed red chili pepper
09 -
1/2 tsp freshly ground black pepper
10 -
1/2 tsp kosher salt
→ Serving Suggestions
11 -
Toasted naan or pita bread, cooked pasta, or rice
# Steps:
01 -
Preheat oven to 425°F and position rack in center to ensure even roasting.
02 -
Place peeled shrimp in a large bowl. Drizzle with 1 tablespoon olive oil and add half the garlic, oregano, crushed chili, black pepper, and kosher salt. Toss thoroughly to evenly coat.
03 -
Scatter cherry tomatoes in a baking dish. Drizzle with remaining 2 tablespoons olive oil and the remaining garlic. Toss until glossy. Nestle feta cubes evenly among the tomatoes.
04 -
Bake in preheated oven for 15 minutes until tomatoes release bubbling juices and feta softens with slight golden edges.
05 -
Remove dish from oven. Evenly spread seasoned shrimp over tomatoes and feta. Return to oven and bake for 5 to 7 minutes until shrimp turn opaque, pink, and firm. Avoid overcooking.
06 -
Sprinkle with chopped parsley. Serve hot directly from the dish with warm naan, pita bread, pasta, or rice to soak up the sauce.
# Notes & Tips:
01 -
Pat shrimp dry before seasoning to enhance caramelization. Use a glass or ceramic baking dish for even roasting. Gently stir before serving so feta blends with the tomato juices.
02 -
Store leftovers in airtight container in refrigerator up to 2 days. Reheat gently to maintain texture; avoid freezing to prevent shrimp toughness and feta texture loss.