Baked Feta Shrimp

This one pan dish features plump shrimp tangy feta and juicy cherry tomatoes baked with garlic oregano and a hint of chili As the tomatoes roast they become saucy and burst with flavor mingling with the melted cheese and succulent shrimp Finished with fresh parsley and a drizzle of olive oil it is perfect to serve straight from the oven alongside naan pita or your favorite pasta Quick to assemble and ready in around thirty minutes this Mediterranean inspired meal is equal parts comforting and bright a sure favorite for simple weeknight dining or easy entertaining

I first made this when I needed a fast but special meal and now it is in heavy rotation I love how the oven does nearly all the work while I unwind or prepare the table

Ingredients

• Jumbo raw shrimp: peeled and deveined The larger the shrimp the juicier the result Seek out shrimp that smells fresh like the ocean
• Extra virgin olive oil: Enhances roasting and flavor Choose a robust variety for deeper taste
• Garlic cloves: Grated or chopped Fresh garlic adds punch and aromatic depth
• Dried oregano: Adds a classic Mediterranean backbone Use fresh if you have it
• Crushed red chili pepper: Gives mild kick and warmth Adjust to your spice preference
• Freshly ground black pepper: Adds aroma and complexity Always grind fresh
• Kosher salt: Enhances every ingredient Choose a high quality flaky salt if possible
• Cherry tomatoes: Fresh or good quality canned Ripe vibrant ones yield sweet concentrated flavor
• Block feta cheese: cut in large cubes Melts into creamy pockets Avoid pre crumbled for better flavor
• Chopped Italian parsley: Adds freshness and color Use flat leaf parsley for best taste
• Toasted naan pita bread pasta or rice: Ideal for soaking up the luscious sauce

Step by Step Instructions

Prepare the oven:

Preheat your oven to four hundred twenty five degrees Fahrenheit or two hundred twenty degrees Celsius Place the rack in the center for even roasting

Season the shrimp:

Place peeled raw shrimp in a large bowl Drizzle with one tablespoon olive oil Add half the garlic oregano crushed chili black pepper and kosher salt Toss thoroughly to coat each shrimp evenly

Arrange the tomatoes and cheese:

Scatter cherry tomatoes in a baking dish Drizzle with the remaining olive oil and garlic Toss until glossy Nestle the feta cubes among the tomatoes so they bake right in

Bake tomatoes and feta:

Slide the baking dish into the oven Bake for fifteen minutes until tomatoes release bubbling juices and feta softens with golden edges

Add the shrimp:

Remove the dish after fifteen minutes Spread seasoned shrimp evenly over the tomatoes and feta Return to the oven Bake for five to seven minutes just until shrimp turn opaque and pink Avoid overbaking

Finish and serve:

Sprinkle with chopped parsley Serve directly from the dish with warm bread or spoon over pasta or rice

Bookmark

The feta is always my favorite part Its creamy texture melts into tangy little puddles My brother once said this was the best cheese pull he had ever seen I always catch family members scraping every last bit with bread

Storage Tips

Cool leftovers completely and store in an airtight container Refrigerate up to two days Rewarm gently in a low oven or microwave Avoid freezing as shrimp toughen and feta loses texture

Ingredient Substitutions

Swap cherry tomatoes for diced seasonal tomatoes Use cubed firm white fish or chickpeas instead of shrimp Goat cheese can replace feta for a softer tangier twist Fresh dill or mint can join parsley for added brightness

Serving Suggestions

Serve as a main dish with flatbread or pasta For a larger spread add cucumber salad lemony rice pilaf or roasted vegetables As an appetizer pair with crostini for dipping into the sauce

Cultural and Historical Context

This dish has Greek Mediterranean roots where seafood feta and tomatoes are everyday staples Baking cheese with vegetables is a beloved method across the region Bread for dipping is essential and always reminds me of summer meals in Greek villages

Bookmark

Frequently Asked Questions

What kind of shrimp work best Jumbo raw shrimp peeled and deveined Fresh or defrosted both are fine Can I substitute the feta cheese Yes try halloumi or goat cheese though the flavor changes Do I need fresh cherry tomatoes Fresh are best but well drained canned also work with softer texture Can I make this dairy free Yes omit the feta or use a plant based cheese alternative What should I serve alongside Bread pasta or rice work perfectly to soak up juices How do I know when shrimp are done They are ready when opaque pink and firm Avoid overcooking

Frequently Asked Questions About Recipes

→ What kind of shrimp should I use?

Jumbo raw shrimp, peeled and deveined, work best. Fresh or defrosted frozen shrimp both yield juicy results.

→ Can I replace the feta cheese?

Yes, halloumi or goat cheese can be used for a different twist, though feta provides the most traditional flavor.

→ Are fresh cherry tomatoes necessary?

Fresh cherry tomatoes are ideal, but drained canned tomatoes will also work, giving a softer texture.

→ How do I make this dish dairy-free?

You can omit the feta or use a plant-based cheese alternative while keeping all the rich tomato and herb flavors.

→ What should I serve with this dish?

It pairs beautifully with warm naan, pita, pasta, or rice to soak up the flavorful tomato-feta sauce.

→ How do I know when the shrimp are cooked?

Shrimp are ready when they turn pink and opaque, and feel firm to the touch. Avoid overcooking to keep them tender.