Baked Shrimp with Tomatoes and Feta
Elevate your weeknight dinner game with this irresistible Baked Shrimp with Tomatoes and Feta—a Mediterranean-inspired dish that’s bursting with vibrant flavors and simple elegance. Succulent shrimp are nestled in a garlicky, herb-infused tomato sauce, layered with tangy crumbled feta cheese, then baked to perfection. A touch of white wine enhances the richness, while red pepper flakes add a hint of heat to balance the brightness of cherry tomatoes. Finished with fresh parsley and served with zesty lemon wedges, this one-pan wonder is as easy as it is impressive. Perfect for scooping up with crusty bread or pairing with rice, this 35-minute recipe brings restaurant-quality flavor to your kitchen table. Ideal for seafood lovers and fans of Greek cuisine, this dish is guaranteed to become a new favorite.
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Recipe Information
Ingredients
- 1 pound large shrimp, peeled and deveined
- 2 cups cherry tomatoes, halved
- 1 cup feta cheese, crumbled
- 3 tablespoons extra-virgin olive oil
- 3 cloves garlic, minced
- 0.25 cup dry white wine
- 2 tablespoons fresh parsley, chopped
- 1 teaspoon dried oregano
- 0.5 teaspoon red pepper flakes
- 0.5 teaspoon salt
- 0.25 teaspoon black pepper
- 4 lemon wedges, for serving
Instructions
Preheat your oven to 400°F (200°C).
In a large oven-safe skillet, heat 2 tablespoons of olive oil over medium heat.
Add the minced garlic and sauté for 1 minute until fragrant, but not browned.
Stir in the cherry tomatoes, white wine, oregano, red pepper flakes, salt, and black pepper. Cook for 5-7 minutes, stirring occasionally, until the tomatoes soften and release their juices.
Remove the skillet from heat and evenly distribute the shrimp over the tomato mixture.
Sprinkle crumbled feta cheese over the shrimp and tomato mixture.
Drizzle 1 tablespoon of olive oil on top and place the skillet in the preheated oven.
Bake for 12-15 minutes, or until the shrimp are pink, opaque, and cooked through.
Remove the skillet from the oven and garnish with fresh parsley.
Serve immediately with lemon wedges on the side, alongside crusty bread or over rice, if desired.
Nutrition Facts
Calories |
330 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 16.9 g | 22% | |
| Saturated Fat | 5.7 g | 29% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 239 mg | 80% | |
| Sodium | 695 mg | 30% | |
| Total Carbohydrate | 11.7 g | 4% | |
| Dietary Fiber | 3.4 g | 12% | |
| Total Sugars | 6.3 g | ||
| Protein | 32.9 g | 66% | |
| Vitamin D | 0.3 mcg | 2% | |
| Calcium | 261 mg | 20% | |
| Iron | 1.4 mg | 8% | |
| Potassium | 789 mg | 17% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
