Greek Baked Shrimp with Feta
Elevate your weeknight dinner game with this irresistible Greek Baked Shrimp with Feta, a Mediterranean masterpiece brimming with bold flavors and wholesome ingredients. Succulent shrimp are nestled in a luscious tomato and white wine sauce infused with aromatic garlic, onions, and oregano, then topped with creamy, tangy feta cheese that melts beautifully in the oven. A hint of red pepper flakes adds a touch of heat, while fresh parsley and zesty lemon wedges brighten every bite. This one-pan dish is not only quick and easy, with a total prep and cook time of just 40 minutes, but it's also perfect for serving with crusty bread or over a bed of rice to soak up every last drop of the rich sauce. Ideal for seafood lovers and fans of Greek cuisine, this vibrant recipe is both a comforting and elegant addition to your dinner table.
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Recipe Information
Ingredients
- 1 pound large shrimp, peeled and deveined
- 2 tablespoons olive oil
- 1 medium yellow onion, finely diced
- 3 cloves garlic, minced
- 1 14-ounce can canned diced tomatoes
- 0.5 cup dry white wine
- 1 tablespoon tomato paste
- 1 teaspoon dried oregano
- 0.25 teaspoon red pepper flakes
- 2 tablespoons fresh parsley, chopped
- 4 ounces feta cheese, crumbled
- 1 whole lemon, cut into wedges (for serving)
- 1 teaspoon salt
- 0.5 teaspoon black pepper
Instructions
Preheat your oven to 400°F (200°C).
Heat the olive oil in a large oven-safe skillet over medium heat.
Add the diced onion and cook for 5-7 minutes until softened and translucent.
Stir in the minced garlic, cooking for 1 minute until fragrant.
Add the canned diced tomatoes, white wine, and tomato paste to the skillet. Stir to combine well.
Season with dried oregano, red pepper flakes, salt, and black pepper. Simmer for 7-10 minutes until the sauce thickens slightly.
Remove the skillet from the heat and gently stir in the shrimp, ensuring they are evenly coated in the sauce.
Crumble the feta cheese over the top of the shrimp and sauce.
Transfer the skillet to the preheated oven and bake for 10-12 minutes, or until the shrimp are pink and cooked through.
Sprinkle the chopped parsley over the baked shrimp and serve with lemon wedges on the side.
Nutrition Facts
Calories |
1375 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 66.6 g | 85% | |
| Saturated Fat | 23.6 g | 118% | |
| Polyunsaturated Fat | 6.1 g | ||
| Cholesterol | 960 mg | 320% | |
| Sodium | 4603 mg | 200% | |
| Total Carbohydrate | 46.4 g | 17% | |
| Dietary Fiber | 12.7 g | 45% | |
| Total Sugars | 24.4 g | ||
| Protein | 131.9 g | 264% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 1082 mg | 83% | |
| Iron | 7.0 mg | 39% | |
| Potassium | 2729 mg | 58% | |
*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.
