Baked Feta Shrimp Tomatoes

Baked feta shrimp with tomatoes is my go-to when I want something foolproof but still impressive for friends and family. The shrimp stay juicy nestled in bubbling tomatoes while pockets of creamy feta melt throughout. Every bite bursts with Mediterranean flavor yet the whole dish comes together in half an hour.

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 and seek out shrimp that smells fresh like the ocean
• Extra virgin olive oil: This enhances both roasting and flavor Choose a robust variety for deeper taste
• Garlic cloves: Grated or chopped Fresh garlic adds punch and aromatic depth
• Dried oregano: This herb adds a classic Mediterranean backbone Use fresh if you have it available
• Crushed red chili pepper: Gives a mild kick and warmth Use more or less to suit your spice preference
• Freshly ground black pepper: Brings aroma and complexity Always use freshly ground for best taste
• Kosher salt: Enhances every ingredient Go for a higher quality flaky salt if you can
• Cherry tomatoes: Either fresh or good quality canned Small tomatoes yield sweet concentrated flavor Choose ripe and vibrant ones
• Block feta cheese cut in large cubes: Whole block feta softens into creamy pockets Avoid pre-crumbled for better melt and flavor
• Chopped Italian parsley: This finishing touch adds freshness Use flat-leaf parsley for the brightest color and taste
• Toasted naan or pita bread or cooked pasta or rice: Ideal for soaking up every bit of sauce Choose your favorite or what you have on hand

Step-by-Step Instructions

Prepare the oven:

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

Season the shrimp:

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

Arrange the tomatoes and cheese:

Scatter your cherry tomatoes into a baking dish large enough to hold everything comfortably Sprinkle with the remaining olive oil and garlic Toss until every tomato is glistening Then nestle your cubes of feta cheese among the tomatoes so they bake right in

Bake tomatoes and feta:

Slide the baking dish into the heated oven Bake for fifteen minutes Watch for bubbling juices from the tomatoes and slightly browned softening cheese These are signs everything is nearly ready for shrimp

Add the shrimp:

After fifteen minutes carefully remove the dish Distribute the seasoned shrimp evenly across the tomatoes and feta Return to the oven Bake for five to seven minutes just until the shrimp have turned opaque and pink Take care not to overbake which will toughen them

Finish and serve:

Sprinkle with chopped Italian parsley right before serving Serve directly from the baking dish as is with hunks of bread for soaking or spoon over warm pasta or rice

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You Must Know

• High in protein from both shrimp and feta
• Bakes in one pan for minimal effort and cleanup
• Can be served warm or at room temperature

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

Storage Tips

If you have leftovers cool completely before transferring to an airtight container Store in the refrigerator for up to two days Gently rewarm in a low oven or microwave I avoid freezing this dish as the shrimp can get rubbery and the feta loses its texture

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Ingredient Substitutions

You can swap the cherry tomatoes for diced regular tomatoes in peak season If you do not eat shrimp try cubed firm white fish or even chickpeas for a vegetarian version Goat cheese can replace feta but will be softer and tangier For extra herbs add fresh dill or mint along with the parsley

Serving Suggestions

This dish can be dinner on its own with plenty of flatbread to mop up all the sauce For a bigger spread pair with a crisp cucumber salad lemony rice pilaf or roasted vegetables To turn it into a party appetizer serve with small crostini on the side

Cultural and Historical Context

Baked shrimp with feta stems from Greek Mediterranean traditions that combine simple local seafood with tangy cheese and juicy tomatoes The technique of baking feta with fresh produce is beloved throughout the region Bread for dunking is a must in many households and that ritual always reminds me of sunny summer meals in Greek villages

Recipe FAQs

→ What kind of shrimp work best?

Jumbo raw shrimp, peeled and deveined, are ideal. You can use fresh or defrosted frozen shrimp for this dish.

→ Can I substitute the feta cheese?

Feta is traditional, but you can use another firm, salty cheese such as halloumi or even goat cheese for a different twist.

→ Do I need to use fresh cherry tomatoes?

Fresh cherry tomatoes provide the best flavor, but well-drained canned tomatoes work too—just expect a slightly softer texture.

→ Can I make this dairy-free?

Simply omit the feta or use a plant-based cheese alternative. The dish will still be flavorful, thanks to the herbs and roasted tomatoes.

→ What should I serve alongside?

Enjoy with toasted naan, pita, cooked pasta, or rice to soak up the savory tomato and feta juices.

→ How do I know when the shrimp are done?

Shrimp are ready when they turn opaque and pink, and feel firm to the touch—avoid overcooking for best texture.