Baked Feta Shrimp Tomatoes (Print Format)
Plump shrimp, cherry tomatoes, and feta baked with herbs form an easy, flavorful Mediterranean-inspired meal.
# Ingredients:
→ Main Ingredients
01 -
1 pound (450 g) jumbo raw shrimp, peeled and deveined (fresh or defrosted from frozen)
02 -
3 tablespoons (45 ml) extra virgin olive oil
03 -
2 garlic cloves, grated or finely chopped
04 -
1 teaspoon dried oregano
05 -
½ teaspoon crushed red chili pepper
06 -
½ teaspoon freshly ground black pepper
07 -
½ teaspoon kosher salt
08 -
2 pints (600 g) cherry tomatoes, or 2 14-ounce cans, drained of excess liquid
09 -
8 ounce (225 g) block feta cheese, cut into large cubes
10 -
¼ cup (15 g) chopped Italian parsley
→ Serving Suggestions
11 -
Toasted naan or pita bread
12 -
Cooked pasta or rice
# Steps:
01 -
Preheat the oven to 425°F (220°C).
02 -
Toss the shrimp in a bowl with 1 tablespoon of olive oil, 1 grated garlic clove, oregano, crushed red chili pepper, black pepper, and salt.
03 -
Place the cherry tomatoes in a baking dish. Add 2 tablespoons of olive oil and the remaining grated garlic clove, tossing to coat the tomatoes evenly. Tuck the feta cubes between the tomatoes.
04 -
Bake in the preheated oven for 15 minutes, until the tomatoes are bubbling and the feta is softened.
05 -
Distribute the shrimp evenly over the tomatoes in the dish. Return the dish to the oven and bake for an additional 5–7 minutes, until the shrimp are opaque and fully cooked.
06 -
Sprinkle chopped parsley over the top and serve warm or at room temperature with toasted naan, pita, pasta, or rice.
# Tips:
01 -
This dish can be served warm from the oven or at room temperature.