Ingredients
Seafood and Dairy
- 1 pound jumbo raw shrimp (peeled and deveined, fresh or defrosted)
- 8 ounce block feta cheese (cut into large cubes)
Produce and Herbs
- 2 garlic cloves (grated or finely chopped)
- 2 pints cherry tomatoes (or 2 14-ounce cans, drained of excess liquid)
- ¼ cup chopped Italian parsley
Pantry Items and Spices
- 3 tablespoons extra virgin olive oil
- 1 teaspoon dried oregano
- ½ teaspoon crushed red chili pepper
- ½ teaspoon freshly ground black pepper
- ½ teaspoon kosher salt
Serving Suggestions
- Toasted naan or pita bread
- Cooked pasta or rice
Instructions
- Preheat the oven: Set your oven to 425°F (220°C) to ensure it’s hot and ready for baking the shrimp and tomatoes perfectly.
- Marinate the shrimp: In a mixing bowl, toss the peeled and deveined shrimp with 1 tablespoon of olive oil, one grated garlic clove, dried oregano, crushed red chili pepper, freshly ground black pepper, and kosher salt until evenly coated. This step infuses the shrimp with robust flavors.
- Prepare the tomatoes and feta: Place the cherry tomatoes in a large baking dish. Drizzle the remaining 2 tablespoons of olive oil and add the second garlic clove. Toss gently to coat all the tomatoes with the oil and garlic. Nestle the cubes of feta cheese throughout the tomatoes, ensuring an even distribution for rich, melting pockets of flavor.
- Bake the tomatoes and feta: Place the baking dish in the preheated oven and bake for 15 minutes, until the tomatoes are bubbling with their juices and the feta softens and starts to meld into the tomatoes.
- Add and cook the shrimp: Carefully remove the dish from the oven and evenly scatter the marinated shrimp over the tomatoes and feta. Return the dish to the oven and bake for an additional 5 to 7 minutes, or until the shrimp turn opaque and are cooked through, ensuring tender results.
- Garnish and serve: Remove the dish from the oven and sprinkle chopped Italian parsley on top for a fresh, herbaceous finish. Serve the baked feta shrimp and tomatoes directly from the dish accompanied by toasted naan, pita bread, or cooked pasta or rice to soak up the flavorful juices.
Notes
- You can use canned cherry tomatoes if fresh ones aren’t available—just be sure to drain excess liquid to prevent the dish from becoming too watery.
- For a milder version, reduce or omit the crushed red chili pepper.
- Leftovers keep well refrigerated for up to 2 days and can be gently reheated in the oven or on the stovetop.
- This dish pairs exceptionally well with a crisp white wine or a light rosé.
- For a gluten-free option, omit the naan or pita and serve with gluten-free bread or extra rice.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Dinner
- Method: Baking
- Cuisine: Mediterranean
