You’ll Love This Baked Shrimp with Tomatoes and Feta Recipe

Updated: January 15, 2024 by Olivia Mittak | Leave a comment

Shrimp is a great choice for dinner this week. If you're in need of a great shrimp recipe that isn't difficult or time-consuming, this is it. There are a lot of recipes that call for shrimp to be cooked entirely on the stove, but this one bakes it instead.

You'll need an ovenproof skillet for this recipe. For many cooks, that ovenproof skillet will be a cast iron one. Just make sure you have an ovenproof skillet of some kind, and that you verify it is indeed ovenproof. If you don't have an ovenproof skillet, you'll need to attempt to transfer this recipe into an ovenproof dish between steps two and three.

Tomato and feta come together to give this recipe a Mediterranean flair. Feta is a popular cheese, but it often gets overlooked in recipes that aren't explicitly Mediterranean, in favor of other cheeses. We want to give it more opportunities to shine!

When purchasing your shrimp, try to buy shrimp that is sourced via sustainable and environmentally-friendly methods. It can be a bit difficult depending on where you live, but the Earth will appreciate your effort. Poor fishing and farming practices harm the environment and threaten endangered ocean species. Do your part by shopping responsibly!

Baked Shrimp with Tomatoes and Feta

Ingredients:

1 tablespoon olive oil
1 medium onion, diced (about 1½ cups)
2 cloves garlic, minced (about 2 teaspoons)
Two 14.5 ounce cans no-salt-added diced tomatoes, with their juices
¼ cup finely minced fresh flat-leaf parsley
1 tablespoon finely minced fresh dill
1¼ pound medium shrimp, peeled and deveined
¼ teaspoon salt, plus more to taste
¼ teaspoon freshly ground black pepper, plus more to taste
⅔ cup crumbled feta cheese (about 3 ounces)

Directions:

1. Preheat the oven to 425°F.

2. Heat the oil in an ovenproof skillet over medium-high heat. Add the onion and cook, stirring, until softened, about 3 minutes, then add the garlic and cook for 1 minute. Add the tomatoes and bring to a boil. Reduce the heat to medium-low and let simmer for about 5 minutes, until the tomato juices thicken.

3. Remove from the heat. Stir in the parsley, dill, and shrimp and season with salt and pepper. Sprinkle the feta over the top. Bake until the shrimp are cooked through and the cheese melts, about 12 minutes.