Baked Shrimp with Tomato and Feta is an easy, savory, gluten free dinner that is made in one skillet and ready in less than 30 minutes. Everyone will love the succulent flavors and perfect textures in this colorful dish!
One of My Family’s Favorite Shrimp Recipes
Do you have a favorite recipe that you just love to cook? I have a few, and they all have the same things in common. For me, a favorite recipe has to be one that everyone I love, loves to eat! This may seem silly, but it checks out – you might think that a recipe is the best thing you ever made, but if the people you feed it to don’t like it, you won’t have that warm, fuzzy feeling about the recipe anymore! Let’s face it, food is all about emotion.
The second requirement is it can’t be too fussy. I have tried many recipes that have been out-of-this-world amazing, but they took hours to prepare… and by the end, I was usually just happy the thing was done. I found myself too tired to really care if it was enjoyable or not.
The third requirement is all for selfish reasons! It’s (drum roll, please) cleanup. The less I have to do, the more I love the recipe. Real talk: If the cook has to spend just as much time cleaning up as she or he did making the dish, you probably won’t see it on your table again.
All of which brings me to this delicious baked shrimp recipe that is SO DARN EASY. It’s a succulent shrimp main course that’s made in one skillet and done in 25 minutes flat. With tender, well-seasoned shrimp, juicy tomatoes, and little crumbles of feta cheese, it meets all of my requirements as a cook, and my family absolutely loves it. (That even extends to my sister-in-law, who says that this is a favorite in her house too!)
What’s in This Baked Shrimp Recipe?
Like I said, this is an easy dinner that tastes great with minimal prep and cleanup. The ingredients are super simple, but loaded with flavor. Here’s what you’ll need:
- Oil: I prefer to use coconut oil, but extra virgin olive oil would also be fine.
- Scallions: The green and white parts, chopped.
- Garlic: Thinly slice your garlic cloves.
- Oregano: Dried oregano adds an earthy taste that really brings out the sweetness of the shrimp and juicy tomato flavor.
- Tomatoes: Cherry or grape tomatoes, cut in half.
- Salt and Pepper
- Shrimp: Peeled, deveined, and with the tails removed.
- Parsley: Chopped, fresh parsley gives a bright herbal note to the recipe.
- Feta: Crumbled feta cheese. You could substitute goat cheese or halloumi.
Are Frozen Shrimp Better Than Fresh?
Depending on where you are, frozen shrimp can actually be a better choice than fresh. Freshly-caught shrimp is frozen, and keeps its quality until it’s defrosted, so defrosting the shrimp right before you use them helps keep that quality high! Of course, if you’re on the coast and have access to really fresh seafood, take advantage of that – so yummy.
How to Make Baked Shrimp with Tomato and Feta
To make this recipe, you’ll need a good pan that can go from stovetop to oven – that means no nonstick coating and no plastic handle. I like to use a sturdy cast-iron or stainless steel skillet.
- Preheat the Oven and Arrange the Rack. To get started, preheat your oven to 475°F, and place the rack in the upper third of the oven.
- Saute the Aromatics and Oregano. Next, set your skillet over medium heat, and heat up the oil. Add the scallions, garlic, and oregano to the skillet, and cook for about one minute to release the fragrance of the oregano. The oregano will darken in the pan as it heats, but be careful not to let the garlic brown or burn.
- Add the Tomatoes. Add the halved tomatoes to the skillet, along with a sprinkling of salt and pepper. Stir everything so that the tomatoes get coated with the oil, and cook for about 3 minutes, or until the tomatoes start to blister.
- Add the Shrimp and Feta. Now it’s time to add your shrimp to the skillet. Arrange the shrimp in the skillet, and top them with feta crumbles.
- Bake! So much for the hands-on work – now the oven does the rest. Place the skillet in your preheated oven, and bake the shrimp for 10 – 15 minutes. You should see the juices in the pan bubbling, the shrimp should be pink, and the feta should be browning a little at the edges.
- Cool and Serve. Take the skillet of baked shrimp out of the oven, let it cool for a few minutes, and then sprinkle with fresh parsley. Plate and enjoy!
How Do You Know When Shrimp Is Done in the Oven?
Shrimp is great, because it “tells” you when it’s done! Whether on the stovetop, grill, or oven, you’ll know that your shrimp are one when they change color. Raw shrimp are pale and have a transparent look to them, while cooked shrimp are pink and have a firm, opaque texture while still being tender.
Tips for Success
- Overcooking Shrimp: As soon as the shrimp are pink and opaque, take the dish out of the oven. If you overcook shrimp, they will get smaller and smaller – and tougher and tougher!
- Feta Cheese: Don’t worry if the cheese doesn’t seem melted – it’s supposed to be that way! Because of the high salt content in feta cheese, it doesn’t really melt, but it does brown.
- Vegetables: I usually serve an additional veggie on the side (see the Serving Suggestions section below) but you could definitely sneak some into the skillet, too. Thinly sliced zucchini, diced bell pepper, or some shaved celery would be fantastic.
Serve up your shrimp with a side dish or two, and maybe a yummy carb to go with the succulent pan sauce. Need some recipe ideas? Great! These dishes would all work perfectly.
- Rice: For a quick side dish that can’t fail to please even picky eaters, make a batch of this Perfect Rice. Soft, fluffy jasmine rice is a kid-friendly choice that adults will love, too.
- Zucchini Fries: Another kid-friendly recipe, this is a great dish for getting little eaters to enjoy their vegetables. Zucchini Fries are also easy to make, and go really well with seafood, chicken, and more.
- Brussels Sprouts with Bacon: Smoky bacon and savory, caramelized Brussels sprouts make an irresistible side dish, and add some hearty eating to this light seafood dinner. This Roasted Brussels Sprouts with Bacon recipe is sure to become another family favorite!
How to Store and Reheat Leftovers
You can store any leftover baked shrimp in the refrigerator, sealed in an airtight container or zip-top bag. It will stay fresh for up to three days. To reheat, just place the desired amount in a covered skillet, and heat on low until the shrimp are warmed through. Don’t overcook them, though, or they’ll shrink and become tough.
Can I Freeze This?
Yes, you can freeze leftover cooked shrimp for a long time – some people say as long as 10 months! I recommend using your frozen shrimp within three months or so for the best quality. Be sure to freeze them in sturdy freezer containers or bags, with as little air as possible.
Baked Shrimp with Tomato and Feta
- 2 tablespoons coconut oil or extra virgin olive oil
- 4 scallions chopped, green and white parts only
- 4 garlic cloves thinly sliced (about 2 generous tablespoons)
- 2 teaspoons dried oregano
- 1 pints cherry or grape tomatoes halved (about 16 ounces)
- 1/4 teaspoon kosher salt
- 1/8 teaspoon ground black pepper
- 1 ½ pounds large shrimp peeled, deveined, and tails removed
- 2 tablespoons parsley chopped
- 4 ounces feta cheese crumbled
- Preheat oven to 475° with rack set in upper third of oven.
- Heat oil in a large, oven-ready skillet (not non-stick) over medium heat. Add scallions, garlic, and oregano. Cook for about one minute, until the oregano releases its fragrance. The oregano will darken, but do not let the garlic brown.
- Stir in tomatoes, salt and pepper, and cook for 3 minutes, or until tomatoes start to blister.
- Add shrimp to skillet and top with feta.
- Place skillet in oven and bake for 10-15 minutes, until the juices are bubbling, the shrimp are pink, and the cheese is starting to brown at edges.
- Remove and let cool for a few minutes. Sprinkle with fresh parsley, plate and enjoy!