Baked Shrimp with Tomato and Feta
Baked Shrimp with Tomato and Feta is an easy, gluten free, healthy dinner that is made in one skillet and ready in less than 30 minutes.
Servings: 4
Ingredients
- 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
Instructions
- 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!
Notes
Because of the high salt content in feta it will not melt, but brown on top.