Description
A delicious and easy-to-make Baked Shrimp with Tomatoes and Feta recipe that combines juicy shrimp, flavorful tomatoes, and creamy feta cheese for a Mediterranean-inspired dish.
Ingredients
Units
Scale
1 tablespoon olive oil
- 1 cup diced onion
- 2 teaspoons minced garlic
- 2 cans (14.5 ounces each) petite-diced tomatoes NOT drained
- 1/4 cup white wine
- 1 tablespoon minced fresh parsley
- 1 tablespoon minced fresh basil
- 16 ounces raw Jumbo shrimp peeled and deveined
- 1/2 teaspoon Italian seasoning
- 1/2 teaspoon salt
- 1/4 teaspoon pepper
- 1 (3.5 ounce) container crumbled feta cheese
Optional, for serving:
- pasta
- rice
- crusty bread
Instructions
- Preheat oven: to 425 degrees F. Heat oil in a large, oven-proof skillet over medium-high heat.
- Cook onion: Add onion and cook until softened (about 3 minutes).
- Add garlic and tomatoes: Add garlic, cook for 1 minute. Add tomatoes and their juice, as well as the wine. Bring to a boil. Reduce heat and let sauce simmer for 5-10 minutes.
- Prepare shrimp: Remove skillet from burner. Stir in parsley, basil, Italian seasoning, shrimp, salt, and pepper. Sprinkle feta over top.
- Bake: Place skillet in the oven; bake until shrimp are cooked through (about 12-15 minutes).
Notes
- You can use fresh or frozen shrimp for this recipe.
- Adjust baking time based on shrimp size.
- Shrimp are done when opaque with pink accents. Be cautious not to overcook.
- Experiment with herb combinations like oregano and thyme.
- Enhance flavors with kalamata olives, red onion, and lemon zest.
- Garnish with fresh parsley, lemon zest, and a spritz of fresh lemon juice.
Nutrition
- Serving Size: 1 serving
- Calories: 320 kcal
- Sugar: 6g
- Sodium: 960mg
- Fat: 15g
- Saturated Fat: 7g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 14g
- Fiber: 3g
- Protein: 30g
- Cholesterol: 250mg
