Baked Feta Shrimp Tomatoes

This baked feta shrimp and tomatoes recipe gathers simple ingredients into a vibrant, satisfying dish bursting with Mediterranean flavor. Combining juicy shrimp with tangy feta and roasted cherry tomatoes, it comes together quickly in a single pan. It’s perfect when you want something impressive without spending too long in the kitchen.

I first made this when I needed a fast but special meal and now it is in heavy rotation. I love how the oven does nearly all the work while I unwind or prepare the table.

Ingredients

• Jumbo raw shrimp: peeled and deveined. Choose large shrimp for juiciness and look for ones that smell fresh like the ocean
• Extra virgin olive oil: This enriches roasting and flavor. Choose a robust variety for deeper taste
• Garlic cloves: Grated or chopped. Fresh garlic adds punch and aromatic depth
• Dried oregano: Brings a classic Mediterranean backbone. Use fresh if available for brightness
• Crushed red chili pepper: Adds warmth and a mild kick. Adjust amount to your spice preference
• Freshly ground black pepper: Adds aroma and complexity. Use freshly ground for best flavor
• Kosher salt: Enhances every ingredient. Opt for a flaky variety if possible
• Cherry tomatoes: Use fresh or good quality canned. Ripe and vibrant tomatoes provide the sweetest concentrated flavor
• Block feta cheese: Cut in large cubes. Whole block feta melts into creamy pockets. Avoid pre-crumbled for superior texture
• Chopped Italian parsley: Adds a fresh finishing touch. Use flat-leaf parsley for best color and taste
• Toasted naan or pita bread or cooked pasta or rice: Ideal for soaking up all the savory sauce. Use whichever you prefer or have on hand

Step-by-Step Instructions

Prepare the oven:

Preheat your oven to four hundred twenty five degrees Fahrenheit or two hundred twenty degrees Celsius. Make sure the rack is placed in the center for even roasting.

Season the shrimp:

Place peeled raw shrimp in a large bowl. Drizzle with one tablespoon of olive oil. Add half the garlic, dried oregano, crushed red chili, black pepper, and kosher salt. Toss thoroughly to coat each shrimp evenly.

Arrange the tomatoes and cheese:

Scatter cherry tomatoes into a baking dish large enough to hold everything comfortably. Sprinkle with remaining olive oil and garlic. Toss gently until every tomato is glistening. Nestle cubes of feta cheese among the tomatoes so they bake right in.

Bake tomatoes and feta:

Place the baking dish in the preheated oven. Bake for fifteen minutes until the tomatoes release bubbly juices and the feta softens slightly with a hint of browning. These signs indicate it's time for the shrimp.

Add the shrimp:

Remove the baking dish carefully. Distribute seasoned shrimp evenly over the tomatoes and feta. Return to the oven. Bake for five to seven minutes until the shrimp turn opaque and pink. Avoid overbaking to keep the shrimp tender.

Finish and serve:

Sprinkle chopped Italian parsley just before serving. Serve straight from the baking dish with plenty of bread or spoon over warm pasta or rice.

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Feta is my absolute favorite part. Its creamy texture bubbles into tangy pools that anchor the entire dish. My brother once said it was the best cheese pull he ever saw. I always catch family members scraping up every last bit with bread.

Storage Tips

Let leftovers cool completely before placing in an airtight container. Store in the refrigerator for up to two days. Gently rewarm in a low oven or microwave. I do not recommend freezing since shrimp can turn rubbery and feta loses its texture.

Ingredient Substitutions

Substitute cherry tomatoes with diced fresh tomatoes in season. If you avoid shrimp use firm white fish cubes or chickpeas for a vegetarian twist. Goat cheese replaces feta for a softer, tangier flavor. Add fresh dill or mint along with parsley for extra herb fragrance.

Serving Suggestions

Enjoy this as a meal with flatbread to soak up the sauce. For a fuller spread offer a crisp cucumber salad, lemony rice pilaf, or roasted vegetables. For parties serve with small crostini on the side as an appetizer.

Cultural and Historical Context

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This dish comes from Greek Mediterranean roots where fresh seafood meets tangy cheese and sun-ripened tomatoes. Baking feta with produce is popular along the coast. Bread for dipping is an essential ritual reminding me of sunny village meals in Greece.

Recipe FAQs

→ What kind of shrimp work best?

Jumbo raw shrimp, peeled and deveined, offer the best texture and juiciness. Fresh or thawed frozen shrimp both work well.

→ Can I substitute the feta cheese?

Yes, firm cheeses like halloumi or goat cheese are good alternatives, bringing a slightly different texture but still complementing the flavors.

→ Do I need to use fresh cherry tomatoes?

Fresh cherry tomatoes provide the brightest flavor and texture, but well-drained canned tomatoes can be used if fresh are unavailable.

→ Can this be made dairy-free?

Omitting feta or swapping for plant-based cheese still retains plenty of flavor thanks to the herbs and roasted tomatoes.

→ What should I serve alongside?

Toasted naan, pita bread, cooked pasta, or rice are ideal for soaking up the savory juices of this dish.

→ How do I know when the shrimp are done?

Shrimp turn opaque and pink when cooked properly and should feel firm but not rubbery to the touch.