Baked Feta Shrimp Tomatoes (Printable Version)
One-pan dish with shrimp, feta, and roasted tomatoes, bursting with Mediterranean flavors and easy prep.
# Ingredients:
→ Seafood
01 -
350 grams jumbo raw shrimp, peeled and deveined
→ Produce
02 -
300 grams cherry tomatoes, fresh or high-quality canned
03 -
2 garlic cloves, finely grated or chopped
04 -
15 grams fresh flat-leaf Italian parsley, chopped
→ Dairy
05 -
200 grams block feta cheese, cut into large cubes
→ Pantry
06 -
30 milliliters extra virgin olive oil, robust variety
07 -
1 teaspoon dried oregano
08 -
1/4 teaspoon crushed red chili flakes
09 -
1/4 teaspoon freshly ground black pepper
10 -
1/2 teaspoon kosher salt
# Steps:
01 -
Set the oven rack to the centre position and preheat to 220°C to ensure even roasting.
02 -
Place the shrimp in a large bowl. Add half the olive oil, half the garlic, oregano, crushed chili flakes, black pepper, and kosher salt. Toss until shrimp are evenly coated.
03 -
Scatter cherry tomatoes in a baking dish. Drizzle with remaining olive oil and garlic, tossing to coat. Nestle feta cubes evenly among the tomatoes.
04 -
Bake the tomato and feta mixture for 15 minutes until tomatoes release their juices and the feta softens and begins to brown.
05 -
Remove the dish from the oven. Distribute the seasoned shrimp evenly over the tomatoes and feta. Return to the oven and bake for an additional 5 to 7 minutes, until shrimp are opaque and pink but not overcooked.
06 -
Sprinkle chopped parsley over the dish before serving. Serve directly from the baking dish with toasted naan, pita, or warm pasta or rice.
# Notes:
01 -
Pat shrimp dry prior to seasoning to promote caramelization. Use a glass or ceramic baking dish for uniform heat distribution. Avoid overbaking shrimp to maintain tenderness.