Baked Shrimp with Feta and Tomatoes
Baked Shrimp with Feta and Tomatoes is a light yet satisfying dinner that’s packed with flavor, high in protein, and low in carbs. Juicy shrimp, sweet roasted tomatoes, and creamy feta come together in a simple, one-pan dish that’s perfect for busy weeknights.
This dish was made by my friend Aggie, over at Aggie’s Kitchen. She adapted it slightly from a recipe by Ellie Krieger.
If you love dishes like Garlic Butter Shrimp with Zucchini Noodles, this baked Shrimp with Feta and Tomatoes brings the same easy elegance with even less effort!
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Why You’ll Love Baked Shrimp with Feta and Tomatoes
Quick & easy – Ready in under 30 minutes with minimal prep.
Low carb & high protein – Great for a healthy dinner option.
One-pan convenience – Less cleanup, more flavor.
Substitutions
Tomato base – Substitute with canned fire-roasted tomatoes for extra depth.
Shrimp swap – Use scallops or chunks of white fish like cod.
Feta alternative – Try goat cheese for a milder, creamier twist.
Variations
Heartier meal – Serve over cauliflower rice or zucchini noodles.
Spicy kick – Add red pepper flakes or diced jalapeños.
Mediterranean style – Stir in kalamata olives and fresh oregano.
Creamier version – Drizzle with heavy cream before baking.
Top Tips
- Let the dish rest for a few minutes after baking to allow the flavors to meld.
- Use large shrimp for the best texture and flavor.
- Crumble the feta into larger chunks to keep it from melting completely.
- Roast the tomatoes slightly before adding shrimp for deeper flavor.
How to Store
Refrigerate: Store leftovers in an airtight container for up to 2 days.
Reheat: Warm gently in the oven or on the stovetop over low heat to avoid overcooking the shrimp.
Freeze: Not recommended, as shrimp can become rubbery when thawed.
Related Recipes
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📖 Recipe
Baked Shrimp with Feta and Tomatoes
This Baked Shrimp with Feta and Tomatoes is a simple, protein-packed meal that’s ready in under 30 minutes. Perfect for a quick, healthy dinner!
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Instructions
Preheat the oven to 425 degrees F.
Heat the oil in an oven proof skillet over a medium-high heat. Add the onion and cook, stirring, until softened, about 3 minutes, then add the garlic and cook for 1 minute. Add the tomatoes and bring to a boil. Reduce the heat to medium-low and let simmer for about 5 minutes, until the tomato juices thicken.
Remove from the heat. Stir in the parsley, basil, dried oregano and shrimp and season with salt and pepper. Sprinkle the feta over the top. Bake until the shrimp are cooked through and cheese melts, about 12 minutes.
Serve with whole wheat orzo, rice or a side of roasted or steamed broccoli or green beans.
Notes
Substitutions
- Shrimp swap – Use scallops or chunks of white fish like cod.
- Feta alternative – Try goat cheese for a milder, creamier twist.
- Tomato base – Substitute with canned fire-roasted tomatoes for extra depth.
Top Tips
- Use large shrimp for the best texture and flavor.
- Crumble the feta into larger chunks to keep it from melting completely.
- Roast the tomatoes slightly before adding shrimp for deeper flavor.
- Let the dish rest for a few minutes after baking to allow the flavors to meld.
How to Store
- Refrigerate: Store leftovers in an airtight container for up to 2 days.
- Reheat: Warm gently in the oven or on the stovetop over low heat to avoid overcooking the shrimp.
- Freeze: Not recommended, as shrimp can become rubbery when thawed.
Nutrition
Calories: 263kcalCarbohydrates: 15gProtein: 25gFat: 12gSaturated Fat: 4gPolyunsaturated Fat: 1gMonounsaturated Fat: 5gTrans Fat: 0.01gCholesterol: 201mgSodium: 1664mgPotassium: 663mgFiber: 3gSugar: 6gVitamin A: 1302IUVitamin C: 32mgCalcium: 297mgIron: 3mgNet Carbohydrates: 11g
