Ingredients
Shrimp Marinade
- 1 pound jumbo raw shrimp (peeled and deveined, fresh or defrosted from frozen)
- 1 tablespoon extra virgin olive oil
- 1 garlic clove (grated or finely chopped)
- 1 teaspoon dried oregano
- ½ teaspoon crushed red chili pepper
- ½ teaspoon freshly ground black pepper
- ½ teaspoon kosher salt
Tomatoes and Feta
- 2 pints cherry tomatoes (or 2 14-ounce cans, drained of excess liquid)
- 2 tablespoons extra virgin olive oil
- 1 garlic clove (grated or finely chopped)
- 8 ounce block feta cheese (cut into large cubes)
Garnish and Serving
- ¼ cup chopped Italian parsley
- Toasted naan or pita bread (optional)
- Cooked pasta or rice (optional)
Instructions
- Preheat oven: Set your oven to 425°F (220°C) to ensure it’s hot and ready for baking your dish.
- Marinate the shrimp: In a bowl, combine the shrimp with 1 tablespoon olive oil, 1 garlic clove, dried oregano, crushed red chili pepper, black pepper, and kosher salt. Toss well to coat all shrimp evenly with the seasoning.
- Prepare tomatoes and feta: In a large baking dish, place the cherry tomatoes and drizzle with the remaining 2 tablespoons olive oil and the second garlic clove. Toss to coat the tomatoes thoroughly. Nestle the large cubes of feta cheese intermittently among the tomatoes.
- Bake initial layer: Place the baking dish in the oven and bake for 15 minutes. The tomatoes should be juicy and bubbling, and the feta cheese softened and slightly golden on edges.
- Add shrimp and continue baking: Remove the dish briefly, distribute the seasoned shrimp evenly over the tomatoes and feta, then return to the oven. Bake an additional 5 to 7 minutes until the shrimp are opaque and just cooked through.
- Garnish and serve: Sprinkle the chopped Italian parsley over the baked shrimp and tomatoes. Serve immediately, either as is or alongside toasted naan, pita bread, or your choice of cooked pasta or rice for a complete meal.
Notes
- For a spicier dish, increase the crushed red chili pepper slightly.
- Use fresh shrimp for best flavor; if frozen, thaw completely before marinating.
- If using canned tomatoes, be sure to drain well to avoid excess liquid in the baking dish.
- This dish pairs wonderfully with crusty bread to soak up the flavorful juices.
- Leftovers can be stored in an airtight container in the fridge for up to 2 days and reheated gently.
- Prep Time: 10 minutes
- Cook Time: 22 minutes
- Category: Main Course
- Method: Baking
- Cuisine: Mediterranean
- Diet: Kosher
