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Hello World KitchenBeta

Baked Feta and Shrimp with Blistered Tomatoes

A vibrant, one-pan Mediterranean dish featuring succulent shrimp, sweet blistered cherry tomatoes, and a creamy block of baked feta, infused with garlic and oregano. Perfect for scooping up with warm crusty bread.

Baked Feta and Shrimp with Blistered Tomatoes
Prep 10 min Cook 25 min Total 35 min Level Easy
Serves 4

Ingredients

Main

  • 4 cups cherry tomatoes — left whole
  • 0.25 cup extra virgin olive oil — divided
  • 4 cloves garlic — minced
  • 1 teaspoon dried oregano
  • 0.25 teaspoon crushed red pepper flakes (optional) — adjust to taste
  • 0.5 teaspoon kosher salt — feta is salty, so use sparingly
  • 0.25 teaspoon black pepper — freshly cracked
  • 8 ounces block feta cheese — do not use crumbled feta
  • 1 pound large shrimp — peeled, deveined, tails off
  • 0.25 cup fresh parsley — chopped
  • 1 whole lemon — cut into wedges for serving
  • 1 loaf crusty bread — sliced and toasted, for serving

Instructions

  1. Preheat your oven to 400°F (200°C).

    ~5 min
    Make sure your baking dish is oven-safe up to 400°F.

  2. In a 9x13-inch baking dish, combine the cherry tomatoes, minced garlic, oregano, red pepper flakes, kosher salt, black pepper, and 3 tablespoons of the olive oil. Toss until the tomatoes are evenly coated.

    ~3 min

  3. Make a space in the center of the baking dish and place the block of feta cheese. Drizzle the remaining 1 tablespoon of olive oil over the feta.

    ~2 min

  4. Bake in the preheated oven for 15-20 minutes, or until the tomatoes have burst and the feta is soft and slightly golden on top.

    ~20 min
    If your tomatoes are stubborn, you can carefully press a few with the back of a spoon to help release their juices.

  5. Remove the baking dish from the oven. Carefully add the shrimp to the dish, nestling them among the blistered tomatoes and their juices, arranging them around the feta.

    ~2 min
    Make sure the shrimp are in a single layer as much as possible so they cook evenly.

  6. Return the dish to the oven and bake for another 5-8 minutes, or until the shrimp are completely opaque and cooked through.

    ~8 min
    Do not overcook the shrimp, or they will become rubbery.

  7. Remove from the oven. Squeeze the juice of half the lemon over the top and garnish generously with chopped parsley. Stir the feta into the tomatoes and shrimp if you prefer a creamy sauce, or leave it whole for presentation.

    ~2 min
    Serve immediately with plenty of crusty bread to soak up the flavorful oil and tomato juices.
Nutrition
420
Calories
32
Protein (g)
12
Carbs (g)
28
Fat (g)
10
Sat. Fat (g)
3
Fiber (g)
6
Sugar (g)
980
Sodium (mg)
230
Cholesterol (mg)
Equipment
  • 9x13-inch baking dish
  • cutting board
  • chef's knife
  • measuring spoons
Tips & Storage
  • Pat the shrimp dry with paper towels before adding them to the dish to prevent the sauce from becoming watery.
  • Use a high-quality feta block packed in brine for the creamiest texture.
  • If you want a slightly charred top on the feta, you can broil for the last 1-2 minutes of the initial tomato baking time before adding the shrimp.
  • Storage: Store leftover shrimp and feta mixture in an airtight container in the refrigerator for up to 2 days. Reheat gently on the stovetop over low heat to avoid overcooking the shrimp.
Tags
cherry tomatoes comfort food dinner easy feta garlic halal healthy mediterranean nut_free one-pan oregano pescatarian quick savory seafood sharing shrimp spring summer weeknight

🤖 This recipe was created with AI assistance. If you spot a mistake or something that doesn't look right, please report it.

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