Looking for new ways to cook shrimp? Try easy Greek Shrimp with Tomatoes and Feta. Paired with a salad, it makes a perfect quick meal.
I spent a few days last week with my nephews at the Outer Banks of North Carolina. They were on Spring Break and my husband is on one of his bucket list trips, so I opted for a little R&R too. Although the weather was cold, windy, and rainy and I had a miserable cold most of the time, I got to see a few old friends and eat some great seafood. (By the way, if you’re ever on Hatteras Island, you must get a massage or facial at In Touch Massage and Wellness and have at least one lunch at Buxton Munch.)
So, I came home with shrimp on the brain (and in my cooler).
Tips for Making Greek Shrimp with Tomatoes and Feta
This recipe comes together quickly. You only spend 10 minutes on prep, then half an hour later, dinner is served.
- While the shrimp is in the oven, make a salad with Greek Vinaigrette or a side dish loaded with nonstarchy vegetables.
- Use pre-chopped sun-dried tomatoes in a jar.
- If your sun-dried tomatoes are packed in oil, use some of the oil as your olive oil in the recipe.
- If your sun-dried tomatoes are dry-packed, reconstitute them with boiling water before proceeding with the recipe.
- Look for shrimp that have already been deveined to save yourself some time.
Greek Shrimp with Tomatoes and Feta
Quick and easy shrimp dish with Greek flavors
- 14.5 ounce can diced fire-roasted tomatoes drained
- 1/2 cup sun-dried tomatoes chopped
- 2 teaspoons minced garlic
- 2 teaspoons olive oil extra virgin
- 1/2 teaspoon dried oregano
- black pepper freshly ground
- 1 tablespoon lemon juice freshly squeezed
- 1 pound shrimp peeled, deveined
- 1/2 cup low-sodium feta cheese crumbled
Preheat oven to 450℉.
In a medium bowl, mix together canned tomatoes, sun-dried tomatoes, garlic, olive oil, and oregano. Season with pepper.
Pour tomato mixture into an 11- x 7-inch baking dish. Bake for 15 minutes.
Stir lemon juice into tomato mixture, then add the shrimp. Sprinkle with feta and bake for 15 minutes longer or until the shrimp is cooked through.
The recipe timing works best if your shrimp are on the larger side (16-20 count). If yours are smaller, check them after about 10 minutes in the oven. You want the shrimp to be opaque, but not rubbery.
Watching sodium? This probably isn't the recipe for you as shrimp inherently has a lot of sodium. Replacing the canned tomatoes with 3-4 fresh tomatoes (chopped), using less of the sun-dried tomatoes, and cutting back on the amount of feta cheese will decrease the sodium count.
- Buy julienne-cut sun-dried tomatoes packed in olive oil. You won't have to do any chopping and you can use some of the oil from the jar as the olive oil in the recipe.
- Look for frozen shrimp that have already been deveined.