Baked Shrimp with Tomatoes and Feta



Happy Tuesday, friends!  Nothing like a little healthy ditty like this Baked Shrimp with Tomatoes and Feta to get things moving…and so  quick, to boot!

Again, here, I hail the ripe tomato.  I just can’t stop.  They are so lovely and sweet right now and I want to utilize them in any way I am able before they are no more….what a sad day that will be.

This is such a simple recipe that includes a whole lot of freshness.  The sweet, acidic tomatoes and white wine make just the most perfect, bright, simple sauce for the shrimp; and you better grab some crusty bread for sopping up all of that juice, its a must.  


Serve this one as-is or over rice, mashed cauliflower, polenta, or a slice of perfectly crunchy baguette (I vote for this method-insanely delish) and prepare yourself for simplicity and lightness in a wonderful way!

Baked Shrimp with Tomatoes and Feta

notes: any dry white wine will work such as chardonnay.  also, pre-crumbled feta, although it will work, will not yield as good of results as a block of feta that you freshly crumble yourself-pre-crumbled tends to be much more dry.


3 Tablespoons Olive Oil, divided

1/3 Cup Diced White Onion

3 Cloves Garlic, finely chopped

3 Medium Ripe Tomatoes, diced

1/4 Teaspoon Kosher Salt

1/3 Cup White Wine

1-1 1/2 Pounds Peeled, Deveined, Tail Off Shrimp

1/2 Cup Crumbled Feta

1/2 Cup Dried Breadcrumbs (I use these-they work wonderfully but any will do)

2 Tablespoons Chopped Fresh Parsley

Cracked Black Pepper


Preheat oven to 425.  Mix Feta, breadcrumbs, parsley and 2 tablespoons olive oil in a small bowl; set aside.

Heat a large oven-safe skillet over medium high heat.  Add 1 tablespoon olive oil and the onion and cook, stirring often, until softened, about 3 minutes.  Add garlic and cook 30 seconds.  Stir in tomatoes and salt and cook 30 seconds.  Add wine and bring to a boil, turn the heat down to medium and simmer for 1 minute.

Spread the tomato mixture evenly to cover the bottom of the skillet.  Lay the shrimp in an even layer over the tomato mixture, sprinkle the breadcrumb mixture over the shrimp and place the skillet in the oven.  Cook for 8-10 minutes or until shrimp is no longer opaque.  Season with cracked black pepper and serve.  Serves 4

Adapted from Fine Cooking, Baked Shrimp with Fennel and Feta

20 thoughts on “Baked Shrimp with Tomatoes and Feta

      1. Oh no! I’m talking the uncooked kind-you know like in grain form-like grits;) I’ve never tried the tubes of cooked polenta but I would think you could maybe slice it and pan fry it in a bit of butter to get a nice crust on it??

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