Get ready to experience a flavor explosion with this Oven Baked Shrimp dish! Flavorful Italian plum tomatoes, briny capers, garlicky shrimp and tangy feta cheese come together in this oven-baked delight to create a perfect balance of sweet, salty and tangy flavors. The succulent shrimp are coated in a garlic butter sauce, nestled in a seasoned tomato sauce base and topped with crumbled feta, creating a melted layer of cheesy goodness. This dish is easy to prepare and makes for a delicious weeknight dinner, perfect for a cozy night in or a dinner party with friends and family.
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You will love Shrimp with Tomatoes and Feta
This baked shrimp dish is a flavor sensation, with a perfect balance of sweetness, spiciness, and brininess. The key to its delicious taste lies in the cooking process, which elevates the flavors of the two main ingredients – tomatoes and shrimp. Reducing canned Italian tomatoes intensifies their flavor, while partially cooking the shrimp in garlic butter before baking with the other ingredients infuses it with a rich garlic flavor. The result is a mouth-watering combination that will leave you wanting more.
In fact, this recipe for Baked Shrimp with Tomatoes and Feta has been a cherished family recipe for years, receiving raving reviews from our guests every time we serve it. It’s even made an impression on a large scale, as my cousin Beth Kidwell and her husband Jim served it to 50 guests at a dinner party with great success.
Ingredients for Shrimp with Feta and Tomatoes
Here’s what you’ll need to make this amazing baked shrimp dish (quantities are provided in the recipe card below):
- Canned Italian plum tomatoes – can also use regular canned tomatoes, or chopped tomatoes with green chiles (the latter to add more spice!)
- Bottled clam juice – can substitute fish stock
- Dried oregano – can use chopped fresh
- Dried red pepper flakes
- Capers – can substitute chopped unstuffed green olives
- Olive oil
- Butter
- Garlic – can substitute chopped shallots
- Uncooked medium shrimp, shelled and deveined
- Feta cheese – I wouldn’t recommend using another cheese. The bold, tangy flavor of the feta is an important element in this dish. Plus, if you can find feta packed in brine, use that and stir a tablespoon or two of the brine into the tomato sauce, for extra flavor!
How to Make Shrimp with Tomatoes and Feta
You only need around 20 minutes to prep this dish (which can be done earlier in the day), then another 10 to 15 minutes baking time:
- Prep oven.
Preheat oven to 350 degrees. - Reduce, then season tomatoes.
In a large saucepan over medium-high heat, bring tomatoes (undrained) to a boil and cook until reduced to around 2 cups (about 15 minutes). Cut the tomato pieces up with scissors while cooking if too large. Stir often to prevent sticking and burning. Stir in clam juice, oregano, pepper flakes, capers and salt and pepper to taste. Remove from heat and set aside. - Partially cook shrimp.
In a large skillet, heat olive oil and butter. Add garlic and shrimp and cook briefly, stirring, for 1 to 2 minutes, just until shrimp are beginning to turn pink. Remove from heat and set aside. - Assemble in baking dish.
Spoon equal portions of tomato sauce (about 1/2 cup) into each of four large (8 to 10 ounce) ramekins and spoon shrimp mixture (including butter sauce that they were cooked in) on top. Sprinkle crumbled feta over the top. - Bake.
Place ramekins on a large rimmed cookie sheet and bake for 10 to 15 minutes or until bubbly and hot.
Can I make this Oven Baked Shrimp in one pan?
Yes, you can make this dish in one pan. Instead of using individual ramekins, layer the ingredients in a 2 quart baking dish and increase cook time by around 5 to 10 minutes.
How to Serve this Baked Shrimp Recipe
To serve, I place the individual ramekins on dinner plates and serve a tossed salad and bread alongside. Bread is a must, to dip into the sauce! Here are a few side dish recommendations:
Baked Shrimp with Feta FAQs
Cook time depends on a number of factors, including the size of the shrimp and the recipe (in a sauce, covered or uncovered, etc.). I would plan on anywhere from 9 to 15 minutes.
There are a few ways to determine if shrimp is done:
1. Color. Cooked shrimp should have an orange or pinkish color, and the flesh should be opaque.
2. Texture. Cooked shrimp should be firm to the touch and not rubbery.
3. Internal Temperature. Cooked shrimp should reach 145 degrees on an instant read thermometer inserted in the thickest part of a shrimp.
Other Seafood Recipes to Try
- Bouillabaisse Recipe
- Seafood Phyllo Bundles
- Shrimp and Crab au Gratin
- Seafood Lasagna
- Crab and Shrimp Salad
Baked Shrimp with Feta and Tomatoes
Flavorful Italian plum tomatoes, briny capers, garlicky shrimp and tangy feta cheese come together in this Oven Baked Shrimp dish to create a perfect balance of sweet, salty and tangy flavors. The succulent shrimp are coated in a garlic butter sauce, nestled in a seasoned tomato sauce base and topped with crumbled feta, creating a melted layer of cheesy goodness. This dish is easy to prepare and makes for a delicious weeknight dinner, perfect for a cozy night in or a dinner party with friends and family.
- Prep Time: 5 mins
- Cook Time: 30 mins
- Total Time: 35 minutes
- Yield: 4 servings 1x
- Diet: Gluten Free
Ingredients
- 3 cups (24 ounces) canned Italian plum tomatoes (preferably imported), undrained
- 1/4 cup bottled clam juice
- 1 teaspoon dried oregano
- 1 teaspoon dried red pepper flakes
- 2 tablespoons capers, drained
- 1/4 cup olive oil
- 3 tablespoons butter
- 1 teaspoon chopped garlic
- 1 pound uncooked medium shrimp, shelled and deveined
- 1/4 pound feta cheese, crumbled
Instructions
- Preheat oven to 350 degrees.
- In a large saucepan over medium-high heat, bring tomatoes (undrained) to a boil and cook until reduced to around 2 cups (about 15 minutes). Cut the tomato pieces up with scissors while cooking if too large. Stir often to prevent sticking and burning. Stir in clam juice, oregano, pepper flakes, capers and salt and pepper to taste. Remove from heat and set aside.
- In a large skillet, heat the olive oil and butter. Add garlic and shrimp and cook briefly, stirring, for 1 to 2 minutes, just until shrimp are beginning to turn pink. Remove from heat and set aside.
- Spoon equal portions of tomato sauce (about 1/2 cup) into each of four large (8 to 10 ounce) ramekins and spoon shrimp mixture (including butter sauce that they were cooked in) on top. Sprinkle crumbled feta cheese over the top. Place ramekins on a large rimmed cookie sheet and bake for 10 to 15 minutes or until bubbly and hot. Remove from oven and serve immediately.
Notes
Variation: Substitute one can of chopped tomatoes with green chiles or jalapenos to add a little spice to the dish.
Make ahead: Ramekins can be assembled earlier in the day and refrigerated. Bring to room temperature before baking.
- Category: seafood, make ahead, gluten free
- Method: Bake
- Cuisine: Mediterranean
Wonderful, easy dish! Partner and I enjoyed.
Thank you
Thanks Jayde!
Would like to try this looks really good.
Thanks!