Baked shrimp with tomato and feta
4
Points®
Total time: 40 min • Prep: 20 min • Cook: 20 min • Serves: 6 • Difficulty: Easy
Oftentimes this classic Greek dish is prepared with a very generous amount of tomato sauce. Using grape tomatoes or cherry tomatoes instead of store-bought or homemade tomato sauce adds just the right amount of tomato flavor to complement—but not overwhelm—the shrimp and feta. This recipe also features roasted chopped shallots, red pepper flakes (feel free to adjust the amount if you're spice-averse), and fresh dill. You can use whatever combination of herbs you have on hand if dill isn't your favorite. Whatever you decide, this dish is a wonderful, colorful combination of texture and flavor that you'll find yourself making as the perfect appetizer or light dinner over and over again.
Ingredients
Extra virgin olive oil
4 tsp
Shallot(s)
3 medium
Grape tomatoes
2 cup(s)
Uncooked shrimp
1.5 pound(s)
Red pepper flakes
0.5 tsp
Kosher salt
0.75 tsp
Reduced fat feta cheese
0.333 cup(s)
Dill
2 Tbsp
Instructions
1
Preheat oven to 400°F.
2
Heat oil in large skillet over medium-high heat. Add shallots and cook, stirring, until golden, about 4 minutes. Add tomatoes and cook, stirring occasionally, until softened and beginning to burst, about 4 minutes. Add shrimp and pepper flakes; cook, stirring constantly, just until shrimp start to become firm, 1½–2 minutes. Stir in salt.
3
Transfer shrimp mixture to 9 x 13-inch baking dish or casserole dish. Bake until shrimp are just opaque in center, about 8 minutes. Sprinkle feta on top. Bake until cheese is softened, about 2 minutes longer. Sprinkle with dill.
4
Per serving: about 1 cup
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