Baked Greek Shrimp with Tomatoes and Feta Cheese

Ingredients

• 680 g (1.5 pounds)large shrimp (16/20 count), peeled and deveined
• 45 ml (3 tablespoons)extra virgin olive oil
• 1 mediumyellow onion, finely chopped
• 4 clovesgarlic, minced
• 120 ml (1/2 cup)dry white wine (e.g., Sauvignon Blanc)
• 794 g (1 (28-ounce) can)crushed tomatoes (preferably San Marzano)
• 1 teaspoondried oregano
• 1/4 teaspoonred pepper flakes
• 1/2 teaspoonkosher salt
• 1/2 teaspoonfreshly ground black pepper
• 198 g (7 ounces)block feta cheese, crumbled
• 15 g (1/4 cup)fresh parsley, chopped

Instructions

1. 1

   Preheat and dry

   Position a rack in the middle of the oven and preheat it to 200°C (400°F). Pat the shrimp completely dry with paper towels.

2. 2

   Soften the onion

   Heat the olive oil in a large oven-safe skillet over medium heat. Add the onion and cook for about 5–7 minutes, until softened. Add the garlic and red pepper flakes and cook for 1 more minute, until fragrant.

3. 3

   Reduce the wine

   Pour in the white wine, scraping up any browned bits from the bottom of the pan. Let it reduce by half, about 2–3 minutes.

4. 4

   Simmer the sauce

   Stir in the crushed tomatoes, oregano, salt and pepper. Bring the sauce to a simmer and cook for 10 minutes, allowing it to thicken.

5. 5

   Arrange the shrimp

   Take the skillet off the heat and arrange the shrimp in a single layer in the sauce.

6. 6

   Add the feta

   Crumble the feta over the shrimp and sauce.

7. 7

   Bake until cooked

   Transfer the skillet to the preheated oven and bake for 8–10 minutes, until the shrimp are pink and opaque and the feta is soft.

8. 8

   Garnish and serve

   Scatter the fresh parsley over the top and serve immediately.

What is baked Greek shrimp?

This dish is in the spirit of Greek shrimp saganaki, a combination of seafood, tomato and feta often cooked together in a pan. This version builds the sauce on the hob, then finishes the shrimp and cheese in the oven.

The method gives the tomatoes time to thicken before the shrimp go in, so the seafood cooks briefly and the feta softens without needing to melt completely.

Nutrition and macros by portion

The nutrition label shows one serving as written: 500 calories, 49g protein, 15g carbs, 22g fat.

The tomatoes, onion and wine provide most of the carbohydrates, while the olive oil and feta contribute much of the fat. Shrimp and feta provide most of the protein. Serve it with a green salad or vegetables alongside bread or rice, choosing the amount of starch to suit the meal.

The sauce starts in the pan

Onion: Cooking it for 5–7 minutes softens it and lays a sweet, savoury base for the tomatoes.

Garlic and chilli: A brief minute in the hot oil releases their aroma without letting the garlic burn.

Why reduce the wine

Wine: Scrape the bottom of the skillet as you pour it in to loosen any browned bits. Reducing it by half concentrates its flavour before the tomatoes are added.

Tomatoes: The 10-minute simmer gives the sauce time to thicken, which helps it cling to the shrimp rather than remain watery.

Choose and prepare the shrimp

Size: Large 16/20 shrimp suit the short oven cooking time and are substantial alongside the feta.

Drying: Pat them thoroughly with paper towels before adding them. This removes surface moisture and helps the sauce stay thick.

Watch the oven closely

Shrimp: Bake for 8–10 minutes, checking for pink, opaque flesh. Their size and the heat of the sauce can affect how quickly they cook.

Feta: It should be soft on top, not necessarily fully melted. Serve as soon as the shrimp are done to avoid a tough, overcooked texture.

Serving ideas

Bread: Crusty bread is handy for scooping up the tomato and feta sauce.

Sides: Serve with rice, or add a green salad or steamed vegetables for a fuller plate. Bring the skillet to the table if it is safe to handle and still hot.

Recipe notes & tips

• Use a skillet that can go safely from the hob to the oven.
• Pat the shrimp dry just before cooking so they do not sit in their own moisture.
• Let the wine reduce by about half before adding the tomatoes.
• Keep the shrimp in a single layer so they cook evenly.
• Check the shrimp at 8 minutes and bake longer only if they are not yet opaque.
• Chop the parsley while the sauce simmers to make serving quicker.

Variations

• Add lemon: Squeeze a little lemon over the finished dish for a fresh, sharp note.
• Adjust the heat: Use fewer red pepper flakes for a gentler sauce or add more for extra warmth.
• Use fresh oregano: Replace the dried oregano with fresh leaves, adding them to taste.
• Add greens: Stir a handful of spinach into the hot sauce before arranging the shrimp.
• Serve with orzo: Spoon the shrimp and sauce over cooked orzo for a more substantial meal.

Common mistakes to avoid

• Wet shrimp: They can release extra liquid into the sauce; pat them thoroughly dry before cooking.
• Burnt garlic: It turns bitter quickly; add it after the onion softens and cook for just 1 minute.
• Unreduced wine: The sauce may taste thin; wait until the wine has reduced by half before adding tomatoes.
• Crowded shrimp: Overlapping pieces may cook unevenly; arrange them in a single layer.
• Overcooked shrimp: They can become firm and rubbery; check at 8 minutes and stop once opaque.
• Using a non-oven-safe pan: Do not transfer it to the oven; move the sauce to a suitable baking dish first.

How to store

Refrigerate leftovers in a covered container for up to 2 days. Reheat gently in a covered pan over low heat until hot, taking care not to cook the shrimp for longer than necessary.

Frequently asked questions