Mediterranean Shrimp and Feta Bake

I cannot express just how quickly this Mediterranean Shrimp and Feta Bake will disappear. Think slightly spicy shrimp scampi meets creamy feta, sweet tomatoes, a ton of herbs, and rich onion umami. It feels like one of those composed dishes that takes a while to cook—but you’d be surprised. It’s the perfect dish to make during the week thanks to how quickly it comes together, yet stunning enough to serve to a crowd.

What You’ll Need For Mediterranean Shrimp

• Shrimp – This is a shrimp dish, pure and simple. If possible, opt for extra-large 2-biter shrimp. If you can’t find them, no worries! I’ve adjusted the cooking instructions to accommodate medium-large shrimp versus extra-large to prevent overcooking. While I love buying fresh shrimp from my local seafood counter, frozen also works well here. Just make sure to defrost them according to the packaging instructions and prep them as detailed below.
• Cherry Tomatoes – If you are making this during tomato season, I highly recommend buying vine-on cherry tomatoes. Grape tomatoes are a great substitute if you are unable to find cherry tomatoes.
• Feta Cheese – Block feta, not crumbles.
• Calabrian Chilies – Whole Calabrian chilies are preferred, but if you only have the crushed or paste variety that work as well. The heat level is ultimately up to you, the recipe lands it at a low-medium heat level.
• Garlic – Fresh only!
• White Wine – Pick a nice dry white wine that you would enjoy drinking. Personally, I use a Sauvignon Blanc for the majority of my recipes that call for white wine. If you prefer Pinot Grigio, or another dry white wine, that works as well.
• Lemon – 1/2 fresh lemon’s worth of juice.
• Red Onion
• Fresh Parsley
• Dried Oregano
• EVOO – A lot of the flavor of this dish comes from the olive oil, so choose a good flavorful extra virgin olive oil.

Tools Needed

• Large Baking Dish or Large Skillet –A large oven safe dish with some depth to hold the white wine and EVOO sauce.

How To Make Mediterranean Shrimp

1. Prep the Shrimp – Depending on the state of the shrimp when you buy them, you may need to prep them. Remove the shells, de-vein, and if you have time, de-tail the shrimp. Pat them down thoroughly to absorb any moisture.

No time to buy fresh shrimp? No problem! This recipe works well with raw frozen shrimp as well. When prepping the shrimp, ensure you give ample time to fully defrost them before cooking. De-shell, de-vein, and de-tail them if necessary, and thoroughly dry them with a paper towel.

2. Assemble – Preheat the oven to 400°F. In an oven-safe baking dish, add half of the tomatoes, minced garlic, onions, feta, and Calabrian chilies. Top with the shrimp, then add the remaining half of the ingredients. Next, include a splash of white wine, olive oil, fresh parsley, oregano, lemon juice, and a heavy pinch of salt.

3. Roast – Roast in the oven for 15-17 minutes for medium to large shrimp and 20-22 minutes for extra-large shrimp. However, always check to make sure the shrimp are completely cooked before removing. The recommended internal temperature for shrimp is 145°F. Remove from the oven and serve with crusty bread.

Recipe Video

How To Serve Mediterranean Shrimp

This dish is intended to be eaten like an appetizer with some crusty bread. If you want to make this a more substantial entree then check out below for pairing recommendations.

• Rice – I swear rice is one of those grains that accommodates almost any entree. If you need a great recipe that will pair nicely with this dish try my Vermicelli Rice. It is a basic everyday rice but with a bit of a flare.
• Grain Bowl – These shrimp would be an excellent add to your favorite roasted veggie forward grain bowl whether that be farro, barely, couscous, or quinoa.
• Pasta – There are enough juices that pool at the bottom that could support pasta. My prefered would be a long noodle such as spaghetti or angel hair pasta.

Frequently Asked Questions

Storing/Reheating

I am not the biggest fan of storing leftover seafood. Store leftovers in an airtight container in the refrigerator for 1-2 days. To reheat: place the shrimp in an oven-safe pan and bake at 350°F until they are warmed throughout