Tasty Baked Shrimp in Tomato Feta Sauce
Recipe source: Elise Bauer / Simply Recipes. The historical TastyMaza posting byline is not a claim of original recipe authorship. The ingredient quantities are retained from the historical post. The functional instructions and editorial notes below were written for this update on 2 November 2026; they are not recovered historical prose. TastyMaza has not independently kitchen-tested this editorial version.
An oven-safe skillet lets the tomato sauce cook on the hob before the shrimp and feta are added. Use the historical quantities below; no source photograph is reproduced.
Historical ingredient list
- 1 Tbsp olive oil
- 1 medium onion, chopped
- 2 cloves garlic, minced
- 2 14.5-ounce cans of diced tomatoes
- 1/4 cup minced fresh parsley
- 1 Tbsp minced fresh dill or 1 teaspoon dried dill
- 1 to 1 1/4 pounds medium sized raw shrimp, peeled and deveined (can leave tails on), thaw if frozen
- Pinch of salt, more to taste
- Pinch black pepper, more to taste
- 3 ounces feta cheese (about 2/3 cup, crumbled)
Preparation — current editorial instructions
- Heat the oven to 425°F (about 220°C). In an oven-safe skillet, soften the onion in oil for 3–5 minutes; stir in garlic briefly.
- Add tomatoes and simmer for 5–10 minutes to reduce excess liquid.
- Take the skillet off the heat. Distribute herbs, shrimp and feta through the sauce; season.
- Bake uncovered, starting to check around 10–12 minutes. Continue until shrimp flesh is pearly or white and opaque throughout. Serve hot.
Handling and ingredient notes
Thaw shrimp safely in the refrigerator and separate raw-seafood utensils from serving utensils. The time is a checking point, not proof that every size of shrimp is cooked.
Allergen and dietary check: Crustacean shellfish and milk. This recipe is unsuitable for someone avoiding shrimp; feta also contains milk.
Use the FoodSafety.gov temperature chart, cold-storage chart and handling guidance for current safety checks.