Baked Shrimp with Feta and Olives
This zesty Baked Shrimp with Feta and Olives a a super simple weeknight dinner that the entire family is sure to love. It's made in one skillet and ready in less than 30 minutes!
Servings: 4 servings
Calories: 296kcal
Ingredients
- 1 1/2 lbs. large shrimp, peeled and deveined
- 2-3 Tbsp. olive oil
- 1 medium Vidalia onion, finely chopped, about 1 1/2 cups
- 1 medium green bell pepper, finely chopped, about 1 cup
- 3 cloves garlic, minced
- 1 14.5-oz. fire roasted diced tomatoes, undrained
- 1 28-oz. can crushed tomatoes
- 2 1/2 tsp. Outside Table Everyday Herb Spice Blend
- 3/4 cup pitted Kalamata olives, halved
- 8 oz. feta cheese crumbles, divided
- 5-6 fresh basil leaves, chopped, if desired
Instructions
- Preheat oven to 400 degrees.
- Add olive oil to a large, deep oven-proof skillet over medium heat. Add the onions and green pepper and cook for 4-5 minutes, until softened and translucent. Stir in the garlic and continue to cook for one minute. Stir in the diced and crushed tomatoes and the Outside Table Everyday Herb Spice Blend and cook for 2-3 minutes. Stir in the shrimp, Kalamata olives and half of the feta crumbles.Transfer the skillet to the oven and bake for 12-14 minutes or until shrimp are opaque. Serve with the extra feta crumbles or sprinkle them over the top of the finished dish. Sprinkle with chopped basil, if desired.
Notes
I like to add half of the feta into the tomato/shrimp mixture before it's baked and leave the rest to serve with the dish after it's baked.
Make sure you use a nice deep oven proof skillet if you just want to use one pan because you will cook everything in the skillet before finishing off the shrimp in the oven. You can also cook everything in a skillet and then just pour into a baking dish to finish it off in the oven.
As mentioned in my post, you can serve this as an appetizer or a main dish. If you serve it as an appetizer, I would serve it with baguette slices. If you serve it as a main dish, I would serve it with a side of white rice.