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!
Prep Time12 minutes mins
Cook Time14 minutes mins
Total Time26 minutes mins
Course: Appetizer, Main Dish
Cuisine: Mediterranean
Keyword: feta cheese, Kalamata olives, Outside Table Everyday Herb, shrimp, tomatoes
Servings: 4 servings
Calories: 296kcal
Author: MaryAnn Dwyer
- 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
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.
Calories: 296kcal | Carbohydrates: 14g | Protein: 10g | Fat: 24g | Saturated Fat: 10g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 11g | Cholesterol: 50mg | Sodium: 1036mg | Potassium: 246mg | Fiber: 3g | Sugar: 7g | Vitamin A: 530IU | Vitamin C: 29mg | Calcium: 367mg | Iron: 2mg