An easy Greek inspired dish featuring shrimp, fire roasted tomatoes, artichokes, olives and feta cheese all cooked in one skillet! You’re going to fall in love with this insanely delicious meal!
Do you have time for elaborate meals during the week?! Yeah…didn’t think so… That’s why I’ve been loving all the one pan meals lately! They’re quick and easy, hardly require any clean up AT ALL and there’s just SO MANY recipes to choose from! Just like this one that’s quickly becoming a family favorite – It’s my incredibly easy and delicious baked Greek shrimp!
What kind of shrimp can I use?
I almost always use frozen shrimp over fresh because 1) it’s cheaper and 2) I can buy it in bulk at Costco and keep it in the freezer for whenever those shrimp cravings hit. (Are shrimp cravings even a thing?? …I don’t know, but let’s just roll with it! 😉 ) That being said, I do usually try to buy EXTRA LARGE shrimp. Mainly because if I’m having shrimp then I want to have shrimp and not feel like I’m digging around for tiny little morsels they try to pass off as “meat.” Plus for this recipe, the larger shrimp stands up better against the thickness/chunkiness of the sauce.
- Moral of the story: Buy your shrimp frozen (from Costco) and make sure it’s EXTRA LARGE or JUMBO!
What do I serve with Greek shrimp?
If you’re like me then you love variety! And while one pan meals are great, you always find yourself wanting a little something extra on the side to really round out the meal. Don’t worry babes, you’re in luck! Below I’ve listed a few of my favorite sides to serve that are just as quick and easy as the skillet meal itself!
- Simple side salad
- Tomato, cucumber & onion salad
- Garlic bread
- Pasta (My fiance loves this with angel hair and a little butter)
- Zoodles or “Zucchini Noodles” (Check out the spiralizer I use to make my zoodles here!)
- Rice pilaf (boxed or homemade)
I’m a firm believer that dinners during the week don’t have to be a fuss or always involve takeout. BUT they must ALWAYS be delicious! And this baked Greek shrimp touches on all three! 😉
Hope you’re having a great Wednesday loves and enjoying this beautiful day!
[Made one of my recipes? Make sure to tag my social media @kalefornia_kravings – I love seeing what you create!]
Baked Greek Shrimp
- 1 lb shrimp
- 4 garlic cloves, minced
- 1 small yellow or white onion, chopped
- 1 28oz can fire roasted tomatoes (or 2 14oz cans)
- ½ cup artichoke hearts, chopped
- ¼ cup kalamata olives, sliced
- 2 tsps dried oregano
- 3 tsps dried parsley
- ½ tsp red pepper flakes
- ½ cup feta cheese
- Salt & pepper, to taste
- Lemon wedges, for serving
- Preheat oven to 400 degrees. Heat an oven safe pan over medium high heat. Once it's hot, spray the pan with non-stick cooking spray and saute the onion, garlic and artichoke hearts together for 1-2 minutes.
- Add the canned tomatoes, oregano, parsley, red pepper flakes, salt and pepper and stir. Turn the burner down to medium low and let simmer for 5 minutes. (The sauce should thicken slightly.)
- Meanwhile, place your shrimp in a bowl, sprinkle with salt and pepper and toss to fully coat. After the sauce has simmered, pour the shrimp into the pan and submerge them slightly in the sauce.
- Sprinkle the olives and feta cheese on top and place the entire skillet in the oven for 12-15 minutes.
- Serve with your favorite toasted bread or a side salad!