Baked Shrimp with Feta and Grilled Sourdough

12 reviews / 4.8 average

Any recipe that involves grilled sourdough bread is a recipe that I like.

And by like, I mean love. And by love, I mean become obsessed with to the point where I’ve now eaten a half a loaf of sourdough as the “side” to this recipe.

This is a situation where we have some really good things (feta, garlic, shrimp, tomato sauce) in a hot bubbling pan together, and we could totally stop there. You ‘re not into bread? or sourdough? or heavenly perfection? that’s fine! Just hold right here. Serve that baked shrimp with cauliflower rice, or rice, or zoodles.

Personally, though, my method / vehicle of choice for getting that all into my mouth is at least two but maybe three sliced of butter-soaked grilled sourdough bread. You heard me: grilled bread. Crisped golden bread, with that little bit of sourdough tang, sopped, soaked, dragged through a deliciously saucy skillet when no one is looking. Whether you eat the shrimp with your fingers, with a fork, or with the bread itself – that’s your business. But the bread? It needs to be dunked, dipped, and swooshed.

I just feel like this recipe understands what I need in life.

Check Out Our Video For How To Make Baked Shrimp with Feta:

Ingredients for baked shrimp with feta.

This recipe comes together shockingly fast, as shrimp often does for us! And it makes this a perfect fake-fancy have-people-over-for-dinner recipe. Not that any of us are like, hosting big dinner parties right now? I don’t know. Life is weird. Can we consider 2, 3, or 4 people sitting down to eat together to be reason enough to make a fake-fancy dinner?

This meal will deliver for you. It is not complicated but it has mega wow factor, and I’m telling you, regardless of how beautiful the shrimp skillet is with the parsley, lemon wedges, and broiled feta on top, people (me!) love grilled bread with their saucy shrimp.

Shrimp in sauce with feta.

Common Questions About This Baked Shrimp with Feta

What type of shrimp should I use?

I typically use frozen, but just be sure to thaw first! You can choose shrimp with or without tails – I prefer the larger size (16-20 per pound) and I like tail-off because it’s easier to eat.

How can I adjust the spice level on this recipe?

For mild, leave out the red pepper flakes. For medium, use 1/4 to 1/2 teaspoon red pepper flakes. And for hot… keep adding more! The sky is the limit!

What else can I serve this with?

This would be extremely yummy with some rice an/or a simple fresh green salad on the side. Definitely recommend.

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Baked Shrimp with Feta and Grilled Sourdough


  • Author: Lindsay
  • Prep Time: 10 minutes
  • Cook Time: 25 minutes
  • Total Time: 35 minutes
  • Yield: 34 1x

Description

The yummiest Baked Shrimp with Feta and Grilled Sourdough! Bubble up some feta, garlic, shrimp, and tomato sauce in a pan, grill some buttery crispy bread, and dunk that right on in. The simplest fancy-ish dinner!


Ingredients

Scale
  • 2 tablespoons olive oil
  • 1 shallot, minced
  • 1 bell pepper, diced
  • 2 cloves garlic, minced
  • 1 14-ounce can crushed tomatoes
  • 1 cup chicken or vegetable broth
  • 1/4 teaspoon red pepper flakes (optional)
  • 1 teaspoon salt
  • 1 lb. uncooked shrimp
  • 8 ounces feta cheese, crumbled
  • fresh chopped parsley and lemon wedges for serving
  • 68 thick slices of sourdough bread
  • 4 tablespoons butter for the bread

Instructions

  1. Sauté the veggies: Heat the olive oil in a large oven-safe skillet over medium high heat (I like to use a wide, shallow Dutch oven). Add the shallot and bell pepper; sauté until softened, about 5 minutes.
  2. Make the tomato sauce: Turn the heat down. Add the tomatoes, garlic, salt, red pepper flakes, and broth; simmer until the sauce reduces and gets a little darker in color, about 10 minutes.
  3. Grill the sourdough: While the sauce simmers, grill your sourdough. Melt the butter, brush it on the bread, and grill in a pan (ideally a grill pan) until crispy and golden brown. Wrap in foil and keep warm in the oven.
  4. Add the shrimp: Add the shrimp into the tomato sauce in a single layer. The shrimp will cook right in the sauce – keep on the heat for about 5 minutes, flipping the shrimp once, until the shrimp are no longer translucent.
  5. Broil: Turn the broiler on. Sprinkle feta on top. Transfer to the oven and broil for 5 minutes or until the feta is browned. Serve with a sprinkling of fresh parsley. Serve with grilled sourdough and juicy little lemon wedges.

Equipment

  • Category: Dinner
  • Method: Bake
  • Cuisine: American

Keywords: baked shrimp, tomato sauce, grilled bread, dutch oven recipe, shrimp and feta, shrimp dinner

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35 Comments

  1. Pinch of Yum Logo
    Pam

    This looks delicious! Are you sure the nutrition info is correct? 1215 calories per serving doesn’t compute and I don’t think there is 3235 mg of sodium…..

  2. Pinch of Yum Logo
    George

    Does the video show bacon, but not the recipe? If so, what is the amount of bacon to use (and is it pre-cooked)? thanks

    1. Pinch of Yum Logo
      Hannah

      I’m pretty sure it’s shallots, but you’re right it does look a bit like bacon!

  3. Pinch of Yum Logo
    Olivia

    I agree the nutritional info doesn’t make sense. I think you could easily cut back on sodium by using salt free tomatoes and broth. Plus reduce calories/fat by reducing the amount of cheese and/or using light feta. Also reduce the amount of bread/butter and oil. It would still be delicious!!

  4. Pinch of Yum Logo
    Ashley

    If I had scallops on hand instead of shrimp do you think that would be a weird substitute?

  5. Pinch of Yum Logo

    For the last two recipes I see the title: Check out our video for… and then there’s no video. Is this something with my browser, or you just forgot uploading the video ?

    1. Pinch of Yum Logo

      I made this tonight and it was fantastic! Broiled the buttered sourdough and dipped the toast in the extra sauce. Yum! Roasted brussel sprouts went well with it. All in 1 bowl, and a glass of Chardonnay. I’ll definitely make this again.






  6. Pinch of Yum Logo
    MB

    Serendipity that this recipe arrived in my inbox today. I was finishing processing the last of my garden Romas, had frozen shrimp and a hunk of feta.
    Fantastic flavor. I dumped a tablespoon of fresh mint and thyme in at the end because I had no parsley, and served with capallini as no bread- pretty fancy and didn’t need a trip to the store.






  7. Pinch of Yum Logo
    Joanna

    This was to die for. Worthy of company. And satisfying as written without anything else (though a salad would be good!).






  8. Pinch of Yum Logo
    Katie

    This was super good and I will definitely make it again. I added a Fresno chile for extra spice and used a little less feta than called for. I served it with bread and potatoes I sliced thin and baked until crisp–perfect for scooping the sauce! Can’t wait to have this again






  9. Pinch of Yum Logo
    Ellen Aas

    This was super tasty! It was a bit on the salty side so I may scale back the salt next time I make this. But it is definitely getting made again!

  10. Pinch of Yum Logo
    Lauren

    This was lovely! I probably overcooked the shrimp a little before throwing it under the broiler but it still tasted delicious. Served it over some mashed potatoes because we had some potatoes on their last legs and it was such a warming, comforting family meal! Thank you!






  11. Pinch of Yum Logo
    Beth Hearn

    This was delicious and so easy. I admit to skipping the bell pepper because no on in the fam likes them and it was amazing. The whole house smelled like a fabulous restaurant. Thank you!!






  12. Pinch of Yum Logo
    Justine

    This is a FANTASTIC and simple dish. Do not hesitate to make it. We had it this week and will probably make it again next week. I “accidentally” spilled some wine from my glass into the pan when the aromatics were done sauteeing and added some fresh thyme for good measure! Don’t skip the feta or sourdough.






  13. Pinch of Yum Logo
    Amanda

    I added a small can of tomato paste and subbed cod for the shrimp. Everyone loved it!






  14. Pinch of Yum Logo
    Robin

    Awesome!! I had everything prepped and lined up, it’s a quick easy dish. Husband loves it and wants it in the weekly rotation. Just using one dish is another plus. Excellent!! Can’t wait to work my way thru the recipes!






  15. Pinch of Yum Logo
    Laura Marshall

    Made this for dinner tonight. So delicious!
    We didn’t have parsley so subbed basil (fresh on top). Had a splash of cooking wine to use up so splashed that in too. Almost felt like we were out at a restaurant, new yummy recipe we hadn’t tired before and fun sharing style dinner. Definitely will be making this again – thanks for sharing your recipe.