This healthy Greek-inspired shrimp recipe in a saucy tomato base with feta can be cooked and served as a one-pot skillet dinner, or in a baking dish as a fast and easy-to-make appetizer that’s the first thing to disappear.
In This Post
Don’t forget the bread.
That’s my big tip about this recipe. Don’t forget to add a few crusty sourdough slices to your shopping list. Bread is key if you’re a dipper like me. Because while you might first be attracted to this recipe because of the lure of perfectly baked shrimp (which they are), it’s every last drop of the sauce you’ll be sopping up that will have you making this recipe on repeat.
As we move from the heat of summer into fall’s cozy-up-comfort mode, this Greek flavored shrimp is the PERFECT transition recipe.
This tomato sauce is light and bright so it won’t bog you down, yet it includes the warming flavors of cinnamon and allspice to make you feel all cuddly and content.
And I’m pretty sure we can all agree that shrimp are totally right any time of year.
How to Make the Tomato Sauce
This tomato sauce starts on the stove top in a skillet or low-sided sauté pan with a quick sauté of onions and garlic. I prefer to use a garlic press for my recipes — this is my favorite cheap-o garlic press because it is the best and I’ve tried ’em all. But if you’re a mincer, that is fine too.
I use a can of crushed tomatoes in this sauce for a creamier texture that still has a few chunks. You could also use a can of whole or diced tomatoes and pulse them a few times with an immersion blender or break them down with your fingers to thicken as it cooks.
How to Bake the Shrimp
This recipe starts on the stovetop with a quick and super easy sauce that’s topped with the uncooked shrimp then finished in the oven.
It’s a favorite I’ve tweaked over the past 10 years, where it originally appeared in Gourmet magazine. Oh how I miss that magazine.
So How Long Does It Take to Cook Baked Shrimp?
When cooked on the stove top or grill, shrimp can quickly take a turn to over-cooked in just a few minutes, but when they’re baked in the oven in this tomato sauce bath, they’re easier to monitor as they cook a bit slower and at a lower heat than if roasting them on their own.
In general, shrimp will continue to cook even off the heat, that’s why I cook my shrimp just until the insides turn opaque and the shrimp feel the beginnings of firm, for about 15 to 18 minutes at 375°F for this recipe. This slower cooking method infuses the easy to make tomato sauce into the shrimp as they cook.
see more: 31 Healthy Shrimp Recipes To Make In March
More Recipe Ideas to Make This a Meal
- Muddled Mint and Cucumber Cooler Cocktail
- Kalamata Olive Spread on slices of crusty baguette
- Crunchy Green Salad with Dilly Chickpeas and Avocado
- Quinoa and Burrata Caprese Salad (I can’t get enough!)
- Easy Lemon Rice Recipe
- Mediterranean Quinoa Salad
- How to Make Classic Tiramisu
If you make this recipe, please let me know! Leave a comment below or take a photo and tag me on Instagram with #foodiecrusheats.
Saucy Greek Baked Shrimp
Ingredients
- 1 pound large , peeled and deveined shrimp (I like the Key West Pinks)
- ½ teaspoon red pepper flakes
- ¼ teaspoon kosher salt
- 3 tablespoons olive oil
- 1 medium onion , chopped
- 3 garlic cloves , pressed or minced
- 1 15- ounce can crushed tomatoes
- ½ teaspoon ground allspice
- ½ teaspoon ground cinnamon
- ½ cup crumbled feta cheese
- 2 tablespoons chopped fresh dill
Instructions
- Preheat the oven to 375°F.
- Rinse and pat the shrimp dry and place in a bowl. Season with the red pepper flakes and kosher salt and set aside.
- Drizzle the olive oil in a heavy skillet and heat over medium heat. Add the onion and garlic and cook until softened, about 5 minutes. Stir in the spices and cook for about 30 seconds. Add the tomatoes and simmer, uncovered, for about 20 minutes, stirring occasionally.
- Remove from the heat and place the shrimp into the tomato sauce and crumble the feta cheese over the top. Bake for 15-18 minutes or until the shrimp are cooked through.
- Sprinkle with the dill and serve with crusty bread for dipping up the awesomesauce.
More Easy Shrimp Recipes You Might Like to Make Too
- Pan-Seared Citrus Shrimp Recipe
- Pesto and Garlic Shrimp Bruschetta Recipe
- Citrus Shrimp and Avocado Salad
- Peel ‘n Eat Beer Steamed Shrimp
- One-Pot Mexican Shrimp with Orzo and Zucchini
- Chipotle Lime Shrimp Bowls Recipe
- Shrimp In Thai Coconut Sauce
- Linguine and Zucchini Noodles with Shrimp
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Can I make this dish the night before?
Hi Therese! Yes, you can. You can reheat it gently in the oven (covered with foil) before serving. We hope you enjoy!
Sorry y’all for not editing better.. But hopefully you get the jist with my bad typing. Definitely to make again! Great for enterrtaiing!!!
Hahahah I hear you Julie :)
I was also worried about the cinnamon/allspice mix as I haven’t ever enjoyed cinnamon with savory meats; so I used a 28oz can crushed tomatoes and 2 onions and split the sauce and made two versions 1. the original 2. sub 1T cumin for the cinnamon/allspice. We loved both! Being that I only had 1 lb of shrimp divided between the two it must have been extra saucey but felt perfect for dipping. Definitely to make again. Also super easy to cook the sauce during the day and then put in an oven-safe pan 1/2way through appetizers (in the countertop oven no doubt so perfect for summer hosting)
I’m so glad you liked it Julie! Thanks for the suggestions and your comment wit the 5 star rating.
Love this recipe. Making it again tonight. Instead of crusty bread, I’m using Sunday’s left-over paella rice.
Thanks for sharing, Lynette–we’re so glad you love this!
Loved the unexpected flavors of all spice and cinnamon with the shrimp! Shrimp came out of the oven perfectly tender! Served with pasta and it was a hit with the fam!
Happy you enjoyed Amanda!
This looks so good! Can’t wait to make it!
This recipe was amazing and super flavorful! I used all the spices and loved it. I just toasted some bread with it. Will definitely serve Thai again.
So glad you enjoyed Amanda!
Thank you for this delicious and easy recipe. Tasted like Shrimp Lasagna without the pasta. The cinnamon in my humble opinion was a pleasant surprise. It cut the sharpness of the tomato sauce with out having to add sugar. The seasonings were perfect. I use Goat cheese due to personal health issues with dairy.
This dish is delicious. I was nervous with the allspice but it’s not overpowering at all. I used Gorgonzola cheese instead because I don’t like feta…..yummy! I will make this again.
What would be a good side dish for this if it’s for a meal instead of dip for bread?
This was so good! I made it for my parents who have unique taste, added spinach and goat cheese, and they were impressed :) The cinnamon was delightfully surprising and activated my happy chemicals lol, very much a comfort food. What are the calories for this recipe?
I’m glad they enjoyed Timmie!
This was so rich and tasty! I don’t care for cinnamon in savory dishes, so I used 1 tablespoon of cumin in place of the cinnamon and allspice. It was so good! Served it over a bed of couscous with asparagus.
Thanks so much! That substitution sounds great!
I would double the sauce since a lot evaporates. I cooked it on the stove; made for a quick meal. I served on top of whole wheat pasta.
That said, my husband was not fond of the cinnamon addition…even though I explained that it was Greek, not Italian.
Thanks for your feedback!
I can’t wait to try this. My mouth started salivating by seeing this only. Cookies are my favorite and any type of cakes is great for me. I love to try different types of cakes and this is kind of different one which I haven’t tried yet. So I’m definitely going to try this soon and will definitely let you know, how it turned out. I never regretted any moment that came to your blog!