Baked Shrimp with Feta and Grilled Sourdough Recipe
If you’re searching for a dinner that feels special but is delightfully simple to pull off, let me introduce you to my all-time favorite: Baked Shrimp with Feta and Grilled Sourdough. This Mediterranean-inspired dish pairs succulent, tender shrimp in a garlicky, tomato-rich sauce with salty bursts of feta, then sends it bubbling into the oven. As that magic happens, you’ll grill slices of sourdough to golden, crusty perfection—perfect for scooping up every last drop of savory goodness. It’s a restaurant-level meal you can whip up in less than half an hour, yet it tastes like you’ve been simmering all day.
Ingredients You’ll Need
One of the reasons I love making Baked Shrimp with Feta and Grilled Sourdough is how each ingredient earns its spot in the pan—there’s no filler here, just pure flavor and texture in every bite. From plump shrimp to zippy lemon zest, you’ll notice every component playing its part.
- Large shrimp (1 pound, peeled and deveined): Go for the biggest, freshest shrimp you can find for a juicy bite and stunning presentation.
- Olive oil (2 tablespoons, plus 1 tablespoon for brushing): Adds that rich Mediterranean flavor and keeps everything beautifully moist.
- Garlic (3 cloves, minced): Brings irresistible aroma and warmth to your sauce.
- Red pepper flakes (1/2 teaspoon): Just enough for a tickle of heat that lifts all the other flavors.
- Diced tomatoes (14.5-ounce can, drained slightly): Create a savory-sweet sauce that bathes the shrimp in color and flavor.
- Dry white wine (1/4 cup): Adds depth and a subtle acidity—any drinkable white will do!
- Dried oregano (1/2 teaspoon): Offers classic herbaceous notes that meld beautifully with tomato.
- Salt (1/2 teaspoon): As always, a flavor amplifier—use a generous pinch to bring everything together.
- Black pepper (1/4 teaspoon): A little black pepper sharpens the tomato and feta and ties in with the red pepper flakes.
- Feta cheese (1/2 cup, crumbled): Salty, creamy, and melty, feta is the star topping here—you’ll want big, lovely chunks.
- Fresh parsley (2 tablespoons, chopped): Finishing with parsley brings brightness and a pop of color to the plate.
- Lemon zest (zest of 1 lemon): One quick zest at the end gives the whole dish a sunshiny lift.
- Sourdough bread (4 slices): Thick, tangy, and perfect for grilling—this is your vehicle for the sauce.
How to Make Baked Shrimp with Feta and Grilled Sourdough
Step 1: Prep Your Oven and Pan
Start by preheating your oven to 400°F (200°C). Select a large ovenproof skillet—you want one roomy enough that the shrimp aren’t crowded. This is key for even cooking and gorgeous bubbling later.
Step 2: Build the Flavorful Sauce
Set your skillet over medium heat, adding 2 tablespoons of olive oil. Once it shimmers, toss in your minced garlic and red pepper flakes. Sauté them for about 1 minute—just until fragrant—then stir in the drained diced tomatoes, white wine, dried oregano, salt, and black pepper. Let this mixture simmer for 5 minutes. The tomatoes will break down a bit and the wine will reduce, concentrating all those beautiful flavors into a saucy base.
Step 3: Add the Shrimp
Pat your shrimp dry, then nestle them right into the bubbling tomato sauce. Gently stir so each shrimp is coated—don’t over-mix or you’ll risk breaking up the shrimp. This is where the dish starts to look and smell irresistible!
Step 4: Feta, Bake, and Bubble
Crumble your feta generously over the shrimp and sauce. Slide the skillet into your preheated oven and bake for 8 to 10 minutes. You’re looking for the shrimp to turn pink and juicy while the feta softens into creamy, salty clouds atop the sauce. Keep an eye out—you don’t want overcooked shrimp!
Step 5: Grill the Sourdough
While the shrimp bakes, brush both sides of your sourdough slices with the remaining tablespoon of olive oil. Grill them for 2 to 3 minutes per side on a preheated grill pan (or outdoor grill) until each slice is golden-brown and lightly crisped. Warm, smoky sourdough is absolutely vital for scooping up the sauce.
Step 6: Garnish and Serve
Remove your skillet from the oven and scatter the freshly chopped parsley and vibrant lemon zest over everything. Serve up the Baked Shrimp with Feta and Grilled Sourdough while it’s bubbling hot—with the grilled bread piled alongside. Dive in, share, and enjoy every last drop of flavor!
How to Serve Baked Shrimp with Feta and Grilled Sourdough
Garnishes
This dish loves a finishing touch! Beyond fresh parsley and lemon zest, try a handful of thinly sliced scallions, extra crumbled feta, or even a sprinkle of chopped Kalamata olives for a briny flourish. Just keep it simple—this dish already bursts with flavor on its own.
Side Dishes
Baked Shrimp with Feta and Grilled Sourdough is filling as a main event, but it pairs beautifully with a crisp green salad, roasted asparagus, or even a rice pilaf if you want a larger feast. Keep the sides light and fresh to let the shrimp and feta shine through.
Creative Ways to Present
For date night, serve everything directly in the skillet with toasted sourdough fanned at the side for a rustic, shared feel. Or plate individually, piling shrimp and sauce atop slices of grilled sourdough as a hearty open-faced sandwich. For a party, spoon into small ramekins with sourdough “soldiers” as an elevated appetizer!
Make Ahead and Storage
Storing Leftovers
If you somehow have leftovers (it’s rare), cool them to room temperature, then store the shrimp and sauce in an airtight container in the fridge for up to 2 days. The grilled bread is best eaten day-of, but you can toast it again to freshen it up.
Freezing
I don’t usually recommend freezing Baked Shrimp with Feta and Grilled Sourdough, as shrimp can become rubbery and feta loses its texture after thawing. However, if you must, freeze the shrimp and sauce (without bread) in a freezer-safe container for up to 1 month. Thaw overnight in the fridge before reheating.
Reheating
Gently reheat the shrimp and sauce in a skillet over low heat, just until warmed through. Avoid microwaving if possible, as it can make the shrimp chewy. Toast fresh or reserved sourdough as needed, and always finish with a touch of lemon zest or fresh herbs to bring it back to life.
FAQs
Can I make Baked Shrimp with Feta and Grilled Sourdough with frozen shrimp?
Absolutely! Just thaw the shrimp completely, pat them dry, and proceed with the recipe as written. Using frozen shrimp is super convenient and still yields fabulous results.
What’s the best substitute for feta if I don’t have any?
While feta is ideal, you can swap in goat cheese for a creamy tang, or ricotta salata if you prefer something milder. Keep in mind, the irresistible salty punch of feta is tough to beat in this dish!
How can I make this dish spicier?
If you love more heat, simply increase the red pepper flakes, or even add a dash of hot sauce to the tomato sauce. You could also chop in a fresh chili for a bold twist!
Is this recipe gluten-free?
The only gluten here comes from the sourdough bread. To make Baked Shrimp with Feta and Grilled Sourdough gluten-free, use your favorite gluten-free bread—just be sure it’s sturdy enough for grilling.
Can I use a different type Main Course
Absolutely! Any thick, rustic bread will work beautifully. Ciabatta, French bread, or even a hearty country loaf all welcome that smoky char and are brilliant with the shrimp and feta sauce.
Final Thoughts
If you’ve been craving a meal that wows without hours of work, promise me you’ll try Baked Shrimp with Feta and Grilled Sourdough. It’s the kind of dish that turns weeknights into celebrations and impresses anyone lucky enough to share your table. Grab some shrimp, fire up your oven, and get ready for a Mediterranean feast you’ll want to make again and again!
Print
Baked Shrimp with Feta and Grilled Sourdough Recipe
- Total Time: 25 minutes
- Yield: 4 servings 1x
- Diet: Non-Vegetarian
Description
This Baked Shrimp with Feta and Grilled Sourdough recipe is a delightful Mediterranean-inspired dish that combines succulent shrimp with tangy feta, zesty lemon, and crusty sourdough bread. It’s a perfect blend of flavors and textures that is sure to impress your dinner guests.
Ingredients
Shrimp:
- 1 pound large shrimp, peeled and deveined
- 2 tablespoons olive oil
- 3 cloves garlic, minced
- 1/2 teaspoon red pepper flakes
Sauce:
- 1 (14.5-ounce) can diced tomatoes, drained slightly
- 1/4 cup dry white wine
- 1/2 teaspoon dried oregano
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1/2 cup crumbled feta cheese
- 2 tablespoons chopped fresh parsley
- zest of 1 lemon
Grilled Sourdough:
- 4 slices sourdough bread
- 1 tablespoon olive oil for brushing
Instructions
- Preheat the oven: to 400°F (200°C).
- Cook the sauce: In a large ovenproof skillet, heat 2 tablespoons olive oil. Add garlic and red pepper flakes, sauté for 1 minute. Stir in tomatoes, white wine, oregano, salt, and pepper. Simmer for 5 minutes.
- Add shrimp: Coat shrimp in the sauce. Sprinkle feta, bake for 8–10 minutes.
- Grill the bread: Brush sourdough with olive oil, grill for 2–3 minutes per side.
- Finish and serve: Sprinkle shrimp with parsley and lemon zest. Serve with grilled sourdough.
Notes
- Add Kalamata olives for a briny twist.
- Try a squeeze of fresh lemon juice for extra brightness.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Main Course
- Method: Baking, Grilling
- Cuisine: Mediterranean-Inspired
Nutrition
- Serving Size: 1 plate
- Calories: 400
- Sugar: 4g
- Sodium: 780mg
- Fat: 18g
- Saturated Fat: 6g
- Unsaturated Fat: 11g
- Trans Fat: 0g
- Carbohydrates: 26g
- Fiber: 2g
- Protein: 30g
- Cholesterol: 180mg
