Baked Feta Shrimp & Tomatoes
This baked shrimp is incredibly flavourful and a wow for an easy low-carb meal. Thanks to quick-cooking shrimp, this one-dish meal comes together in 45 minutes and couldn't be simpler!
[adrotate group="2"] [adrotate group="4"]- 500g/17.6oz Raw Shrimp (peeled and deveined - fresh or defrosted from frozen)
- 2 Garlic Cloves (minced)
- 500g/17.6oz Cherry Tomatoes (halved)
- 225g/8oz Feta Cheese (cut into cubes)
- 3 Tbsp Olive Oil
- Salt & pepper
- 1 Tsp Garlic Powder
- 1 Tsp Onion Powder
- 1 Tsp Paprika
- 1 Tsp Lemon Pepper Seasoning
- 1 Tsp Italian Seasoning
- Salt & Pepper
- Olive Oil
Preheat oven to 220C/425F.
In a small bowl mix the onion, garlic, paprika, lemon, Italian seasoning, salt and pepper together.
Place the shrimps in a large bowl and drizzle with some olive oil.
Mix to coat then add the seasoning and mix until the shrimps are well coated with the seasoning.
Arrange the tomatoes in a baking dish. Add the 3 tablespoons olive oil, minced garlic, salt and pepper.
Toss it all around until tomatoes are well coated.
Bake 20 minutes. The tomatoes should be bubbling with juice. Distribute the shrimps evenly between the tomatoes and tuck the feta cubes in-between.
Return to oven and bake for a further 10 minutes, just until the shrimps are opaque and cooked through.
Serve on a bed of mixed lettuce for a delicious salad, rice or as an appetizer with crusty bread.
Enjoy!