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Greek Baked Shrimp with Tomatoes and Feta

Name: Greek Baked Shrimp with Tomatoes and Feta
Prep time: 34 min
Total time: 45 min
Cuisine: Greek
Ingredients: olive oil — 41 g; yellow onion — 110 g; garlic — 12 g; dried leaf oregano — 1 g; red chili flakes — 1 g; tomatoes — 822 g; tomato paste — 15 g; salt — 5 g; black pepper — 1 g; shrimp — 680 g; feta cheese — 113 g; parsley — 7 g; lemon — 65 g; lemon zest — 3 g

Greek Baked Shrimp with Tomatoes and Feta reads citrus 5.9, umami 5.6 and sourness 5.4 on Palate's 0–10 flavor X-ray — a Greek main, about 45 min. Measured from the recipe itself: ingredients and technique.

The flavor X-ray — six axes, 0–10

Umami & Savory — 6.7 / 10
Sweet & Fruity — 5.5 / 10
Sour & Bright — 7.5 / 10
Bitter & Earthy — 1.4 / 10
Rich & Fat — 4.4 / 10
Aromatic & Spice — 4.8 / 10

The measured notes (of 18)

Citrus 5.9 · Umami 5.6 · Sourness 5.4 · Salinity 5.2 · Fruity 4.6 · Allium 4.3 · Richness 4.1 · Marine & Briny 3.2 · Sweetness 2.9 · Funk & Ferment 2.6 · Herbaceous 2.2 · Floral 1.6 · Heat 1.4 · Warm Spice 1.2 · Earthy 1.2 · Nutty 1.0 · Bitterness 1.0

What's in it (14)

olive oil — 41 g
yellow onion — 110 g
garlic — 12 g
dried leaf oregano — 1 g
red chili flakes — 1 g
tomatoes — 822 g
tomato paste — 15 g
salt — 5 g
black pepper — 1 g
shrimp — 680 g
feta cheese — 113 g
parsley — 7 g
lemon — 65 g
lemon zest — 3 g

Time & effort: about 45 min (34 min active) · effort: involved

Nutrition (per 100 g, engine-estimated): 57.5 kcal, 7 g protein, 1.8 g fat, 3.5 g carbs

Dietary: Contains meat · Contains seafood · Contains dairy — engine-derived; double-check anything allergy-critical.

How it's cooked (9 steps)

Preheat the oven to 400 F.
Pat the shrimp dry with paper towels, season lightly with salt and pepper, and set aside in the refrigerator while you build the sauce.
Heat 2 tablespoons of the olive oil in a large oven-safe skillet over medium heat. Add the onion and cook, stirring occasionally, until softened and translucent, 5-6 minutes.
Add the garlic, oregano, and red pepper flakes and cook, stirring constantly, until fragrant, about 1 minute.
Stir in the diced tomatoes and tomato paste, scraping up any browned bits from the bottom of the pan. Season with the salt and black pepper.
Bring the sauce to a simmer and cook, stirring occasionally, until it thickens slightly and no longer tastes raw, 10-12 minutes.
Remove the sauce from the heat and taste; adjust salt if needed. Nestle the shrimp into the sauce in a single layer, then scatter the crumbled feta evenly over the top.
Drizzle with the remaining 1 tablespoon olive oil and transfer the skillet to the oven. Bake until the shrimp are opaque and just cooked through and the feta is softened and lightly golden in spots, 10-12 minutes.
Remove from the oven, sprinkle with the parsley and lemon zest, and squeeze a wedge of lemon over the top. Serve immediately with the remaining lemon wedges alongside.

Dishes with a similar flavor shape

Greek-Style Baked Cod with Tomatoes and Olives — Greek
Mediterranean Baked Cod with Tomatoes and Feta — Mediterranean
Braised Greek Chicken with Olives and Tomatoes — Greek
Shrimp Saganaki with Feta and Tomatoes — Greek
Shrimp Scampi Linguine — Italian-American

Keep reading: what citrus, umami, sourness mean in the flavor lexicon · the world's cuisines, by flavor.

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Every number above is Palate's engine-measured estimate, computed from this recipe's ingredients and techniques — not human-tasted ratings or reviews.