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:
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.
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.
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!
2 tablespoonsolive oil
1bell pepper, diced
2 cloves garlic, minced
1 14-ounce can crushed tomatoes
1 cupchicken or vegetable broth
1/4 teaspoonred pepper flakes(optional)
1 lb. uncooked shrimp
8 ouncesfeta cheese, crumbled
fresh chopped parsley and lemon wedges for serving
6–8 thick slices of sourdough bread
4 tablespoonsbutter for the bread
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.
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.
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.
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.
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.