By Grocery List Plus Editorial Staff | Published on June 9, 2026
Serves 4
257 cal · 30 min
Baked Shrimp in Tomato Feta Sauce
Recipe GLPR473623525240c0
Tender shrimp baked in a vibrant Mediterranean-inspired tomato sauce enriched with briny feta cheese, fresh herbs, and aromatic garlic. This quick and elegant dish comes together in just 30 minutes and pairs beautifully with crusty bread or over vegetables for a light, protein-packed main course.
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Ingredients
1 tablespoon extra virgin olive oil
1 medium onion, chopped
2 cloves garlic, minced
2 (14.5-ounce) cans diced tomatoes
1/4 cup fresh minced parsley
1 tablespoon fresh minced dill or 1 teaspoon dried dill
1 to 1 1/4 pounds medium-sized shrimp, peeled, deveined, and thawed if frozen
Salt to taste
Black pepper to taste
3 ounces crumbled feta cheese
Directions
Preheat your oven to 400°F (200°C).
Heat the olive oil in a large, oven-safe skillet over medium heat. Add the chopped onion and cook for about 3–4 minutes until softened and translucent, stirring occasionally.
Stir in the minced garlic and cook for another 30 seconds until fragrant.
Add the canned diced tomatoes (including their juice) to the skillet. Stir well to combine. Add the fresh parsley and dill, and season with salt and black pepper to taste.
Bring the sauce to a gentle simmer and cook for about 3–5 minutes, allowing the flavors to meld.
Arrange the shrimp evenly over the tomato sauce. Scatter the crumbled feta cheese over the top.
Transfer the skillet to the preheated oven and bake for 12–15 minutes, until the shrimp are opaque and cooked through (they should reach an internal temperature of 145°F / 63°C or show no translucency when cut in the thickest part).
Remove from the oven and let rest for 1–2 minutes. Taste and adjust seasoning if needed before serving.
Comments
This hits the Charlotte grocery matrix well—shrimp from the coast, all other ingredients at any major chain including ALDI and Food Lion, and feta is widely stocked. At roughly $12–14 for four servings (shrimp is the cost driver), it's a solid $3–3.50 per plate. The 30-minute claim is honest if you buy peeled shrimp; unpeeled adds 5 minutes. It's a genuine weeknight dish—minimal active time, bakes unattended, and reheats gently in the oven. The main flaw is that it reads Mediterranean rather than regional; local sweet potato or collards would feel forced, and this owes nothing to NC specificity. Solid formula, no special trips, honest on time—just not distinctly local.
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