Big flavors, zero stress-this Greek-inspired baked shrimp and artichoke dish brings some zest to dinner with a rich tomato sauce, tangy feta, and a quick trip to the oven. Just add rice, pasta, or a fork!
The beauty of this baked shrimp and artichoke recipe-besides being ridiculously easy and practically impossible to mess up-is its flexibility. Not a fan of artichokes? No problem! Swap them out for peppers, zucchini or broccoli.
This dish is a two-part act: first, a stovetop sauté and simmer for the sauce, then a quick bake in the oven for the shrimp. The key is using an ovenproof skillet-like this one-so you can slide it straight into the oven without dirtying another dish. Because let's be real: fewer dishes = a happier cook.
Ingredients and substitutions
- Shrimp: Start with large raw (31-40 per pound) shrimp. If it's not already prepped, peel and devein the shrimp (remove the tails, too).
- Artichokes: Use artichoke hearts that are canned in water. If you can't find ones that are already quartered, cut them into quarters through the stem. Feel free to swap with peppers or zucchini.
- Tomatoes: I used a combination of canned petite diced tomatoes and canned tomato sauce. If you prefer, use canned crushed tomatoes or solely petite diced tomatoes.
- Aromatics: Yellow onion and garlic cloves.
- Seasonings: You'll need dried oregano, crushed red pepper (adjust for your spiciness preference), salt, pepper and fresh parsley.
- Feta: Purchase crumbled feta or buy a block and crumble it with your fingers or a fork.
How to make baked shrimp and artichokes
⭐️ See full recipe card below. ⭐️
- Start by making the marinara sauce. Sauté some onions, garlic and seasonings. Add the canned tomatoes. Let it simmer.
- Nestle the shrimp and artichokes into the sauce and bake until the shrimp is just cooked through. Sprinkle with feta and bake for another minute.
- Serve it over rice, quinoa or pasta. For lower carb options, try cauliflower rice, cauliflower gnocchi or zucchini noodles.
Make-ahead and storage
This baked shrimp recipe is best enjoyed right away. When reheated the shrimp tends to overcook and become a bit rubbery.
However, follow this tip to minimize that issue:
- Cool the shrimp dish, then refrigerate in an airtight container for up to 3 days.
- Reheat gently in a skillet set over medium-low heat. This is the best way to avoid overcooking the shrimp.
- Can I microwave it, you ask? Technically, yes. However, the shrimp will become rubbery. If you don't mind that, then microwave for about 1 minute.
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Baked Shrimp and Artichokes
Ingredients
- 2 teaspoons olive oil
- 1 onion chopped
- 3 garlic cloves minced
- 1 teaspoon dried oregano
- ½ teaspoon salt
- ½ teaspoon ground pepper
- ¼ teaspoon crushed red pepper or more if you like it spicy
- 1 (14 ounce) can petite diced tomatoes
- 1 (10 ounce) can tomato sauce
- 1 (14 ounce) can quartered artichoke hearts canned in water
- ¾ pound large shrimp peeled & deveined
- ¼ cup crumbled feta cheese
- 3 tablespoons minced flat-leaf parsley
Instructions
- Preheat the oven to 425 degrees F.
- Heat the olive oil in a large nonstick ovenproof skillet (I like enameled cast iron) set over medium heat. Add the onions and cook until softened, 4 to 5 minutes. Add the garlic, oregano, salt, pepper and crushed red pepper. Cook for 1 minute.
- Add the petite diced tomatoes and tomato sauce. Bring to a boil, then reduce heat and simmer for 10 minutes.
- Stir in the artichoke quarters and shrimp.
- Bake until the shrimp is just cooked through, 7 to 8 minutes. Sprinkle the feta over top and bake for 1 more minute.
- Garnish with the parsley. Serve over rice, quinoa or pasta.
Video
Notes
Nutrition
This recipe was first posted on January 25, 2017 and updated on March 5, 2025.
Disclosure: I am a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for me to earn fees by linking to Amazon.com and affiliated sites.
Bonnie
Do you drain the tomatoes before adding or should the tomatoes be drained?
Dara
No need to drain them!
Cassie Sue
Made it this weekend with the squash variation (hubby won't eat artichokes) and it was really yummy and came together super quickly. Shrimp was on sale and I had zucchini to use up. Next time I think I'd add some peppers too. But for a quick (and healthy) meal, I can't complain.
Ashlyn @ Belle of the Kitchen
This looks so good and I actually already have everything to make it! Will have to give this one a try!
Dee
This looks delicious! I would probably eat it just as is -- yum!
Sabrina
Shrimp is one of my favorite ingredients! This looks like a great use for it!
Des @ Life's Ambrosia
I am loving everything about this! Shrimp and artichokes are a wonderful combo!
Amy @ Little Dairy on the Prairie
Recipes that can be made with ingredients I already have on hand are the best! My boys would love this!
Lora @savoringitaly
I love your idea of keeping cooked quinoa in the freezer...great tip! This looks fantastic, Dara! My kids would love it!!
Jocelyn (Grandbaby cakes)
Seriously looks amazing!
Lauren
Do you use marinated artichokes or just in water? This looks really good!
Dara
Hi Lauren, I use the regularly canned artichokes, which are typically in water. You can find them whole or already quartered. I hope you enjoy the recipe!