This Baked Greek Shrimp with artichokes is fantastic served over rice, pasta or quinoa! A quick and easy dinner recipe.
This is a recipe that I've been making for years and now I'm wondering what took me so long to post it here. Ninety-five percent of the time, the ingredients are sitting in my freezer and pantry, ready to be put into action. The hardest thing about this Baked Greek Shrimp recipe is deciding whether I should serve it over rice, pasta or quinoa. As there are often ziplocs of cooked quinoa in the freezer, that option usually wins out, but any of them would work!
Besides being quick and virtually foolproof, one of the greatest things about this recipes is that it can be tailored to your family's taste buds. For example, if artichokes aren't popular at your dinner table, swap them with peppers or zucchini, or simply leave them out and include an extra quarter pound of shrimp.
Half of the cooking is done on the stovetop and the other half in the oven. The herbs, onions and garlic are sautéed in some olive oil in a large nonstick skillet, then simmered with some canned tomatoes. Be sure to use a skillet that's ovenproof, like this one, so that you can pop the whole thing in the oven without needing to pull out a baking dish. Less dishes equals a happy cook!
The final step is to stir in the shrimp, artichokes and parsley before sprinkling the feta cheese over top and baking. It shouldn't take any more than 7 or 8 minutes for the shrimp to cook. I know you want to avoid overcooked, rubbery shrimp as much as I do, so check them early if you're shrimp are on the smaller side.
Baked Greek Shrimp Recipe with Artichokes
Ingredients
- 2 teaspoons olive oil
- 1 onion chopped
- 3 garlic cloves minced
- ¾ teaspoons dried oregano
- 2 14 ounce cans petite diced tomatoes
- 1 ¼ cup canned in water quartered artichoke hearts
- ¾ pound large shrimp peeled & deveined
- ¼ cups minced flat-leaf parsley
- ¼ teaspoon salt
- ¼ teaspoon ground pepper
- ¼ cup crumbled feta cheese
Instructions
- Preheat the oven to 425 degrees F.
- Heat the olive oil in a large nonstick, ovenproof skillet set over medium heat. Add the onions and cook until softened, 4 to 5 minutes. Add the garlic and oregano, cook for 1 minute.
- Add the petite diced tomatoes. Bring to a boil, then reduce heat and simmer for 10 minutes.
- Stir in the artichoke quarters, shrimp, parsley, salt and pepper. Sprinkle the feta cheese over top.
- Bake until the shrimp is just cooked through, 7 to 8 minutes.
- Serve over rice, quinoa or pasta.
Notes
Nutrition
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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!