Baked Shrimp and Artichokes
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!
Servings: 4 Servings
Calories: 207kcal
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
Please note that I am not a medical or nutritional professional. I provide nutritional information for my recipes as a courtesy to my readers. It is calculated using the built-in recipe card calculator. While I attempt to provide information that is as accurate as possible, you should calculate the nutritional information independently before relying on it.
Nutrition
Serving: 1.5Cups | Calories: 207kcal | Carbohydrates: 24g | Protein: 19g | Fat: 6g | Saturated Fat: 2g | Cholesterol: 116mg | Sodium: 906mg | Fiber: 8g | Sugar: 8g
