Food

Five-Ingredient Dinner: Shrimp With Feta

Five Ingredient Dinner: Baked Shrimp with Feta

Years (decades!) before Cup of Jo decided to launch the five-ingredient dinner series, this easy Greek-style scampi was a regular on my family dinner circuit.

My friend Melissa was the first to make a version it for me, and when she sent along the recipe the next day, I remember looking at the ingredient list and thinking “Whaaa? That’s it?” How does something with so few ingredients taste that good?

I’m still trying to figure out the answer to that, but trust me when I say that you’ll want this in your dinner arsenal beyond a quick weeknight meal. You’ll want to make it for dinner guests or a Valentine date, and preferably have leftovers whenever you do so, because it’s even better cold, eaten straight from the Tupperware container the next day as you stand in front of the fridge. P.S. For skeptics out there, I too was raised with the church-and-state philosophy of seafood-and-cheese, which is to say they do not mix. But this blows up that theory in a big delicious way.

Five Ingredient Dinner: Baked Shrimp with Feta

Shrimp with Feta
Feel free to serve with rice or toasted Naan if you want to stretch out the meal. This, however, would require an additional ingredient, which makes it illegal for me to make it a marching order.
Serves 4

2-3 garlic cloves, minced (I go with 2 because I’m not a huge garlic person, but I know I’m in the minority)
3 tablespoons olive oil*
1 28-ounce can whole peeled tomatoes (drained, very important)
1 pound shrimp, peeled and cleaned
Two-ish handfuls crumbled feta
juice from half a lemon
salt and pepper to taste*
(optional: chopped fresh parsley)

Preheat oven to 425°F. Sauté garlic in olive oil in an ovenproof skillet set over medium heat. Add tomatoes, and stir, breaking up with a wooden spoon or fork. Lower heat to medium-low and cook for 10 minutes, letting garlic infuse the tomatoes.

Nestle in shrimp and cook until shrimp starts to turn pink all over, about 3 minutes, then sprinkle feta all over the top. Bake five minutes until cheese is melty and slightly golden.

Remove from oven, drizzle lemon juice all over. Add kosher salt and freshly ground pepper to taste and garnish with parsley, if using.

* We aren’t counting olive oil, salt or pepper as ingredients.

P.S. More five-ingredient dinners and Alex’s 10-minute salmon sandwich.

(Photos by Yossy Arefi for Cup of Jo.)

  1. Tabitha says...

    I remember seeing his recipe years ago, and I lost it, and have been trying to find it ever since because even though it’s simple, there’s an order and a timing issue I couldn’t remember. I’m jumping for joy at this post! It really is delicious.

  2. Tory says...

    I made this for dinner last night and it was SO easy and SO delicious! My husband couldn’t believe how delicious it was.
    I would love to see more recipes like this (quick, easy, simple ingredients). Thank you for sharing, Jenny!

    • Tory says...

      Also, added an entire box of spinach to wilt into the tomatoes and some orzo! Yummy dinner :)

  3. Heather says...

    We made this for dinner last night and it was SO GOOD. Our only addition was a cheeky pinch of red pepper flakes to make things spicy. 10/10 would recommend serving up some homemade naan alongside this to soak up all the tasty sauce. Add a simple green salad and you’ve got dinner!

    Half Baked Harvest has a great naan recipe. It’s not too fussy and totally worth the extra effort if you have time. Plus you can freeze leftovers for another quick weeknight meal! Link to naan recipe: https://www.halfbakedharvest.com/homemade-naan-step-step-photos/

  4. Mary says...

    Made this last night – thanks CoJ!! I thought the cod looked better than the shrimp at the seafood counter so made a quick substitution and it was delicious. also got sourdough bread for dipping. BF and I both gave 5*.

  5. Jen says...

    No seafood with cheese? Doesn’t anyone eat tuna melts anymore? Or does canned tuna not really count as seafood? ;) As my son likes to say, cheese is like jeans. It goes with everything.

    • Julie Wheeler says...

      omg tuna melts! thanks for the reminder these exist – can’t wait to have one now

  6. Becka says...

    I definitely paused before reading the whole post, being wary of fish and cheese, but this sounds delicious!

  7. Molly says...

    This is derivative of a recipe by Craig Claiborne in the New York Times Cookbook (1961!) called Crevettes a la mode Grecque, or as we referred to it “Greek Shrimp”. This recipe was on rotation every few weeks in my home, I’m pretty sure it’s the only recipe my parents made from that whole cookbook! The main difference is sauteeing the shrimp separately from the tomato sauce and only layering them and baking after both are cooked. I think this actually adds a lot more flavor! It also calls for white wine and fresh tomatoes — a little more work but super worth it. The original calls for rigatoni, but as an adult I’ve liked it with wild rice.

  8. Liza says...

    We make this and add an entire container of spinach at the end! It’s amazing and you get your entire day’s servings of greens all at once.

  9. Olivia says...

    Hello all, tip from someone Greek by marriage ;)

    Always use feta in brine, not the dry (flavorless, textureless) crumbles from the grocery store. At the very least, get one of the whole entire chunks wrapped in plastic.

    Greeks get their feta in kilo-sized containers, in a massive rectangle, floating in a lot of salty brine.

  10. Emily says...

    Can’t wait to try this!

  11. Sarah says...

    This looks so good and I love Jenny’s cooking posts so much! A quick caution to those who are inspired by the beautiful picture on this post, do not use a cast iron skillet when cooking with tomatoes unless your dish is highly seasoned (which I am sure Jenny’s is because she cooks so much). If your cast iron is not seasoned well enough then your food will be metallic tasting…a womp womp on an otherwise great cooking day!

    • Jen says...

      Just seconding this one! I just tried a cast iron lasagna recipe using a skillet we’ve been cooking in for yeeears…the bottom noodles still tasted metallic :/

  12. Taylor says...

    Please don’t ever stop these posts. They are THE best! Always love simplifying while also staying creative with recipes. :)

  13. Hannah says...

    The quick sautéed shrimp from the DALS book is a family favorite (and imagine my shock when my toddler inhaled her shrimp!) and this is going on the menu stat.

  14. katie says...

    I sent my husband this link because it’s something I think he’d like. This was his reply:

    “This might as well be called a list of my favorite things.”

    Thanks CoJ and Jenny! We hadn’t decided what to cook Friday night yet for Valentine’s day (we stay in). This made the very short list.

    • Joanna Goddard says...

      aww, that’s so cute, katie!

  15. sarah says...

    My mom made this growing up-except she served it cold or room temp over warm angel hair pasta-it was always a hit!

  16. Maria says...

    the Greeks call it “saganaki” with shrimps. Has even better taste when cooked in a ceramic pot

  17. Hannah says...

    I grew up on a version of this for breakfast: tomato + butter + feta cooked in and eaten straight out of the pan with crusty bread. I will add shrimp to that mix now and have it for dinner!

    • Joanna Goddard says...

      sounds so good for breakfast!

    • Alex says...

      Crack an egg in there and cover the pot for a minute and you’ve got breakfast perfection!

  18. Hadley says...

    Making this for dinner tomorrow night. Thanks!

  19. Kate says...

    This recipe was a mainstay of ours from DALS for YEARS. It is as good as promised!

    I can’t eat tomatoes anymore (without breaking out in hives) and this Is probably the recipe I miss most!

    • Amy says...

      I used to make this years ago without the lemon, and it had jarred roasted red peppers instead. It’s even freezable!

  20. Megan McC says...

    Where has this been all my life?!

    • Ramona says...

      I know right?!! I love all these ingredients and never thought to put them together. Thank you for this! 🥰

  21. Rachel says...

    Shrimp and feta is such a great combination! I also recommend trying this is an omelet or in a quesadilla, so yummy!

  22. Hanna says...

    There’s a similar recipe in Ottolenghi’s newest book (Simple)! It’s my favorite in the whole book. His recipe adds orzo to the tomato sauce, but I can totally see how this recipe works without the orzo!

    BUT did want to say one quick thing…one really easy way to spice this recipe up is to add fennel seed &/or orange rind to the tomato sauce (toast the fennel seed and rind before you add the tomatoes to the pan).

    It sounds a little weird, but it makes the dish taste extra special!

    • Alice says...

      Oh my god that prawn/ orzo/ tomato concoction is SO good. Have you tried the braised eggs with leeks and za’atar? If you haven’t, DO IT NOW!! It’s just phenomenal!

  23. I’m just starting to acquire a taste for shrimp and I think this would be a great recipe to broaden my shrimp horizons. I’m going to make for dinner in next week’s meal plan and report back!

  24. Alec says...

    “I’m not a huge garlic person” JENNY, I thought we were getting along SO WELL!

    • Sarah says...

      Hahaha! :)

      I once told my sister I was worried about my garlic breath (from loving and eating garlic all the time haha) and she said, “don’t worry, it’ll weed out all the garlic haters because garlic lovers won’t be able to smell it over their own.” Why would you want garlic haters as friends anyway? I still chuckle about that all the time.

    • Becka says...

      haha

  25. K says...

    Love the idea of this recipe (and all 5 ingredient recipes!) but my husband is allergic to tomatoes. Is there a good tomato / nightshade substitute?

    • Kate says...

      How about roasted red peppers? I make pasta dishes using roasted red peppers when I don’t want a tomato base.

    • Maria says...

      I’m on an AIP diet right now and recently made an AIP “nomato” sauce, which somehow resembles tomato sauce. It has onions, garlic, carrots, and beets. I think it’s too much work, but it may be worth it for him!

    • Catherine says...

      Try with eggplants. Should work very well !

    • Karen says...

      eggplant is a nightshade

    • Kara says...

      My husband is allergic to tomatoes AND garlic. There are never good substitutes so a lot recipes are out for us :(
      However, I have learned to use all sorts of other herbs for flavor!

    • K says...

      Thank you all! And I love your idea, Maria (also because I love beets). Will try :)

  26. Oh my goodness – this looks so good (and easy). I love 5-ingredient meals!

  27. Sarah Miller says...

    I love the post script regarding seafood-and-cheese. I almost didn’t read the recipe because of just that issue. Now I’m curious.