Roasted Garlicky Shrimp
- 10m Prep Time
- 15m Cook Time
- 25m Ready In
Shrimp and roasted red peppers are baked with garlic, white wine, and feta cheese for a quick and flavorful dish. Serve with pitas, rice, couscous, or salad greens.
Ingredients
- 680 g large shrimp peeled and deveined
- 1 roasted red peppers drained and cut into 1-inch pieces
- 4 scallions sliced
- 2 clove garlic pressed
- 29.6 ml dry white wine
- 14.8 ml lemon juice
- Kosher salt and pepper
- 29.6 ml olive oil
- 113 g feta cheese crumbled
- Pitas and baby spinach, cooked rice or couscous, or salad greens for serving
Nutrition (per serving, estimated)
Estimated based off 9 of 10 identified ingredients (per 100 g food data, scaled by amount).
Vitamins & minerals
- Calcium: 341 mg
- Iron: 3.1 mg
- Magnesium: 49.7 mg
- Phosphorus: 255 mg
- Potassium: 659 mg
- Zinc: 2.16 mg
Let's Prepare
Collect
Gather these ingredients — no prep needed yet.
- 29.6 ml dry white wine
- 14.8 ml lemon juice
- Kosher salt and pepper
- 29.6 ml olive oil
Prepare
- 680 g large shrimp, peeled and deveined
- 1 roasted red peppers, drained and cut into 1-inch pieces
- Slice 4 scallions
- 2 clove garlic, pressed
- 113 g feta cheese, crumbled
- Pitas and baby spinach, cooked rice or couscous, or salad greens, for serving
Let's Cook
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Step 1.
Preheat the oven to 425°F.
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Step 2.
In a 1½- to 2-quart baking dish, combine the shrimp, roasted red peppers, scallions, garlic, white wine, lemon juice, and ¼ teaspoon each salt and pepper. Toss to coat evenly.
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Step 3.
Drizzle the olive oil over the shrimp mixture, then sprinkle the crumbled feta cheese on top.
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Step 4.
Bake until the shrimp are opaque throughout, 12 to 15 minutes. While the shrimp bakes, prepare your serving base: warm pitas, cook rice or couscous, or wash salad greens.
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Step 5.
Spoon the roasted shrimp and peppers into pitas with baby spinach, serve over rice or couscous, or toss with salad greens.