Herby Shrimp-and-Feta Bake

herby shrimp-and-feta-bake in skillet
Photo: Johnny Miller
Prep Time:
20 mins
Total Time:
1 hrs 5 mins

This shrimp bake gets the "low and slow" treatment in the oven, resulting in tender, perfectly cooked crustaceans without a hint of toughness. A saffron marinade and chopped fresh herbs up the elegance (and the flavor). Round it all out with creamy feta, and you have a sublime appetizer to serve with crusty bread.


  • ½ teaspoon finely grated lemon zest, plus 1 tablespoon fresh juice

  • Kosher salt

  • Pinch of saffron

  • Pinch of sugar

  • 1 clove garlic, thinly sliced (1 teaspoon)

  • 1 tablespoon fresh oregano leaves, chopped

  • ¼ cup fresh parsley leaves, chopped, plus more for serving

  • ½ cup plus 2 tablespoons extra-virgin olive oil

  • 1 pound large shrimp, peeled and deveined

  • 4 ounces feta, drained and sliced

  • Crusty bread, for serving


  1. Preheat oven to 250°F. Using a mortar and pestle, grind together lemon zest, 3/4 teaspoon salt, saffron, and sugar. Add lemon juice and let stand 5 minutes. Add garlic; mash to a paste. Mash in herbs, then 2 tablespoons oil.

  2. In a bowl, toss shrimp with herb mixture; let stand 15 minutes. Arrange shrimp and feta in a shallow ovenproof dish just large enough to hold them snugly. Pour remaining 1/2 cup oil over top. Bake, spooning oil over shrimp occasionally, until shrimp are pink and cooked through, 25 to 30 minutes. Serve with more parsley and bread.

Cook's Notes

If you don't have a mortar and pestle, mash the ingredients with the side of a chef's knife on a cutting board; transfer to a small bowl and stir in the lemon juice and oil.

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