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Greek-Style Shrimp and Feta Bake
Prepped in 10
Quick
New
Greek-Style Shrimp and Feta Bake

with Buttery Rice and Basil

10 min
Difficulty: 2/3
Greek

Greek-style shrimp, sweet cherry tomatoes and feta combine for a flavour-packed bake! The Greek pesto will permeate every inch of tonight's meal! A base a buttery wild rice adds to the luxury of this easy weeknight family shrimp dinner! Ingredients: Shrimp • Jasmine rice • Baby tomatoes • Roasted red pepper pesto (roasted red pepper, soybean oil, water, sunflower seeds, garlic, parmesan cheese (milk, bacterial culture, salt, lipase, calcium chloride, microbial enzyme, powdered cellulose), modified corn starch, salt, sugar, herbs, citric acid, spices, xanthan gum, potassium sorbate) (milk) • Shallot • Feta cheese (pasteurized milk, partly skimmed milk, water, salt, lipase, bacterial culture, microbial enzyme, cellulose, natamycin, calcium chloride) (milk) • Fresh basil • Garlic.

Allergens

Soy
Milk
Sulphites
Shrimp
May contain traces of allergens

Utensils

Measuring Spoons
Strainer
Medium Pot
Measuring Cups
8x8" Baking Dish

Tags

30-min-or-less
Quick
New
SEO
Ingredients
Shrimp

Shrimp

285 g

Roasted Pepper Pesto

Roasted Pepper Pesto

0.25 cup

Baby Tomatoes

Baby Tomatoes

113 g

Feta Cheese, crumbled

Feta Cheese, crumbled

0.25 cup

Garlic, cloves

Garlic, cloves

2 unit(s)

Shallot

Shallot

1 unit(s)

Basil

Basil

7 g

Jasmine Rice

Jasmine Rice

0.75 cup

Salt

Salt

0.26 tsp

Pepper

Pepper

0.13 tsp

Butter

Butter

3 tbsp

Preparation
1
Cook rice

  • Before starting, preheat the oven to 450°F.
  • Wash and dry all produce.
  • To a medium pot, add 1 1/4 cups (2 1/2 cups) water and 1/8 tsp (1/4 tsp) salt. Cover and bring to a boil over high.
  • Using a strainer, rinse rice until water runs clear.
  • To the boiling water, stir in rice, then reduce heat to low. Cover and cook for 13-15 min, until rice is tender and water is absorbed. Remove from heat. Set aside, still covered.

2
Prep

  • Peel, then mince or grate garlic. 
  • Peel, then thinly slice shallot. 
  • Halve tomatoes.
  • Drain, rinse, then pat shrimp dry with paper towels. 

3
Bake shrimp

  • To an 8x8-inch (9x13-inch) baking dish, add shrimp, 2 tbsp (4 tbsp) butter, tomatoes, pesto, shallots and garlic. Season with salt and pepper, then stir to coat.
  • Bake shrimp in the middle of the oven for 6-8 min, until cooked through. 

4
Finish rice

  • When rice is done, add 1 tbsp (2 tbsp) butter. Season with salt and pepper, then fluff with a fork. 
  • Thinly slice basil.

5
Finish and serve

  • To the baking dish with shrimp, add feta. Toss to combine. 
  • Divide rice between plates. Top with baked pesto shrimp and veggies. 
  • Sprinkle basil over top. 

Nutrition per serving

650

kcal

Calories

28

g

Fat

14

g

Saturated Fat

74

g

Carbohydrate

4

g

Sugar

2

g

Dietary Fiber

29

g

Protein

240

mg

Cholesterol

1500

mg

Sodium

1

g

Trans Fat

500

mg

Potassium

175

mg

Calcium

3

mg

Iron

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