An easy, amazing one-skillet dinner. Shrimp and feta with a swirl of olive oil, butter and garlic and fresh basil on top. Serve with garlic bread to soak up the deliciousness.
If you're tired of the same old dinner recipes and can't think of anything new to make, turning to the Barefoot Contessa for inspiration is never a bad idea. When I saw this video of Ina Garten making garlic and herb roasted shrimp, of course I had to make it. My 8-year-old and I were both mesmerized by the swirling butter and garlic and giant, perfectly roasted shrimp.
Ina Garten's recipes are usually fairly simple and always good. This is because the woman doesn't skimp, ever. Did you watch how she casually melted an entire stick of butter with 6 cloves of minced garlic and $40 worth of colossal shrimp for a casual weeknight dinner?
That is why I love Ina Garten.
But alas, I am not Ina. I really wanted to melt and entire stick of butter for dinner, but I just couldn't do it. I couldn't spend $40 on shrimp, either. But I promise you, this shrimp and feta garlic bread does not disappoint. It's inspired by Ina, but meant for real people like you and me.
Looking for more feta recipes? Try baked feta pasta.
Looking for more shrimp recipes? Try Instant Pot shrimp scampi and 2-ingredient pan-seared shrimp.
This is not a side dish - It's main course garlic bread.
Serve salad on the side if you must, but otherwise this recipe is a filling one-skillet dinner. The dish looks amazing and is worthy of a fancy dinner party. But as my family ripped apart chunks of bread and dragged them through the buttery, garlicky olive oil and feta, I realized that it's also a perfect, casual summer meal.
I guarantee that at some point, someone will dip their bread directly into the skillet and drag it around. It's just too hard to resist. Keep a big pile of napkins on the table, or just look away while your kids keep licking their buttery fingers.
How to Make Shrimp and Feta Garlic Bread
This dinner couldn't be easier to make. Here's what you do:
- Melt olive oil, butter and garlic in a skillet.
- Add shrimp, crumbled feta and a little lemon zest.
- Bake 12 minutes.
- Serve with toasted bread and lots of fresh basil.
It's so good! And so easy to make.
One skillet, 12 minutes, and dinner is done. Thank you, Ina!
More Shrimp and Fish Recipes
- Shrimp Linguine with Arugula Pesto
- Baked Panko Fish with Creme Fraiche and Mustard Sauce
- Instant Pot Turmeric Coconut Rice with Shrimp
- Sheet Pan Salmon and Green Beans with Sesame-Lime Dressing
Be sure to Pin this recipe for later and follow Kitchen Skip on Pinterest
Print📖 Recipe
Shrimp and Feta Garlic Bread with Basil
This one-skillet meal is so simple and so, so good. Dipping crusty chunks of bread into a skillet of shrimp and feta drowning in garlic and buttery olive oil is my idea of a perfect summer dinner.
This recipe is adapted from Ina Garten's Garlic Herb Shrimp.
- Prep Time: 5
- Cook Time: 12
- Total Time: 17 minutes
- Yield: 4 to 6 servings
- Category: seafood
- Method: Saute and Bake
- Cuisine: American
Ingredients
- 1 loaf ciabatta, French bread or a baguette, sliced lengthwise into two long pieces
- 1 pound raw shrimp, peeled, tails-on (21-30 count)
- ½ cup extra virgin olive oil (plus more to drizzle on the bread)
- 3 tablespoons unsalted butter
- 4 cloves garlic, finely chopped
- 6 ounces feta, cut into ½-inch cubes or crumbled into small chunks
- Zest of 1 small lemon
- Lots of fresh basil, for garnish
Instructions
- Turn on the oven broiler to high.
- Drizzle olive oil liberally over the two halves of the bread, or spread butter evenly across the bread. If you like, sprinkle with garlic powder. Set the bread under the broiler and broil until toasted and crispy. I always set a timer and check the bread every 1 to 2 minutes, otherwise I forget all about the bread and burn it. Every. Time.
- When the garlic bread has cooled, cut small slices or tear it into chunks.
- Heat oven to 400 F
- In a 10 to 12-inch ovenproof skillet, heat the ½ cup of olive oil and butter over medium heat. When the butter melts, add the garlic. Cook for about 1 minute, until garlic is fragrant, then add the shrimp. Turn off the heat.
- Use tongs or a wide spatula to toss the shrimp in the butter and garlic. Push the shrimp around so they’re laying in one, even layer. Drop the feta in the skillet around the shrimp.
- Zest the lemon over the shrimp and feta. Put the skillet in the oven and cook for 12 minutes, until shrimp are pink and plump.
- Tear lots of fresh basil leaves over the top before serving. If you have basil-adverse kids, serve the skillet of shrimp with sprigs of fresh basil on the side so everyone can add their own.
- Serve with a big spoon to scoop shrimp, feta, and garlicky, buttery olive oil over chunks of bread.
Notes
If you buy frozen shrimp like I do, set a reminder on your phone to put the shrimp in the refrigerator to defrost the night before.
Don’t use salted butter, or add salt until you’ve tasted the finished dish. The feta will add plenty of saltiness to the dish, and many brands of frozen shrimp have salt added.
Jen says
Easy, elegant and so, so good!