Our Greek-style Wild-Caught Shrimp with Tomatoes and Feta packs bright flavor alongside heart-health benefits, and that’s why we’re sharing this healthy recipe from a recent menu for a personal chef client.
For Heart Health Month in February, we focus on foods that support heart health while still feeling satisfying and vibrant. This Mediterranean-inspired recipe does just that: oven-roasted tomatoes turn sweet and jammy, shallots caramelize for deep flavor, and feta adds a bright, tangy finish.
Wild-caught vs. farmed shrimp
We use wild-caught shrimp whenever possible to maximize Omega-3 benefits, for their superior taste and texture, and to reduce environmental impact. When paired with extra-virgin olive oil, tomatoes, and herbs, you get a meal that feels indulgent, but is truly good for you.
Making the most of out-of-season ingredients
When tomatoes aren’t in season, a little technique goes a long way. Roasting greenhouse or hydroponically grown tomatoes in a hot oven concentrates their sweetness and brings out a deeper, richer flavor.
Why This Dish Works for Heart Health
This recipe follow guidelines for the Mediterranean diet, which emphasizes:
- Healthy fats from olive oil
- Lean protein from wild-caught shrimp
- Antioxidant-rich tomatoes
- Fresh herbs and minimal processed ingredients
It’s the kind of dish we love preparing for clients who want chef-prepared meals that are both delicious and nutritious.
If heart-healthy eating is a priority for you, we’d love to support it with weekly chef-prepared meals tailored to your goals. Reach out to discover more about our personal chef services.
Greek-style Wild Caught Shrimp with Tomatoes and Feta
Ingredients
- 1 tbsp extra-virgin olive oil
- 3 large shallots sliced
- 4 cloves garlic minced
- salt & pepper
- 2 lbs ripe cherry tomatoes
- 1/2 tsp crushed red pepper flakes
- 1.5 lbs wild-caught large shrimp peeled & deveined
- 2 oz feta cheese
- 1/2 tsp dried oregano
- freshly chopped mint and basil Pre-heat oven to 400 degrees.
Instructions
- Pre-heat oven to 400 degrees.
- Place tomatoes, shallots and garlic on a large sheet pan. Drizzle with olive oil and season with salt & pepper, and crushed red pepper flakes, then toss to coat.
- Roast tomatoes, shallots and garlic until tomatoes have burst and shallots being to brown. About 15-20 minutes.
- Put shrimp in a mixing bowl. Add olive oil, season shrimp with salt and pepper and stir to coat. Arrange shrimp over tomato mixture in one layer. Crumble cheese over surface and sprinkle with oregano.
- Bake for 10 to 12 minutes, until tomatoes are bubbling and cheese has browned slightly. Remove from oven and let dish rest for 5 minutes. Sprinkle with basil and serve.
