I read or heard somewhere once that you should try to eat all different colors of vegetables because each offers different vitamins that are related to their color… or maybe I made it up, but it sounds like it might be true, right? I love a colorful meal for visual purposes too, and the Mediterranean Baked Shrimp I made last Friday did not disappoint.
I made a similar recipe last summer using fish, but the shrimp might have been even better- they cooked perfectly underneath the bed of veggies, bread crumbs, and feta.
I obviously made a rainbow crudite plate to match and warmed up some Greek melting cheese in the oven that we dipped pita into (not pictured because straight up melted cheese isn’t THAT nice to look at). The meal was delicious and, since I overbuy groceries like a pro, the ingredients appeared again in breakfast egg scrambles on Saturday and Sunday. Recipe after the jump!
Mediterranean Baked Shrimp
Buy peeled and de-veined shrimp from Whole Foods, and then have your boyfriend de-vein them again just in case. While he does that, chop/dice your favorite vegetables – I used cherry tomatoes, red onion, red pepper and green pepper. I made breadcrumbs by dicing up two slices of bread, and toasting them in a frying pan with some olive oil – works like a charm, and they’re delicious. Toss breadcrumbs with the veggies, and add a small handful of pitted kalamata olives and feta cheese. Drizzle with olive oil, and add some fresh herbs – I used parsley and cilantro. Toss everything together until uniformly mixed. Coat a baking dish with olive oil, then lay shrimp in the bottom. Cover with the vegetable mix. Pop in the oven at 400F for 12-15 minutes, or until shrimp are pink and cooked through.