Easy Tomato, Feta, and Shrimp Casserole
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Unrated
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Prep Time
5 mins
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Cook Time
40 mins
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Total Time
45 mins
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Servings
4 servings
Easy Tomato, Feta, and Shrimp Casserole
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This makes a total of 4 servings of Easy Tomato, Feta, and Shrimp Casserole. Each serving comes out to be 395 calories, 28.4g fats, 10.5g net carbs, and 23g protein.
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Ingredients
Tomato, Feta, and Shrimp Casserole:
- 4 medium tomato cut into pieces
- 3 tablespoon olive oil
- 4 teaspoon garlic minced, fresh
- 1 teaspoon oregano dried
- 1 teaspoon ground fennel seed
- 16 ounce Shrimp de-veined and de-tailed, raw
- ½ medium lemon juice and zest
- ¾ cup feta cheese crumbled
- 2 tablespoon parsley chopped, fresh
- salt to taste
- black pepper to taste
Cauliflower Rice:
- 400 gram cauliflower rice
- 3 tablespoons olive oil
- 2 teaspoon garlic minced, fresh
- 1 teaspoon Italian seasoning
- salt to taste
- black pepper to taste
Instructions
- Gather and prep all of your ingredients. De-tail and de-vein shrimp if needed. Pre-heat oven to 350F.
- Add the tomatoes, olive oil, garlic, oregano and fennel seed to a casserole dish. Season with salt and pepper, then mix together. Bake in the oven for 25-30 minutes.
- While the tomatoes are cooking, heat a pan on the stove over medium-high heat. Add the cauliflower rice, olive oil, garlic, italian seasoning and salt and pepper to taste. Cook until desired consistency, stirring frequently. Set aside.
- Once the tomatoes are roasted, layer the shrimp over the top. Then, sprinkle lemon juice, lemon zest, and crumbled feta cheese over the shrimp. Place back into the oven and bake for an additional 8-10 minutes or until shrimp are cooked through.
- While the shrimp are cooking, re-heat the cauliflower rice so that it is ready to serve. Once the casserole is finished, sprinkle chopped parsley over the top.
- Serve the casserole over cauliflower rice and enjoy!
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