Baked Feta Shrimp and Tomatoes
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A delicious one-dish dinner or hearty appetizer: Garlicky baked feta shrimp with juicy cherry tomatoes and herbs. This recipe is ready in 30 minutes and couldn’t be simpler to make!
This amazingly fragrant baked shrimp is kinda-sorta my version of a baked shrimp scampi. The creamy, salty feta cheese gives the dish an irresistible Greek-inspired flavor.
It has just a few ingredients, including lots of garlic (of course!), cherry tomatoes, olive oil, feta and herbs. You’re gonna love how the juices burst out of the roasted tomatoes. And the cheese!
If you’ve never experienced how delicious baked feta is, this is your chance to try it and fall completely in love.
I strongly believe this dish will become a go-to dinner on weeknights OR weekends when you want to splurge and cook something special.
And why stop there? I’d serve baked feta shrimp as an appetizer for sure, with a pile of sliced warm pita on the side so everyone can dip in.
Ingredients you need to make this recipe:
- Shrimp: I recommend large or jumbo shrimp (16-20 per pound). I buy frozen shrimp and defrost them in minutes in cold water. Here’s a quick tutorial on how to peel and devein shrimp.
- Cherry tomatoes: Bite-size cherry tomatoes cook really quickly in a hot oven. They burst open to make a juicy sauce. You’ll need two pints — feel free use a mixture of different colors. I’ve also successfully made this dish with canned cherry tomatoes.
- Feta cheese: Choose feta cheese packaged in a block, not the crumbles. If you can get sheep or goat cheese feta, it will add an authentic Mediterranean-Greek touch!
- Herbs and spices: You’ll need a couple pantry spices including crushed red chili pepper, dried oregano along with freshly ground black pepper.
- Extra virgin olive and fresh parsley — you could also use a tablespoon or so of fresh oregano, marjoram and/or basil leaves if you have them.
Baked feta shrimp recipe steps:
Everything you need to make the dish is combined in a baking dish and cooks entirely in the oven.
- Put the feta and cherry tomatoes in your baking dish and roast at 425 degrees until the tomatoes begin to pop.
- Then arrange the olive-oil and herb seasoned shrimp on top until they are cooked, which happens in 5-7 minutes depending on the size of your shrimp.
Combine shrimp, olive oil, garlic and chili in a bowl. Put tomatoes and feta in a baking dish.
The sauce, soft warm cheese and tomatoes in the finished dish NEEDS to be sopped up with torn pieces of warm flatbread.
You can serve it as a topper for spaghetti (or any pasta) or couscous. Or simply eat and enjoy as is, straight out of the pan!
More Mediterranean-style recipes:
- Garlic Butter Shrimp Pasta
- Greek Lemon Chicken and Potatoes
- Mediterranean Chicken Kabobs
- Burst Cherry Tomato Pasta with Ricotta
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Baked Feta Shrimp and Tomatoes
Equipment
Ingredients
- 1 pound (450 g) jumbo raw shrimp, peeled and deveined (fresh or defrosted from frozen)
- 3 tablespoons (45 ml) extra virgin olive oil
- 2 garlic cloves, grated or finely chopped
- 1 teaspoon dried oregano
- ½ teaspoon crushed red chili pepper
- ½ teaspoon freshly ground black pepper
- ½ teaspoon kosher salt
- 2 pints (600 g) cherry tomatoes, or 2 14-ounce cans, drained of excess liquid
- 8 ounce (225 g) block feta cheese, cut into large cubes
- ¼ cup (15 g) chopped Italian parsley
Serve with:
- Toasted naan or pita bread
- Cooked pasta or rice
Instructions
- Preheat oven to 425 (220 C) degrees.
- Toss the shrimp in a bowl with 1 tablespoon of the olive oil, 1 of the garlic cloves, the oregano, chili, black pepper and salt.
- Arrange the tomatoes in a large baking dish. Add the remaining 2 tablespoons olive oil and remaining garlic clove and toss it all around until the tomatoes are coated. Tuck the feta cubes here and there in between the tomatoes.
- Bake 15 minutes. The tomatoes should be bubbling with juice and the cheese softened. Distribute the shrimp evenly over the tomatoes. Return to the oven and bake an additional 5-7 minutes, just until the shrimp are opaque and cooked through.
- Sprinkle the parsley over the shrimp and serve as is, or with naan, pita or pasta.
Karen’s Notes and Tips
- The baked shrimp can be served warm from the oven or at room temperature.
Nutrition
Hey, I’m Karen
Creator of Familystyle Food
I’m a food obsessed super-taster and professionally trained cook ALL about creating elevated dinners with everyday ingredients. Find simplified recipes made from scratch and enjoy incredibly tasty food! Read more about me here.
So delicious! Had both yellow and red cherry tomatoes. Very colorful! Served it with a chunk of roasted garlic bread to sop up the juices.
Delicious. Used sweet 100s from our garden and pink argentinian shrimp. served over rotini, sprinkled with fredh basil and oregano
The Argentinian shrimp are so sweet and delicious!
The Cherry Tomato, Garlic and baked feta shrimp is amazingly delicious. I’m one person with a lot of leftovers. Can this be frozen? Thank you!
Hi Amy – So glad to hear you enjoyed the shrimp! You can certainly try freezing your leftovers, but the texture of the shrimp could change.
OMG, this was outstanding!!!! Our garden fresh tomatoes along with your recipe can’t be beat…Made it tonight, Wow, its a keeper!!! I assumed the fresh parsley was a garnish since I didnt see where to add it in the recipe… Made exactly as printed but skipped the salt since feta is very salty already! Will make again and again… Thanks so much!!!
So happy you enjoyed this! Yes, the parsley is the garnish (just corrected that in the recipe) 🙂
How long do you bake olive you are using developed cooked shrimp that os frozen?
Use defrosted frozen raw shrimp. Baking time is 5-7 minutes.
Looks like a great recipe. A simple version of the Greek dish saganaki. I’m making it tomorrow. Thanks!
It was good but I’d add more garlic & salt. A few tweaks and it would be perfect
Very simple yet delicious recipe. My family devoured it.
Could this be made a day ahead and then reheated to serve over pasta?
Hi Sarah – Here’s the best way to make part of the recipe ahead so you don’t overcook the shrimp by reheating. Make the recipe through the first part of Step 4 (including marinating the shrimp). Refrigerate the shrimp and sauce. When you’re ready to serve, put the shrimp on top of the tomatoes and feta and cook 5-7 minutes, as in the end of Step 4.
Excellent, thanks for sharing! 🙂
Quick and easy. Great for prep ahead,no mess entertaining. With lots of shrimp it is a show stopper.Guests think you’ve worked all day.This is one of my top 5 entertainment recipes? Thanks!
This was delicious! I used fresh oregano from my garden! Such great, fresh flavors! I served it on a bed of roasted spaghetti squash. Yum!