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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.
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
Baked Feta Shrimp and Tomatoes
- 1 pound (450 g) jumbo shrimp, peeled and deveined
- 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
- Toasted naan or pita bread
- Cooked pasta or rice
- 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.
- 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.
Hey, I’m Karen
Creator of Familystyle Food
I’m a food obsessed super-taster and professionally trained cook ALL about making cooking fun and doable, with easy to follow tested recipes and incredibly tasty food! Read more about me here.