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 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
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.
- 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.
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!
How can I substitute a non-shellfish fish for this recipe?
Hi Naomi – I suggest using a firm white fish such as cod or halibut. Slice the fish into 2-inch chunks and increase the cooking time if needed.
Just finished enjoying this dish for a delicious stay at home Valentine dinner with my husband. Will definitely make this again. Tasted like it was from a restaurant yet so easy. Thank you! Also enjoyed the button preventing the screen from going black as I followed along.
Catherine that sounds wonderful! Glad you both enjoyed it.
Delicious, made this along with brown rice and it was a hit. Great way to use cherry tomatoes from the garden. Did use the feta crumbs as I could not find feta blocks but worked well too.
Super easy and very delicious! This has probably become my favorite dish!
This was a simple, very flavorful and satisfying dish to eat! I butterflied the shrimp to get even more flavor into my shrimp, and added some mushrooms lying around in the fridge as well. Topped it up with some fresh parsley at the end for color. Would definitely make it again. Thank you!
This was absolutely delicious!!! I made it today and almost fainted from all the flavor! A keeper for sure. One question, what do you think about substituting the shrimp with chicken? Would the flavors be the same?
Hi Elaine – I’m happy you enjoyed it! You could make a similar dish with chicken, but chicken will take longer to cook. I’m going to work on a new recipe so check back soon!
Thank you! A very tasty and easy dish. I added red onion and bell pepper, just because both were feeling lonely and forgotten 😀
Served it with polenta- yummy 😋
Better than expected
Ohmygosh! I mean I just want to dive into this! Yes, it would be wonderful with pasta, too! What a great app (or main dish)!
This is one of the easiest, most delicious meals I’ve ever made. I made it for my husband and I last night and we both loved it. I will be making this often! Thank you for a great recipe!
So happy you enjoyed it Rebecca!
Can you substitute salmon for shrimp
Kathe, I haven’t tried this with salmon but here’s what I would suggest: Cut a 6-8 ounce skinless piece of salmon into 2-inch chunks and follow the recipe as directed. It might take a few more minutes to cook through than the shrimp. Let us know!
This was DELICIOUS!!! Made as written. At the end I added fresh Spinach and a little pasta water Served over Pasta.
Love that pasta water!
Super easy and delicious! Served over orzo. My husband said it’s a keeper and we will serve the next time we have dinner company.
This was an amazing recipe. It was indeed quick and easy. Thank you!
We added spinach before baking…delicious!!
Everyone loved it!!! Simple and delicious.
This is easily my favorite weeknight recipe now! Delicious, fits with my Mediterranean diet lifestyle, easy to prepare, and my whole family loved it! Thank you, thank you for creating this creamy, tomato-y, perfectly seasoned dish and sharing it with us to enjoy!
I am so glad I found this recipe! We have a plethora of cherry tomatoes from our garden, and they were certainly put to good use in this recipe. The dish is so delicious and simple. It will be a weeknight favorite in our home. Thank you, Karen!
I’m so happy you enjoyed it – jealous of your garden!!
Great recipe, only thing I changed was 2lbs of medium precooked deveined shrimp because of what I had. Served over spaghetti.
Made this last night and served over pasta. It was delicious and enjoyed by all! And I get leftovers for lunch!
Such a cool recipe. I tried it without shrimp since i do not eat sea food but this was simply amazing. We all loved it.
Wow you had me at feta and shrimp together! I’ve never combined those two ingredients together but it sounds like a great idea to me. I’m definitely going to try this on the weekend!