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 also serve it as a topper for spaghetti, a recipe for buttered orzo or couscous. Or simply eat and enjoy as is, straight out of the pan!
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
Nutrition facts are calculated by third-party software. If you have specific dietary needs, please refer to your favorite calculator.
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.
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love this! always a hit. simple but looks nice. my go to.
Looks delicious!
Do you think I could use frozen pre-cooked shrimp ?
I think you can! You can marinate them as in the recipe, add to the pan as in step 4, and bake for 2-3 minutes until warmed (any longer and they will be very overcooked and rubbery).
This is a keeper. I’ve made more then once. I’m moving in a few weeks, so I’m trying to make meals with what is left in the freezer & fridge. I didn’t have feta but I did have goat cheese. It’s fantastic with goat cheese – almost turns out like a cheesy sauce. I usually pierce the tomatoes so they don’t squirt while you’re trying to eat them. I don’t precook the tomatoes and put everything in the oven at 400 for 20 minutes. Turns out perfect every time. I’ve used fresh mozz pearls as a sub for feta also. I serve with cauliflower rice w/ garlic, herbs de Provence and romano cheese. It’s a winner and in the rotation!
Gina, thanks for sharing your swaps! I’m so happy you enjoy this recipe.
My family loves this dish! I make it for company as well.
It is easy and delicious and makes the whole house smell amazing.
I made a double batch last night and was wondering if I can freeze any leftovers?
I’m so happy you enjoy this dish! I haven’t tried freezing this one. Freezing will change the texture of the feta — it has a high moisture content so ice crystals can form. If you don’t mind that, it’s doable!
Delicious! Great way to use up my many cherry tomatoes from the garden!
I try a lot of recipes, and this is one of my favorites. What a great way to use garden tomatoes. I used regular heirloom type tomatoes cut into large chunks, and instead of putting all the oregano/garlic with the shrimp I distributed it half and half between the tomatoes and the shrimp. It made such an amazing sauce. The house smelled like a restaurant. Even my ultra picky three year old quietly devoured this. Thank you for this simple dish that took me back to my Rhode Island grandmother’s kitchen! Will definitely make again and look forward to trying other recipes.
I can imagine how delicious your kitchen smelled! Thanks for sharing and happy you also had an Italian grandma in RI <3
This is amazing good!! And easy!
This recipe is really good. I follow it exactly as is. Why is it so watery when it’s done? It doesn’t look like the picture does.
Crystal — If you used fresh tomatoes, it’s possible that they were full of juice (water) which releases as they soften in the oven. It also depends on the volume of the baking dish you use. Liquid will evaporate best in a dish that’s shallow rather than deep.