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Baked Feta Shrimp and Tomatoes

4.98 from 133 community reviews

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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!

An image of baked shrimp in a roasting pan with cherry tomatoes and feta cheese.

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.

An oval baking pan filled with baked shrimp with feta cheese and cherry tomatoes, with a serving spoon and pita bread on the side.

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.

A bowl of raw shrimp marinated in olive oil, garlic and oregano, with a basket of colorful cherry tomatoes in the background.

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.

An oval baking pan filled with baked shrimp with feta cheese and cherry tomatoes, with a serving spoon and pita bread on the side.

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!

More Mediterranean-style recipes:

Baked Feta Shrimp and Tomatoes

Karen Tedesco
A delicious one-dish dinner: Garlicky baked shrimp and feta with juicy cherry tomatoes and herbs. This recipe is ready in 30 minutes and couldn't be simpler!
Print Pin
4.98 from 133 community reviews
Prep Time 5 minutes
Cook Time 25 minutes
Total Time 30 minutes
Course Appetizer, Dinner, Seafood
Cuisine Mediterranean
Servings 4 servings


  • 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


  • 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.


Calories: 405kcal | Carbohydrates: 13g | Protein: 34g | Fat: 24g | Saturated Fat: 10g | Sodium: 937mg | Potassium: 687mg | Fiber: 2g | Sugar: 8g | Vitamin A: 1798IU | Vitamin C: 64mg | Calcium: 489mg | Iron: 5mg

Nutrition facts are calculated by third-party software. If you have specific dietary needs, please refer to your favorite calculator.

Did you make this recipe? Search @Familystylefood or tag #familystylefood on Pinterest

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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  1. Imperialfuzz says:

    4 stars
    I did not have the cherry tomatoes so I substituted a 28 ounce can of plum tomatoes drained. I cut the tomatoes up to be small like cherry tomatoes. Otherwise I followed the receipe. It was very good. I would like to try cooking the rice in the same dish at the same time. If anyone has tried this please let me know how it turned out.

    1. Because the baking time for raw rice is longer than the shrimp and tomatoes need to cook (25-30 minutes), you can take one of two approaches. One is to add 1 cup of uncooked rice to your baking dish, stir it with 2 cups of water or broth, and a pinch of salt. Cover with foil and bake at 400 degrees for about 15 minutes, or until the rice has absorbed most of the liquid. Remove the foil and turn the heat up to 425. Proceed with the recipe at step 3, arranging the tomatoes and feta in the dish, and then adding the shrimp as instructed in step 4. The other option is to use 2 cups of pre-cooked or leftover rice in Step 3.

      1. Imperialfuzz says:

        I intend to use your first recommendation. I know that the rice needs extended time to cook. Thank you for your help

  2. 5 stars
    I made this wonderful recipe and it was so yummy. My husband and I had it over whole wheat pasta. I did use a pint of cherry tomatoes and a drained can of diced. Making it again tonight. Love it!

  3. Cardoza Greg says:

    5 stars
    Without a doubt, this is probably the one of the finest recipes I’ve ever made. Not trying to be melodramatic, but it is unbelievable. I added. Cilantro at the end and Kalamata olives along with the shrimp. Unbelievable thank you!

  4. Megan Palmer says:

    5 stars
    Delish! So quick and easy. I don’t like feta so I used goat cheese instead and it was lovely. I didn’t serve with rice or pasta but that would be great. Don’t skip naan or other good bread to sop up the goodness!

  5. 5 stars
    This was absolutely delicious. I can’t eat dairy, so used vegan feta and it was fabulous! Every bit of the sauce was mopped up with crusty bread!

  6. 5 stars
    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.

  7. charrington says:

    5 stars
    Delicious. Used sweet 100s from our garden and pink argentinian shrimp. served over rotini, sprinkled with fredh basil and oregano

  8. 5 stars
    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!

    1. 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.

  9. Cheryl Dennis says:

    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!!!

    1. So happy you enjoyed this! Yes, the parsley is the garnish (just corrected that in the recipe) 🙂

  10. How long do you bake olive you are using developed cooked shrimp that os frozen?

  11. MrsFitz86 says:

    5 stars
    Looks like a great recipe. A simple version of the Greek dish saganaki. I’m making it tomorrow. Thanks!

  12. 3 stars
    It was good but I’d add more garlic & salt. A few tweaks and it would be perfect

  13. 5 stars
    Very simple yet delicious recipe. My family devoured it.

  14. Could this be made a day ahead and then reheated to serve over pasta?

    1. 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.

  15. 5 stars
    Excellent, thanks for sharing! 🙂

  16. 5 stars
    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!

  17. 5 stars
    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!