Baked Feta Shrimp and Tomatoes
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This is my version of classic Greek shrimp with feta and tomatoes and it might be the easiest impressive thing you can put on the table. Cherry tomatoes roast until they burst into a garlicky, herb-flecked sauce. The feta softens into creamy pieces, and the shrimp arranged on top cook in about five minutes. This recipe is ready in 30 minutes, start to finish.
Serve it straight from the pan with warm pita for scooping — it holds its own on a mezze table next to creamy homemade hummus or baba ganoush — or spoon it over orzo or couscous to make a dinner plate.” If you’re in a pasta mood, my garlic butter shrimp pasta is in the same neighborhood.
Shrimp, tomatoes, feta: Here’s what to buy
- Shrimp: Large or jumbo (16–20 per pound) are my preference — they’re big enough to stay juicy in a hot oven without overcooking before the tomatoes are done. Frozen are fine to use, just thaw them under cold running water and pat dry before marinating.
- 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 tested this recipe with canned cherry tomatoes, which are a perfect substitute for fresh tomatoes.
- Feta cheese: Buy it in a block rather than pre-crumbled. Block feta has more moisture and softens beautifully in the oven into soft chunks. Sheep’s milk or goat’s milk feta have more of an authentic Greek flavor — sharper and more distinct.
How to make baked feta shrimp
1. Toss the shrimp with olive oil, garlic, chili flakes, and oregano. 2. Nestle the feta chunks into the cherry tomatoes and roast at 425°F until the tomatoes start to burst. 
3. Add the shrimp on top and return to the oven — they’re done in 5 to 7 minutes.
Baked Feta Shrimp and Tomatoes
Equipment
Recipe Video
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 per serving
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
Professionally trained cook, cookbook author, and the person behind every recipe here. I cook the way I was trained: Start with good ingredients, understand why they work, and don’t apologize for the salt. These are the recipes I actually make, for the people I love. Read more about me here.
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Perfect for summer night. Easy and so tasty!!! I will make this a zillion times!
Outstanding dish. Super easy!!