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.

Colorful baked feta shrimp paired with cherry tomatoes, cubes of butter, herbs, and spices in a white oval baking dish with gold handles creates a fresh, vibrant seafood dish.

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

A bowl of raw seasoned shrimp sits with cherry tomatoes, feta blocks, herbs, garlic cloves, a spice jar, and a bottle on a wooden board with a striped cloth.
  • 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

  • A bowl of raw seasoned shrimp sits with cherry tomatoes, feta blocks, herbs, garlic cloves, a spice jar, and a bottle on a wooden board with a striped cloth.
    1. Toss the shrimp with olive oil, garlic, chili flakes, and oregano.
  • Cherry tomatoes and chunks of feta cheese in a baking dish ready for the oven.
    2. Nestle the feta chunks into the cherry tomatoes and roast at 425°F until the tomatoes start to burst.
  • A dish with shrimp, cherry tomatoes, and cubes of feta cheese garnished with herbs in a white oval baking dish. A gold-handled spoon rests inside, and pita bread is on a white plate nearby.
    3. Add the shrimp on top and return to the oven — they’re done in 5 to 7 minutes.
4.99 from 150 ratings

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!
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Yield: 4 servings
Prep Time: 5 minutes
Cook Time: 25 minutes
Total Time: 30 minutes

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

Equipment

Instructions
 

  1. Preheat oven to 425 (220 C) degrees.
  2. 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.
  3. 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.
  4. 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.
  5. Sprinkle the parsley over the shrimp and serve as is, or with naan, pita or pasta.

Notes

  • The baked shrimp can be served warm from the oven or at room temperature.

Nutrition per serving

Calories: 405kcal Carbohydrates: 13g Protein: 34g Fat: 24g Sodium: 937mg Fiber: 2g Sugar: 8g

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

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