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.
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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!