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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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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Best new recipe I’ve tried in a long time! Simple, elegant and so flavorful and well balanced. Hubs and I had it for dinner tonight and decided it was def company worthy! So freakin good. Did I say we absolutely loved it?!
Absolutely delicious!!
Big hit with the family and extremely easy. We like garlic so we doubled that. Also didn’t have oregano so used tyme- still absolutely delicious! Will be making this again
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.
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.
I intend to use your first recommendation. I know that the rice needs extended time to cook. Thank you for your help
You’re welcome! Let us know how it works for you.
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!
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!
Amazing!! Love your additions.
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!
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!
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.
Delicious. Used sweet 100s from our garden and pink argentinian shrimp. served over rotini, sprinkled with fredh basil and oregano
The Argentinian shrimp are so sweet and delicious!
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!
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.
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!!!
So happy you enjoyed this! Yes, the parsley is the garnish (just corrected that in the recipe) 🙂
How long do you bake olive you are using developed cooked shrimp that os frozen?
Use defrosted frozen raw shrimp. Baking time is 5-7 minutes.
Looks like a great recipe. A simple version of the Greek dish saganaki. I’m making it tomorrow. Thanks!
It was good but I’d add more garlic & salt. A few tweaks and it would be perfect
Very simple yet delicious recipe. My family devoured it.
Could this be made a day ahead and then reheated to serve over pasta?
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.
Excellent, thanks for sharing! 🙂
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!
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!