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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This was amazing! I marinaded the shrimp in the oil and spices for about 30 minutes before assembling. I also added a bit of V8 low sodium vegetable juice to the tomatoes to make a bit more sauce and pierced the tomatoes as a previous comment suggested. This is a definite keeper, so quick and delicious. I served over orzo with some rolls. I think I might try adding canned artichokes next time too.
So simple and good
Really good! I did it for two and both hubs and I stopped up every bit of sauce. Also made rustic bread. A keeper!
Does the nutritional values include the rice?
Thanks in advance
Yes, it does
This was so easy and utterly delicious! Served over rice.
This was delicious!
Are the nutrition facts per serving or for the whole dish?
Glad you enjoyed it, Cheryl! The nutrition info is per serving.
Great, thanks so much. I can’t wait to make this again!
Excellent! I used egg noodles and kept the shrimp in a couple more minutes.(My wife has a thing about under cooked shrimp.) Was planning to do some naan but the egg noodles were sufficient.
Great recipe when you get too many cherry tomatoes. I ask that you add a “save the recipe” so that the page doesn’t go back to the home screen. (Not sure what the term is so that the recipe doesn’t disappear.)
Hi Ken – While on your device and looking at the recipe, you can toggle on the “cook mode” feature so that your screen doesn’t go dark. I hope this will help!
This was a wonderful recipe I got from Chuck Bell’s post. I had to make it the night because the picture that he posted made it look so good. I did everything according to the recipe except I used crumbled feta (all I had at the time) and it was a huge hit! 5 ⭐️’s
Yay! I’m so glad Chuck’s post inspired you to make it! Crumbled feta works perfectly in a pinch, and I’m thrilled it was such a hit. Thanks for the 5 stars and for taking the time to share! Hope it makes it into your regular dinner rotation 💫🦐
Simple, quick, and absolutely delicious.
Love this recipe! So easy and tasty. Definitely a keeper 🙂
👍🏾👍🏾👍🏾
love this! always a hit. simple but looks nice. my go to.
Looks delicious!
Do you think I could use frozen pre-cooked shrimp ?
I think you can! You can marinate them as in the recipe, add to the pan as in step 4, and bake for 2-3 minutes until warmed (any longer and they will be very overcooked and rubbery).
This is a keeper. I’ve made more then once. I’m moving in a few weeks, so I’m trying to make meals with what is left in the freezer & fridge. I didn’t have feta but I did have goat cheese. It’s fantastic with goat cheese – almost turns out like a cheesy sauce. I usually pierce the tomatoes so they don’t squirt while you’re trying to eat them. I don’t precook the tomatoes and put everything in the oven at 400 for 20 minutes. Turns out perfect every time. I’ve used fresh mozz pearls as a sub for feta also. I serve with cauliflower rice w/ garlic, herbs de Provence and romano cheese. It’s a winner and in the rotation!
Gina, thanks for sharing your swaps! I’m so happy you enjoy this recipe.
My family loves this dish! I make it for company as well.
It is easy and delicious and makes the whole house smell amazing.
I made a double batch last night and was wondering if I can freeze any leftovers?
I’m so happy you enjoy this dish! I haven’t tried freezing this one. Freezing will change the texture of the feta — it has a high moisture content so ice crystals can form. If you don’t mind that, it’s doable!
Delicious! Great way to use up my many cherry tomatoes from the garden!
I try a lot of recipes, and this is one of my favorites. What a great way to use garden tomatoes. I used regular heirloom type tomatoes cut into large chunks, and instead of putting all the oregano/garlic with the shrimp I distributed it half and half between the tomatoes and the shrimp. It made such an amazing sauce. The house smelled like a restaurant. Even my ultra picky three year old quietly devoured this. Thank you for this simple dish that took me back to my Rhode Island grandmother’s kitchen! Will definitely make again and look forward to trying other recipes.
I can imagine how delicious your kitchen smelled! Thanks for sharing and happy you also had an Italian grandma in RI <3
This is amazing good!! And easy!
This recipe is really good. I follow it exactly as is. Why is it so watery when it’s done? It doesn’t look like the picture does.
Crystal — If you used fresh tomatoes, it’s possible that they were full of juice (water) which releases as they soften in the oven. It also depends on the volume of the baking dish you use. Liquid will evaporate best in a dish that’s shallow rather than deep.