Baked Shrimp with Tomatoes and Feta Cheese is a simple, flavorful dish that works perfectly as a quick weeknight dinner or as a shareable appetizer. Everything cooks in a single baking dish, which makes clean-up easy and leaves plenty of time to relax and enjoy the meal.
“All I can say is yum! Had this for dinner tonight with crusty bread and sopped up every bit of juice. … Definite keeper. Thanks again for another great recipe.”
Friends, I’m excited to share this updated take on a long-time favorite. The recipe is inspired by a classic Greek preparation of shrimp in tomato sauce with feta. It’s bright, savory, and satisfying — and it’s easy to scale for more people.
The inspiration behind this dish:
Years ago, while living on a tight budget, I spent many Saturdays at the library browsing cookbooks. One that opened my eyes to international flavors was Betty Crocker’s New International Cookbook, which included a simple “Shrimp with Feta Cheese.” The combination of shrimp, tomatoes and feta stuck with me.
Recently I found myself with more tomatoes than I needed, so I adapted that old favorite into a spicy baked version. The result keeps the heart of the Greek classic but adds a bit more heat and fresh lemon to brighten the finished dish. My husband and I both love this version — it’s become a go-to for casual dinners and entertaining.
How to make Baked Shrimp with Tomatoes and Feta Cheese:
- Arrange 4 cups of whole cherry or grape tomatoes in a shallow, 10-inch baking dish, trying to keep them in a single layer.
- Drizzle with 3 tablespoons of olive oil and season with 1/2 teaspoon dried oregano, 1 teaspoon crushed red pepper flakes (or to taste), and 1/2 teaspoon salt. Toss to coat evenly.
- Roast the tomatoes at 425°F (220°C) for 20–25 minutes, or until they are soft and beginning to burst, releasing their juices.
- Add 4 cloves of chopped garlic, 2 tablespoons lemon juice, 1/4 cup chopped fresh parsley, and 1 pound of peeled and deveined large shrimp (16–20 count). Stir gently to combine so the shrimp is coated in the tomato juices.
- Top the mixture with 1/2 cup crumbled feta cheese.
- Return the dish to the oven and bake another 12–13 minutes, or until the shrimp are cooked through and the cheese has softened and started to melt.
When the dish comes out of the oven, garnish with additional chopped parsley and serve with lemon wedges for squeezing over the top. The bright lemon and fresh parsley complement the rich tomato and salty feta.
This is one of those recipes that invites company — serve it right from the baking dish on the kitchen island with glasses of wine and lots of crusty bread for dipping. Or, if you prefer to plate it for a casual sit-down dinner, orzo or rice are excellent alongside to soak up the juices.
Crusty bread is practically required — it soaks up the tomato-feta juices and makes every bite more indulgent. If you want a lighter side, a simple green salad rounds the meal out nicely.
Soo good! Enjoy!
For more quick and delicious shrimp recipes, be sure to try my:
- Shrimp Creole
- Shrimp in Avocado Butter
- Shrimp Skewers with Mango–Pineapple Salsa
- Shrimp Scampi with Artichokes
- Shrimp and Corn Soup
Baked Shrimp with Tomatoes and Feta Cheese
Equipment
- Chef knife
- Cutting board
- Round baking dish (about 10 inches)
Ingredients
- 4 cups cherry or grape tomatoes
- 3 tablespoons olive oil
- 1/2 teaspoon dried oregano
- 1 teaspoon crushed red pepper flakes or to taste
- 1/2 teaspoon salt
- 4 cloves garlic, chopped
- 2 tablespoons lemon juice
- 1/4 cup chopped parsley, plus more for garnish
- 1 pound large shrimp (16–20 count), peeled, deveined and tails removed
- 1/2 cup crumbled feta cheese
- Crusty bread, for serving
- Lemon wedges, for serving
Instructions
- Preheat oven to 425°F (220°C).
- Toss together the tomatoes, olive oil, oregano, crushed red pepper flakes and salt in a shallow baking dish.
- Roast 20–25 minutes or until the tomatoes are soft and beginning to burst.
- Add the garlic, lemon juice, parsley and shrimp, then gently stir to combine.
- Sprinkle the feta cheese over the top.
- Bake another 12–13 minutes, or until the shrimp are cooked through and the cheese is warmed.
- Garnish with additional chopped parsley and serve with crusty bread and lemon wedges.
Notes
Nutrition
Nutritional values are estimates and may vary depending on ingredients and portion sizes. Adjust for dietary needs as required.
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