• Skip to main content
  • Skip to primary sidebar

From A Chef's Kitchen logo

  • Home
  • About Me
    • Privacy Policy and Terms of Use
    • Accessibility Statement
    • Disclosure
    • Use of Content and Photography
  • Recipe Index
    • Appetizers and Snacks
    • Breads and Muffins
    • Breakfast and Brunch
    • Desserts
    • Pickles and Relishes
    • Main Course / Entrees
      • Beef and Lamb
      • Chicken and Turkey
      • Fish and Seafood
      • Main Course – Dinner Salads
      • Pork
    • Pizza and Pasta
    • Quiches and Tarts
    • Sandwiches
    • Sauces Dressings and Marinades
    • Side Dishes
      • Beans, Rice & Grains
      • Potatoes
      • Salads
      • Vegetables
    • Soups and Stews
    • Vegetarian / Vegan Entrees
    • Recipe Collections
      • Date Night Dinners
      • Grilling Favorites
      • Holiday Ideas
      • Ideas For Entertaining
      • Light and Healthy
      • Make Ahead and Meal Prep
      • One Pan / One Pot
      • Round-Ups
      • Slow Cooker Season Favorites
      • Weeknight Dinner Solutions
  • Work With Me
menu icon
go to homepage
subscribe
search icon
Homepage link
  • Home
  • Recipe Index
  • About Me
  • Work With Me
    • Facebook
    • Instagram
    • Pinterest
    • Tumblr
    • Twitter
  • ×

    Home » Recipes » Fish and Seafood

    By Carol Published: Feb 19, 2020 Modified: Jul 14, 2021 | This post may contain affiliate links. Please read my disclosure.

    Baked Shrimp with Tomatoes and Feta Cheese

    Jump to Recipe
    4.60 from 15 votes
    40 minutes

    Baked Shrimp with Tomatoes and Feta Cheese is an easy weeknight dinner or a great appetizer to share with friends.  Best of all, it bakes up in one dish for ultimate ease!

    Photo of Spicy Baked Shrimp with Tomatoes and Feta Cheese on pale blue background with white towel, lemon wedges and parsley.

    Friends!  I’m so excited to share this dish with you because it’s based on one of my all-time favorite recipes!

    TABLE OF CONTENTS (Click the Icon to Expand)

    • The inspiration behind this dish:
    • How to make Baked Shrimp with Tomatoes and Feta Cheese:
    • For more quick and delicious shrimp recipes, be sure to try my:
    • Baked Shrimp with Tomatoes and Feta Cheese
      • Equipment
      • Ingredients  1x2x3x
      • Instructions 
      • Nutrition

    The inspiration behind this dish:

    All those years ago when I was single and living in Milwaukee and couldn’t afford much of anything, I would head to the library each Saturday and pick up cookbooks to page through.  Most people would grab a good novel.  No, not me.

    Now, this was 30 years ago and international and gourmet markets were still a rarity, especially in Milwaukee.  However, a cookbook I checked out that opened my eyes to the wonders of global cuisine was Betty Crocker’s New International Cookbook.  (Affiliate Link)

    One of my favorite recipes in that book was simply titled, Shrimp with Feta Cheese.  It’s a classic Greek recipe with shrimp in a lively tomato sauce with feta cheese served over rice or pasta.

    I needed tomatoes for another recipe recently and rather than running into a supermarket (which seemed like more trouble than I wanted to go to), I decided to run into an Aldi instead.  The low price made me go a little tomato crazy and I bought too many so now, I give you Spicy Baked Shrimp with Tomatoes and Feta Cheese!

    My hubby and I are both in love with this new, updated version of the Greek classic!

    Photo of Spicy Baked Shrimp with Tomatoes and Feta Cheese garnished with parsley and lemon.

    How to make Baked Shrimp with Tomatoes and Feta Cheese:

    • Place 4 cups of whole cherry or grape tomatoes in a large shallow baking dish.  (The one shown is 10 inches across.)  You want the cherry tomatoes to be in one layer as much as possible.
    • Drizzle with olive oil, salt, pepper, oregano and crushed red pepper flakes.
    Photo of tomatoes in white baking dish before baking.
    • Roast for 20-25 minutes or until the tomatoes are beginning to burst and give off their juices.
    Photo of roasted tomatoes in white baking dish.
    • Add peeled and deveined shrimp (wild-caught always!), lemon juice, garlic, and chopped fresh parsley.
    • Stir….
    Photo of shrimp, parsley, garlic and lemon added to roasted tomatoes in white baking dish.
    • Sprinkle with feta cheese….
    • Bake some more…
    Photo with shrimp and other ingredients added after being mixed into tomatoes.

    And friends!  You’ve got a dish people are going to ooooh and aaaah over!

    Photo of Spicy Baked Shrimp with Tomatoes and Feta Cheese on light blue background garnished with lemon and parsley.

    It’s perfect for an easy weeknight dinner or for gathering with friends at the kitchen island with some drinks…

    Photo of Spicy Baked Shrimp with Tomatoes and Feta Cheese on pale blue background.

    …and crusty bread!  Crusty bread for soaking up those divine juices is definitely a must!  Orzo or rice on the side would also work well if you’re serving for a casual dinner.

    Soo good!  Enjoy!

    Photo of one serving of Spicy Baked Shrimp with Tomatoes and Feta Cheese on white plate with bread.

    For more quick and delicious shrimp recipes, be sure to try my:

    • The Best Shrimp Creole
    • Shrimp in Avocado Butter
    • Grilled Citrus Chili Shrimp with Mango – Pineapple Salsa
    • Shrimp Scampi with Artichokes
    • Shrimp and Corn Tortilla Soup
    Spicy Baked Shrimp with Tomatoes and Feta Cheese - Close-up overhead shot of dish on pale blue background

    Baked Shrimp with Tomatoes and Feta Cheese

    4.60 from 15 votes
    By: Carol | From A Chef’s Kitchen
    Baked Shrimp with Tomatoes and Feta Cheese is an easy weeknight dinner or a great appetizer to share with friends.  Best of all, it bakes up in one dish for ultimate ease!
    PRINT RECIPE PIN RECIPE SAVE RECIPE Saved!
    Prep Time 10 mins
    Cook Time 30 mins
    Total Time 40 mins
    Course Fish and Seafood
    Cuisine Greek
    Servings 2 -3
    Calories 519 kcal

    Equipment

    • Wusthof Chef Knife
    • Cutting Board
    • Round Baking Dish

    Ingredients
      

    • 4 cups cherry or grape tomatoes
    • 3 tablespoons olive oil
    • ½ teaspoon dried oregano
    • 1 teaspoon crushed red pepper flakes - or to taste
    • ½ teaspoon salt
    • 4 cloves garlic - chopped
    • 2 tablespoons lemon juice
    • ¼ cup chopped parsley plus more for garnish - plus more for garnish
    • 1 pound large shrimp - (16-20 count) peeled, deveined and tails removed
    • ½ cup crumbled feta cheese
    • Crusty bread - for serving
    • Lemon wedges - for serving

    Instructions
     

    • Preheat oven to 425 degrees.
    • Toss together tomatoes, olive oil, oregano, crushed red pepper flakes and salt.
    • Roast 20-25 minutes or until tomatoes are soft and bursting.
    • Add garlic, lemon juice, parsley, shrimp and stir together.
    • Top with feta cheese.
    • Bake another 12 to 13 minutes or until shrimp is cooked through and cheese is melted.
    • Garnish with additional chopped parsley.
    • Serve with crusty bread and more lemon wedges.

    Nutrition

    Serving: 1 | Calories: 519kcal | Carbohydrates: 20g | Protein: 40g | Fat: 32g | Saturated Fat: 8g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 17g | Trans Fat: 1g | Cholesterol: 319mg | Sodium: 2348mg | Potassium: 1036mg | Fiber: 3g | Sugar: 8g | Vitamin A: 2962IU | Vitamin C: 86mg | Calcium: 374mg | Iron: 4mg

    These are estimated values generated from a nutritional database using unbranded products. Please do your own research with the products you’re using if you have a serious health issue or are following a specific diet.

    Did you make this recipe? Please leave a comment, star rating or post your photo on Instagram and tag @fromachefskitchen.

    More Fish and Seafood

    • Brown Rice Shrimp Paella with Chorizo
    • Low Carb Jambalaya with Chicken Shrimp and Sausage
    • Grilled Mahi-Mahi with Cilantro – Ginger Pesto
    • Prosciutto-Wrapped Halibut with Herb Caper Butter
    883 shares
    • Share186
    • Tweet
    • Yummly
    • Email

    Categories: Appetizers and Snacks

    Reader Interactions

    Comments

    1. Cindy says

      April 08, 2022 at 10:01 pm

      5 stars
      We absolutely loved this recipe. It was so delicious and easy to make in steps so could enjoy our company. The only difference is we had to cook it 6 minutes longer and used half the red pepper flakes. Everyone loved it! This is a keeper!

      Reply
      • Carol says

        April 09, 2022 at 8:08 am

        Hi, Cindy and thanks so very much! Glad everyone enjoyed! I’ve cooked in hundreds of homes over the past 20 years and learned ovens will vary so glad you kept an eye on it and adjusted. Thanks again!

        Reply
    2. Lisa says

      January 18, 2022 at 2:14 am

      5 stars
      This was so simple and easy to make. The flavors were clean and fresh. It was yummy

      Reply
    3. Barbara Shryack says

      October 03, 2020 at 6:23 pm

      Could some quinoa be added to make this more nutritious and filling for dinner?

      Reply
      • Carol says

        October 04, 2020 at 8:01 am

        Hi, Barbara, Thanks so much for your question. Yes, you could add cooked quinoa or rice or you could just serve it on the side, too. I wouldn’t add it raw as it would take too long to cook and soak up too much of the liquid. Thanks again and hope you enjoy!

        Reply
    4. Equator180 says

      February 21, 2020 at 12:31 am

      What is a large shrimp? Just about every site with shrimp in the menu say small, large, or what ever without ever really knowing what size it is. One persons large might be another persons small and you can’t count on the fish monger to tell you because he may buy small and sell for medium. In the industry shrimp are sold by count per pound or kilo. For example in the U,S. shrimp are number per pound, rest of the world is number per kilo. such as 11/15; 16/20; 21/26; / 26/30 etc. these are all relatively small. A 36/30 count by the kg is a large shrimp, yours look well below this….just sayin..

      Reply
      • Carol says

        February 22, 2020 at 8:35 am

        Hi, Equator180, Thanks so much for the information. I used large, 31-35 count per pound.

        Reply

    Leave a Comment, Rating or Question Cancel reply

    Your email address will not be published. Required fields are marked *

    Recipe Rating




    Primary Sidebar

    WELCOME!

    I’m Carol, a personal chef with 20 years of experience cooking food people want to eat! Here you’ll find easy, step-by-step chef-tested gourmet recipes for today's home cook!

    More About Me →

    Let’s Connect!

    • Email
    • Facebook
    • Instagram
    • Pinterest
    • Tumblr
    • Twitter

    AS SEEN ON

    As Seen On Cloud

    FESTIVE THANKSGIVING RECIPES

    • Cheesy Green Bean Casserole (No Mushrooms)
    • Roast Turkey Breast with Traditional Stuffing
    • Spinach and Ricotta Stuffed Turkey Breast with Garlic Herb Sauce
    • Make-Ahead Mashed Potatoes (Mashed Potato Casserole)
    • Sweet Potato Souffle
    • Cheesy Brussels Sprouts and Wild Rice Casserole
    • Brussels Sprouts Gratin with Brie and Bacon
    • Sriracha Sweet Chili Roasted Brussels Sprouts
    • Lemony Quinoa with Butternut Squash Almonds and Parmesan Cheese
    • Butternut Squash Leek and Goat Cheese Galette

    SOUL-SATISFYING SOUPS

    • Traditional Hungarian Goulash Soup Recipe
    • Creamy Taco Soup
    • Ethiopian Red Lentil and Vegetable Stew
    • Vegetable Barley Soup
    • Chorizo Sweet Potato Stew with Kale
    • Shrimp and Corn Tortilla Soup
    • Very Veggie Gazpacho (The Best Vegetable Gazpacho)
    • Southwestern Stuffed Pepper Soup

    More Soul-Satisfying Soups! →

    SLOW COOKER FAVORITES

    • Stout Braised Beef Short Ribs and Colcannon
    • Slow Cooker Spicy Italian Sausage Ragu
    • Braised Beef Short Ribs with Cauliflower Leek Puree
    • Braised Pork Loin Roast in Dijon Mustard Sauce
    • Mississippi Boneless Short Ribs Without Packaged Mixes
    • Slow Cooker Southwestern Turkey Butternut Squash and Black Bean Stew
    • Italian Pot Roast (Stracotto) and Oven-Baked Gorgonzola Polenta
    • Italian Vegetable Stew

    More Great Slow-Cooker Recipes →

    READER FAVES

    • Roasted Beet Salad with Walnuts Goat Cheese and Honey Balsamic Dressing
    • French-Style Potato Salad
    • Spicy Shrimp and Grits Casserole with Gouda Cheese
    • Curry Braised Chicken Thighs
    • Vegan Thai Red Curry
    • Southwestern Lentil and Brown Rice Bake
    • Roasted Poblano Corn and Potato Chowder with Bacon and Gouda Cheese
    • Spicy Asian Pork Cabbage Rolls
    • Garlic Herb Muffin Pan Potato Galettes
    • Cream of Celery Leaf and Scallion Soup

    Get All My Recipes →

    Footer

    About

    • Privacy Policy
    • Disclosure
    • Terms of Use
    • Accessibility Statement

    Newsletter

    • Sign Up for emails and updates!!

    Contact

    • Contact
    • Facebook
    • Pinterest
    • Instagram

    Copyright © 2021 From A Chef's Kitchen and A Thought For Food

    • 186Facebook
    • Pinterest
    883 shares