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!
Friends! I’m so excited to share this dish with you because it’s based on one of my all-time favorite recipes!
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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!
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.
- Roast for 20-25 minutes or until the tomatoes are beginning to burst and give off their juices.
- Add peeled and deveined shrimp (wild-caught always!), lemon juice, garlic, and chopped fresh parsley.
- Stir….
- Sprinkle with feta cheese….
- Bake some more…
And friends! You’ve got a dish people are going to ooooh and aaaah over!
It’s perfect for an easy weeknight dinner or for gathering with friends at the kitchen island with some drinks…
…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!
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
Baked Shrimp with Tomatoes and Feta Cheese
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
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.
Cindy says
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!
Carol says
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!
Lisa says
This was so simple and easy to make. The flavors were clean and fresh. It was yummy
Barbara Shryack says
Could some quinoa be added to make this more nutritious and filling for dinner?
Carol says
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!
Equator180 says
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..
Carol says
Hi, Equator180, Thanks so much for the information. I used large, 31-35 count per pound.