If you’re craving something light, fresh, and packed with flavor, this baked Greek shrimp with tomatoes and feta is your answer. It’s a one-pan dish that combines the best of the Mediterranean, briny feta, juicy shrimp, sweet tomatoes, and fragrant herbs, all baked together to perfection.
The foundation of the dish is a quick, garlicky tomato sauce made with olive oil, onions, and crushed or cherry tomatoes simmered until thickened. Oregano and a pinch of red pepper flakes give it that classic Greek-style seasoning with just a hint of heat.
Once the sauce is ready, shrimp are nestled into the pan and crumbled feta is generously sprinkled on top. Everything goes into the oven for a short bake, just long enough for the shrimp to cook through and the feta to get warm and slightly golden. The result? A bubbling, savory dish that feels both rustic and elegant.
One of the best things about this recipe is its simplicity. It takes about 10 minutes of prep and 15–20 minutes of bake time, making it perfect for a quick weeknight dinner or an easy entertaining option. And because it’s baked, there’s no need to hover over the stove, just pop it in the oven and let it do the work.
Serve it straight from the pan with warm crusty bread or over orzo, rice, or couscous to soak up the rich tomato juices. A side of lemony greens or a simple cucumber salad makes the perfect pairing.
This baked Greek shrimp dish is not only delicious but also naturally low in carbs and high in protein, making it a smart option if you’re trying to eat a bit lighter without sacrificing flavor. Whether you’re cooking for guests or treating yourself to a solo Mediterranean feast, this is one of those dishes that tastes as good as it looks and it looks stunning.
Ingredients
- 1 pound shrimp peeled and deveined, large
- 2 tbsp olive oil
- 4 cloves garlic minced
- 1 tsp dried oregano
- 1/2 tsp dried basil
- 1/2 tsp thyme dried
- 1/4 tsp crushed red pepper flakes
- 1 can diced tomatoes 14.5 ounces, drained
- 1/2 cup feta cheese crumbled
- parsley for garnish
Instructions
- Preheat oven to 400°F (200°C).
- In a large bowl, combine shrimp, olive oil, garlic, dried oregano, dried basil, dried thyme, and crushed red pepper flakes. Toss together to coat the shrimp with the seasonings.
- Spread the seasoned shrimp on a baking sheet in a single layer.
- Top the shrimp with the diced tomatoes, spreading them evenly over the shrimp.
- Sprinkle the crumbled feta cheese over the tomatoes.
- Bake in the preheated oven for 20-25 minutes, or until the shrimp are pink and cooked through.
- Garnish with fresh chopped parsley before serving.
- Enjoy your Baked Greek Shrimp with Tomatoes and Feta!
I didn’t have dried basil so I used Italian seasoning. It worked, but it’s definitely not the same vibe. Still, my family ate it all so… success?
This was easy but I think I did something wrong—my shrimp came out a bit rubbery. Maybe they were overcooked or not in a single layer like suggested.
I don’t know if single layer was the issue… I’ve had shrimp get rubbery even when it’s spread out, like maybe the oven runs hot. Next time try patting them dry first? and don’t drain the tomatoes too much? Mine once were kinda rubbery but it was the tomatoes making it steam? idk 😅
Aw man, rubbery shrimp usually means they went a couple minutes too long. At 400°F I’d start checking around the 18-minute mark and pull them as soon as they’re just pink—overcooked shrimp get tough fast. Also, single layer matters, so if they were crowded it can cook unevenly.
Made this tonight—super flavorful. The feta on top at the end is such a good idea, and the shrimp stayed juicy. I tossed in some lemon zest too and it was perfect.
Made this tonight and it was super flavorful—garlic + oregano combo is on point. The feta at the end is what really pulls it together. Would definitely make again.
Greek shrimp + feta? yes please. super easy!
I followed it exactly but my shrimp came out overcooked. Maybe my oven runs hot? Also I used regular tomatoes not drained (oops) and it got soupy. Flavor was still good.
This was absolutely delicious! The flavors were on point, and the shrimp turned out perfectly. Definitely making this again!
The instructions are straightforward, and the seasoning balance is solid. Next time I’ll add a squeeze of lemon at the end for brightness.
Wow, this was super easy and actually tasted really “Greek” to me. The feta + tomatoes combo is so good—will definitely make again.
Greek? I mean, it tastes good, but isn’t feta kinda salty? I added the feta too early once and it got all weird. Still, 400°F for 25 min worked for me. Would you suggest draining the tomatoes more?
Yes!! I agree—the feta + tomatoes combo makes it feel way more Greek than a lot of “Mediterranean” recipes. I used fresh oregano and it was even better. Making again this week!
Easiest shrimp recipe ever! Perfect for busy nights. I made it in less than half an hour.
Looks good but is shrimp really that easy? I’ve had some disaster recipes before.
This sounds amazing! I love how quick it is. Definitely trying this tonight!