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!
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.
This was absolutely delicious! The flavors were on point, and the shrimp turned out perfectly. Definitely making this again!
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!
Yum! I added some olives and it really kicked it up a notch. Will make again!
I don’t know, 1 pound shrimp for that many spices feels like a lot? Mine tasted kind of salty even though I drained the tomatoes. Maybe my feta was extra salty.
Simple recipe, but so good! Made it for a dinner party and everyone loved it. Thanks for sharing!
A dinner party? Really? I don’t know about these ingredients, shrimp and feta? Sounds kinda weird together. 🤔
I’m glad to hear it was a hit! This recipe is one of my favorites too. It’s so easy and delicious! 😋
Yum! I added some olives and it was even better. Family loved it!
Made this tonight—so flavorful for something that’s basically dump-and-bake. The feta on top is clutch and the tomatoes keep the shrimp juicy. I used fresh oregano too and it tasted very “Greek taverna” vibes. 10/10!
Yes!! Totally agree about the feta—makes it so salty-good. I also love how the tomatoes keep everything from drying out.
Feta is cheese?! I thought it was a type of fish. Well, I still liked it!
This is healthy, right? But my kids just wouldn’t eat it. Need more kid-friendly recipes.
I tried it but didn’t really like the feta. Is there a substitute? It tasted a bit off for me.
You could try using ricotta or goat cheese instead! They have a different flavor but might work just as well. Hope this helps!
Feta is key! But if you really can’t do it, maybe try mozzarella? It won’t be the same, but it’s better than nothing! 😅
I don’t know, man. Seems too simple for such a fancy name. Not sure it’ll impress anyone.
This recipe is too hard. I can’t even read half of these words.
5 stars!! My whole family ate it without complaining (rare lol). I served it over rice and it soaked up all the tomato juices. Definitely going into our rotation.
Greek vibes, yes. Super good with rice or crusty bread. Simple weeknight meal. 10/10 would reccomend.
Made this tonight and it was super flavorful. The feta + tomatoes combo is honestly magic, and the garlic smell in the oven is unreal. I added a squeeze of lemon at the end—10/10 would do again.
Pretty good! I was worried 20-25 mins might overcook the shrimp, but it came out juicy. I used fresh oregano because I had it, and I think it tasted even brighter.
Pretty good, but the instructions are a little vague—like do you drain the tomatoes or just dump them? I drained them and it worked, so maybe write that clearer.
I’m not a fan of shrimp, but my partner loved it. He said the flavors were great.