Baked Shrimp with Tomatoes and Feta is a vibrant Mediterranean-inspired dish that combines tender shrimp, juicy tomatoes, aromatic garlic, and tangy feta cheese in one easy-to-make meal. Bursting with fresh flavors and simple ingredients, this recipe is perfect for weeknight dinners, special occasions, or whenever you’re craving something light yet satisfying. Best of all, it comes together in under 30 minutes, making it an excellent choice for busy cooks.
The beauty of this dish lies in its balance of flavors. Sweet, roasted tomatoes create a rich sauce that complements the delicate shrimp, while feta cheese adds a creamy, salty element that ties everything together. Fresh herbs and garlic enhance the Mediterranean character, creating a meal that feels both comforting and elegant.
To prepare Baked Shrimp with Tomatoes and Feta, start by preheating your oven to 400°F (200°C). In a large oven-safe baking dish, combine halved cherry tomatoes, diced onion, minced garlic, olive oil, oregano, and a pinch of red pepper flakes for a subtle kick. Toss everything together and roast for about 15 minutes until the tomatoes begin to soften and release their juices.
Remove the dish from the oven and stir gently. Add peeled and deveined shrimp, arranging them evenly throughout the tomato mixture. Sprinkle crumbled feta cheese over the top and return the dish to the oven. Bake for an additional 8 to 10 minutes, or until the shrimp are pink, opaque, and fully cooked.
The tomatoes will continue to break down, creating a light and flavorful sauce that coats the shrimp beautifully. The feta softens slightly while maintaining its signature tangy flavor, making every bite rich and delicious.
Before serving, garnish with freshly chopped parsley, basil, or dill and a squeeze of lemon juice for added brightness. This dish pairs wonderfully with crusty bread, rice, couscous, quinoa, or pasta, allowing you to soak up every bit of the flavorful sauce.
Baked Shrimp with Tomatoes and Feta is also a nutritious choice, offering lean protein, healthy fats, and plenty of vitamins from the vegetables. Its fresh ingredients and Mediterranean flavors make it both wholesome and satisfying.
Whether you’re preparing a casual family meal or entertaining guests, Baked Shrimp with Tomatoes and Feta delivers impressive flavor with minimal effort. Simple, colorful, and packed with Mediterranean charm, it’s a recipe you’ll want to make again and again.
Ingredients
- 1 pound large shrimp peeled and deveined
- 2 cups cherry tomatoes halved
- 3 cloves garlic minced
- 3 tablespoons olive oil
- 1 teaspoon dried oregano
- 1/2 teaspoon red pepper flakes optional
- 1/2 teaspoon salt or to taste
- 1/4 teaspoon black pepper or to taste
- 4 ounces feta cheese crumbled
- 2 tablespoons fresh parsley chopped, for garnish
Instructions
- Preheat the oven to 400°F (200°C).
- In a baking dish, combine the cherry tomatoes, garlic, olive oil, oregano, red pepper flakes, salt, and black pepper. Toss to coat.
- Bake for 10 minutes, until the tomatoes start to soften and release their juices.
- Remove the dish from the oven and nestle the shrimp into the tomato mixture in a single layer.
- Sprinkle the feta evenly over the top and return the dish to the oven.
- Bake for 8 to 10 minutes, or until the shrimp are pink, opaque, and just cooked through.
- Garnish with chopped parsley and serve immediately.
Nutrition
Not sure if I did something wrong, but the shrimp came out rubbery. Maybe less time in the oven? 😕
I just threw everything together and it turned out fine, though I forgot the oregano. Still, it tasted great! Easy!
Sounds delicious! I love that you just winged it. Cooking should be fun!
This recipe is a game changer! So easy to make and so delicious 😍
I mean, baked shrimp? How hard can it be? But mine came out a bit dry. Should’ve watched it more closely.
meh… what’s so great about shrimp anyway? I mean, they are just bugs of the sea, right?
This recipe is amazing! So easy and the flavors are incredible. I added a little lemon juice and it was perfect.
Deliciousness! 😍 I’ll be sharing this with my friends. Shrimp and feta is a great mix, who would’ve thought?
I totally agree! Shrimp and feta is a match made in heaven. Can’t wait to try this! 🍤❤️
Really? Feta with shrimp? Sounds weird but maybe I’ll check it out. 🤔
Nice! My Kitchen smelt like a resturant! Thanks for the recipe, I’m eating it now.
Eh, it was ok. I am not big on feta cheese, maybe that’s why I didn’t love it.
I can see why you might not like it without being a feta fan! Maybe try it with mozzarella next time?
I prepared this for my fam. They loved it! Quick and the kids ate the tomatoes! 🥳
Shrimp was okay, but I really didn’t like the feta. Maybe switch it for mozzarella instead?
This recipe is fantastic! The shrimp turned out perfectly and the feta added a creamy touch. Will make it again for sure!
Don’t skip the red pepper! It makes it pop, trust me!
My kids ate it all with NO complaints! So that’s a win in my book. Easy to prepare too.
I think the recipe would be better with regular cheese. Feta is too salty, it ruin it for me.
I actually love feta! It’s what makes the dish extra delicious. But I get it, cheese preferences can be super personal.
Tried this last night. Seemed simple but too greasy for my taste. Might be better with less oil.
I actually loved it! The oil gave it more flavor, but I can see how it might be too much for some. Maybe try reducing the oil next time, good idea!
Wasn’t a fan of the texture. The tomatoes got too mushy for my liking and I couldn’t taste the shrimp much. 🤷♂️
Feta cheese? Can’t stand that stuff. Used cheddar instead. Still turned out fine!
Yum! I love shrimp and this is definitely a win in my book! 😍
Honestly, I was a bit skeptical about cooking shrimp in the oven. Didn’t think it’d taste good, but wow, I was wrong! Yum!
I don’t know about this one, shrimp and feta? That’s a weird combo. I think I’ll stick to my regular shrimp scampi.
Weird combo? I dunno, sounds kinda good to me. Shrimp scampi is good, but maybe mix it up a bit?
I thought the same thing at first, but trust me, it’s delish! The feta adds a creamy contrast to the shrimp. Give it a try!
Wheres the rice? You can’t just eat shrimp and tomatoes, right? 🤔
OMG this was so good!! I added some lemon juice too and it was delish!!! Highly recommend!
Ugh, I had high hopes. Shrimp turned out rubbery. Maybe it was my fault but I followed the recipe…
Not bad but I think 400°F is too high for me? Mine looked dry after. Also, I only had dried parsley so the top didn’t look as pretty. Sauce could’ve been more “saucy.”
Delicious! Even my picky husband loved it. Will definitely make again!
I’m skeptical about baking shrimp for 8–10 minutes. Shrimp get rubbery fast if you blink. Also, the feta gets a little browned which I didn’t expect, but it still tasted okay. Next time I’ll probably use medium shrimp and start checking earlier.
Totally get it—shrimp does go rubbery fast. 8–10 mins can be right, but it really depends on the size and whether your shrimp are room temp. I usually start checking around 6–7 mins once they go into the oven after the feta hits.
Eh, it was okay. I think it needs more spices. Feta was nice tho.
This was soooo good! I added some lemon juice too. 5 stars!
Made this tonight and it was surprisingly flavorful. The feta on top is the move—creamy and salty right when the shrimp are perfectly cooked. I did end up adding a squeeze of lemon at the end, but that’s just personal preference. 10/10 comfort-ish dinner.
The shrimp were overcooked! I followed the time exactly but they were rubbery. 🙁
Shrimp & tomatoes are always a good combo, but I feel like the recipe could use more details for someone like me who’s not a great cook.
I was skeptical about baking shrimp with feta (like would it get weird?), but it didn’t. The feta sort of melts into the sauce and coats everything nicely. Easy weeknight meal.
I was also worried about the feta doing something “funky,” but your description makes it sound like it turns into a little sauce. Gonna try it—400°F and only 10 + 8-10 minutes seems fast!
Baked shrimp + feta is okay I guess, but 4 oz feels like too much cheese? And “nestle” shrimp always makes me mess it up lol. Also my oven runs hot—maybe I’ll check earlier.
Pretty solid. I think my shrimp were on the small side so I had to bake closer to 12 minutes total. Still juicy though—will make again.
Glad you liked it! Small shrimp definitely cook faster—12 minutes makes sense. Thanks for sharing your timing—helps a lot for others.
The red pepper flakes were way too much for me. I know they’re optional but 1/2 tsp was like my whole mouth got spicy. Could be delicious for spice-lovers!
Totally get you—0.5 tsp red pepper flakes can be *a lot* depending on the brand. Next time I’d start with 1/8 tsp (or even just a pinch) and add more after, since it’s baked right into the tomato juices.
Made this tonight—so easy and the tomatoes basically turned into a quick sauce. The feta gets all melty and salty in the best way. Will definitely do again!
Not sure I followed it exactly—my shrimp sat in the oven a couple extra minutes and they were slightly overcooked. Still tasty though.
Ahh that happens! Shrimp can go from perfect to overcooked fast—next time I’d start checking at like 7–8 minutes for that second bake. Glad it was still tasty though 😊
Made this tonight—so simple and it tastes fancy. The tomatoes turn into this garlicky sauce and the feta on top is *chef’s kiss*. I used a little extra oregano and it was perfect.
Not bad but could use more sauce. My tomatoes didn’t really soften much after 10 minutes—maybe my cherry ones were thicker? I added a splash of water and covered it for a few minutes. Otherwise good flavors, garlic + oregano combo is solid.
Made this tonight and it was super flavorful—those blistered tomatoes + feta combo is legit. I added a tiny squeeze of lemon at the end and it really popped. Would cook again.
Yes!! The tomatoes + feta combo is the best part. I also love adding a little lemon at the end—makes everything taste brighter.
Baked shrimp? I mean… shrimp gets rubbery, like fast. But this was actually fine. I just made sure my shrimp were in a single layer like the recipe says.
This was easy and tasty. I didn’t have dried oregano so I used like Italian seasoning and it turned out fine. My parsley was out (or I forgot it) but still ate it anyway. Would make again for sure.
Glad it worked out! Italian seasoning is usually a totally fair swap for oregano, and honestly the parsley is mostly just for brightness anyway. I love how the shrimp turn out tender with the feta.
I followed the instructions and everything looked right, but the shrimp got rubbery. Maybe because I didn’t thaw them completely? 8–10 min seems short though.
That does sound like overbaking or uneven thawing. If the shrimp weren’t fully thawed, the outside can cook fast while the inside steams and then they turn rubbery. Also, shrimp cook super fast at 400°F—8–10 minutes can be a bit long depending on thickness. Next time I’d thaw completely, pat dry, and pull them as soon as they’re just opaque.
Good flavor combo, but I think 10 minutes + 9 minutes might be a bit long for smaller shrimp. Next time I’ll start checking earlier.
Totally agree—smaller shrimp cook faster. I usually check around the 5–6 minute mark after adding them, otherwise they can get rubbery. Still, the tomato + feta combo is 🔥.
Meh. I followed it and it tasted kinda salty… and the shrimp were rubbery. Maybe my shrimp were too small? Still, I don’t get the hype, sorry.
Pretty good! I followed the oven temp, but my shrimp took closer to 12 minutes to look done, so watch them. Tomatoes released a lot of juice which made it kinda saucy in a good way. I used less red pepper flakes because I’m a wimp lol.
Wow. Super easy. 10/10
Right?! The timing is so straightforward—tomatoes first, then shrimp + feta. Mine came out perfect with a little extra feta juice to spoon over rice. 😄
Mine came out kinda salty… I measured “salt to taste” wrong and went heavy. Flavor is good but I’d reduce salt or use feta that’s less salty.
The timing was spot on for my oven. I baked the tomatoes first, then added shrimp and the whole thing came out juicy, not rubbery.
Yes! Baking the tomatoes first really helps—they kind of make that little juicy sauce so the shrimp stays tender. I’m stealing your timing too.
I was skeptical about baking feta with the tomatoes, but wow. It tastes really rich even though it’s not complicated. I used a bit more pepper flakes too.
I added some lemon zest at the end and that bumped it up a lot. Without that, it still tastes okay, but kinda salty from the feta for me.
Not gonna lie, I was skeptical about baking the shrimp right in the tomato mixture, but it worked. Next time I’ll pat the feta down a bit so it browns more.
Pretty good, but my shrimp got a little overdone at 8-10 minutes. Next time I’ll probably start checking around minute 6. Still tasted great with the oregano and garlic.
Idk, mine didn’t look like the pics—tomatoes were watery and the feta kinda clumped. Maybe I crumbled it wrong? Still ate it lol.