This One Pan Baked Shrimp with Feta and Tomatoes is the kind of easy, flavorful meal you’ll want to put on repeat. It’s light, fresh, and packed with juicy tomatoes, creamy feta, and tender shrimp—all baked together for a fuss-free dinner!
If you love simple shrimp recipes, be sure to try our Creamy Tuscan Butter Shrimp or Garlic Butter Shrimp Scampi.
👨🍳Helpful Tips
- Use good-quality feta: Look for a block instead of pre-crumbled feta for the creamiest texture when baked.
- Don’t overcook the shrimp: Shrimp cook fast! As soon as they turn pink and opaque, pull the dish out of the oven.
- Want extra sauce? Add a splash of white wine or a squeeze of lemon before baking for even more flavor.
✅What You’ll Need
- Jumbo raw shrimp – Peeled and deveined for easy prep. Fresh or thawed from frozen both work great.
- Extra-virgin olive oil – Adds richness and helps everything roast beautifully.
- Garlic – Freshly grated or minced to flavor both the shrimp and tomatoes.
- Dried oregano – Brings that signature Mediterranean touch.
- Crushed red pepper flakes – For just the right amount of heat.
- Cherry tomatoes – They roast into juicy, sweet little flavor bombs.
- Feta cheese – Use a block of feta and cut it into cubes. It melts just enough to get creamy without disappearing.
- Fresh basil or parsley – A sprinkle of fresh herbs at the end brightens everything up.
🔪How to Make Baked Shrimp with Feta and Tomatoes
Quick overview — full details are in the recipe card below!
Start by roasting cherry tomatoes and feta with olive oil and garlic until soft and bubbling.
Meanwhile, season the shrimp with olive oil, garlic, oregano, and spices.
Once the tomatoes are ready, scatter the shrimp over the top and return to the oven just until they’re pink and cooked through.
Finish with a sprinkle of fresh herbs and serve it up warm with bread or pasta.
✨Substitutions and variations
- Not a fan of spice? Skip the crushed red pepper flakes or use just a pinch.
- Swap the herbs: Try fresh dill or mint instead of basil or parsley for a different flavor twist.
- Make it a meal: Serve over orzo, linguine, couscous, or scoop it up with garlic bread.
🍽️What to Serve with It
We love this dish with toasted naan or warm pita to soak up all those juicy tomato and feta juices.
It’s also fantastic tossed with pasta for a quick Mediterranean-style shrimp pasta dinner.
If you want something lighter, pair it with tomato and cucumber salad.
🗄️Leftovers and storage
This dish is best enjoyed fresh, but leftovers will keep in an airtight container in the fridge for up to 2 days.
Reheat gently in the oven at 300°F until warmed through. (Microwaving is fine too, but the shrimp might lose a little of their perfect texture.)
Pro Tip: We don’t recommend freezing leftovers because the texture of the shrimp and tomatoes won't hold up well after thawing.
More Shrimp Recipes to Try!
- Easy Shrimp Stir Fry-Looking for a quick and flavorful option? This shrimp stir fry is a simple yet absolutely delicious dish, featuring juicy shrimp, snow peas, mushrooms, and bell pepper tossed in a homemade stir fry sauce.
- Baked Shrimp Scampi with Bread Crumbs-For another effortless shrimp dinner, try this baked shrimp scampi. It features juicy shrimp in a garlicky butter sauce, topped with golden, crunchy bread crumbs for that perfect bite.
- Easy Shrimp Alfredo-Craving something creamy? This shrimp Alfredo combines tender fettuccine with juicy shrimp and a rich garlic sauce, coming together for an easy, restaurant-worthy meal perfect for any night of the week.
Did you give this recipe a try?
We'd love to hear how it turned out for you! If you enjoyed it, please consider leaving a ⭐⭐⭐⭐⭐ rating below. Your feedback helps others and means a lot to us.😊
One Pan Baked Shrimp with Feta and Tomatoes
Ingredients
- 1 pound jumbo raw shrimp peeled and deveined (fresh or thawed if frozen)
- 3 tablespoons extra-virgin olive oil divided
- 2 garlic cloves finely grated or minced, divided
- 1 teaspoon dried oregano
- ½ teaspoon EACH: crushed red pepper flakes, freshly ground black pepper, salt
- 4 cups cherry tomatoes
- 8 ounce block feta cheese cut into large cubes
- ¼ cup chopped fresh basil or parsley
Instructions
- Preheat your oven to 425°F (220°C) °F.
- In a medium bowl, toss the shrimp with 1 tablespoon of olive oil, 1 grated garlic clove, 1 teaspoon dried oregano, ½ teaspoon EACH: crushed red pepper flakes, freshly ground black pepper, salt. Make sure the shrimp are evenly coated.
- Spread 4 cups cherry tomatoes out in a large baking dish. Drizzle with the remaining 2 tablespoons of olive oil and add the remaining garlic. Toss everything together so the tomatoes are nicely coated, then tuck the feta cubes in between the tomatoes.
- Bake for about 15 minutes, until the tomatoes are bubbling and juicy and the feta looks soft.
- Take the dish out of the oven. Arrange the shrimp evenly over the tomatoes and feta. Put it back in the oven and bake for another 5–7 minutes, just until the shrimp are pink, firm, and cooked through. Keep an eye on them so they don’t overcook.
- Sprinkle with ¼ cup chopped fresh basil before serving.
- Enjoy as-is, or serve it with warm naan or toss it with your favorite pasta!
Notes
Nutrition
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Grace says
Absolutely loved this dish! The feta added a nice tang, and the tomatoes got perfectly roasted. I served it with crusty bread to soak up the juices – amazing!
Tatiana says
Thanks, Grace! Love that you served it with crusty bread – perfect for soaking up all that delicious sauce. Appreciate you sharing your experience!