Baked Feta Shrimp

This Mediterranean baked feta shrimp delivers a burst of sunny flavor with almost no fuss. Plump shrimp nestle with sweet tomatoes and melting feta, all spiced with garlic, oregano, and a spark of chili. As everything bakes together, the tomatoes burst into a juicy sauce and the cheese softens into rich creamy pockets. It is the kind of dish that feels luxurious but comes together in one pan for dinner in about thirty minutes. I often serve it up straight from the baking dish with piles of pita or tossed over pasta for an easy but lively meal.

I first made this when I wanted something that looked festive but required almost no effort. Now it is my absolute go to for relaxed Friday nights and family visits. The oven takes care of most of the work while the kitchen fills with the aroma of roasting garlic.

Ingredients

• Jumbo raw shrimp peeled and deveined: Shrimp brings sweetness and protein Look for shrimp that smells clean like the sea and feels firm
• Extra virgin olive oil: Deepens flavor and helps in roasting Choose a greenish robust oil for tastier results
• Garlic cloves Grated or chopped: Fresh garlic gives that punchy signature base
• Dried oregano: Mediterranean backbone Use fresh oregano if available for more aroma
• Crushed red chili pepper: Lends gentle heat and keeps things lively Start with a pinch and adjust as you like
• Freshly ground black pepper: Adds another aromatic layer Grate fresh for each use for brightest taste
• Kosher salt: Enhances every ingredient Try a quality flaky or coarse salt to finish
• Cherry tomatoes: Sweetens and forms the sauce Ripe tomatoes or good canned tomatoes roasted until they pop works best
• Block feta cheese Cubed: Melts into creamy bites Buy whole blocks rather than pre crumbled for melting potential and full flavor
• Chopped Italian parsley: Adds color and a fresh lift Go for flat leaf not curly
• Toasted naan pita bread pasta or rice: Best for sopping up every drop Choose your favorite or whatever is handy

Step by Step Instructions

Prepare the oven

Set your oven to four hundred twenty five degrees Fahrenheit or two hundred twenty degrees Celsius Place the oven rack in the center to ensure everything bakes evenly

Season the shrimp

Place your peeled shrimp in a mixing bowl Drizzle with one tablespoon olive oil and add half the garlic oregano chili black pepper and kosher salt Toss together so every shrimp is well coated

Arrange the tomatoes and cheese

Place cherry tomatoes in a baking dish Drizzle over the rest of the olive oil and garlic Toss so the tomatoes are glossy and well coated Dot the feta cubes throughout so they snug in among the tomatoes

Bake tomatoes and feta

Slide the dish into your hot oven Let it bake for about fifteen minutes until tomatoes are bubbling and collapsing slightly and feta looks soft with a bit of golden color

Add the shrimp

Remove the dish from the oven Spread the seasoned shrimp over the roasted tomatoes and feta Return to the oven Bake for an additional five to seven minutes You want the shrimp just pink and opaque not tough

Finish and serve

Sprinkle on chopped parsley and bring it straight to the table Serve with naan bread pasta or rice and encourage everyone to scoop up the pan juices and creamy cheese

Pin

You Must Know

• Packed with protein and healthy fats thanks to shrimp and feta
• Comes together in one baking dish so cleanup is minimal
• Delicious hot or at room temperature

Feta has always been the star of this dish for me The way it melts just at the edges but still holds its creamy tangy center makes every bite addictive My little brother will not let a single crumb go to waste He always hunts for the corners where the cheese and tomato sauce bubble together most

Storage Tips

Let leftovers cool completely before sealing in an airtight container Store in the fridge for up to two days Reheat gently in a low oven or microwave Skip freezing as shrimp become rubbery and feta can lose its lovely texture

Ingredient Substitutions

No cherry tomatoes Use ripe diced regular tomatoes or drained canned tomatoes Instead of shrimp try cubed firm fish or go vegetarian with chickpeas Swap feta for goat cheese if you want a milder or creamier option Tuck in some fresh basil dill or mint with the parsley for another flavor twist

Serving Suggestions

Serve piled high on flatbread or alongside twirled pasta For company let everyone help themselves from the dish Add cucumber salad lemon rice or a bunch of roasted vegetables for a bigger spread Try smaller crostini for a crowd pleasing appetizer dip

Pin

Cultural and Historical Context

Baked feta with tomatoes and seafood is rooted in Greek and wider Mediterranean traditions where roasting cheese with tomatoes is common A bit of warm bread for dipping is essential and every bite brings me back to summer evenings spent seaside in Greek villages Cheese shrimp and tomatoes are favorites in humble yet unforgettable home style meals

Frequently Asked Questions About the Recipe

→ What kind of shrimp work best?

Jumbo raw shrimp that are peeled and deveined deliver the juiciest results. Both fresh and defrosted frozen are fine; just ensure they smell fresh like the ocean.

→ Can I substitute the feta cheese?

Yes, halloumi or goat cheese can be used for a different texture and flavor, though feta gives the dish its classic tangy creaminess.

→ Are fresh cherry tomatoes necessary?

Fresh cherry tomatoes are ideal for sweetness and texture, but well-drained canned tomatoes can work if fresh ones aren’t available.

→ How do I make this dish dairy-free?

Simply omit the feta or swap it for a plant-based cheese alternative while maintaining all the aromatic tomato and herb notes.

→ What should I serve alongside this dish?

Warm naan, pita, pasta, or rice are perfect companions to soak up the flavorful tomato and cheese juices.

→ How do I know when the shrimp are cooked?

Shrimp are done when they turn opaque pink and feel firm but not rubbery. Avoid overcooking to keep them tender and juicy.