Greek Baked Shrimp with Feta

Greek Baked Shrimp with Tomatoes & Feta

Oregano and thyme-seasoned tomatoes form the base of this dish swimming with a sea of succulent shrimp and briny hunks of feta cheese. The trio is a glorious melding of strong, distinct flavors being salty, savory and sometimes sweet.

Tomatoes with onion, garlic and dry herbs simmer for 20 minutes stove-top in an oven proof pan to which shrimp and feta is added. Into a hot oven it goes where the magic happens. Pasta cooks as it transforms into a bubbling, aromatic pan of molten-hot, unbridled deliciousness for which my love knows no bounds. Even if it wasn’t so ridiculously simple to cook I would still be making it again and again.

I buy shrimp (raw) already cleaned with their tails off to make this as easy as can be. Fresh, vine-ripened tomatoes can be used in place of canned. I serve this over linguine, but any kind of pasta will do including orzo or couscous and even rice or polenta if you prefer. If using rice start cooking it at the same time as the sauce.

Greek Baked Shrimp with Feta

Rating: 51

Prep Time: 20 minutes

Cook Time: 40 minutes

Total Time: 1 hour

Yield: serves 4

Greek Baked Shrimp with Feta

Succulent shrimp and briny hunks of feta cheese baked with tomato sauce.


1 yellow onion, diced
olive oil, for sauteing
sea or kosher salt and fresh black pepper
5-6 cloves garlic, minced
1 tablespoon dry oregano, crushed between your fingers
1 teaspoon dry thyme
1 can (14 ounce) diced tomatoes
1 pound medium raw shrimp, cleaned, tails off
3/4 cup crumbled feta or block feta cut into chunks
1 tablespoon fresh parsley, chopped
pasta, couscous, polenta or rice, for serving


  1. In a 12-inch cast iron skillet or oven proof pan saute onion in enough oil to cover bottom of pan over medium-low heat until tender. Season well with salt and pepper. Add garlic, oregano and thyme, saute 4-5 minutes. Add tomatoes, season well with salt and pepper, simmer 20 minutes. Preheat oven to 400 degrees F.
  2. Turn the heat off on the sauce, mix in shrimp, sprinkle feta over top, bake for 15-20 minutes until bubbly and shrimp curl into half moons. Remove from oven, sprinkle with parsley and serve over pasta, couscous, polenta or rice.


Adapted from Saveur

Copyright ©2013 Cinnamon Spice and Everything Nice by Reeni Pisano All Rights Reserved.

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  1. Claudia says

    I love shrimp paired with feta and pasta – it's one of my signature dishes. Realy enjoy the oregano in this – a more Greek flavor than my pesto. And – it is stunning.

  2. Michael Toa says

    oh Yum! Love all the contrast of flavours here. Sweet and salty and delicious. I'll have mine over linguine please…. :)

  3. Federica says

    What an original combination. I love both shrimp and feta, this dish looks very tasty ^__^ Bye, hope you have a great week

  4. Kim says

    If I didn't know any better I would think you made this just for me:) I could devour this right now!

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