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. Faith says

    I'm always on the lookout for new shrimp dishes because we love it here but I don't make it nearly often enough! This looks really delicious and I love the feta in there for a little bit of a salty bite!

  2. says

    Gorgeous pictures, Reeni! There's a local restaurant that has a version of this on their menu, and I order it every single time I eat there – I love the combination flavors.

  3. Joanne says

    I love it when simple ingredients are thrown together in such a way that their whole becomes greater than the sum of their parts. This is so totally one of those dishes!

  4. Georgia | The Comfor says

    What a wonderful, easy meal! I love the flavors you used and the simplicity of it all. I'll be trying this soon!

  5. kitchen flavours says

    All my favourites right in one yummy plate! Looks sensational and delicious! This is beautiful, Reeni!

  6. says

    3 of my favorites – shrimp, tomatoes and feta! I love this!You always inspire me:)BTW – My post of my Easter Dessert with your blueberry sauce is over at my place! Thanks so much. Your recipe has brought lots of delight in our household! Special memories there!

  7. says

    So loving the flavors here, and it's EASY! I love it when simple dishes are fabulous! I need to get Saveur magazine… I think I'm retiring my 10-yr subscription to Cooking Light in exchange :) Love the salty feta with the briny shrimp!

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