Baked Feta Shrimp and Tomatoes

My BFF’s hubby gave me more cherry tomatoes than I could shake a stick at!   So I searched and found this amazing recipe.

Source:  Family Style Food


  • 1 pound jumbo raw shrimp, peeled and deveined (We defrosted frozen shrimp from Kroger)
  • 3 tablespoons extra virgin olive oil
  • 2 garlic cloves, grated or finely chopped
  • 1 teaspoon dried oregano
  • ½ teaspoon crushed red chili pepper
  • ½ teaspoon freshly ground black pepper
  • ½ teaspoon kosher salt
  • 2 pints cherry tomatoes, or 2 14-ounce cans, drained of excess liquid (We used fresh from Bill Brown’s garden)
  • 8 ounce block feta cheese, cut into large cubes (We used Athenos tomato and basil feta, crumbled)
  • ¼ cup  chopped Italian parsley


  • Preheat oven to 425  degrees.
  • Toss the shrimp in a bowl with 1 tablespoon of the olive oil, 1 of the garlic cloves, the oregano, chili, black pepper and salt.
  • Arrange the tomatoes in a large baking dish. Add the remaining 2 tablespoons olive oil and remaining garlic clove and toss it all around until the tomatoes are coated. Tuck the feta cubes here and there in between the tomatoes.
  • Bake 15 minutes. The tomatoes should be bubbling with juice and the cheese softened. Distribute the shrimp evenly over the tomatoes. Return to the oven and bake an additional 5-7 minutes, just until the shrimp are opaque and cooked through.
  • Sprinkle the parsley over the shrimp and serve as is…or

Serve With:

  • Toasted naan or pita bread
  • Cooked pasta or rice
  • We served with toasted gluten free bread