web analytics
Kalyn's Kitchen

Easy Roasted Tomatoes and Shrimp with Feta, Oregano, and Fennel

Make this Easy Roasted Tomatoes and Shrimp while you can still get fresh garden tomatoes! This delicious idea with shrimp is low-carb, gluten-free, and South Beach Diet Phase One. Use Seafood Recipes for more ideas like this one.

Click to PIN this Easy Roasted Tomatoes and Shrimp with Feta, Oregano, and Fennel!

Easy Roasted Tomatoes and Shrimp with Feta, Oregano, and Fennel found on KalynsKitchen.com

Easy Roasted Tomatoes and Shrimp with Feta, Oregano, and Fennel is a perfect summer-into-fall dinner idea. And recipes like this one are why I always love to have frozen shrimp in the freezer! The recipes I find myself making over and over again are the ones with super-easy preparation methods but plenty of complex flavors, and this recipe for Easy Roasted Tomatoes and Shrimp with Feta, Oregano, and Fennel definitely falls into that category.

I admit, it was the lovely garden tomatoes that I have in abundance right now that pushed me into making this, but because roasting intensifies the flavor of the tomatoes, I think you could make this with good quality store-bought tomatoes as well.

The idea of cooking tomatoes with shrimp and topping it with Feta cheese is certainly not new, and I’ve seen several versions of this dish around the net.  My version is adapted from Roasted Tomatoes with Shrimp and Feta from Real Simple.  I changed the proportions a bit so there’s more tomatoes in relation to the amount of shrimp and Feta, but the most important change I made was to season the tomatoes with some dried oregano and ground fennel seed before roasting them.

If fennel is a spice you haven’t used much, I urge you to try it in this dish.  For me it’s the essential seasoning for Slow Roasted Tomatoes, so I knew it had to be good in this as well.

Easy Roasted Tomatoes and Shrimp with Feta, Oregano, and Fennel found on KalynsKitchen.com

Chop up 5 or 6 fresh tomatoes.  I used Celebrity tomatoes, a hybrid that grows well in Utah. Put the tomatoes in a heavy rectangular casserole dish, drizzle with olive oil, and sprinkle with minced garlic, dried oregano, ground fennel, and black pepper.  Roast tomatoes about 30 minutes.  (They will smell heavenly!)

While the tomatoes roast, crumble enough feta to make 3/4 cup.  (I don’t recommend pre-crumbled Feta; it goes bad very quickly.) I used frozen shrimp, thawed overnight in the refrigerator.   The shrimp came de-veined but Jake pulled the tails off and cleaned up the ones that needed it.

Easy Roasted Tomatoes and Shrimp with Feta, Oregano, and Fennel found on KalynsKitchen.com

After tomatoes have roasted 30 minutes, put the shrimp on top of the tomatoes, add lemon juice, and sprinkle with Feta cheese. Roast about 8-10 minutes more, or just until the shrimp turn pink and are barely firm.  Don’t overcook. Serve hot, sprinkled with fresh parsley if desired.

Easy Roasted Tomatoes and Shrimp with Feta, Oregano, and Fennel found on KalynsKitchen.com

Make it a Low-Carb Meal:

For a low-carb meal this would be great served with Pureed Cauliflower with Garlic, Parmesan, and Goat Cheese or Cauliflower Rice.

More Easy Recipes for Cooking Shrimp:

Quick and Easy Spicy Broiled Shrimp from Kalyn’s Kitchen
Shrimp with Spicy Garlic Sauce from Appetite for China
Spicy Roasted Green Beans (or Broccoli) and Shrimp from Kalyn’s Kitchen
Blazing Hot Shrimp from The Perfect Pantry

Easy Roasted Tomatoes and Shrimp with Feta, Oregano, and Fennel

Make this Easy Roasted Tomatoes and Shrimp while you can still get fresh garden tomatoes!


  • 5-6 medium-sized fresh red tomatoes, cut into pieces
  • 3 T olive oil
  • 2 T minced garlic (or more)
  • 1 tsp. dried oregano (preferably dried Greek oregano)
  • 1/2 – 1 tsp. ground fennel seed
  • fresh ground black pepper to taste
  • 1 pound medium-sized raw shrimp, peeled, deveined, and tails pulled off (I used 31-40 size shrimp)
  • 2 T fresh-squeeze lemon juice
  • 3/4 cup crumbled Feta cheese (or more)
  • 2 T chopped fresh parsley for garnish (optional)


  1. Thaw shrimp overnight in the refrigerator if frozen.  Preheat oven to 350F/180C.
  2. Dice tomatoes into pieces about an inch square and put them in the bottom of a heavy casserole dish, large enough to fit the tomatoes in one layer.
  3. Drizzle olive oil over the tomatoes, then sprinkle with minced garlic, dried oregano, ground fennel seed, and fresh ground black pepper.  Put tomatoes in the oven and roast for 30 minutes.
  4. While tomatoes are cooking, crumble the Feta cheese, squeeze lemon juice, and clean shrimp as needed.  (I used frozen shrimp which came already peeled and deveined, but we did pull the tails off and clean a few of them a little better.)  Chop parsley if using.
  5. When tomatoes have cooked 30 minutes, arrange the shrimp over the tomatoes, sprinkle over the lemon juice and feta, and put the dish back in the oven to cook the shrimp for 8-10 minutes.  Watch them carefully so the shrimp doesn’t overcook.  They’re done as soon as the shrimp turn pink and are barely firm.
  6. Sprinkle the dish with chopped fresh parsley if using.  I ate this plain for phase one, but it would be delicious served over rice, angel hair pasta, or just with some whole wheat bread to mop up the delicious juice.


Recipe adapted from Roasted Tomatoes with Shrimp and Feta from Real Simple.

All images and text ©

Low-Carb Diet / Low-Glycemmic Diet / South Beach Diet Suggestions:
Easy Roasted Tomatoes and Shrimp is a great dish for any phase of the  South Beach Diet, or any type of low-carb eating plan. (If you’re strictly limiting carbs, you might want to change the proportions a little for more shrimp and less tomatoes.) This would be great over Cauliflower Rice to capture the flavorful juice.

Find More Recipes Like This One:
Use the Recipes by Diet Type photo index pages to find more recipes suitable for a specific eating plan. You might also like to Follow Kalyn’s Kitchen on Pinterest to see all the good recipes I’m sharing there.

Nutritional Information?
If you want nutritional information for a recipe, I recommend entering the recipe into this nutritional analyzer, which will calculate it for you. Or if you’re a member of Yummly, you can use the Yum button on my site to save the recipe and see the nutritional information there.

Pinterest image of Easy Roasted Tomatoes and Shrimp with Feta, Oregano, and Fennel

We are a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for us to earn fees by linking to Amazon.com and affiliated sites. As an Amazon Associate, I earn from qualifying purchases.

Leave a Reply

Your email address will not be published. Required fields are marked *

    44 Comments on “Easy Roasted Tomatoes and Shrimp with Feta, Oregano, and Fennel”

  1. Made this for dinner tonight. Was so easy and delicious. When I took out my lemon, it was bad :{ so I substituted white wine and I did not have the fennel, but it was perfect anyway. Looking forward to making it for company. You have fabulous recipes!!

  2. would this taste good cold, if I made it and brought it to a party? Or would you recommend reheating it or roasting it there?

    • I haven't eaten it cold, so I'm not sure how that would be. (I don't like to refrigerate tomatoes because it kills the flavor, so I don't think I would recommend that.) And I would be wary of reheating because shrimp is so rubbery when it's overcooked. If you can cook it at the party that would be the best option, and the smell of the tomatoes cooking will make everyone hungry for the dish!

  3. I keep coming back to this recipe. I just love the flavors. My husband dislikes tomatoes, shrimp, and feta (I know, WHAT??), so this is my go-to dish when he's out of town. It feels both healthy and indulgent and I think it's just fantastic. Great job with this one, Kalyn!

  4. Luci, so glad! And thanks for reporting back so other people will know!

  5. Tried it with the cod and it was SUPER!!! Just cooked it a bit longer until the fish flaked easily.

  6. I do agree that the French Feta is milder and less salty than others, and I've been a fan of it for a long time. However, my Costco stopped carrying it so now I think I've about converted my tastebuds to the Greek one they have in its place. This is my favorite Feta when I can get it.

    • A solution my late Greek husband shared with me: if the imported feta is too salty for your taste or recipe, pour out the brine it's packed in and fill container with water and a little milk. Cover & refrigerate overnight; the liquid will pull a lot of the salt from the cheese. Works for me for my spanakopita….which always gets raves. BTW, use sweet onion for your spanakopita; it softens the overall flavor (sautéed yellow onions tend to be bitter and gassy).

    • Incidentally, since this recipe is a very good variation on the Greek dish 'Youvetsi' (garithes me feta – or shrimp w/feta) – commonly serves in tavernas.: you might try to add a spoon or 2 of good Brandy before it goes into the oven – Metaxa, if you have it.

    • Thanks for sharing your tips about the Feta. I think most people reading this blog want lower carbs, so we might have to skip the brandy though!

  7. Recently, I've heard that "French" feta is apparently much less salty than Greek feta and better tasting. Have you any info on that?

  8. Barb yes and yes (typing on phone).

  9. Hi Kalyn….another great looking dish. Do you think this would work with goat cheese? If so, would you wait until the dish is almost done before adding it, since it is a softer cheese than Feta. Thanks!

  10. I love dishes like this — one pan, bright & healthy & every bite bursting with flavor. Wishing it would show up at my house for dinner!

  11. Sandra, I really need to work on that! And I won't even make excuses like how expensive it is here, lol. Let's see what I can come up with; I do like it!

  12. Very nice. I make the Provencal stew that actually contains fennel (the bulb). And for a while now, I wanted to tell you, you are the queen of veggies, but there is no fennel recipe on your site! That's a challenge 🙂

  13. We added some shitake mushrooms when we made this dish last night. A good flavor zing in our opinion.

  14. Luci, I do think Cod would work in this recipe. I would spoon the tomatoes over the fish when you add it. Also fish will take longer to cook than the shrimp. Let me know how it turns out!

  15. I have some wild caught cod that MUST be used in the next couple of days. Do you think I could sub it in for the shrimp?

  16. Made this the other night and served it warm over a spinach salad. Delicious! Ate the leftovers for lunch cold and it was good that way too. This recipe is a keeper for sure.

  17. Julie, I think you'll like it what that extra little something from the spices!