Kalyn's Kitchen

Roasted Tomatoes and Shrimp with Feta

Make Roasted Tomatoes and Shrimp with Feta with fresh Roma tomatoes if you don’t have garden tomatoes; this is a wow for an easy dinner!  

PIN Roasted Tomatoes and Shrimp with Feta to make it later!

Roasted Tomatoes and Shrimp with Feta finished dish shown in baking dish

Roasted Tomatoes and Shrimp with Feta is a perfect summer or 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 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, I would recommend fresh Roma tomatoes. And tomatoes and Feta Cheese; how could this possibly be bad?

The idea of cooking tomatoes with shrimp and topping it with Feta cheese is certainly not new, and my version is adapted from Roasted Tomatoes with Shrimp and Feta from Real Simple. I changed the proportions a bit, 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. 

What type and size shrimp did I use?

I used frozen shrimp from Costco for this recipe. In the United States, frozen shrimp are sold by the number of shrimp per pound, so the smaller the number the larger the shrimp will be. I used I used 31-40 size shrimp. If your shrimp are much larger or smaller than that, you may need to slightly adjust the time for cooking the shrimp. Shrimp gets rubbery if it’s overcooked, so take one out of the dish and try it when you think they’re starting to get done.
Roasted Tomatoes and Shrimp with Feta process shots collage

How to Make Roasted Tomatoes and Shrimp with Feta:

(Scroll down for complete recipe with nutritional information.)

  1. Chop up 6 fresh tomatoes, preferably fresh garden tomatoes. I used Celebrity tomatoes, a hybrid that grows well in Utah.
  2. Put the chopped tomatoes in a heavy rectangular casserole dish, drizzle with olive oil, and sprinkle with minced garlic, dried oregano, ground fennel, and black pepper. 
  3. Roast tomatoes about 30 minutes. (They will smell heavenly!)
  4. While the tomatoes roast, crumble enough feta to make 3/4 cup.  (I don’t recommend pre-crumbled Feta; it goes bad very quickly.)
  5. 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.
  6. After tomatoes have roasted 30 minutes, put the shrimp on top of the tomatoes, add lemon juice, and sprinkle with Feta cheese.
  7. Roast about 8-10 minutes more, or just until the shrimp turn pink and are barely firm. Don’t overcook.
  8. Serve hot, sprinkled with fresh parsley if desired.

Roasted Tomatoes and Shrimp with Feta square thumbnail photo of finished dish

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 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

Roasted Tomatoes and Shrimp with Feta finished dish shown in baking dish

Roasted Tomatoes and Shrimp with Feta

Yield 4 servings
Prep Time 10 minutes
Cook Time 40 minutes
Total Time 50 minutes

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


  • 6 medium-sized fresh red tomatoes, cut into pieces
  • 3 T olive oil
  • 2 T minced garlic (or more)
  • 1 tsp. dried oregano (see notes)
  • 1 tsp. ground fennel seed (more or less to taste)
  • fresh ground black pepper to taste
  • 1 pound raw shrimp, peeled, deveined, and tails pulled off (see notes)
  • 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.
  2. Preheat oven to 350F/180C and spray a casserole dish with non-stick spray.
  3. 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.
  4. Drizzle olive oil over the tomatoes, then sprinkle with minced garlic, dried oregano, ground fennel seed, and fresh ground black pepper.
  5. Put tomatoes in the oven and roast for 30 minutes.
  6. 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.
  7. 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. (Take one out of the dish and test when you think they're starting to get done.
  8. Sprinkle the dish with chopped fresh parsley if using.  I ate this plain, but it would be delicious served over cauliflower rice or cauliflower puree. If you don't care about the carbs it would be great with angel hair pasta, or just with some whole wheat bread to mop up the delicious juice.


Greek Oregano (affiliate link) is best for this, but any dried Oregano will work as long as it's not labeled Mexican Oregano. I used 31-40 size shrimp; adjust the cooking time if your shrimp is larger or smaller than that.

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

Nutrition Information:



Serving Size:


Amount Per Serving: Calories: 290Total Fat: 18gSaturated Fat: 6gTrans Fat: 0gUnsaturated Fat: 11gCholesterol: 168mgSodium: 913mgCarbohydrates: 12gFiber: 3gSugar: 6gProtein: 22g

Nutrition information is automatically calculated by the Recipe Plug-In I am using. I am not a nutritionist and cannot guarantee 100% accuracy, since many variables affect those calculations.

If you make this recipe I'd love to hear how it turns out. Leave a star rating or share on social media with the hashtag #KALYNSKITCHEN, thanks!

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 Seafood Recipes  or Oven Dinners for more ideas 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.

Pinterest image of Roasted Tomatoes and Shrimp with Feta

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    44 Comments on “Roasted Tomatoes and Shrimp with Feta”

  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. I like that idea!

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

  15. 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!

  16. 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?

  17. So glad you enjoyed it!

  18. 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.

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