Roasted Tomatoes and Shrimp with Feta
Make this Roasted Tomatoes and Shrimp with Feta when you can get fresh garden tomatoes; this is a wow for an easy dinner idea!
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. 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.
How to Make Roasted Tomatoes and Shrimp with Feta:
(Scroll down for complete recipe with nutritional information.)
- Chop up 6 fresh tomatoes, preferably fresh garden tomatoes. I used Celebrity tomatoes, a hybrid that grows well in Utah.
- 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.
- 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.
- 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.
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
- 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)
- Thaw shrimp overnight in the refrigerator if frozen.
- Preheat oven to 350F/180C and spray a casserole dish with non-stick spray.
- 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.
- 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.
- 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.
- 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.
- 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.
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.
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.