Baked Shrimp with Tomatoes and Feta

A 20 minute meal thats fast, fresh and healthy!

Course Dinner, Main Course
Cuisine Italian
Prep Time 10 minutes
Cook Time 10 minutes
Total Time 20 minutes
Servings 4
279 kcal


  • 1 tablespoon olive oil
  • 1 onion, chopped about a cup
  • 4 large garlic cloves, chopped
  • 2 14.5 ounce can roasted diced tomatoes undrained
  • 1 1/2 pounds large shrimp, devined 21-25 count thawed if frozen
  • 2 teaspoons basil, dried or handful of fresh
  • 1/4 cup parsley, fresh
  • 3/4 cup crumbled feta seperated
  • salt and peper to taste


  1. Preheat oven to 425 degrees. 

  2. Heat oven safe skillet to medium high heat (cast iron works great for this). 

  3. Add olive oil and onion. Saute for a few minutes or until onions are translucent.  Add garlic and sauté one minute more.

  4. Add both cans of diced tomatoes. (undrained) along with basil and parsley.  Bring to a simmer and let cook down for about 5-6 minutes or until slightly thick.

  5. Turn off heat.  Add 1/2 cup feta and taste for seasoning.  More salt?  More pepper?  

    Toss in shrimp and stir.

  6. Bake at 425 degrees for 8-10 minutes or until shrimp is just cooked through and edges of pan are bubbly.  Top with remaining feta.

  7. Serve with pasta, rice or just a loaf of crusty bread!

Recipe Notes

Inspired by a recipe found in Cooking Light

Nutrition Facts
Baked Shrimp with Tomatoes and Feta
Amount Per Serving (4 servings)
Calories 279 Calories from Fat 105
% Daily Value*
Fat 11.7g18%
Saturated Fat 5.2g26%
Cholesterol 239mg80%
Sodium 1245mg52%
Fiber 4.7g19%
Sugar 7.8g9%
Protein 29.6g59%
* Percent Daily Values are based on a 2000 calorie diet.