Baked shrimp with tomato and feta

2 - 3
PersonalPoints™ per serving
Total Time
40 min
20 min
20 min
Oftentimes this classic Greek dish is prepared with a very generous amount of tomato sauce. Using grape tomatoes or cherry tomatoes instead of store-bought or homemade tomato sauce adds just the right amount of tomato flavor to complement—but not overwhelm—the shrimp and feta. This recipe also features roasted chopped shallots, red pepper flakes (feel free to adjust the amount if you're spice-averse), and fresh dill. You can use whatever combination of herbs you have on hand if dill isn't your favorite. Whatever you decide, this dish is a wonderful, colorful combination of texture and flavor that you'll find yourself making as the perfect appetizer or light dinner over and over again.


Extra virgin olive oil

4 tsp

Uncooked shallot(s)

3 medium, finely chopped

Grape tomatoes

2 cup(s), (1 pint), or cherry tomatoes, halved

Uncooked shrimp

1½ pound(s), large size, peeled and deveined, tails left on if desired

Red pepper flakes

½ tsp

Kosher salt

¾ tsp

Reduced-fat feta cheese

cup(s), crumbled


2 Tbsp, chopped fresh


  1. Preheat oven to 400°F.
  2. Heat oil in large skillet over medium-high heat. Add shallots and cook, stirring, until golden, about 4 minutes. Add tomatoes and cook, stirring occasionally, until softened and beginning to burst, about 4 minutes. Add shrimp and pepper flakes; cook, stirring constantly, just until shrimp start to become firm, 1½–2 minutes. Stir in salt.
  3. Transfer shrimp mixture to 9 x 13-inch baking dish or casserole dish. Bake until shrimp are just opaque in center, about 8 minutes. Sprinkle feta on top. Bake until cheese is softened, about 2 minutes longer. Sprinkle with dill.
  4. Per serving: about 1 cup