Baked Shrimp with Tomato and Feta

Total Time
40 min
20 min
20 min


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


Oftentimes this classic Greek dish is prepared with a very generous amount of tomato sauce. Using grape tomatoes instead of tomato sauce adds just the right amount of tomato flavor to complement—not overwhelm—the shrimp and feta.

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