Oven Baked Shrimp with Feta Cheese Recipe

  • Yield: 4
  • Servings: 4
  • Prep Time: 10m
  • Cook Time: 20m
  • Ready In: 30m

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Nutritional Info

This information is per serving.

  • Calories

  • Fat

    6 g
  • Cholesterol

    5 mg
  • Sodium

    570 mg
  • Carbohydrate

    21 g
  • Protein

    2 g
  • Fiber

    2 g
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Oven baked shrimp with feta cheese recipe. Spicy shrimp with sauce, herbs, and vegetables baked in an oven and served with crumbled feta cheese.

You may also like Baked Shrimp with Scallions, Tomatoes, and Feta Cheese (this delicious shrimp recipe adapted from https://www.epicurious.com):

Oven Baked Shrimp with Scallions, Tomatoes, and Feta Cheese

Makes 4 servings
Ingredients: 4 scallions, chopped, 2 garlic cloves, peeled and finely chopped, 1½ pounds (720 g) large raw shrimp, peeled and deveined, 2 tablespoons (30 ml) extra virgin olive oil, 28 oz (840 ml) can chopped tomatoes in juice, undrained,  1/2 cup (125 ml) crumbled feta cheese, 2 tablespoons chopped fresh oregano, freshly ground black pepper, to taste

Instructions: Preheat the oven to 400º F (200º C). In a large ovenproof skillet, heat olive oil over medium heat. Add chopped scallions and garlic. Cook, stirring, until scallions wilt, for about 2 minutes.

Stir in undrained tomatoes and bring to a boil. Cook, uncovered, stirring occasionally, until tomato juices thicken, for about 5 minutes. Season to taste with black pepper and stir well, then remove from the heat and stir in shrimp. Sprinkle with crumbled feta cheese.

Bake in preheated oven until cheese melts and shrimp are pink, for about 10 minutes. Turn off the oven and remove baked shrimp and feta. Transfer to a serving platter. Sprinkle with chopped fresh oregano. Serve hot.

Baked Greek Shrimp with Tomatoes and Feta Cheese

This delicious shrimp recipe belongs to Greek cuisine (adapted from https://cooking.nytimes.com/).

Makes 4-6 servings

Ingredients: extra virgin olive oil, 1 cup (250 ml) diced shallots, 4 garlic cloves, peeled and minced, salt and freshly ground black pepper, to taste, 2 pounds (960 g) large ripe tomatoes, 1/2 teaspoon crushed red pepper flakes, 1½ pounds (720 g) large raw shrimp. peeled and deveined, 4 oz (120 g) Greek feta cheese, 1/2 teaspoon dried oregano leaves, 2 tablespoons (30 ml) roughly chopped mint leaves

Instructions: In a large nonstick skillet, heat 4 tablespoons (60 ml) extra virgin olive oil over medium heat. Add shallots and garlic, then season with salt and black pepper and cook, stirring, until softened, for about 5-8 minutes. Remove garlic mixture from the heat and set aside.

Meanwhile, fill a large saucepan with water and bring to a boil over medium-high heat. Add whole tomatoes and cook for about 2 minutes, or until skins loosen. Transfer tomatoes to a large dip bowl filled with cold water to cool, then drain. Using a sharp knife, core tomatoes and remove the skin, then cut into thick wedges.

Preheat the oven to 400º F (200º C). Return the skillet to the stove and heat over medium heat. add tomato wedges and season with salt, black pepper, and red pepper flakes. Cook, stirring, until tomato mixture is juicy and tomatoes softened, for about 10 minutes. Remove tomato mixture from the heat and transfer to a shallow baking dish.

In a mixing bowl, combine raw shrimp and 1 tablespoon olive oil. Season with salt and black pepper. Stir well to coat shrimp with oil. Arrange seasoned shrimp over tomato mixture in a single layer. Top with crumbled feta cheese and sprinkle with dried oregano.

Bake in preheated oven for 10-12 minutes, then remove from the oven and allow to cool for 5 minutes. Sprinkle with chopped fresh mint and serve.

Learn how to prepare one of my favorite shrimp recipes-Shrimp Scampi So now enjoy the main recipe-Oven Baked Shrimp with Feta Cheese Recipe:

Oven Baked Shrimp with Feta Cheese Recipe


  • 3 cups (750 ml) canned Italian plum tomatoes
  • 1/4 cup (60 ml) olive oil
  • 1 teaspoon finely chopped garlic
  • 1/4 cup (60 ml) fish broth
  • 1 teaspoon crushed oregano
  • 1 teaspoon hot red pepper flakes
  • 2 tablespoons capers, drained
  • 3 tablespoons unsalted butter
  • 1 pound (480 g) shrimp, shelled and deveined
  • 1/4 pound (120 g) feta cheese, crumbled
  • 1/4 cup (60 ml) ouzo (Greek anise-flavored liqueur)
  • salt and freshly gound black pepper


Step 1

Preheat oven to 350 F (175 c).

Step 2

Place tomatoes in saucepan and cook, stirring, until reduced to 2 cups.

Step 3

In another saucepan, heat olive oil over medium-high heat. Stir in finely chopped garlic. Add tomatoes, using a rubber spatula to scrape them out.

Step 4

Stir in fish broth, oregano, red pepper flakes, capers. Season to taste with salt and black pepper.

Step 5

Melt butter in heavy nonstick skillet. Add shrimp and cook briefly, less than 1 minute, stirring and turning the shrimp until they turn pink.

Step 6

Spoon equal portions of half of the sauce in 4 individual baking dishes. Arrange 6 shrimp and plus equal amounts of butter in which they cooked in each dish. Spoon remaining sauce over the shrimp.

Step 7

Scatter crumbled feta cheese over all. Baked in preheated oven for 10-15 minutes.

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