Easy • Seafood
Sheet Pan Greek Shrimp with Tomatoes and Feta
Plump shrimp roasted with burst cherry tomatoes, fragrant oregano, and crumbles of warm, salty feta cheese.
- Prep
- 10 min
- Cook
- 12 min
- Servings
- 4
- Level
- Easy
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Inspired by classic Greek garides saganaki, this effortless sheet pan dinner comes together in just fifteen minutes flat. Sweet cherry tomatoes roast until they burst into a natural saucy glaze while chunks of feta soften and brown gently under the broiler. Grab a loaf of crusty bread to soak up all the tangy, garlicky pan juices.
Ingredients
Yield: 4 servings
Main
- 1 1/4 pounds large shrimp, peeled and deveined (tails on or off)
- 1 pint cherry tomatoes
- 3 tablespoons extra-virgin olive oil
- 4 cloves garlic, minced
- 1 teaspoon dried oregano
- 1/2 teaspoon kosher salt
- 1/4 teaspoon crushed red pepper flakes
- 6 ounces Greek feta cheese, crumbled into large chunks
- 1 lemon, halved (half for juice, half cut into wedges)
- 1/4 cup fresh flat-leaf parsley, finely chopped
Preparation
Step 1
Preheat your oven to 400°F (200°C).
Step 2
On a large rimmed baking sheet, toss together the cherry tomatoes, 2 tablespoons of the olive oil, half the minced garlic, half the oregano, and a pinch of salt. Roast for 8 minutes until tomatoes begin to blister and soften.
Step 3
While tomatoes roast, pat the shrimp dry in a bowl and toss with the remaining olive oil, garlic, oregano, salt, and red pepper flakes.
Step 4
Remove the baking sheet from the oven. Scatter the seasoned shrimp among the blistered tomatoes, then tuck large chunks of feta cheese throughout the sheet.
Step 5
Return the pan to the oven and roast for 5 to 6 minutes, then switch the broiler to high for 2 minutes until the shrimp are opaque and pink and the feta edges are golden.
Step 6
Squeeze fresh lemon juice over the top, scatter with chopped parsley, and serve immediately with warm crusty bread.
Tips
- Use block feta packed in brine rather than pre-crumbled feta; it melts much better and won't dry out during roasting.
- Watch the broiler closely during the final two minutes to ensure the garlic does not scorch.
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