By Grocery List Plus Editorial Staff | Published on June 14, 2026
Serves 4
350 cal · 40 min
Baked Shrimp with Tomatoes and Feta
Recipe GLPRc88ad41bb47850
A vibrant Mediterranean-inspired dish featuring tender baked shrimp nestled in a fragrant tomato sauce infused with garlic, oregano, and fresh mint, then topped with creamy crumbled feta cheese. Ready in under 40 minutes, this elegant yet simple recipe is perfect for a healthy weeknight dinner or impressive enough for entertaining.
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Ingredients
2 tablespoons olive oil
4 scallions, thinly sliced
4 garlic cloves, thinly sliced
2 teaspoons dried oregano
2 pints cherry tomatoes, halved
Coarse salt and ground black pepper to taste
1.5 lbs. large shrimp, peeled, deveined, and tails removed, thawed if frozen
2 tablespoons fresh mint, chopped, plus more for garnish
4 ounces feta cheese, crumbled
Directions
Preheat your oven to 400°F (200°C).
Heat the olive oil in a large, oven-safe skillet over medium heat. Add the sliced scallions and garlic, stirring occasionally, until fragrant and softened, about 2–3 minutes.
Add the dried oregano to the skillet and cook for about 30 seconds, allowing the spice to bloom and release its flavor.
Add the halved cherry tomatoes to the skillet and season with coarse salt and ground pepper. Stir to combine and let cook for 5–7 minutes until the tomatoes begin to soften and release their juices.
Add the prepared shrimp to the skillet, tossing gently to coat with the tomato and herb mixture. Season with additional salt and pepper as needed.
Sprinkle the chopped fresh mint over the shrimp and tomatoes, and distribute the crumbled feta cheese evenly over the top.
Transfer the skillet to the preheated oven and bake until the shrimp are opaque and cooked through, about 12–15 minutes. The internal temperature of the shrimp should reach 145°F (63°C).
Remove from the oven and let rest for a minute or two. Garnish with additional fresh mint if desired and serve warm directly from the skillet or portioned into bowls.
Comments
This is a solid weeknight dinner that hits hard on Charlotte's coastal advantage: shrimp is reliable and reasonably priced at any major grocer here, and every other ingredient—olive oil, garlic, scallions, oregano, cherry tomatoes, feta—is standard stock at Harris Teeter, Food Lion, or Kroger with no special stops needed. At roughly $12–14 for four servings, the cost per plate lands around $3–3.50, driven mainly by the shrimp; the tomatoes and feta keep it lean. The 40-minute stated time is honest for home cooks: 10 minutes of prep (slicing, mincing), 25–30 minutes in the oven depending on shrimp size and your oven, and 5 minutes of plating. It's a one-pan dish that doesn't demand hovering, making it genuine weeknight-friendly for a family or couple, though the fresh mint should be added at the end so it doesn't wilt. It reheats okay as a cold or room-temperature salad the next day, though warm leftovers lose some vibrancy.
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