By Grocery List Plus Editorial Staff | Published on June 11, 2026
Serves 6
366 cal · 40 min
Roasted Tomatoes With Shrimp and Feta
Recipe GLPR496fca66c35f37
A vibrant Mediterranean dish featuring roasted tomatoes topped with tender shrimp and creamy crumbled feta cheese. The tomatoes caramelize in the oven while infused with garlic and olive oil, creating a rich, flavorful base for the succulent seafood. Finished with fresh parsley and a squeeze of lemon juice, this elegant yet simple dish is perfect for a light yet satisfying main course.
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Ingredients
5 large tomatoes, cut into eighths
3 tablespoons olive oil
2 tablespoons minced garlic
kosher salt to taste
black pepper to taste
1½ pounds medium shrimp, peeled and deveined
½ cup chopped fresh parsley
2 tablespoons fresh lemon juice
1 cup crumbled feta cheese
crusty bread, for serving
Directions
Preheat your oven to 400°F (200°C).
In a large baking dish, combine the tomato wedges with 2 tablespoons of olive oil, the minced garlic, kosher salt, and black pepper. Toss gently to coat evenly.
Roast the tomatoes in the preheated oven for 15 minutes, stirring halfway through, until they begin to soften and the edges start to caramelize.
Remove the baking dish from the oven and push the tomatoes to the edges, creating space in the center.
Drizzle the remaining 1 tablespoon of olive oil over the shrimp and season with additional salt and pepper to taste.
Arrange the seasoned shrimp in the center of the baking dish and return it to the oven.
Roast for 8 to 10 minutes, until the shrimp are opaque and have reached an internal temperature of 145°F.
Remove from the oven and scatter the crumbled feta cheese evenly over the top.
Sprinkle the fresh chopped parsley over the dish and drizzle with lemon juice.
Serve warm with crusty bread on the side for soaking up the flavorful pan juices.
Comments
This recipe hits Charlotte's seasonal and coastal strengths—shrimp from North Carolina waters and tomatoes in summer peak are both available year-round at every major chain, and feta, garlic, lemon, and parsley are staples everywhere. At roughly $10–12 total for six servings ($1.75–2.00 per serving), it's cost-friendly; the main cost driver is shrimp, which fluctuates but is reliable at Harris Teeter, Publix, and Food Lion's seafood counters. The stated 40 minutes is honest if you're starting with raw shrimp and allowing proper roast time, though prepping garlic and parsley adds five minutes of real knife work. It's a weeknight winner: minimal hands-on attention once things go in the oven, reheats decently (though shrimp can toughen if overdone), and the bread soaks up the tomato-olive oil pan sauce beautifully for a complete dish without sides.
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