Baked Shrimp in Tomato Feta Sauce

Quick and easy, shrimp baked in a tomato sauce with onions, garlic, parsley, dill, and feta cheese.

  • Prep time: 5 minutes
  • Cook time: 25 minutes
  • Yield: Serves 4


  • 1 Tbsp olive oil
  • 1 medium onion, chopped
  • 2 cloves garlic, minced
  • 2 14.5-ounce cans of diced tomatoes
  • 1/4 cup minced fresh parsley
  • 1 Tbsp minced fresh dill or 1 teaspoon dried dill
  • 1 to 1 1/4 pounds medium sized raw shrimp, peeled and deveined (can leave tails on), thaw if frozen
  • Pinch of salt, more to taste
  • Pinch black pepper, more to taste
  • 3 ounces feta cheese (about 2/3 cup, crumbled)


1 Preheat oven to 425°F.

2 Sauté onions and garlic: Heat oil in a large, oven-proof skillet on medium high heat. Add the onions and cook until softened, 3-5 minutes. Add the garlic and cook until fragrant, about 30 seconds more.

3 Add tomatoes, simmer: Add the tomatoes and bring to a simmer, reduce heat and let simmer for 5-10 minutes, until the juices thicken a bit.

4 Add feta, shrimp, herbs, put in oven and bake: Remove from heat. Stir in the herbs, shrimp, feta cheese, and salt and pepper to taste. Place pan in oven and bake, uncovered, until shrimp are cooked through, about 10-12 minutes.

Serve immediately. Serve with crusty French or Italian loaf bread, pasta, or rice.

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  • Joanne M Strauchon

    Sounds great and will definately use shrimp the first time I make it. Has anyone ever tried using swordfish, halibut or salmon in the recipe? The sauce sounds like it would lend itself to those fish.

  • Steve Mahan

    I chopped basil, Italian parsley and oregano and added it the last five minutes of baking…..Much more Mediterranean flavor

  • Kathy

    I made this tonight and it is *amazing*. I like to mess with recipes, but I always make it as written the first time. For me, the dill is key. Thinking about adding artichoke hearts or asparagus, but I have to tell you my husband was eating what was left right out of the pan at the stove. I fried some discs of polenta to serve with, and it was just delicious. This recipe is going on regular rotation at our house. Thank you, Elise!

  • D. Fuoco

    This was so good. I added about a half cup of kalamata olives and omitted any salt.

  • Amanda from Canada

    Elise, do you think it would work out okay to do this all on a stove-top? Thought it might make for a nice change while camping (ergo: no stove).

    • Elise Bauer

      Hi Amanda, I think you could easily make it all on the stovetop!

  • Tania

    I just made this for lunch, so tasty! Had it with cheesy cauliflower “bread” sticks, yummy :)

  • Dennis Puleo

    Elise. It was sooo good!!!! We even ate it again the next nite.
    then my wife asked what am I going to make next.
    thank so much for the recipe. ..

    • Elise

      I’m so glad you liked it Dennis! So, what are you going to make next?

  • John-Mark Pawlowski

    Just wanted to say that, while I don’t eat shrimp, I’ve made this numerous times for others and have ALWAYS received raves for it. I like to use a can of Muir Glen® Diced Tomatoes in Adobo Sauce in this; the bit of spiciness goes so well with the shrimp. When I make this, everyone thinks I am a Rock Star! Thanks for making me look so good!

  • Laura

    Had to be the easiest recipe I ever made. And delish! Boiled some pasta as a side dish. Will be making it again.

  • Betsy

    I know this is an older recipe, but I wanted to let you know that I make this dish all. the. time. It has become a favorite in my home. Thank you for posting this recipe!

  • Joann

    Made this tonight, my family loved it! thanks for sharing this recipe, I’ll be back for more :)

  • Annemarie

    Made this tonight, with a few changes. Used 1 can diced tomatoes and 1 can tomato puree, and then about 1/4 of a can of tomato sauce because I thought it was too thick. I wanted it to be more like a thinner/light sauce with hunks of tomato. Next time, I will use tomato sauce instead of the puree, or perhaps petite diced tomatoes. Oh, I also used basil instead of dill. I think next time I ended up using a little more feta, about 4 ounces, but I think I’d use even more, maybe up to 6 ounces. I love the stuff.

    I paired it with angel hair pasta, which suits it very well. My dad really liked it! It’s going in the rotation books, I think.

  • Hidayah

    This was fantastic! I just found your site last week and am loving it. My husband thought this was a great dish and proceeded to eat the leftovers (we made a double recipe) for breakfast, he loved it so much.

  • Ajani Truth

    After putting a coworker on to your site and having this be her first dish that she tried, I decided to make it for my girlfriend. It was a hit. Had this over some fresh fettuccine and added a tiny bit of grated Parmesan and red pepper flakes for a little heat.

    This has to be the most consistently good recipe site. Never fails.

  • Shan

    I agree with Elise’s dad about shrimp. But since I am alone in that sentiment I do make this (with a twist) fairly often.

    I put in anise flavored liquor, kalamatas and anise seeds and a tiny bit of fresh oregano instead of dill. Hmmm. Maybe that is a lot different. It evolved. But it started with the tomatoes and feta. I see someone added pepper flakes. What a good idea.

    I am anti dill. I guess that is where dad and I part ways. : ) Thanks for the inspiration Elise!

  • Em

    This recipe is fantastic! I did make a few changes to it to suit my other half a little better.

    I substituted one of the cans of diced tomatoes for a can of Original Rotel tomatoes, drained. He’s not crazy about tomatoes, but there’s just something about Rotel tomatoes that are an exception.
    I used dry herbs instead of fresh, since I forgot to buy them. (Remember that you use LESS dry than fresh)
    I also used goat cheese instead of feta, since he’s not a huge fan of feta.

    Turned out perfectly! Served over plain brown rice. The Rotel really kicks it up a notch!
    This will definitely go into my routine.

  • nerry

    Hi Elise,

    I made this dish and it came out fantastic! It was very easy to make as well. We had it with country bread. Thanks so very much.

  • Donna

    I made this dish last night for dinner. It’s time to buy groceries and nothing seemed to go together so I goggled the words shrimp,feta cheese, tomatoes and broccoli. Your recipe caught my eye and I had everything it called for (I added some fresh broccoli that needed to be cooked) and some diced fresh grape tomatoes) and it was excellent!!! It didn’t “need” the broccoli or grape tomatoes, I just added them so they wouldn’t go to waste. I served it over steamed brown rice and crusty bread. It was easy and fun to make. I’m considering adding some mushrooms next time I make it, but only because I love mushrooms :) Thanks for sharing such an awesome recipe. This will become a “regular” at my dinner table.

  • Larissa muehleder

    Awsome!!! Loved it. I used Ragu marinara sauce with fresh choped tomatoes and I added some muscles. Yum!!! I also mixed in Adobo seasoning and one chopped spicy pepper.

    I spread it over thing noodles mairnated in butter.

    Thanks for the recipe!

  • Sherrie

    Hi Elise. I’ve had this recipe in mind for a few weeks and finally made it last night. Wow! What a flavor explosion! My husband went crazy over it and called our son to say come over to check out this dish mum made. I followed the recipe exactly except I used cilantro cause I was out of parsley.
    Excellent recipe that really impresses!

  • Lynn

    Great recipe, tastes amazing! I never knew tomatoes and feta make such a tasty combination. I did make a few substitutions. I had no parsley so I used basil instead and fresh tomatoes instead of canned. The end result was delicious, fresh tomatoes make the dish much better.

  • Jim

    I tried this recipe over the weekend but I wasn’t too impressed. I love tomatoes and shrimp but felt that this recipe wasn’t anything special. We even grated some fresh parmesan cheese over the top but it didn’t help much. We felt it was kind of bland. We served it over pasta. I guess we just like beef based tomato sauces better. I think a shrimp based sauce might be better with a white cream sauce rather than tomato. IMO

  • Mona

    Dear Elise,
    Thank you so much for the wonderfully flavorful and easy to make recipe! This was a hit with my friends last night, and I followed it precisely. I served it with crusty Italian bread which was a great medium for the sauce and shrimp. I also prepared the mixed greens with goat cheese and honey mustard vinaigrette salad. Your site is my go-to for culinary explorations, and I rave about to my friends.

  • Craig Hull

    Thanks so much for the wonderful recipe. I made it last night for dinner and it was a hit all around. It was even better the next day. Thanks, Elise.

  • Lulu

    So easy and so delicious. Next time I think I’ll throw in some black olives.
    Thanks for another great recipe!

  • Cornelia

    Hi Elise,

    I needed a quick 20 min. dinner and decided to do the shrimp bake. I used basil instead of parsley and it came out delicious.
    Thanks for posting.

  • Michelle

    Made this last night for a group, and everyone raved about it! Super easy to make. Thanks!!

  • Ed R.

    Made this last weekend, we really enjoyed it. Great blend of flavors. We live on the coast so fresh shrimp is always available. I cooked it on the stove as many readers did.

  • carol

    Have any of you tried this cold for an entree? Superb cold…

  • Kat

    Excellent! Made last night and served with Risotto. I forgot to get fresh Parsley so used dried parsley, dried oregano and dried basil.

    My husband wants me to make this again and again, but has requested that I cut off the tails :)

    Thank you!

  • Jane

    What can I substitute for the shrimp that’s not seafood or fish?

  • Erin

    Just made this for lunch and loved it. It is so light and tastes really fresh. Love the low salt/carb count. I used no sodium tomatoes and no salt- the feta was enough!

  • Crystal Jensen

    This recipe received a rating of ‘2 plates good’ based on my husband’s opinion meaning he loved it so much he ate 2 plates worth! I just can’t eat that much but it received 5 out of 5 stars as a rating from me nonetheless!

  • Kayla

    This recipe was completely amazing! I’ve only just started getting into cooking and was looking for something fairly simple, yet tasty, and I found it. I ended up cooking for only two and just using a half a pound of shrimp, and the portions were perfect.

    I also changed around some of the ingredients a bit, using basil and oregano instead of parsley and dill. I also added mushrooms and Kalamata olives, which gave it an extra kick of flavor – the olives especially (they went perfectly with the feta cheese).

    I look forward to trying out many different recipes from this site, but will definitely be adding this to my regular menu!

  • Jim

    Outstanding. My wife and I tried it as posted, and loved it. I tried it again on a business trip where I had only a range in my hotel room. I added rice shortly after the shrimp, herbs, and cheese and then threw in some Portuguese Ruby port for some more fluid and let it simmer for a full 10 minutes. The result was absolutely amazing. I equate it to a Mediterranean version of gumbo.

  • RD

    This is the second time I’ve made this dish. Safeway had jumbo Gulf shrimp on sale the other day for $9/lb so I bought 1.5 lbs and made this dish. I added some capers and 1/2 cup of white wine when I added the shrimp. Served it over orzo pasta. Very good. Might throw in some chopped Kalamata olives next time.

  • Dianna

    I took advantage of the 50% off seafood sale at Raleys over the weekend and made this one night and your recipe for glazed salmon the next. Both were a complete success! But, come to think about it, EVERYTHING I make from this site is a complete success. THANKS!

  • cheryl

    This was an awesome dish! Loved it…..what would I do without this website…..!

  • Liz Romero

    I made this tonight and it was absolutely delicious. As a dill lover I thought the dill added a lot of great flavor and meshed well with the feta and tomato. Also it was very easy, it was ready in no time and the dish looks like it would take hours to make!

  • Kathleen

    I made this dish the other week and absolutely LOVED it…next time we are going to omit the dill (wasn’t really sure what it was supposed to add to the dish) and add a little bit of spice. Thanks for sharing!!


  • Deborah

    Elise, I made this and since I don’t really care for dill used 3/4t Chef Paul Prudhomme’s Seafood Magic seasoning blend. Great result wonderful taste. I also used my leftover to make bruscetta…rave reviews. Toasted the french bread slices then just topped with the sauce plus additional cheese. Thanks for the recipe.
    xoxo Deborah and the gang ~..~ ^..^ ~..^

  • alejandro

    This recipe looks so good! I just have one question, could one replace the feta cheese for another type of cheese? if so, which ones could one also you to give it a good flav. Thx in advance

    Feta is a salty, crumbly Greek cheese. You could substitute cotija cheese, a similar Mexican cheese that is also salty and crumbly. ~Elise

  • Jamie

    I made this tonight for a woman that I am dating. She loved it! I added an extra clove of garlic and some shallots and then served it on top of angel hair pasta. It looked, smelled, and tasted incredible! Best of all it was super easy. Thank you for making me look good!

  • Jennsa

    Have tried this recipe now twice–while my husband and I enjoyed it the first time, neither of really felt like dill is the herb for us in this dish. Second time around I used 2 different spice blends I had on hand–one a blend intended to add to tomatoes to make a marinara sauce and the second a blend for bruscetta. Absolutely loved it this way–the dill just didn’t do it for us. I serve it over linguine and it’s incredibly satisfying.

  • Matthew

    That was REALLY good! I’ll definitely add that to my regular rotation.

    I had trouble getting raw prawns, so I used frozen cooked ones. I put them in half way through the baking process. That way, by the time it’s baked, they are hot all the way through but not overcooked.

    Great blog, thanks.

  • chibi

    hi, im 17 on a improve-my-cooking-skills mission. I tried this recipe and it was perfect….except for the feta cheese. I’ve never had feta cheese before and the taste really doesnt agree with me :{ I was wondering about the taste…is it supposed to taste so odd? Are there other cheeses that taste similar to it?

    Feta is a somewhat salty, crumbly Greek cheese. It is similar in taste and texture to Mexican cotija cheese. ~Elise

  • John

    I made this last night and it was a big hit. It took a bit longer in the oven to cook and that’s because I didn’t put a lid on the pan when it went in the oven, next time I would do that. I also wished I was someplace where I could buy freshly caught shrimp (not much of that in Columbus, Ohio), that would make it perfect.

    Hi John, actually you cook the shrimp in the oven uncovered, I’ve just added that note to the recipe to make it more clear. Frozen shrimp work perfectly well in this recipe. Just thaw them first by placing them in ice water for an hour or so. ~Elise

  • rose

    Great recipe. Did not bake it – just finished it on the stove (too lazy). Loved the flavors and am going to add more fresh herbs next time for variation. Oh, and the crusty bread is a must. Thanks Elise!

  • Sarah

    This was a bit of a miss for me. I used rock shrimp – maybe that was the problem. I think possibly also too much parsley – some cilantro might have been helpful. Big fan of the site and recipes but probably won’t make this one again without some variations.

  • Todd

    I have to echo everyone’s sentiment that this recipe is fantastic! So simple, fast and delicious. It is definitely becoming a regular in my kitchen. Thanks again for a great recipe!

  • Tracie

    Finally showed this to my husband, not the hugest tomato fan, but I could not resist the recipe. Well he loved it as well, made it again tonight for supper. Great blend of flavours, can’t wait to add in fresh herbs from the garden if it ever stops snowing here….sigh!

  • Kendra

    Incredible recipe. Big hit in my family.

  • Kym

    This recipe was amazing, delicious, healthy and super easy. When I cooked it, I forgot the dill and it still tasted great. My husband and I loved it. I will definitely be adding this to our “favorite list”. Thanks for sharing.

  • rokorox

    It was terrific! Easy, fast, delicious – what more could I ask for on a Wednesday night? Thank you for the lovely recipe.

  • Lisa

    What a wonderful dish! I made this for dinner this evening and added some snow peas and a little fresh basil. I served Garlic Naan and pasta with the dish. Everyone wiped their plates clean. I will certainly be making this again.

  • Wendy

    This was very tasty and most importantly- QUICK. Ideal for a weeknight diner fix-up. We loved it and will do this again for sure. Surprising combination the Shrimp and Feta but it turned out the be a perfect match! I also substituted the dill with oregano and it was a success!! Thank you!

  • ash

    I made this last night and served it with pasta. Threw in some asparagus, mushrooms, and squash that I already had on hand. Yum!

  • zchamu

    I made this last night and it was *delicious*. Going on the favourites list!

  • Patti

    Loved this! I made this for 6 adults so I doubled it and it easily doubles. I prepared the dish on my stove top, except for adding the feta. When the sauce had simmered and the shrimp were done, I ladled it into 6 ovenproof crocks and sprinkled each one with the cheese then placed under broiler until the cheese turned a puffy golden brown. Served with warm french bread brushed with olive oil and a fresh garden salad. Big hit with the whole crowd, will def make again!!

  • Stacy

    I made this dish tonight —– totally quick to make and delicious to boot. I served it with crusty bread and spinach w/garlic. Very tasty and a keeper. Thanks!

  • Jessica

    I made this last night. I served it over creamy grits. It was excellent. I will definitely pass this recipe on to family and friends.

  • Marianne

    I made this for dinner last night and it was so fast and ridiculously tasty. I can’t wait to make it again!

  • Colin Devroe

    Why do you leave the tails on? I always find this makes the eating experience much less enjoyable?

    You don’t have to leave the tails on if you don’t want to. There is a ton of flavor in the shells, so leaving on any part of the shell will help add flavor to the dish. ~Elise

  • Wendi Verbage

    Such a great dish! I loved it. Next time I plan on using cilantro instead of parsley. I think it would step up the taste a bit! I also added a bit of cummin and a little white wine.

  • ghostlibrarian

    I had some leftovers that were very good. I added some white hominy and served it as a soup. It was delicious. Unfortunately, the shrimp was overdone then. I should have taken the shrimp out and added them at the last minute, just enough to warm them. Thanks for 2 enjoyable meals.

  • Evangaline

    Wowser! Made this tonight as written and it was super. So, so easy and quick, too. I used frozen, already cooked shrimp (it’s all I can get) and it was great!

  • Emily

    This was a hit for a Friday night during Lent. It turned out just like I had imagined from viewing the picture. My husband and his two brothers loved it and have asked me to make it again. This is super easy and very quick to make. Thanks for another great recipe!

  • Judie

    This was Yummmmmmmmy! Iloved the way the salt from the feta played off the sweet from the tomatoes. Also I used what I had so I substituted one of the cans of diced tomatoes for one can of stewed tomatoes. this was a really good dish!

  • Christine

    This recipe is very similar to a terrific Turkish recipe called “karides Guvec”. Mmmmm!

  • Risita

    I normally serve dishes like this with pasta or rice, but I like the idea of using bread instead. How do you use bread to absorb the sauce? Do you eat the pieces of shrimp with a fork, then dip the bread in the remaining sauce to soak it up?

    You got it. ~Elise

  • Peter

    I love me a Garides (Shrimp)Saganaki. This dish is a popular Greek appetizer (meze) and it also get’s the “saganaki” name from the two handled vessel that’s used to cook it.


  • Robin

    I made this recipe last night for Good Friday and it was absolutely delicious! We all loved it with crusty bread to soak up the juice. Before adding the diced tomatoes, I added a heaping tablespoon of tomatoe paste and stirred that in with the onions and garlic. Next time I might add a splash of white wine and will use 2# of shrimp for the three very hungry males in my life.

  • Emily


    Thanks for sharing this recipe. We read it last night and it sounded great. Luckily we had all the ingredients on hand so we made it for dinner with pasta. It was great!

  • Jill

    This recipe looks great!

    I just read the suggestion to thaw shrimp in a brine. Make sure you know how salty the shrimp is before doing this. I’ve found that some brands of frozen shrimp are way too salty, even when I thaw them in plain water. Brining them would make them way too salty.

  • Debbie

    I made this tonight for our Good Friday fish dinner. Served it over whole wheat penne. It was wonderful and couldn’t be easier!

  • Jennifer

    I knew I had to make this the minute I saw it so stopped to get feta and shrimp (and a baguette) after work. It was super easy and turned out wonderfully. It’s definitely going in my permanent rotation!

  • Liz

    Hi Elise
    I have been making a very similar recipe for a few years-I first found it in a low-carb book that I got out of the library but it called for a POUND of feta! I thought even if it is low-carb that’s still a lot of cheese! I cut the cheese down to just about the amount that you have and it’s great. Suzanne asked about using fresh tomatoes and I have used them in the past and they worked very well-sometimes I use a couple of fresh and a 14oz can of diced-I’ve done it with Ro-tel too and it’s got a nice little kick. I have a couple of thoughts that I wanted to share-I live in Canada and we hardly ever have fresh shrimp in the stores-it’s either previously frozen or frozen so I usually buy the latter. I get a big bowl and fill it with ice cold salted (like a brine) water and put the frozen shrimp into that to unthaw-it takes about 1 hour or an hour and a half. I find that I really like the taste of them when they have been brined like that. The other thing is that if I’m in a hurry or it’s really hot then I don’t bother with the oven. I’ll make the tomato sauce but I don’t add the cheese till later(sometimes if I feel like it I add a bit of white wine or even some brandy-not a lot-a couple of ounces maybe)and let it cook down for about 10 minutes. I add the shrimp and let it simmer for a couple of minutes more-just until the shrimp starts to turn opaque-then I add the feta cheese and turn off the heat and cover the pan. I let it sit for about 5 minutes or until I set the table. You are right-a good bread is a necessity for this dish.

    I always defrost shrimp in ice water (it’s the safest approach), but never thought to defrost it in salted water, thanks for the suggestion! Also, good point in that this whole dish could easily be made on the stove top. (Maybe I’ll try it again that way and change the recipe.) ~Elise

  • jonathan

    Hmmmmmmm…I made this recently, but from this recipe below

    Dang near identical, save for the addition of allspice, cinnamon and some hot pepper flakes.

    I served it over some jasmine rice cooked with some saffron.

    And it was good. Real good.

    And there was much rejoicing.

    What an interesting recipe, I never would have considered allspice, cinnamon, and hot pepper flakes to be Greek spices (of course, what do I know? nothing when it comes to Greek food), I would have thought Greek would include oregano. Still, looks a lot like this one, just spiced up a notch. ~Elise

  • Suzanne

    Hey Elise, would it be okay to use fresh tomatoes? Canned tomatoes are hard to come by and cost a fortune over here in China.

    Yes, I would remove the seeds first. ~Elise

  • Phoo-D

    This looks simple and delicious. I almost always have these ingredients on hand. We will definitely give it a try! Do you think white wine and/or capers would be good additions?

    Sure, why not? ~Elise

  • Saba

    Holy God, that looks SO GOOD. Man, I love feta.

    Question: I have all the ingredients on hand except the shrimp, but I do have some fillets of fish (Cape capensis, I believe.) Would this work just as well with fish, do you think?

    Good question. My first thought is yes, because fish works so well with tomatoes (see this ling cod recipe and this salmon recipe). But, I’m not so sure about the feta. You might try it without the feta and then just stir in some feta on one serving to see how you like it. It would also benefit from some clam juice if you don’t have shrimp. ~Elise