Roasted Tomatoes With Shrimp and Feta


Serve this mouth-watering meal with crusty bread for sopping up any extra sauce, and a glass of crisp white wine.

Hands On Time:
15 mins
Total Time:
40 mins
6 serves

Here's a trick for some of the best tomatoes of your life: Toss them with a garlic and olive oil mixture, and a generous amount of salt and pepper. Then, roast them in a hot oven for 20 minutes. As they cook, they'll release their sweet juices, creating a delicious sauce for the shrimp. The entire meal comes together in one pan: after the tomatoes are finished, the shrimp go on top, followed by fresh parsley, lemon juice, and a sprinkling of feta.


  • 5 large tomatoes, cut into eighths

  • 3 tablespoons olive oil

  • 2 tablespoons minced garlic

  • kosher salt and black pepper

  • 1 ½ pounds medium shrimp, peeled and deveined

  • ½ cup chopped fresh parsley

  • 2 tablespoons lemon juice

  • 1 cup Feta, crumbled

  • crusty bread, for serving


  1. Heat oven to 450° F. Place the tomatoes in a large baking dish and spoon the olive oil and garlic over them.

  2. Sprinkle with ¾ teaspoon each salt and pepper and toss. Roast on top rack of oven for 20 minutes.

  3. Remove baking dish from oven and stir in the shrimp, parsley, and lemon juice. Sprinkle with the Feta.

  4. Return the dish to oven until the shrimp are cooked through, 10 to 15 minutes. Serve warm with the bread.

    Roasted Tomatoes With Shrimp and Feta
    Christopher Baker

Nutrition Facts (per serving)

292 Calories
15g Fat
10g Carbs
28g Protein
Nutrition Facts
Calories 292
% Daily Value *
Total Fat 15g 19%
Saturated Fat 5g 25%
Cholesterol 195mg 65%
Sodium 697mg 30%
Total Carbohydrate 10g 4%
Total Sugars 5g
Protein 28g
Calcium 206mg 16%
Iron 4mg 22%

*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

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