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Sheet Pan Greek Shrimp with Feta and Tomatoes

Juicy shrimp roasted on a bed of burst cherry tomatoes, garlic, and oregano, finished with crumbled feta and fresh herbs for a bright, Mediterranean-style dinner that comes together in 30 minutes.

35 minEasyServes 4340 cal/serving

GreekDinnerOvenMediterraneanPescatarianHigh ProteinLow CarbHalal-friendlyGluten-FreeNut-FreeEgg-FreeSesame-FreePork-FreeAlcohol-FreeCorn-Free

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Ingredients

  • 1.5 lbs large shrimp (16/20 count), peeled, deveined
  • 2 cups cherry or grape tomatoes, halved
  • 4 tbsp extra-virgin olive oil
  • 4 garlic cloves, minced
  • 1 tsp dried oregano
  • 1/4 tsp red pepper flakes
  • 1 tsp kosher salt
  • 1/2 tsp black pepper, freshly ground
  • 1/2 cup feta cheese, crumbled
  • 1/4 cup kalamata olives, pitted, halved
  • 2 tbsp fresh lemon juice
  • 1/4 cup fresh flat-leaf parsley, chopped

Instructions

  1. 1

    Preheat oven to 425°F (220°C). Line a large rimmed baking sheet with parchment paper.

  2. 2

    On the baking sheet, toss 2 cups halved cherry or grape tomatoes with half the 4 tbsp extra-virgin olive oil, 4 minced garlic cloves, 1 tsp dried oregano, 1/4 tsp red pepper flakes, 1 tsp kosher salt, and 1/2 tsp freshly ground black pepper. Spread into an even layer and roast for 10 minutes until the tomatoes begin to soften.

  3. 3

    Add 1.5 lbs peeled, deveined large shrimp (16/20 count) to the pan, toss gently with the remaining olive oil and a pinch of salt, and nestle among the tomatoes in a single layer.

  4. 4

    Scatter 1/4 cup pitted, halved kalamata olives and 1/2 cup crumbled feta cheese over the pan. Return to the oven and roast for 8 to 10 minutes until the shrimp are pink, opaque, and cooked through to an internal temperature of 145°F (63°C).

  5. 5

    Squeeze 2 tbsp fresh lemon juice over the pan and scatter 1/4 cup chopped fresh flat-leaf parsley on top. Serve immediately with crusty bread or over rice to soak up the juices.

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Questions

What temperature do I cook Sheet Pan Greek Shrimp with Feta and Tomatoes at?

For Sheet Pan Greek Shrimp with Feta and Tomatoes, the oven is set to 425 F (about 220 C) in step 1. The longest stretch at that heat is 10 minutes, in step 2. The target internal temperature is 145 F (about 65 C), given in step 4. A probe thermometer removes the guesswork.

How do I know when Sheet Pan Greek Shrimp with Feta and Tomatoes is done?

Go by the cues in the method rather than the clock. Step 2: cook until the tomatoes begin to soften. Step 4: cook until the shrimp are pink, opaque, and cooked through to an internal temperature of 145°F (63°C). A reading of 145 F on a thermometer settles it.

What can I use instead of feta in Sheet Pan Greek Shrimp with Feta and Tomatoes?

The entry for Sheet Pan Greek Shrimp with Feta and Tomatoes calls for 1/2 cup feta cheese, crumbled. In its place: Crumbled queso fresco or ricotta salata is milder but behaves the same. For dairy-free, crumble firm tofu and marinate it in lemon juice and salt.

Can I use frozen shrimp instead of shrimp in Sheet Pan Greek Shrimp with Feta and Tomatoes?

Yes; most shrimp sold as fresh were frozen once already. Thaw them under cold running water for about ten minutes and pat them very dry so they sear instead of steaming. As written, the entry for Sheet Pan Greek Shrimp with Feta and Tomatoes uses 1.5 lbs large shrimp (16/20 count), peeled, deveined.

Is Sheet Pan Greek Shrimp with Feta and Tomatoes spicy?

Moderately. The heat in Sheet Pan Greek Shrimp with Feta and Tomatoes comes from 1/4 tsp red pepper flakes. For a milder plate, halve the pepper flakes; nothing else in the method changes. For more, add it at the table rather than in the pot, so everyone sets their own level.

Is Sheet Pan Greek Shrimp with Feta and Tomatoes low-carb?

A serving of Sheet Pan Greek Shrimp with Feta and Tomatoes carries 18 g of carbohydrate, 2 g of it fiber. Against a strict 20 g keto day that is 90 percent of the budget; against a moderate 100 g low-carb day it is 18 percent.

Does Sheet Pan Greek Shrimp with Feta and Tomatoes contain shellfish?

Yes: 1.5 lbs large shrimp (16/20 count), peeled, deveined. The full allergen list for this entry is dairy and shellfish. Packaged ingredients vary by brand, so check labels if the allergy is serious.

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