Sheet Pan Greek Shrimp with Feta and Tomatoes

Name: Sheet Pan Greek Shrimp with Feta and Tomatoes
Prep time: 15 min
Cook time: 20 min
Total time: 35 min
Yield: 4 servings
Cuisine: Greek
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

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

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

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

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

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

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.

Questions

Can I make Sheet Pan Greek Shrimp with Feta and Tomatoes dairy-free?

Yes. The dairy in this entry is 1/2 cup feta cheese, crumbled. Swap the cheese for a plant-based melting cheese (expect a milder flavor). The richness shifts slightly, but the method does not change.

How long does Sheet Pan Greek Shrimp with Feta and Tomatoes keep?

Refrigerate leftovers within two hours and eat them within two days (seafood turns fast). Reheat covered in a 300 F oven until warmed through.

Can I halve or double Sheet Pan Greek Shrimp with Feta and Tomatoes?

Yes. As written it serves 4. Every ingredient in this entry carries precomputed half and double quantities, and the app's batch dial rewrites them inside each step. Doubled, split it across two pans and rotate them halfway; one crowded pan bakes unevenly.

Cook this free in the app

Textual Chef is 4,504 plain-text recipes, free to read and free to cook from. No account, no paywall, no ads, no life stories. Open this one in the app and each quantity sits inside the step that uses it, so you read once and cook.

Every recipe is curated or public-domain sourced, written to one template and checked before it publishes. Nothing here is a scraped blog post.

Cook this free in the appNo download needed. It opens in your browser. The kitchen tools (planner, shopping list, pantry, import) are $5.33 a month billed annually; the first 30 days are free.