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.
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 cloves 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
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1
Preheat oven to 425°F (220°C). Line a large rimmed baking sheet with parchment paper.
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2
On the baking sheet, toss 2 cups halved cherry or grape tomatoes with half the 4 tbsp extra-virgin olive oil, 4 cloves 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.
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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.
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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).
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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.