This Cherry Tomato and Feta Baked Shrimp is such an easy, delicious meal! Sweet shrimp are roasted alongside plump cherry tomatoes, lots of garlic, and lemon juice. They’re topped with a feta and breadcrumb mixture, baked and then served with crisp crostini or pasta.
Baked Cherry Tomato and Feta Shrimp
Just when I thought I couldn’t possibly create a shrimp recipe more than I love these Easy Maple Soy Shrimp, Cherry Tomato and Feta Baked Shrimp happened, and all my steadfast love immediately split down the middle between the two.
The two recipes don’t resemble each other in the slightest, but they do both include that lobster-like shrimp from Trader Joe’s I’m mildly obsessed with. If you haven’t tried it yet, get on it!
Here’s what’s happening: Juicy tomatoes are roasted, then nestled alongside shrimp, tons of garlic, a splash of dry rosé and a little bit of lemon juice. All of the shrimp and tomatoes are covered in a salty breadcrumb and feta mixture, and baked until the shrimp are cooked and the breadcrumbs are toasty and brown.
The end result was even better than what I pictured in my head. The sauce is SO delicious with subtle notes of acid from the lemon juice and wine, sweetness from the shrimp and tomatoes, and of course, lots of garlicky flavor. Oh! And the salty feta?? A perfect finish.
I had to physically stop myself from inhaling the entire thing.
I like to serve the final product one of three ways.
- With salty crostini to soak up all of that delicious sauce, plus make a makeshift bruschetta. (Great as an appetizer!)
- Spoon over cooked whole-wheat fettuccine (or any kind of pasta) lightly tossed in butter and pasta water. (Great for an easy dinner!)
- With crostini and pasta. When you need ALL the carbs.
While the maple soy shrimp are great any time of year, this recipe really utilizes a lot of summer’s bounty with heirloom cherry tomatoes, fresh basil from the garden, and everyone’s favorite drink of choice – rosé.
How to make Cherry Tomato and Feta Baked Shrimp
- Toss cherry tomatoes with olive oil, salt, and pepper. Roast until they’re starting to burst.
- Pull the pan out of the oven and use a wooden spoon to smash some of the tomatoes. Add wine and lemon juice. Toss to combine. Sprinkle with half of the garlic. Nestle shrimp around the tomatoes (it’s ok if some shrimp are on top of the tomatoes and some tomatoes are on top of the shrimp, and use a spoon to drizzle some of the sauce on top of the shrimp.
- Add breadcrumbs, remaining 2 tsp olive oil, and feta to a small bowl. Toss to combine. Season to taste with salt and pepper. Sprinkle breadcrumb mixture over shrimp. Baske about 15 minutes until shrimp are cooked through and breadcrumbs are light golden brown.
- Sprinkle with chopped basil.
- Serve with toasted crostini or your favorite pasta!
Can Cherry Tomato and Feta Baked Shrimp be made ahead of time?
Unfortunately, no. It’s best served right out of the oven, or at room temperature the same day.
How do you make your crostini?
Slice a baguette into 1/2-inch pieces. Brush with olive oil and sprinkle with salt and pepper. Place on a rimmed baking sheet and bake at 375 degrees for about 5-6 minutes or until golden brown and toasted. Sometimes I also like to run raw garlic on the hot crostini when they come out of the oven.
Substitutions and Tips and Tricks for Recipe Success
- Use your favorite dry wine to drink with, it doesn’t HAVE to be rosé
- If you don’t like feta, swap out parmesan cheese.
- An important part of this dish is seasoning correctly. Make sure to season as you go, first salt and pepper the tomatoes, next the shrimp, and then the breadcrumbs.
- If you want to cut back on carbs, simply leave out the breadcrumbs and just sprinkle with feta. You also serve with spaghetti squash, zucchini noodles, or just a side of sautéed spinach.
- 1 lb. cherry tomatoes
- 2 Tbsp. olive oil, divided
- 1 lb. large shrimp peeled, deveined, and tails removed (I like to use the red Argentinean shrimp from TJ's)
- 2 large garlic cloves, minced
- 1/8 cup dry rose wine
- 1 Tbsp. lemon juice
- 1/4 cup panko breadcrumbs
- 2 oz crumbled feta cheese
- 2 tbsp. finely chopped basil
- Preheat oven to 425 degrees.
- Add tomatoes to a large cast iron skillet. Toss with 1 1/2 tbsp. olive oil and half the garlic. Sprinkle generously with salt and a little bit of freshly cracked black pepper. Place in the oven and roast until they are starting to burst, about 15-20 minutes.
- Pull the pan out of the oven and use a wooden spoon to smash about 3/4 of the tomatoes. Add wine and lemon juice. Toss to combine. Sprinkle with half of the garlic. Season shrimp with salt and pepper. Nestle shrimp around the tomatoes (it's ok if some shrimp are on top of the tomatoes and some tomatoes are on top of the shrimp, and use a spoon to drizzle some of the sauce on top of the shrimp.
- Add breadcrumbs, remaining 2 tsp olive oil, and feta to a small bowl. Toss to combine. Season to taste with salt and pepper. Sprinkle breadcrumb mixture over shrimp. Bake about 15 minutes until shrimp are cooked through and breadcrumbs are light golden brown.
- Sprinkle with chopped basil.