Roasted Tomatoes With Shrimp and Feta

Roasted Tomatoes With Shrimp and Feta

The Recipe:

roasted shrimp and garlic with feta

Roasted tomatoes with shrimp and Feta

The ratio of effort to tastiness makes no sense, food this good shouldn’t be this easy to make.
Course Main Course
Cuisine American


  • 5 large tomatoes cut into eighths
  • 3 Tbsp olive oil
  • 2 Tbsp minced garlic
  • ¾ tsp kosher salt and black pepper
  • 1 ½ pounds medium shrimp peeled and deveined
  • ½ cup chopped fresh parsley
  • 2 Tbsp lemon juice
  • 1 cup feta crumbled


  • Heat oven to 450° F/240°C/Fan 220°C, set oven rack to the top position.
  • Place the tomatoes in a large baking dish and toss with the olive oil and garlic and salt and pepper (to taste). Roast for 20 minutes.
  • Remove from oven and stir in the shrimp, parsley, and lemon juice. Top with feta.
  • Return to oven until the shrimp are cooked through, 10-15 minutes. Serve warm with crusty bread or pasta.
Keyword easy, quick, roasted tomatoes, seafood, shrimp

The Waffle:

This was one of my first seafood recipes, the first time I made it I was so anxious about over cooking the shrimp, but they’ve never come out overcooked. It is thee easiest tastiest thing I know how to make. If you do serve it over pasta – you’ll probably want a little bread to soak up the amazing brine.

I haven’t changed a thing off the original, there’s nothing to change. I found it in Real Simple Magazine I think back in 2004 or 2005.

One thing I consider doing is cooking dry pasta, rice or couscous in this.