Greek Baked Shrimp with Tomatoes and Feta Cheese

Greek Baked Shrimp with Tomato and Feta

Prep Time 15 MIN

Cook Time 15 MIN

Serves 4


  • 1 can (398 mL) Hunt’s Heirloom – Whole Tomatoes
  • 2 tbsp (30 mL) olive oil
  • 1 onion, finely chopped
  • 3 cloves garlic, minced
  • 1 tsp (5 mL) dried oregano
  • 1/4 tsp (1 mL) each salt and pepper
  • 1 lb (500 g) large peeled deveined tiger shrimp, tails removed (16 to 20 count)
  • 1/2 cup (125 mL) crumbled feta cheese
  • 2 tbsp (30 mL) finely chopped fresh parsley
  • 4 Greek-style pita breads, warmed
  • Lemon wedges, for serving


  1. Preheat oven to 425˚F (220˚C). Heat oil in ovenproof skillet set over medium heat; cook onion, garlic, oregano, salt and pepper for about 2 minutes or until slightly softened.
  2. Stir in tomatoes; crush lightly with potato masher. Bring to boil; cook for about 5 minutes or until sauce thickens slightly.
  3. Stir in shrimp and sprinkle with feta. Bake for about 5 minutes or until shrimp start to curl and are just cooked through. Sprinkle with parsley. Serve with warm pita breads and lemon wedges.

Chef's Tip:

Alternatively, serve shrimp over rice.
Substitute fresh mint or dill for parsley if desired.