I don’t know about you, but I like variety in my menu plan.  I’m not speaking only of variety in food type, protein source, or new recipes but also variety in how involved the meals may or may not be.  I know that some evenings I will get home and feel excited to get into the kitchen and make a great dinner, and some evenings I’ll be dead tired and want something low maintenance and relatively quick.  This meal is for those times.  It has a pretty short ingredient list and really I think the most time consuming part is peeling and deveining the shrimp.  Everything else is simple and quick, and the resulting meal is fantastic.  Diced tomatoes and onions are simmered briefly with herbs, then topped with the shrimp, feta, seasoned bread crumbs and baked.  Served with our favorite rice pilaf and a pan seared asparagus, this was a nice and easy meal that tasted much more involved than it really was.  It also makes great leftovers.  I had it for several lunches – score!


3 tbsp. olive oil, divided
1 medium onion, chopped
3 cloves garlic, minced
1/3 cup dry white wine
1 (15 oz.) can diced tomatoes, with liquid
2 tsp. tomato paste
1½ tsp. dried oregano
1 tsp. kosher salt
½ tsp. black pepper
1 cup fresh bread crumbs
3 tbsp. minced fresh parsley
1 tsp. lemon zest
1 lb. large shrimp (16-20 per lb.), peeled with tail segments left intact, deveined
5 oz. crumbled feta cheese
Juice of 1 lemon
Fresh lemon wedges, for serving


  • 01

    Preheat the oven to 400˚ F.  Heat 2 tablespoons of the oil in a large skillet over medium heat.  Add the onion and cook until slightly tender, 5-8 minutes.  Add the garlic and cook just until fragrant, about 1 minute.  Add the wine and bring to a boil, scraping up any browned bits.  Continue to cook 2-3 minutes, until the liquid has reduced by half.

  • 02

    Add the tomatoes with the liquid, tomato paste, oregano, salt and pepper.  Stir to combine, reduce the heat and simmer, stirring occasionally, 10-15 minutes.

  • 03

    Combine the bread crumbs, parsley, lemon zest and the remaining tablespoon olive oil in a bowl.  Toss well with a fork to blend.

  • 04

    Remove the pan from the heat.  Lay the shrimp in a single layer, tails up, on top of the the tomato mixture.  Scatter the feta over the top of the shrimp, followed by the bread crumb mixture.

  • 05

    Bake for 15 minutes, until the shrimp are cooked through and the breadcrumbs are browned.  Squeeze the juice of 1 lemon over the shrimp.  Serve with additional lemon wedges.


  • What a great recipe! :)

  • Annie, this looks SUPERB! I’ve been trying to shake it up and cook seafood for my bf even though I don’t like it and I know he would love this. Feta is his favorite. Always impressive!

  • I’m definitely in the camp of easy dinners for when I get home from work! Love the combo of shrimp and feta.

  • Kim

    I’m not a big Feta fan, but this looks so fantastic. Can you please recommend a similar cheese to use with this? Thanks so much! I always enjoy reading your blog…thank you for all the time and work you put into it, and sharing your talents with us.

  • Wow! :-) Looks incredible! :-) AND you used the one seafood that I like! SHRIMP! :-) anything cheesy is right up my alley! :-) Thanks for sharing!

  • Anything with feta is a winner in my book! This looks scrumptious!

  • I actually just made this recently as well! I love Ina!

  • I am always looking for quick weenight meals, this one looks great! Thanks for sharing!

  • seems ever so slightly similar to a salonika shrimp (without pasta, of course). Looks delicious!!

  • Annie

    Please read the FAQ page for substitution info. Thanks!

  • This looks tasty! I just bought a large bag of shrimp at the store, I will have to give this recipe a try!

  • Such a pretty dish… love it!

  • Scrumptious!!

  • Great dinner idea. Feta makes me happy.

  • This dish looks incredible! I love the shrimp and feta combo. That sounds so delicious. I love any meal that makes a lot of leftovers to bring for lunch too!

  • I just wanted to let you know that I love your blog and recipes! I like how you have a wide variety and cannot wait to try this shrimp dish. I linked you to my blog, it is a bunch of friends trying to lose weight and get healthier. You show how good food does not have to be difficult, thanks!

  • Dalia

    HI Annie, I googled a substitute for wine and it said to use chicken broth. Just wanting your opinion since you know what the dish tastes like, would it be good in your opinion with broth instead of wine? Thanks!

  • Annie

    I think that would be fine.

  • Rebecca

    Maybe I’m destined for the culinary version of hell for asking, but if anyone tries this with pre-cleaned, frozen shrimp, can you let us know how it turns out? Thank you.

  • This looks absolutely heavenly. Two of my favorite ingredients! Shrimp and feta. YUM!!!

  • i’ve just become a feta lover…i ‘ll be trying this soon :)

  • Just made this for dinner – so delicious. The tomato sauce could stand alone on top of some pasta, but adding the feta, bread crumbs and shrimp? So delicious! I served mine over some quinoa. Oh and just a heads up – you mention garlic in the instructions but no garlic is mentioned in the ingredients list. I just threw in a couple cloves, but thought you might want to know.

    Rebecca, I used deveined, frozen shrimp and it worked perfectly. Just make sure to thaw first.

  • Annie

    I actually just corrected that typo earlier this evening. Glad you enjoyed it!

  • This was wonderful! I accidentally opened the wrong can and dumped in tomato sauce instead of diced tomatoes. It didn’t matter! The flavors were fantastic! I served this over cous cous.

  • Becca

    I made this last night and loved it. My boyfriend felt like he was eating a topping by itself, so he cooked some ziti and mixed it in. I tasted it, and it was very good that way. Next time, I think I’ll omit the bread crumbs and try it on top of a pizza crust. Maybe add some pine nuts, too! I will be making this again and again.

  • Something about shrimp and feta…so delicious!

  • Lydia B

    I made this tonight for dinner, and it was a hit. Thanks for sharing another great recipe!

  • Linda

    This is the second recipe of yours to grace our dining table this week! At first my husband was a little apprehensive about “roasted shrimp,” but we both loved it and plan on making it again in the future. The ingredient list was pretty simple and it came together quickly. I subbed chicken broth for the white wine and panko bread crumbs for the fresh because those were the things I had on hand. We had couscous on the side, it went well with the Mediterean feel of the feta. Thanks Annie!

  • Kristen J

    Absolutely delicious. A quick & easy weeknight meal. Thanks for sharing :)