Roasted Tomatoes with Shrimp and Feta

Before I get into the deliciousness that is this recipe for roasted tomatoes with shrimp and feta, I have to say this: Ah, Fall.  The days are getting shorter, the air is crisp and clean-smelling.  We’ve used the fireplace for the first time, and I’ve started buying those cute little pumpkins you see around everywhere this time of year.

And you know what all THAT means.  Yes, a mad rush to use up any last local tomatoes that are bravely hanging on.

I do love fall, but I always get a pang when I realize that the tomatoes and basil are over for another year.  If you are still lucky enough to have some in your neck of the woods, here’s a quick and delicious recipe that combines those beloved tomatoes with shrimp, feta cheese and a few other good things.  It comes together in a snap, and while we like to have it with some bread on the side to sop up the gorgeous garlicky sauce, it’s also pretty dang great spooned over linguine too.

Goodbye, tomatoes…until we meet again!

Roasted Tomatoes with Shrimp and Feta
Serves: 4
  • 5 large tomatoes, cut into eighths
  • 3 tablespoons olive oil
  • 2 tablespoons minced garlic
  • kosher salt and black pepper
  • 1½ pounds medium shrimp, peeled and deveined
  • ½ cup chopped fresh parsley
  • 2 tablespoons lemon juice
  • 1 cup Feta, crumbled
  • crusty bread, for serving
  1. Heat oven to 450° F. Place the tomatoes in a large baking dish and spoon the olive oil and garlic over them.
  2. Sprinkle with ¾ teaspoon each salt and pepper and toss. Roast on top rack of oven for 20 minutes.
  3. Remove baking dish from oven and stir in the shrimp, parsley, and lemon juice. Sprinkle with the Feta.
  4. Return the dish to oven until the shrimp are cooked through, 10 to 15 minutes. Serve warm with the bread.



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  1. Joanne says

    Sadly my tomatoes have gone back to being a gazillion dollars a pound…but luckily enough my bookmarking abilities are still intact! This is so saved for next summer.

  2. FramedCooks says

    Mindy: looks DELISH!
    Joanne: isn't it so sad when the tomatoes go? TG for bookmarks.
    Piano: Thank you! I actually love this shot so much I made a 16×20 print of it…I'm sure I'll never take as good a tomato picture again as long as I live!

  3. Danielle says

    I wanted to let you know that I featured this great recipe on my "What I Bookmarked This Week" post – stop by and see!

  4. Anonymous says

    Found this from "Real Simple", and it is, totally, yet tastes like something that takes hours and skill and complicated ingredients. Of which I have none. Like it has five ingredients? Tomatoes, garlic, EVOO, shrimp, and feta. And you can eyeball everything.

    Can I say orgasmic here? I mean, from the standpoint of taste buds, just sitting there waiting for something like this.

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