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Sheet Pan Greek Shrimp with Feta

Sue Lau
Prep Time 15 mins
Cook Time 12 mins
Course Main Course
Cuisine Greek, Mediterranean


  • Broiler


  • 1 pound large or jumbo shrimp peeled and deveined
  • 1/2 cup chopped onion
  • 2 tablespoons chopped garlic
  • 2 tablespoons olive oil
  • 1 teaspoon dried oregano
  • 2 cups halved fresh cherry tomatoes
  • 2 scallions sliced
  • 2 tablespoons diced pimientos
  • 1/2 cup dry white wine sauvignon blanc or chardonnay
  • 8 ounces cubed Feta cheese
  • salt and black pepper
  • 1-2 tablespoons chopped fresh Italian parsley
  • drizzle of olive oil


  • Clean the shrimp and set aside.
  • Heat the oil in a small skillet and saute the onion, garlic and oregano until the onion softens.
  • Stir in the cherry tomatoes, scallions and pimientos and cook about half a minute.
  • Add the wine and cook about a minute more.
  • Place the shrimp on a small baking sheet.
  • Spoon the tomato sauce over them.
  • Scatter the feta cheese cubes about and turn the tomatoes cut side down as you can.
  • Season with salt, black pepper and a drizzle of oil.
  • Place under the broiler for 12-14 minutes or until the cheese is browned.
  • Watch it like a hawk as I don't trust your broiler any more than I do mine- they all have their own evil personalities.
  • You'll know when it's done- I like the cheese browned a good bit as it tastes better that way.
  • Serve in bowls with bread to soak up the pan juices or over pasta if you prefer.


From the kitchen of palatablepastime.com
Keyword Feta, Fresh Cherry Tomatoes, shrimp