Roasted Greek Shrimp

This dish is so easy for a weeknight — no real recipe or measuring required here. Prep the shrimp the day before and you are all set for a fast and healthy dinner. If you like tomatoes, capers and shellfish, you can’t go wrong with this dish. I served the shrimp with a salad of red leaf lettuce, shaved fennel & dried blueberries dressed with just lemon juice and olive oil.



  • 2 to 3 cups diced tomatoes (can also just use canned tomatoes if you wish)
  • Handful of capers, rinsed
  • Several minced garlic cloves
  • 1 pound of shrimp or scallops (or a combination)
  • feta cheese
  • fresh herbs such as basil, dill or oregano
  • several shakes of red chile flakes if you like things spicy


  • Heat oven to 450 degrees
  • Dump tomatoes in a shallow baking dish, sprinkle with garlic, capers, chile flakes and salt & pepper
  • Add shrimp and a drizzle of olive oil — more chile flakes here if you wish and bake until bubbling — 10 minutes or so.
  • Remove from oven and sprinkle feta on top. Bake an additional 5 minutes or so until shrimp are nice and pink. Sprinkle chopped fresh herbs on top and serve with hunks of crusty bread.

Greek shrimp


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