Greek Baked Shrimp with Feta

Prep Time
Cook Time
1h 10m
Ready In

"Been making this for years."

Original recipe yields 7 servings


  • Serving Size: 1 (278.8 g)
  • Calories 200.7
  • Total Fat - 6.7 g
  • Saturated Fat - 2.6 g
  • Cholesterol - 201 mg
  • Sodium - 1003.9 mg
  • Total Carbohydrate - 6.8 g
  • Dietary Fiber - 1.4 g
  • Sugars - 2.8 g
  • Protein - 26.8 g
  • Calcium - 280.7 mg
  • Iron - 0.8 mg
  • Vitamin C - 10.5 mg
  • Thiamin - 0.1 mg

Step 1

Preheat oven to 450 degrees.

Step 2

Remove shells from shrimp, leaving last segment and tail intact; remove vein. Rinse and dry.

Step 3

In a pan saute onion in oil until transparent, (adding a few drops of water if necessary), add garlic and green onion and cook 2 minutes more.

Step 4

To the onions add the tomatoes, wine, half the parsley, oregano, and salt and pepper to taste.

Step 5

Reduce heat, cover and simmer for 30 minutes until thickened.

Step 6

Pour half the sauce into a shallow casserole, and arrange the shrimp on top.

Step 7

Pour the rest of the sauce on, and sprinkle crumbled feta over the shrimp.

Step 8

Bake at 450 degrees for 10-12 minutes or until prawns are pink and feta is lightly browned.

Step 9

Garnish with remaining parsley and serve on pasta if desired.

Tips & Variations

No special items needed.



A delicious shrimp meal that we thought was well worth 5 stars. Served over linguine with crusty Italian bread it was much enjoyed. We will have it again!

review by:
(3 Oct 2019)


Tasty! Next time I'll serve it with crusty bread to sop up the juice, but this was fabulous as-is. Only change I made was to use a Greek seasoning blend from a local shop rather than oregano, parsley, salt, and pepper. In addition to tasting fantastic, it made my house smell amazing while I was cooking.

review by:
(22 Nov 2015)


Very good! I served it over angel hair pasta and added in some fresh lemon and a few red pepper flakes for added flavor.

review by:
(2 Nov 2013)

Kchurchill5 "RIP" Forever in our Kitchen

Yummy! Delicious, easy, and quick. What more could you want. I didn't use as many scallions; and, added a pinch of red pepper flakes, but that was the only change. Really delicious! I served mine on toasted baguettes vs pasta. But, no difference; both are equally as good.

(2 Nov 2013)

Derf "RIP" Forever in our Kitchen

mmm wonderful, loaded with flavour, would make a great company meal, we loved it and will be making it again! the sauce was great, the prawns cooked perfectly and the feta a perfect finish! All and all a lucsious Sunday dinner, served with a brown rice pilaf rather than pasta.

(29 Jul 2013)