Greek Baked Shrimp With Tomato, Ouzo, and Feta

Imperial May 19, 2026May 19, 2026

Quick Recipe Version (TL;DR)

Yield: 4 servings
Prep Time: 15 minutes
Cook Time: 25 minutes
Total Time: 40 minutes

Quick Ingredients

1 1/2 pounds large shrimp, peeled and deveined
4 tablespoons extra-virgin olive oil, divided
1 medium yellow onion, finely chopped
4 garlic cloves, minced
2 tablespoons tomato paste
1/4 cup ouzo, Pernod, pastis, dry white wine, or low-sodium broth
1 can 28 ounces no-salt-added crushed tomatoes
1 cup cherry tomatoes, halved
1 teaspoon dried Greek oregano
1/4 teaspoon crushed red pepper flakes
5 ounces feta cheese, crumbled
2 tablespoons chopped fresh parsley, plus more for serving
1 tablespoon chopped fresh dill
1 lemon, cut into wedges
Warm crusty bread or cooked rice, for serving

Do This

1. Heat the oven to 425°F and pat the shrimp dry.
2. Season shrimp with 1 tablespoon olive oil, 1/2 teaspoon kosher salt, and 1/4 teaspoon black pepper.
3. Sauté onion in 3 tablespoons olive oil for 5 minutes, then add garlic, tomato paste, oregano, and red pepper flakes.
4. Add ouzo or broth and simmer for 1 to 2 minutes, then stir in crushed tomatoes and cherry tomatoes.
5. Simmer the sauce for 10 minutes, then stir in parsley and dill.
6. Nestle in the shrimp, top with feta, and bake for 8 to 10 minutes, until the shrimp are opaque and just cooked through.
7. Rest for 5 minutes, garnish with herbs and lemon, and serve with bread or rice.

Why You’ll Love This Recipe

Big Mediterranean flavor: Sweet tomatoes, garlic, herbs, briny feta, and a small splash of ouzo create a deeply savory sauce with a gentle anise aroma.
Weeknight-friendly: The sauce simmers quickly, and the shrimp bake in under 10 minutes.
Perfect for dipping: The garlicky tomato-feta sauce is made for warm crusty bread, pita, or fluffy rice.
Flexible and approachable: Use ouzo for classic Greek-style flavor, or substitute broth if you prefer to cook without alcohol.

Grocery List

Produce: 1 medium yellow onion, 4 garlic cloves, 1 cup cherry tomatoes, fresh parsley, fresh dill, 1 lemon
Dairy: 5 ounces feta cheese
Seafood: 1 1/2 pounds large shrimp, peeled and deveined
Pantry: Extra-virgin olive oil, tomato paste, 1 can 28 ounces no-salt-added crushed tomatoes, dried Greek oregano, crushed red pepper flakes, kosher salt, black pepper, ouzo or low-sodium broth, bread or rice for serving

Full Ingredients

For the Shrimp

1 1/2 pounds large shrimp, peeled and deveined, tails on or off
1 tablespoon extra-virgin olive oil
1/2 teaspoon kosher salt
1/4 teaspoon freshly ground black pepper

For the Tomato-Ouzo Sauce

3 tablespoons extra-virgin olive oil
1 medium yellow onion, finely chopped, about 1 1/2 cups
4 garlic cloves, minced
2 tablespoons tomato paste
1 teaspoon dried Greek oregano
1/4 teaspoon crushed red pepper flakes, or more to taste
1/4 cup ouzo, Pernod, pastis, dry white wine, or low-sodium seafood, chicken, or vegetable broth
1 can 28 ounces no-salt-added crushed tomatoes
1 cup cherry tomatoes, halved
1/2 teaspoon kosher salt, plus more to taste
1/4 teaspoon freshly ground black pepper
1/2 teaspoon granulated sugar, optional, only if the tomatoes taste very acidic

For Baking and Serving

5 ounces feta cheese, crumbled into small and medium pieces
2 tablespoons chopped fresh parsley, plus more for garnish
1 tablespoon chopped fresh dill, plus more for garnish
1 lemon, cut into wedges
Warm crusty bread, toasted pita, or cooked rice, for serving

Greek Baked Shrimp With Tomato, Ouzo, and Feta – Closeup

Step-by-Step Instructions

Step 1: Heat the oven and season the shrimp

Preheat the oven to 425°F. Pat the shrimp very dry with paper towels; this helps them bake up tender instead of watery. In a medium bowl, toss the shrimp with 1 tablespoon olive oil, 1/2 teaspoon kosher salt, and 1/4 teaspoon black pepper. Set aside at room temperature while you make the sauce.

Step 2: Soften the onion

Set a 10- to 12-inch oven-safe skillet over medium heat. Add the remaining 3 tablespoons olive oil. When the oil shimmers, add the chopped onion and cook for 5 minutes, stirring often, until the onion is soft and lightly golden at the edges. Do not rush this step; gently softened onion gives the sauce sweetness and body.

Step 3: Build the garlicky tomato base

Add the minced garlic, tomato paste, dried oregano, and crushed red pepper flakes to the skillet. Cook for 1 minute, stirring constantly, until the garlic smells fragrant and the tomato paste darkens slightly. This quick toasting step makes the sauce taste richer and less tinny.

Step 4: Add the ouzo and tomatoes

Carefully pour in the 1/4 cup ouzo. If you are cooking over a gas flame, briefly pull the pan off the heat before adding the ouzo, then return it to the burner. Simmer for 1 to 2 minutes, scraping up any flavorful bits from the bottom of the pan. The ouzo should reduce slightly and leave behind a soft anise aroma. Stir in the crushed tomatoes, halved cherry tomatoes, 1/2 teaspoon kosher salt, 1/4 teaspoon black pepper, and the optional sugar if needed.

Step 5: Simmer the sauce

Reduce the heat to medium-low and simmer the tomato sauce uncovered for 10 minutes, stirring occasionally. The sauce should thicken slightly but still be spoonable and glossy. Taste and adjust with a small pinch of salt, black pepper, or crushed red pepper flakes if you want more heat.

Step 6: Add herbs, shrimp, and feta

Turn off the heat. Stir the chopped parsley and dill into the sauce. Nestle the seasoned shrimp into the tomato sauce in an even layer, spooning a little sauce over the top. Scatter the crumbled feta over the shrimp and sauce, leaving some larger pieces visible so they soften and brown lightly in the oven.

Step 7: Bake until the shrimp are just cooked

Transfer the skillet to the preheated oven and bake for 8 to 10 minutes, until the shrimp are pink, opaque, and curled into loose C-shapes. The sauce should be bubbling around the edges and the feta should look softened. Avoid overbaking; shrimp can become rubbery quickly. If using an instant-read thermometer, the shrimp should register about 120°F to 125°F in the thickest part.

Step 8: Rest, garnish, and serve

Let the baked shrimp rest for 5 minutes before serving. Finish with extra chopped parsley and dill, a few grinds of black pepper, and a squeeze of fresh lemon. Serve hot with warm crusty bread, toasted pita, or cooked rice so you can scoop up every bit of the garlicky tomato-feta sauce.

Pro Tips

Use an oven-safe skillet if you can: A cast-iron, stainless steel, or enameled skillet lets you make the sauce and bake the shrimp in one pan.
Do not overcook the shrimp: Pull the dish from the oven as soon as the shrimp are opaque and just curled. They will continue to cook slightly as the dish rests.
Choose good feta: A block of Greek feta in brine has better texture and flavor than pre-crumbled feta. Crumble it yourself for creamy, briny pockets.
Balance the tomatoes: If your canned tomatoes taste sharp, use the optional 1/2 teaspoon sugar. If they taste naturally sweet, skip it.
Alcohol-free option: Replace the ouzo with low-sodium broth and add 1/4 teaspoon lightly crushed fennel seeds to the sauce with the oregano for a gentle anise-like note.

Variations

Spicy Greek-style shrimp: Increase the crushed red pepper flakes to 1/2 teaspoon and add a small pinch of cayenne to the sauce.
Extra vegetable version: Stir in 2 cups baby spinach or 1 cup chopped roasted red peppers just before adding the shrimp.
Olive and caper version: Add 1/3 cup pitted Kalamata olives and 1 tablespoon drained capers to the sauce for a saltier, more briny finish.

Storage & Make-Ahead

Store leftovers in an airtight container in the refrigerator for up to 2 days. Reheat gently in a covered skillet over low heat for 4 to 6 minutes, adding a splash of water or broth if the sauce has thickened. Avoid microwaving on high, which can make the shrimp tough. To make the dish ahead, prepare the tomato sauce up to 2 days in advance and refrigerate it. When ready to serve, warm the sauce in an oven-safe skillet, add the seasoned shrimp and feta, and bake as directed. For best texture, add and bake the shrimp right before serving.

Nutrition (per serving)