by Katerina Mountanos November 14, 2019 0 Comments

Sheet Pan Shrimp with Tomatoes and Feta 


  •  lb Shrimp (cleaned, peeled, and deveined) 
  • 8 oz Baby Roma or Cherry Tomatoes 
  • 1 T Fresh Oregano course chopped 
  • 1 T Garlic Minced 
  • 3 oz Greek Feta Cheese 
  • 1/2 T Lemon Zest 
  • 1 Lemon Juiced 
  • Kosterina Original Extra Virgin Olive Oil 
  • Salt and Pepper 


  1. Heat Oven 400 degrees. Combine shrimp, garlic, lemon zest, lemon juice, tomatoes, and oregano in a large bowl. Drizzle Kosterina EVOO to coat evenly and season with salt and pepper. 
  1. Place shrimp on a single layer on a large sheet pan with tomatoes facing cut side up. Bake until shrimp is no longer pink and cooked through, about 8-10 minutes.
  1. Finish dish with crumbled greek feta and drizzle with Kosterina EVOO. 
  1. Serve immediately, garnish with quartered lemon if desired.
Katerina Mountanos
Katerina Mountanos

Olive Oil Sommelier, Katerina Mountanos, is the Founder & CEO of Kosterina. Katerina is very passionate about olive oil, the Mediterranean lifestyle and eating for health and longevity.

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