Description
This Panko Shrimp and Feta Bake is a delicious Mediterranean-inspired dish featuring jumbo shrimp baked atop roasted cherry tomatoes and creamy feta cheese, all topped with a golden, crispy panko breadcrumb crust. Perfect for a flavorful weeknight dinner, this recipe combines juicy shrimp infused with garlic, oregano, and chili flakes with tangy roasted tomatoes and the savory richness of feta cheese, finished with a fresh sprinkle of Italian parsley.
Ingredients
Scale
Shrimp and Tomato Base
- 1 pound jumbo raw shrimp, peeled and deveined (fresh or defrosted from frozen)
- 3 tablespoons extra virgin olive oil
- 2 garlic cloves, grated or finely chopped
- 1 teaspoon dried oregano
- ½ teaspoon crushed red chili pepper
- ½ teaspoon freshly ground black pepper
- ½ teaspoon kosher salt
- 2 pints cherry tomatoes (or 2 14-ounce cans, drained of excess liquid)
- 8 ounces block feta cheese, cut into large cubes
- ¼ cup chopped Italian parsley
Panko Topping
- ½ cup panko breadcrumbs
- 2 tablespoons olive oil
- 1 teaspoon dried oregano
- ¼ teaspoon garlic powder
Instructions
- Preheat Oven and Roast Tomatoes: Preheat your oven to 400°F (200°C). Place the cherry tomatoes in a baking dish, drizzle with 1 tablespoon of olive oil, and season with a pinch of salt and pepper. Toss to coat evenly and spread into a single layer. Bake for 15 minutes until the tomatoes soften and release their juices.
- Prepare Shrimp Mixture: While the tomatoes bake, in a large bowl combine the shrimp, 2 tablespoons of olive oil, grated garlic, dried oregano, crushed red chili pepper, black pepper, and kosher salt. Toss until the shrimp are thoroughly coated with the seasoning.
- Mix Panko Topping: In a small bowl, combine the panko breadcrumbs with 2 tablespoons olive oil, dried oregano, and garlic powder. Mix until the breadcrumbs are evenly coated in oil and seasonings.
- Assemble and Bake: Once the tomatoes are roasted, remove the baking dish from the oven. Layer the feta cheese cubes evenly over the tomatoes, then arrange the seasoned shrimp on top. Evenly sprinkle the prepared panko mixture over the shrimp and feta. Return the dish to the oven and bake for an additional 15 to 20 minutes, or until the shrimp are pink and cooked through and the panko topping is golden and crispy.
- Finish and Serve: Remove from the oven and sprinkle with the chopped Italian parsley. Serve immediately for a warm, flavorful meal.
Notes
- For juicier shrimp, avoid overcooking; shrimp turn opaque and pink when done.
- You can substitute fresh oregano for dried if preferred, using about 1 tablespoon fresh.
- Drain canned cherry tomatoes well to prevent excess liquid making the dish watery.
- Serve with crusty bread or over rice to soak up the delicious tomato and feta juices.
- Adjust crushed red chili pepper to taste for desired spice level.
