Description
This flavor-packed Panko Shrimp and Feta Bake is a high-protein, Mediterranean-inspired dish made with juicy shrimp, roasted cherry tomatoes, creamy feta, and a crispy panko topping. Baked in one dish in just 45 minutes, it’s an easy and satisfying dinner for the whole family.
Ingredients
- 1 pound jumbo raw shrimp, peeled and deveined (fresh or thawed 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 two 14-ounce cans, drained of excess liquid)
- 8 ounces block feta cheese, cut into large cubes
- ¼ cup chopped Italian parsley
- For the Panko Topping:
- ½ cup panko breadcrumbs
- 2 tablespoons olive oil
- 1 teaspoon dried oregano
- ¼ teaspoon garlic powder
Instructions
- Preheat oven to 400°F (200°C).
- Place cherry tomatoes in a baking dish and drizzle with 1 tablespoon of olive oil. Season with a pinch of salt and pepper, toss to coat, and spread evenly. Bake for 15 minutes until tomatoes begin to soften and release their juices.
- While tomatoes bake, combine shrimp, remaining 2 tablespoons olive oil, garlic, oregano, crushed red chili pepper, black pepper, and salt in a large bowl. Toss to coat.
- In a small bowl, combine panko breadcrumbs, olive oil, oregano, and garlic powder. Mix until crumbs are evenly coated.
- Remove tomatoes from oven. Add feta cubes to the dish and layer the seasoned shrimp evenly over the tomatoes. Sprinkle the panko mixture evenly on top.
- Return dish to oven and bake for 15–20 minutes, or until shrimp are pink and cooked through and the panko topping is golden brown.
- Remove from oven and sprinkle with chopped parsley. Serve warm.
Notes
- Serve with crusty bread, pasta, or rice to soak up the flavorful juices.
- Use canned tomatoes when fresh cherry tomatoes aren’t in season.
- Substitute crumbled feta if block feta isn’t available.
- Adjust red chili flakes for preferred spice level.
- Can be prepped ahead and baked just before serving.
Nutrition
- Serving Size: 1/4 of recipe
- Calories: 410
- Sugar: 5g
- Sodium: 870mg
- Fat: 28g
- Saturated Fat: 9g
- Unsaturated Fat: 17g
- Trans Fat: 0g
- Carbohydrates: 11g
- Fiber: 2g
- Protein: 32g
- Cholesterol: 210mg
