Looking for a quick dinner that tastes just like one you would get at your favorite seafood restaurant? Baked Feta and Fire Roasted Tomato Shrimp has all the flavor of a restaurant quality dish without the added expense of dining out. When making a delicious entree is so simple, it was just as easy to eat at home. With wild shrimp readily available in many local markets and a couple pantry and refrigerator ingredients, your dinner will be on the table in less than 30 minutes.
Baked Feta and Fire Roasted Tomato Shrimp is loaded with garlic panko crumbs, fire roasted tomatoes, jumbo shrimp and salty feta cheese. With a loaf of crusty bread and a salad of mixed greens with balsamic vinaigrette, dinner is complete. If you are pressed for time around dinner, the entree can be made in advance. Assemble the dish to the point of just before roasting and store covered in the refrigerator for up to 6 hours. Add about 5 – 10 minutes of extra minutes to the roasting time when putting the entree directly from the refrigerator to the oven. 
Enjoy dinner at home tonight. Your wallet will thank you.
PrintBaked Feta and Fire Roasted Tomato Shrimp
- Total Time: 25 minutes
- Yield: 4 servings 1x
Description
Baked Feta and Fire Roasted Tomato Shrimp is a flavorful seafood dish featuring garlic panko crumbs, juicy shrimp, fire roasted tomatoes, and salty feta cheese, perfect for a quick and delicious dinner at home.
Ingredients
- 2 tablespoons butter
- 2 tablespoons olive oil, plus extra for baking dish
- 4 garlic cloves, chopped
- 1 cup panko
- 1 1/2 pounds shrimp, 21 - 25 per pound, peeled and deveined
- 1/4 teaspoon salt
- 1/4 teaspoon black pepper
- 1 can (14.5 ounces) fire roasted tomatoes, drained
- 1 cup crumbled feta cheese
- 1 tablespoon fresh parsley, chopped
Instructions
- Preheat oven to 450 degrees F. Lightly oil a baking dish with olive oil.
- In a small saucepan over medium heat, add butter and olive oil. When the butter begins to bubble, remove the pan from the heat and add the chopped garlic. Let sit for 3 – 5 minutes to infuse the oil with garlic flavor.
- In a medium bowl, combine the panko, salt, and pepper. Add the garlic-infused butter and oil mixture to the panko and stir to combine.
- Arrange the shrimp in a single layer in the prepared baking dish. Top with the drained fire roasted tomatoes and crumbled feta cheese.
- Sprinkle the panko mixture evenly over the top of the shrimp and tomatoes.
- Bake in the preheated oven for 12 – 15 minutes, or until the shrimp are pink and opaque and the panko is golden brown.
- Garnish with chopped fresh parsley before serving.
Notes
For a complete meal, serve with crusty bread and a salad of mixed greens with balsamic vinaigrette. The dish can be assembled up to 6 hours in advance and stored in the refrigerator; add 5-10 minutes to the roasting time if baking directly from the fridge. Use wild shrimp for the best flavor.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Main Course
- Cuisine: Mediterranean
Nutrition
- Serving Size: 1 serving
- Calories: 400
- Sugar: 3 grams
- Sodium: 850 mg
- Fat: 22 grams
- Carbohydrates: 20 grams
- Fiber: 3 grams
- Protein: 35 grams
- Cholesterol: 220 mg
Hey Amanda! I hope you gave my recipe a try. It is an all time favorite of mine – happy cooking!
This sounds wonderful. I am absolutely making it. Thank you.