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
Units
Scale
- 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