Pnako Shrimp and Feta Bake Recipe
Make this flavor-packed panko shrimp and feta bake recipe in just over 30 minutes for a high-protein dish the whole family will love!
Servings: 4 servings
Equipment
Ingredients
- 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
For the Panko Topping:
- ½ cup panko breadcrumbs
- 2 Tablespoons olive oil
- 1 teaspoon dried oregano
- ¼ teaspoon garlic powder
Instructions
- Preheat your oven to 400°F (200°C).
- Place the cherry tomatoes in a baking dish and drizzle with 1 tablespoon of olive oil. Sprinkle with a pinch of salt and pepper. Toss to coat and spread into an even layer.2 pints cherry tomatoes
- Bake the tomatoes in the preheated oven for 15 minutes, until they start to soften and release their juices.
- Meanwhile, in a large bowl, combine the shrimp, 2 tablespoons olive oil, garlic, oregano, crushed red chili pepper, black pepper, and salt. Toss until evenly coated.1 pound jumbo raw shrimp, 3 Tablespoons extra virgin olive oil, 2 garlic cloves, 1 teaspoon dried oregano, ½ teaspoon crushed red chili pepper, ½ teaspoon freshly ground black pepper, ½ teaspoon kosher salt
- In a small bowl, mix the panko breadcrumbs, olive oil, oregano, and garlic powder until the crumbs are evenly coated.½ cup panko breadcrumbs, 2 Tablespoons olive oil, ¼ teaspoon garlic powder, 1 teaspoon dried oregano
- After the tomatoes have baked, remove the dish from the oven. Add the feta cheese cubes and layer the seasoned shrimp over the tomatoes. Sprinkle the panko mixture evenly on top.8 ounces block feta cheese
- Return the dish to the oven and bake for an additional 15-20 minutes, or until the shrimp are pink and cooked through and the panko topping is golden brown.
- Remove from the oven and sprinkle with chopped parsley before serving.¼ cup chopped Italian parsley
Nutrition
Serving: 1serving | Calories: 532kcal | Carbohydrates: 29g | Protein: 34g | Fat: 32g | Saturated Fat: 11g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 16g | Trans Fat: 0.01g | Cholesterol: 240mg | Sodium: 1185mg | Potassium: 900mg | Fiber: 3g | Sugar: 6g | Vitamin A: 1805IU | Vitamin C: 59mg | Calcium: 404mg | Iron: 3mg
