Ina Garten’s Roasted Shrimp
Published Jan 07, 2013•Updated Mar 03, 2025
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This is a quick yet elegant dish of roasted shrimp topped with feta and toasty breadcrumbs. This easy dinner recipe is inspired by Ina Garten’s classic roasted shrimp with feta dish.
How to Make Roasted Shrimp with Feta
It’s a pretty quick dinner proposition, especially if you have access to shrimp that is relatively oven-ready when you buy it. I’m glad to know my Thai shrimp are nice and fresh, but darned if I’m not looking forward to the day that I can purchase shrimp with their heads already cut off.
Once you make this dish for the main attraction, the sky’s the limit on how to serve it. I loved Peggy’s idea to serve it over egg noodles. It would also be great with crusty bread for dipping. I served it with whole wheat couscous tossed with roasted vegetables. But honestly, this all on its own with a salad on the side would make for a great dinner – light and satisfying – quite fitting for the first week of January.
I did adapt the recipe a bit, although I’ve posted it below in its original form. Most notably, I left out the Pernod. I think I’ll be a real grown-up when I have things like Pernod in my kitchen cabinet, but it seems I’m not there quite yet.
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Ina Garten’s Roasted Shrimp
Equipment
- oven-safe skillet
- Mixing Bowl
Ingredients
- 4 Tablespoons olive oil, divided
- 1 1/2 cups medium-diced fennel
- 2 cloves garlic, minced
- 1/4 cup dry white wine
- 1 (15-oz can) diced tomatoes
- 2 teaspoon tomato paste
- 1 teaspoon dried oregano
- 1 Tablespoon pernod
- 1 teaspoon kosher salt
- 1/2 teaspoon black pepper
- 1 1/4 pound peeled and deveined shrimp, preferably with tails still on (16 to 20 per pound)
- 5 ounces feta cheese, crumbled
- 1 cup bread crumbs (see note)
- 3 Tablespoon minced parsley, curly or flat-leaf
- 1 teaspoon grated lemon zest
- 2 lemons
Instructions
- Preheat the oven to 400 degrees.
- Heat 2 tablespoons of the olive oil in a 10-or 12-inch heavy ovenproof skillet over medium-low heat. Add the fennel and saute for 8 to 10 minutes, until the fennel is tender. Add the garlic and cook for 1 minute. Add the wine and bring to a boil, scraping up any browned bits. Cook for 2 to 3 minutes, until the liquid is reduced by half. Add the tomatoes with the liquid, tomato paste, oregano, Pernod, salt, and pepper to the skillet. Simmer over medium-low heat, stirring occasionally, for 10 to 15 minutes.
- Arrange the shrimp, tails up, in one layer over the tomato-mixture in the skillet. Scatter the feta evenly over the shrimp. In a small bowl, combine the bread crumbs, parsley, and lemon zest with the remaining 2 tablespoons of olive oil and sprinkle over the shrimp.
- Bake for 15 minutes, until the shrimp are cooked and the bread crumbs are golden brown. Squeeze the juice of 1 lemon over the shrimp. Serve hot with the remaining lemon cut into wedges.
Notes
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
This looks delicious! What would the freezer instructions be?
Hi Carie! Just assemble the entire dish and cover it very tightly. (No need to pre-cook it.) When you’re ready to bake it, let it defrost in the fridge for 24 hours and then follow the cooking directions as written. It should keep in the freezer for 3 to 4 months without losing any integrity! Enjoy!
Is there enough sauce to serve this with pasta? Or would I need to have some extra on the side?
DK – Yes – I think this would work served over pasta. It’s not super saucy, but there’s always extra sauce in the dish for sopping up with bread, so I think it should be great served that way.
That looks fantastic! The shrimp and feta looks fresh and delicious. I love anything with Shrimp!!
This looks wonderful – all your recipes look wonderful! I just made your Cranberry and Pecan granola – super yummy.