Roasted Shrimp with Feta
Published Jan 07, 2013•Updated Apr 19, 2022
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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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Roasted Shrimp with Feta
Equipment
- oven-safe skillet
- Mixing Bowl
Ingredients
- 4 Tbsp Olive Oil, divided
- 1 1/2 cups medium-diced Fennel
- 1 Tbsp Minced Garlic (3 cloves)
- 1/4 cup Dry White Wine
- 1 14.5 oz can Diced Tomatoes
- 2 tsp Tomato Paste
- 1 tsp Dried Oregano
- 1 Tbsp Pernod
- 1 tsp Kosher Salt
- 1/2 tsp Freshly Ground Black Pepper
- 1 1/4 lb Peeled Shrimp with tails on (16 to 20 per pound)
- 5 oz Feta Cheese, coarsely crumbled
- 1 cup fresh Bread Crumbs (see note)
- 3 Tbsp minced Fresh Parsley
- 1 tsp 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 information is automatically calculated, so should only be used as an approximation.
The recipe is a winner, even without the pernod. I spend hours each summer pinching the heads off fresh shrimp and prawns, just to enjoy delicious dishes like this. Great SRC choice.
This is such a great one! We haven’t had it in so long, and you definitely have me craving it. Glad you like it =)
The minute I saw this in the bloghop linky, I was smitten. Shrimp with Feta is incredible and the recipe you chose and completely rocked, is right up my crave alley! I just hope mine turns out as lovely as yours!
Oh my goodness, these shrimp sound amazing!! So flavorful. The garlic, wine and spices. Sounds fantastic. Lovely choice!
This is one gorgeous meal. I could nearly live on feta cheese!
When my husband saw it, he said “fancy dinner!”. It’s so simple, but it does come out looking like something we’d serve to guests – lol. I’m with you – I’m pretty easily sold on anything with feta in it.
i wish i had this for dinner tonight rather than my boring soup! I love your website. I am always so intrigued by the interesting, yet simple recipes and beautiful photography Jess! and PS: i loooove feta. my favorite cheese!
We’re having soup tonight – what is it about January that seems to require lots and lots and lots of soup….even in Thailand!?
I’m totally the same, I hate having to rip off the heads. On New Year’s Eve a friend gave us all a lesson in prawn peeling. He has a 5-step system that’s rather clever.
You have to love a dish that is cooked all in the one pot.
You would think I’d be over it by now, but I still dread it. I got a pretty good lesson at a Thai cooking class here, but I still struggle with it…perhaps your friend should do remote lessons. 😉
This looks absolutely delicious! Don’t fret. I don’t own Penrod either (and if I’m telling the truth, had to look up what it was).
Haha – I had to look it up too!
This reminds me a little of an appetizer I sometimes order at my local Greek restaurant. They bring it to the table in a hot dish still sizzling away from the oven, with a basket of soft pita bread to mop up the sauce. It’s so good that I’ve often been tempted to just order two servings and call it dinner. 🙂
I’m cutting back on eating out this year, so this post is perfectly timed… now I can make my beloved Greek shrimp at home, instead!
Mmmmmm, next time I’ll serve it with pita wedges – I love that idea. I’m resolved to eat out less this year too – here’s to learning to make our favorite restaurant dishes at home!
I am hungry just looking at this picture. Yum!! Great choice.