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Roasted Shrimp with Feta

A quick yet elegant dish of roasted shrimp topped with feta and toasty breadcrumbs.
Cook Time40 mins
Total Time40 mins
Course: Main Dish
Keyword: party and entertaining, seafood, shrimp recipe
Servings: 6
Author: Jess Smith via Inquiring Chef
Cost: $10.00


  • oven-safe skillet
  • Mixing Bowl


  • 4 tablespoon Olive Oil, divided
  • 1 ½ cups medium-diced Fennel
  • 1 tablespoon Minced Garlic (3 cloves)
  • ¼ cup Dry White Wine
  • 1 14.5 oz can Diced Tomatoes
  • 2 teaspoon Tomato Paste
  • 1 teaspoon Dried Oregano
  • 1 tablespoon Pernod
  • 1 teaspoon Kosher Salt
  • ½ teaspoon Freshly Ground Black Pepper
  • 1 ¼ 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 tablespoon minced Fresh Parsley
  • 1 teaspoon Grated Lemon Zest
  • 2 Lemons


  • 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.


Recipe from Feeding Andy and from the original by Ina Garten.