This easy and delicious Roasted Shrimp with Feta recipe by Ina Garten is the perfect quick and flavorful meal. With tender shrimp, a rich tomato sauce, and crispy breadcrumbs, it’s simple to make and packed with savory goodness. You can easily adapt it with ingredients you already have in your kitchen!
Recipe Ingredients:
- 4 tbsp good olive oil, divided
- 1½ c medium-diced fennel
- 1 tbsp minced garlic (3 cloves)
- ¼ c dry white wine
- 1 (14½-oz) can diced tomatoes
- 2 tsp tomato paste
- 1 tsp dried oregano
- 1 tbsp Pernod
- 1 tsp kosher salt
- ½ tsp freshly ground black pepper
- 1¼ lb (16 to 20 per lb) peeled shrimp with tails on
- 5 oz good feta cheese, coarsely crumbled
- 1 c fresh bread crumbs
- 3 tbsp minced fresh parsley
- 1 tsp grated lemon zest
- 2 lemons
How To Make Roasted Shrimp With Feta?
- Preheat the oven: Preheat the oven to 200°C (400°F).
- Sauté fennel and garlic: Heat 30ml (2 tbsp) of the olive oil in a 25–30cm (10–12-inch) ovenproof skillet over medium-low heat. Add the fennel and sauté for 8–10 minutes until tender. Add the garlic and cook for 1 minute.
- Deglaze the pan: Pour in the white wine and bring to a boil. Cook for 2–3 minutes, scraping up any browned bits from the bottom of the pan. Reduce the liquid by half.
- Add sauce ingredients: Stir in the diced tomatoes with their liquid, tomato paste, oregano, Pernod, salt, and pepper. Simmer for 10–15 minutes over medium-low heat, stirring occasionally.
- Arrange the shrimp: Lay the shrimp, tails up, in a single layer over the tomato mixture in the skillet. Scatter the crumbled feta evenly over the shrimp.
- Prepare the breadcrumb topping: In a small bowl, combine the breadcrumbs, parsley, lemon zest, and the remaining 30ml (2 tbsp) olive oil. Sprinkle this mixture evenly over the shrimp.
- Bake the shrimp: Bake for 15 minutes until the shrimp are cooked through and the breadcrumbs are golden brown.
- Finish and serve: Squeeze the juice of 1 lemon over the shrimp. Serve hot with the remaining lemon cut into wedges.
Recipe Tips:
- Don’t overcook the shrimp: Shrimp cook quickly, so be careful not to bake them for too long. When they turn pink and opaque, they’re ready to go.
- Use fresh breadcrumbs: Fresh breadcrumbs work best for the topping as they create a light and crispy texture. You can make them by toasting any bread you have at home and then pulsing it in a food processor.
- Season the shrimp well: Before arranging the shrimp, toss them with a little salt, pepper, and olive oil to ensure they’re well-seasoned for maximum flavor.
- Adjust the fennel: If you’re not a fan of fennel, you can substitute it with shallots or onions for a slightly different but equally delicious flavor base.
- Make ahead tip: You can prep the tomato mixture and shrimp ahead of time, then bake just before serving. This saves time when you’re ready to enjoy the dish!
How To Store & Reheat Leftovers?
- Refrigerate: Let the leftover Roasted Shrimp with Feta cool to room temperature. Once cooled, store it in an airtight container in the fridge for up to 2 days.
- Reheat: Transfer the leftovers to a microwave-safe dish. Cover loosely and heat on high for 2-3 minutes, stirring halfway through, until hot.
Nutrition Facts
- Calories: 284
- Total Fat: 8.76g
- Saturated Fat: 2.5g
- Cholesterol: 150mg
- Sodium: 1,000mg
- Total Carbohydrate: 13.94g
- Dietary Fiber: 1.5g
- Sugars: 5g
- Protein: 38.12g
Check out More Recipes:
Ina Garten Roasted Shrimp With Feta
Description
This easy and delicious Roasted Shrimp with Feta recipe by Ina Garten is the perfect quick and flavorful meal. With tender shrimp, a rich tomato sauce, and crispy breadcrumbs, it’s simple to make and packed with savory goodness. You can easily adapt it with ingredients you already have in your kitchen!
Ingredients
Instructions
- Preheat the oven: Preheat the oven to 200°C (400°F).
- Sauté fennel and garlic: Heat 30ml (2 tbsp) of the olive oil in a 25–30cm (10–12-inch) ovenproof skillet over medium-low heat. Add the fennel and sauté for 8–10 minutes until tender. Add the garlic and cook for 1 minute.
- Deglaze the pan: Pour in the white wine and bring to a boil. Cook for 2–3 minutes, scraping up any browned bits from the bottom of the pan. Reduce the liquid by half.
- Add sauce ingredients: Stir in the diced tomatoes with their liquid, tomato paste, oregano, Pernod, salt, and pepper. Simmer for 10–15 minutes over medium-low heat, stirring occasionally.
- Arrange the shrimp: Lay the shrimp, tails up, in a single layer over the tomato mixture in the skillet. Scatter the crumbled feta evenly over the shrimp.
- Prepare the breadcrumb topping: In a small bowl, combine the breadcrumbs, parsley, lemon zest, and the remaining 30ml (2 tbsp) olive oil. Sprinkle this mixture evenly over the shrimp.
- Bake the shrimp: Bake for 15 minutes until the shrimp are cooked through and the breadcrumbs are golden brown.
- Finish and serve: Squeeze the juice of 1 lemon over the shrimp. Serve hot with the remaining lemon cut into wedges.
Notes
- Don’t overcook the shrimp: Shrimp cook quickly, so be careful not to bake them for too long. When they turn pink and opaque, they’re ready to go.
- Use fresh breadcrumbs: Fresh breadcrumbs work best for the topping as they create a light and crispy texture. You can make them by toasting any bread you have at home and then pulsing it in a food processor.
- Season the shrimp well: Before arranging the shrimp, toss them with a little salt, pepper, and olive oil to ensure they’re well-seasoned for maximum flavor.
- Adjust the fennel: If you’re not a fan of fennel, you can substitute it with shallots or onions for a slightly different but equally delicious flavor base.
- Make ahead tip: You can prep the tomato mixture and shrimp ahead of time, then bake just before serving. This saves time when you’re ready to enjoy the dish!
Ina Garten Roasted Shrimp With Feta