Ready for a simple yet flavor-packed dish that tastes like a trip to the Mediterranean? This Panko Shrimp and Feta Bake combines fresh shrimp, juicy tomatoes, and tangy feta, topped with a crispy, golden panko crust that’s oh-so-satisfying!
Table of Contents
What Is Panko Shrimp and Feta Bake?
Panko shrimp and feta bake is an easy, all-in-one dish that layers textures and flavors in the best possible way. Plump shrimp are nestled alongside sweet cherry tomatoes and cubes of creamy feta, then seasoned with garlic, herbs, and a touch of chili pepper for gentle heat. To make it even better, it’s topped with buttery panko breadcrumbs that bake to golden perfection, adding the perfect crunch.
This recipe is ideal for weeknights or casual gatherings when you want something comforting yet vibrant. Pair it with crusty bread to soak up the rich juices or serve it over a bed of rice for a hearty meal. It’s a dish that feels indulgent but requires minimal effort — perfect for when you need an impressive, fuss-free dinner!
Ingredients You Need
- Jumbo Shrimp – You can use fresh or defrosted shrimp — just make sure they’re peeled and deveined.
- Extra Virgin Olive Oil – Oil adds richness and helps everything roast beautifully. Go for high-quality oil for the best flavor.
- Garlic – Grate or finely chop the garlic so that it’s easy to evenly disperse it in the pan.
- Dried Oregano – This classic herb adds an earthy, slightly peppery note to the bake.
- Crushed Red Chili Pepper – Crushed red pepper adds just a touch of heat to balance the sweet and salty flavors. Use sparingly for a mild kick, or more for a spicier version of the dish.
- Freshly Ground Black Pepper – We love the gentle heat that black pepper adds to the shrimp and feta.
- Kosher Salt – Kosher salt’s coarse texture makes it easier to evenly distribute over all of the ingredients.
- Cherry Tomatoes – Sweet and juicy, these become caramelized as they roast and burst.
- Feta Cheese – Tangy and creamy, the cubes of feta melt slightly, coating everything with their salty goodness.
- Italian Parsley – Fresh parsley adds a pop of bright, herbal flavor. Chop it finely to sprinkle over the dish before serving.
For the Panko Topping
- Panko Breadcrumbs – These add an airy, crispy texture that contrasts beautifully with the creamy feta and tender shrimp.
- Olive Oil – Oil helps the breadcrumbs to brown evenly.
- Dried Oregano – Oregano infuses the topping with more aromatic, earthy flavor.
- Garlic Powder – Garlic gives the topping a subtle boost of savory goodness that ties the it all together.
How to Make Panko Shrimp and Feta Bake
- Roast the tomatoes. In a baking dish, toss the cherry tomatoes with olive oil, salt, and black pepper. Spread them out in a single layer and bake until soft.
- Prepare the shrimp. Combine the shrimp with olive oil, garlic, oregano, crushed chili pepper, black pepper, and salt in a large bowl. Be sure that the shrimp are evenly coated with the seasonings.
- Make the panko topping. Stir together all of the ingredients for the topping in a separate bowl.
- Assemble the bake. Take the roasted tomatoes out of the oven. Place the feta cubes in the dish, nestling them among the softened tomatoes. Then, place the seasoned shrimp on top, followed by an even layer of the panko topping.
- Finish in the oven. Place the baking dish back in the oven and roast until the shrimp are fully cooked, turning pink and opaque, and the panko topping turns golden and crisp.
- Garnish and serve. Take the dish out of the oven and garnish with freshly chopped parsley before serving.
Variations
- Chicken – Substitute chicken tenders or cubed chicken for the shrimp if you prefer poultry.
- Zucchini – Thinly sliced zucchini or diced zucchini makes a fresh, tender addition!
- Goat Cheese – Replace feta with goat cheese for a milder flavor.
- Spicy – Add extra chili flakes or a pinch of cayenne for a kick of heat.
- Bell Peppers – Sweet bell pepper strips add another layer of flavor and color.
- Lemon Zest – Sprinkle some lemon zest into the breadcrumb topping for a citrusy twist!
- Fresh Basil – Garnish with torn basil leaves in place of the parsley.
Can I Store Leftovers?
Leftovers are best eaten the next day since the topping may lose some of its crunch if stored for too long.
Refrigerate in an airtight container for up to 2 days to maintain freshness.
For freezing, avoid adding the breadcrumb topping and freeze only the shrimp and tomato mixture for up to 3 months. Reheat and add fresh breadcrumbs before serving.
Common Questions about Panko Shrimp and Feta Bake
You can prep the shrimp and tomatoes ahead of time, but it’s best to bake the dish right before serving for the freshest flavor.
This dish pairs well with so many sides! We like to serve it with roasted vegetables, rice, or a fresh green salad.
Yes, you can use frozen shrimp. Just make sure to thaw it completely before breading and baking.
Add a pinch of red pepper flakes or a drizzle of hot sauce to the sauce for a spicy kick.
More Seafood Recipes
Searching for more simple and flavorful dishes that make seafood the star of the show? Check out these savory dishes!
Za’atar Baked Salmon with Avocado Salsa
Pnako Shrimp and Feta Bake Recipe
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
Equipment
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Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
This is a new fave! 😍
This was super simple to make and came together very quickly! I served mine over orzo, and it was delicious! Will definitely be filing this one to make again!
Thank you, Amanda! We’re so glad you enjoyed it. Your plate looks incredible! 😍
Xo,
Alia & Radwa