Healthy Shrimp Recipes – Baked Shrimp with Feta Cheese

This recipe is really, really good! It is super easy to make and quite affordable as well! If you have one, I would like you to use an oven proof skillet. That way you will have a one dish meal that can be made fairly quickly. Here is what you are going to need:

1 1/2 pound peeled and deveined shrimp
1 1/2 cup diced fennel bulb
2 small shallots, minced
6 garlic cloves, minced
1/4 cup dry white wine
1 – 14 oz. can diced tomato
1/2 cup Panko breadcrumbs
4 oz. Feta cheese, crumbled
3 tablespoons finely chopped parsley

Preheat the oven to 425 degrees.

Coat the bottom of an oven proof skillet with olive oil. Add the fennel and the shallots and cook, stirring occasionally, until lightly browned about 7 to 8 minutes. Add the garlic and cook for about 2 minutes, stirring occasionally. Add the wine and the tomatoes with their juice. Bring to a slow boil. Season with salt and pepper.

In a bowl mix together the Panko, parsley and Feta cheese. Add some olive oil and and season with salt and pepper.

Spread the tomato mixture evenly in the pan. Place the shrimp on the tomatoes.

Sprinkle the shrimp with the breadcrumbs.

Place the skillet in the oven and bake for about 15 minutes until the shrimp is cooked through.


Print the Baked Shrimp Recipe Here

Other Recipes with Shrimp & Crab:
Seafood Salad Stuffed Avocado
Seafood Salad Sandwiches
Crab Rangoon
Pasta, Shrimp & Alfredo Sauce
Shrimp Ceviche
Garlic Shrimp Pasta
Shrimp Scampi
Coconut Shrimp
Chicken & Shrimp Kabobs
Crab Cakes
Grill Shrimp Kabobs w/ Shell
Grilled Shrimp & Sausage Kabobs
Chopped Crab Salad
Chicken & Shrimp Stir-Fry
Turmeric Rice & Shrimp
Corn & Shrimp Chowder
Paella Mixta
Shrimp & Crab Salad
Grilled Pineapple Shrimp Kabobs
Cilantro Marinated Shrimp Kabobs
Bowtie Pasta & Shrimp
Garden Salad w/ Garlic Shrimp
Shrimp & Orzo
Fettuccine, Shrimp, Corn & Spinach
Green Curry Shrimp
Shrimp Linguine

My name is Mary Ann Allen and I am here to help you get organized so you can save money on groceries and feed your family healthy, nutritious food. My multi-cultural cooking background comes from being born in the US and raised in Bolivia. I have 5 kids and own around 400 cook books. I absolutely love to cook!

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