Baked Feta and Fire Roasted Tomato Shrimp
Recipe GLPR31f13df89bf83a
A Mediterranean-inspired baked shrimp dish featuring tender Gulf shrimp layered with fire-roasted tomatoes and crumbled feta cheese, topped with a golden garlic-infused panko crust. The shrimp are roasted in a preheated oven until pink and opaque, creating a restaurant-quality dish that comes together in under 25 minutes. Perfect served over rice or with crusty bread.
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Ingredients
2 tablespoons butter
2 tablespoons olive oil, plus extra for baking dish
4 garlic cloves, chopped
1 cup panko breadcrumbs
1½ pounds shrimp, peeled and deveined
¼ teaspoon salt
¼ teaspoon black pepper
1 (15-ounce) can fire-roasted tomatoes, drained
½ cup crumbled feta cheese
10 fresh basil leaves, chopped
Directions
Preheat your oven to 450°F. Lightly brush a baking dish with olive oil to prevent sticking.
In a small saucepan over medium heat, combine the butter and olive oil. Once the butter begins to foam, immediately remove from heat. Stir in the chopped garlic and let the mixture infuse off the heat for 3 to 5 minutes, allowing the garlic to release its flavor into the oil.
In a medium mixing bowl, combine the panko breadcrumbs with salt and black pepper. Pour the warm garlic-infused butter and oil mixture over the breadcrumbs and stir until evenly coated.
Arrange the prepared shrimp in a single layer across the bottom of the prepared baking dish. Scatter the drained fire-roasted tomatoes over the shrimp, then sprinkle the crumbled feta cheese evenly across the top.
Distribute the garlic-panko mixture evenly over the shrimp, tomatoes, and feta, creating an even golden crust.
Bake in the preheated oven for 12 to 15 minutes. The shrimp are done when they are bright pink and opaque throughout, and the panko topping is golden brown. Shrimp reaches a safe internal temperature when cooked through.
Remove from the oven and garnish generously with the chopped fresh basil. Serve immediately while hot.
