Panko Shrimp and Feta Bake at the Table

A bowl of Panko Shrimp and Feta Bake over orzo.

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 crackly, golden panko crust that’s oh-so-satisfying!

What Is Panko Shrimp and Feta Bake?

Panko shrimp and feta bake is an simple, all-in-one dish that layers textures and flavors in the finest possible way. Plump shrimp are nestled alongside sweet cherry tomatoes and cubes of silky 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 reliable 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 — reliable 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 finest flavor.
Garlic – Grate or finely chop the garlic so that it’s simple 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 silky, 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, crackly texture that contrasts beautifully with the silky 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 finest 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.

Panko Shrimp and Feta Bake topped with breadcrumbs.

Common Questions about Panko Shrimp and Feta Bake

Can I make this dish ahead of time?

You can prep the shrimp and tomatoes ahead of time, but it’s finest to bake the dish right before serving for the freshest flavor.

What sides go well with panko crusted shrimp and feta bake?

This dish pairs well with so many sides! We like to serve it with roasted vegetables, rice, or a fresh green salad.

Can I use frozen shrimp?

Yes, you can use frozen shrimp. Just make sure to thaw it completely before breading and baking.

How can I make this dish spicier?

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!

Shrimp Kofta Meatballs

Za’atar Baked Salmon with Avocado Salsa

Shrimp Bake in Tomato Sauce

Mediterranean Tilapia

Honey Garlic Salmon

Air Fryer Shrimp

Silky Linguine Shrimp Alfredo

the Ayyem kitchenServings: 4 servings

Prep: 10 mins
Cook: 35 mins
Total: 45 mins

Make this flavor-packed panko shrimp and feta bake recipe in just over 30 minutes for a high-protein dish the whole family will love! Email

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