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Baked Shrimp with Fennel & Feta

Scott Phillips

Servings: 4

This (almost) one-pan dish is simple yet loaded with flavor. You’ll need a few fresh ingredients like the fennel and parsley, but you’ve likely got a handful—or more—of the ingredients in your pantry or refrigerator right now.


  • 4 Tbs. extra-virgin olive oil
  • 1-1/2 cups 1/2-inch diced fennel bulb (about 1 small or 1/2 large)
  • 2 cloves garlic, minced
  • 1/4 cup dry white wine
  • 1 14-1/2-oz. can diced tomatoes, with their juices
  • Kosher salt and freshly ground black pepper
  • 1/2 cup fresh breadcrumbs
  • 3 Tbs. chopped fresh flat-leaf parsley
  • 1/4 lb. feta, crumbled (about 3/4 to 1 cup)
  • 1-1/4 to 1-1/2 lb. large shrimp, peeled and deveined

Nutritional Information

  • Nutritional Sample Size based on four servings
  • Calories (kcal) : 407
  • Fat Calories (kcal): 205
  • Fat (g): 23
  • Saturated Fat (g): 7
  • Polyunsaturated Fat (g): 2
  • Monounsaturated Fat (g): 12
  • Cholesterol (mg): 241
  • Sodium (mg): 1144
  • Carbohydrates (g): 13
  • Fiber (g): 1
  • Protein (g): 35


  • Position a rack in the center of the oven and heat the oven to 425°F. In a 12-inch ovenproof skillet, heat 2 Tbs. of the olive oil over medium heat. Add the fennel and sauté, stirring occasionally until slightly softened and lightly browned, 7 to 8 minutes. Add the garlic and sauté until fragrant, 1 minute. Add the wine and bring to a boil. Add the tomatoes and their juices, season with salt and pepper, and stir to heat through. Using a wooden spoon or spatula, spread the tomato mixture into an even layer in the skillet.
  • In a small bowl, stir the breadcrumbs, parsley, feta, the remaining 2 Tbs. olive oil, and salt (about 1/2 tsp., depending on the saltiness of the feta) and pepper to taste. Arrange the shrimp in a single layer on the tomato mixture, and sprinkle with the breadcrumb mixture. Bake until the shrimp are cooked through and the cheese is melted, 12 to 15 minutes.


Rate or Review

Reviews (19 reviews)

  • Liza0923 | 12/01/2021


  • lauriebailey | 08/05/2020

    This is SO easy and good. I substituted Pernod for the wine (didn't have any wine) and served it over rice pilaf--and to punch up the flavor and use up the fennel fronds, I made a quick pesto to go on top: 2 packed cups of minced fronds, the juice of half a lemon, 1 minced garlic clove, salt and pepper, a handful of chopped walnuts, and a tablespoon of grated Parmesan. Whiz is in the food processor and drizzle in as much olive oil as you like to make a fragrant, rich pesto. DELICIOUS, will make this again and again.

  • MaryG | 01/27/2019

    Basically, 'garithes uvetsi' but very easy. I substituted panko for breadcrumbs and tossed in some julienned sun-dried tomatoes for extra tang. Next time I would make sure to use goat feta which is also tangier.

  • cookie53 | 10/16/2014

    I have made this a couple of times and find it delicious. The second time around I saved myself some trouble and used Ritz crackers instead of breadcrumbs. That might not be acceptable to some, but it actually improved the dish in my humble opinion. I'll make this again.

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