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Shrimp and Fennel Bake

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This is one of Dr. Yum's favorite recipes to make at home. This is a quick and easy one pan dish featuring the freshness of fennel and parsley with a crunchy topping!

Ingredients

Food
Amt
Units
Prep
Notes
4 tablespoons olive oil, divided
olive oil
4
tablespoons
divided
1½ cups diced fennel bulb, 1/2 inch pieces
diced fennel bulb
cups
1/2 inch pieces
2 cloves garlic, minced
garlic
2
cloves
minced
¼ cup white wine (dry)
white wine
¼
cup
dry
1-14.5 ounce can diced tomatoes (with juices)
diced tomatoes
1-14.5
ounce can
with juices
salt and pepper (to taste)
salt and pepper
to taste
½ cup panko bread crumbs
panko bread crumbs
½
cup
chopped flat-leaf parsley
3
tablespoons
¾ cup crumbled feta cheese
crumbled feta cheese
¾
cup
1¼ pounds shrimp, peeled and deveined (large)
shrimp
pounds
peeled and deveined
large

Method

Preheat oven to 425 degrees. Heat 2 tablespoons of olive oil in a 12-inch ovenproof skillet over medium heat. Saute fennel until softened and light brown. Then add garlic and continue cooking. After a few minutes, add wine and bring to a boil. Once boiled, add tomatoes with their juices, add salt and pepper to taste, and stir. Spread the tomato mixture into an even layer in the skillet.

In a separate bowl, mix breadcrumbs, parsley, feta, and 2 tablespoons of olive oil. Place shrimp in a single layer on top of tomato mixture, sprinkle breadcrumbs mixture on top, and bake until shrimp are cooked through, about 12 to 15 minutes.

Prep time
15 min
Cook time
25 min
Yields/Serves:
4
Contains Dairy, Contains Shellfish

Yum Ratings

😫😟😐😀😍 “Amazing! Loved it!” —Katie, a grown-up
😫😟😐😀😍 “Fresh and delicious!” —Alexis, a grown-up
😫😟😐😀😍 “The fennel goes well with the shrimp and tomatoes!” —Sarah, a grown-up
😫😟😐😀😍 “I love how the feta and bread crumb topping blends with the shrimp!” —Asa, 12