Greek Rice and Shrimp Bake with Feta Crumb Topping
Dive into Mediterranean flavors with this Greek Rice and Shrimp Bake with Feta Crumb Topping, a one-pan wonder that's as elegant as it is satisfying. Juicy shrimp are nestled atop a bed of herbed tomato-infused rice, then crowned with a golden crust of tangy crumbled feta and crispy panko breadcrumbs. The aromatic blend of oregano, dill, and garlic lends authentic Greek flair, while a squeeze of fresh lemon and a sprinkle of parsley brighten every bite. Perfectly balanced and easy to prepare, this hearty yet refined dish is an all-in-one meal that transitions effortlessly from weeknight dinners to casual entertaining.
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Recipe Information
Ingredients
- 2 tablespoons olive oil
- 1 medium yellow onion, finely diced
- 3 garlic cloves, minced
- 14 ounces diced tomatoes, canned
- 2 tablespoons tomato paste
- 1 teaspoon dried oregano
- 1 teaspoon dried dill
- 1 teaspoon salt
- 0.5 teaspoons black pepper
- 1 cup long-grain white rice
- 2 cups chicken or vegetable stock
- 1 pound large raw shrimp, peeled and deveined
- 0.75 cup feta cheese, crumbled
- 0.5 cup panko breadcrumbs
- 2 tablespoons parsley, chopped (for garnish)
- 4 lemon wedges (for serving)
Instructions
Preheat your oven to 375°F (190°C).
In a large oven-safe skillet or baking dish, heat olive oil over medium heat.
Add the diced onion and sauté for 3-4 minutes until softened. Stir in the minced garlic and cook for an additional 1 minute until fragrant.
Add the diced tomatoes, tomato paste, oregano, dill, salt, and black pepper. Stir well and bring to a simmer.
Stir in the rice and stock. Bring the mixture to a boil, then reduce the heat to low, cover, and simmer for 10 minutes, stirring occasionally.
Remove the skillet from the heat and layer the shrimp evenly over the partially cooked rice. Do not stir.
In a small bowl, combine the crumbled feta and panko breadcrumbs. Sprinkle this mixture evenly over the top of the shrimp and rice.
Transfer the skillet or baking dish to the preheated oven. Bake uncovered for 20-25 minutes, or until the shrimp are cooked through, the rice is tender, and the topping is golden brown.
Remove from the oven and let rest for 5 minutes. Garnish with chopped parsley.
Serve with lemon wedges on the side for added brightness.
Nutrition Facts
Calories |
1766 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 72.3 g | 93% | |
| Saturated Fat | 30.6 g | 153% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 1007 mg | 336% | |
| Sodium | 7182 mg | 312% | |
| Total Carbohydrate | 134.7 g | 49% | |
| Dietary Fiber | 15.0 g | 54% | |
| Total Sugars | 30.2 g | ||
| Protein | 153.8 g | 308% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 1256 mg | 97% | |
| Iron | 11.5 mg | 64% | |
| Potassium | 3072 mg | 65% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
