Mini Shrimp and Feta Casseroles
Delight your taste buds with these flavorful Mini Shrimp and Feta Casseroles, a vibrant and easy-to-prepare dish perfect for entertaining or weeknight meals. This recipe combines succulent shrimp, juicy cherry tomatoes, and creamy crumbled feta cheese, baked to perfection under a golden layer of buttery panko breadcrumbs. Seasoned with fragrant oregano, garlic, and a bright drizzle of lemon juice, these individual casseroles are packed with Mediterranean-inspired flavors. Quick to prepare in only 35 minutes, this dish is as versatile as it is delicious—ideal as an elegant appetizer or a light main course when paired with a crisp salad. With their eye-catching presentation and irresistible taste, these mini casseroles are sure to impress!
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Recipe Information
Ingredients
- 450 grams shrimp, peeled and deveined
- 3 cloves garlic, minced
- 2 tablespoons olive oil
- 300 grams cherry tomatoes, halved
- 200 grams feta cheese, crumbled
- 3 tablespoons fresh parsley, chopped
- 2 tablespoons lemon juice
- 1 teaspoon dried oregano
- 0.5 teaspoon salt
- 0.5 teaspoon black pepper
- 100 grams panko breadcrumbs
- 2 tablespoons butter, melted
Instructions
Preheat your oven to 200°C (400°F) and lightly grease four small, oven-safe ramekins or mini casserole dishes.
In a large skillet over medium heat, warm the olive oil. Add the minced garlic and sauté for about 30 seconds or until fragrant.
Add the halved cherry tomatoes to the skillet and cook for 3–4 minutes, stirring occasionally, until they begin to soften.
Stir in the shrimp, dried oregano, salt, and black pepper. Cook for 2–3 minutes, or until the shrimp start to turn pink. Remove from heat.
Divide the shrimp and tomato mixture evenly among the prepared ramekins or mini casserole dishes.
Sprinkle the crumbled feta cheese evenly over the shrimp mixture in each ramekin.
In a small bowl, combine the panko breadcrumbs and melted butter. Mix until the breadcrumbs are evenly coated.
Top each casserole with an even layer of the breadcrumb mixture.
Place the ramekins on a baking sheet to catch any drips and bake in the preheated oven for 15 minutes, or until the breadcrumbs are golden brown and crispy.
Remove the casseroles from the oven and let them cool for 5 minutes. Sprinkle with fresh parsley and drizzle with lemon juice before serving.
Serve warm as an appetizer or alongside a fresh salad for a light main course. Enjoy!
Nutrition Facts
Calories |
1910 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 103.6 g | 133% | |
| Saturated Fat | 48.0 g | 240% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 1108 mg | 369% | |
| Sodium | 4844 mg | 211% | |
| Total Carbohydrate | 106.4 g | 39% | |
| Dietary Fiber | 8.4 g | 30% | |
| Total Sugars | 19.3 g | ||
| Protein | 154.5 g | 309% | |
| Vitamin D | 0.4 mcg | 2% | |
| Calcium | 1240 mg | 95% | |
| Iron | 9.9 mg | 55% | |
| Potassium | 2211 mg | 47% | |
*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.
