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Greek Baked Shrimp and Feta

Greek Baked Shrimp and Feta with Orzo

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Recipe Details


This Greek-inspired dish has it all: tender shrimp, a sweet tomato-fennel sauce, crunchy breadcrumbs, and orzo pasta. After being seared, the shrimp are layered with the white wine–infused sauce, and topped with salty feta and herbed breadcrumbs. It’s all baked to melty, crispy, golden brown perfection, and served over orzo with a squeeze of lemon. Opa!


    Quick facts

    Serving size
    Prep & cook time
    Cooking Skill
    By Chef Tim

    By Chef Tim

    Nutritional info

    • Calories 780
    • Protein 37g
    • Total Carb 91g
    • Total Fat 29g

    Given the cook-at-home nature of Plated and natural variation in ingredients, nutritional information is approximated. See details.

    Ingredients & Equipment

    What we send

    • fennel
      1 bulb
    • lemon
    • yellow onion
      yellow onion
    • garlic
      3 cloves
    • orzo
      3/4 cup
    • panko breadcrumbs
      1/4 cup
      panko breadcrumbs
    • crushed red pepper
      1/4 teaspoon
      crushed red pepper
    • shrimp
      10 ounces
    • crumbled feta cheese
      2 ounces
      crumbled feta cheese
    • white wine
      2 tablespoons
      white wine
    • 14-ounce can chopped tomatoes
      14-ounce can chopped tomatoes
    • parsley
      1/8 ounce
    • oregano
      1/8 ounce

    What You’ll Need

    • olive oil
    • kosher salt
    • black pepper
    • 8" medium pot
    • 10" medium ovenproof pan


    • Crustacean Shellfish
    • Milk
    • Wheat

    Cooking Steps

    1. Prepare Ingredients

      Prepare Ingredients

      Preheat oven to 450ºF. Bring a medium pot of water to a boil over high heat. Rinse all produce. Halve fennel bulb; cut core out in a wedge shape and discard. Cut fennel into ¼-inch slices. Roughly chop oregano and parsley leaves, discarding stems. Halve lemon. Peel onion, halve, and cut into ¼-inch slices. Mince garlic.

    2. Cook Orzo and Season Breadcrumbs

      Cook Orzo and Season Breadcrumbs

      Season boiling water generously with salt. Stir in orzo and cook until al dente, about 12 minutes. Meanwhile, in a small bowl, stir together breadcrumbs, crushed red pepper (skip or use half for less heat), oregano, parsley, and 1 tablespoon olive oil to combine. Set aside. Once cooked, drain orzo and return to pot, off heat, then drizzle over olive oil and toss to coat—this prevents sticking.

    3. Sear Shrimp

      Sear Shrimp

      Pat shrimp dry with paper towel and season all over with ½ teaspoon salt and black pepper as desired. Heat 1 tablespoon olive oil in a medium ovenproof pan over medium-high heat. When oil is shimmering, add shrimp and cook, stirring occasionally, until opaque and just pink, 4-6 minutes total. Using a slotted spoon, transfer shrimp to a plate, reserving pan for the next step.

    4. Simmer Sauce

      Simmer Sauce

      Wipe pan from shrimp clean, then return to medium-high heat with 1 tablespoon olive oil. When oil is shimmering, add fennel, onion, and garlic and sauté, stirring, until fragrant, about 5 minutes. Add wine and chopped tomatoes. Season with ½ teaspoon salt and black pepper. Increase heat to high and bring to a boil, then reduce to medium and simmer until sauce is slightly thickened, about 5 minutes. Remove pan from heat.

    5. Bake Shrimp and Feta

      Bake Shrimp and Feta

      Return shrimp to pan, nestling partway into tomato sauce. Scatter over feta and herbed breadcrumbs. Transfer pan to oven and bake until cheese begins to melt and breadcrumbs are lightly browned, 4-5 minutes. Then, remove from oven and add 1 squeeze lemon juice.

    6. Plate Greek Baked Shrimp

      Plate Greek Baked Shrimp

      Divide orzo between serving plates, and top with baked shrimp and feta. Cut remaining lemon into wedges for squeezing over. Opa!

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