Shrimp Saganaki (Greek Shrimp with Tomatoes & Feta)
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Greek-style shrimp saganaki makes a quick and easy weeknight dinner.
Shrimp saganaki, the classic Greek dish of shrimp in a spicy tomato sauce with feta cheese, can be made almost entirely from pantry and freezer staples, so it’s one of my go-to meals when I have to hit the kitchen running. You begin by making a quick tomato sauce on the stovetop. Then you nestle the shrimp in the sauce, top it with chunks of feta, and slide the pan into the oven to bake. Before serving, you flash the pan under the broiler to brown the feta and then sprinkle fresh mint over top. All that’s left to do is set the pan in the center of the table for everyone to dig in. The sauce is plentiful and packed with flavor, so be sure to serve lots of crusty bread on the side to sop it up.
What You’ll Need To Make Shrimp Saganaki
Step-by-Step Instructions
To start, heat the olive oil in a wide oven-proof skillet over medium-low heat and add the shallots and garlic.
Cook, stirring occasionally, until softened, 5 to 7 minutes. Do not brown.
Add the tomatoes with their juices, salt, pepper, cumin, red pepper flakes, and honey.
Bring to a boil, then reduce the heat to medium-low and cook, uncovered, stirring occasionally, until the sauce is thickened, 15 to 20 minutes.
Off the heat, arrange the shrimp over the tomato sauce in an even layer.
Crumble the feta over the shrimp, and then sprinkle with the oregano.
Bake for 12 to 15 minutes, until the shrimp are pink and just cooked. Turn on the broiler. Then, using an oven mitt, carefully transfer the pan to the higher oven rack and broil for 1 to 2 minutes, or until the feta is golden brown in spots. Let the shrimp rest for 5 minutes, then sprinkle with mint and enjoy!
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Shrimp Saganaki (Greek Shrimp with Tomatoes & Feta)
Greek-style shrimp saganaki makes a quick and easy weeknight dinner.
Ingredients
- ¼ cup extra-virgin olive oil
- ¾ cup finely chopped shallots, from about 3 shallots
- 4 garlic cloves, roughly chopped
- 1 (28-oz) can diced tomatoes
- 1½ teaspoons salt
- ¼ teaspoon pepper
- 1 teaspoon ground cumin
- ½ teaspoon crushed red pepper flakes (use less if you are heat-sensitive)
- 1 tablespoon honey
- 1½ pounds extra large shrimp (26/30), peeled and deveined, thawed if frozen
- 6 ounces feta cheese
- ¾ teaspoon dried oregano
- 2 tablespoons roughly chopped fresh mint
Instructions
- Preheat oven to 400°F; set one oven rack in the middle position and another about 5 inches underneath the broiler.
- Heat the olive oil in a wide oven-proof skillet (see note) over medium-low heat. Add the shallots and garlic and cook, stirring occasionally, until softened, 5 to 7 minutes. Do not brown.
- Add the tomatoes with their juices, salt, pepper, cumin, red pepper flakes, and honey. Bring to a boil, then reduce the heat to medium-low and cook, uncovered, stirring occasionally, until the sauce is thickened, 15 to 20 minutes.
- Off the heat, arrange the shrimp over the tomato sauce in an even layer. Crumble the feta over the shrimp, and then sprinkle with the oregano. Bake for 12 to 15 minutes, until the shrimp are pink and just cooked (the cooking time will depend on the size of the shrimp). Turn on the broiler. Using an oven mitt, carefully transfer the pan to the higher oven rack and broil for 1 to 2 minutes, or until the feta is golden brown in spots. Using an oven mitt, remove the pan from the oven (and immediately place the oven mitt or a dishtowel over the handle of the pan because it's very easy to forget that it is burning hot). Let the shrimp rest for 5 minutes, then sprinkle with mint and serve.
- Note: If you do not have an oven-proof skillet, simply transfer the tomato sauce to a 9-by-13-inch or equivalent broiler-safe baking dish and proceed from there.
Pair with
Nutrition Information
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- Per serving (4 servings)
- Calories: 431
- Fat: 25g
- Saturated fat: 9g
- Carbohydrates: 21g
- Sugar: 14g
- Fiber: 5g
- Protein: 32g
- Sodium: 1379mg
- Cholesterol: 252mg
This website is written and produced for informational purposes only. I am not a certified nutritionist and the nutritional data on this site has not been evaluated or approved by a nutritionist or the Food and Drug Administration. Nutritional information is offered as a courtesy and should not be construed as a guarantee. The data is calculated through an online nutritional calculator, Edamam.com. Although I do my best to provide accurate nutritional information, these figures should be considered estimates only. Varying factors such as product types or brands purchased, natural fluctuations in fresh produce, and the way ingredients are processed change the effective nutritional information in any given recipe. Furthermore, different online calculators provide different results depending on their own nutrition fact sources and algorithms. To obtain the most accurate nutritional information in a given recipe, you should calculate the nutritional information with the actual ingredients used in your recipe, using your preferred nutrition calculator.
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Comments
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Hi Jenn. I am so happy that I stumbled upon your website. I have shared it with family and friends. Every one of your recipe that I have made has been a hit. I have some frozen cooked shrimp in my freezer. Can I use them or will it take away from the taste of the sauce?
Thanks, Karen. So glad you’re enjoying the recipes! Cooked shrimp will work, although it won’t absorb as much flavor from the sauce. (The sauce might also be a little thicker b/c the raw shrimp releases water as it cooks and thins the sauce.) Keep in mind you won’t need to bake the dish as long before broiling – just long enough to warm the shrimp. If you try it, I’d love to know how it turns out.
Hi,
This recipe sounds yummy. Do you think that it could be made with a different fish?
We don’t eat shellfish and I’m running out of interesting recipes.
Thanks so much
I do, Miriam. You could take the easy route and just bake the fish in the sauce like you would the shrimp, but I’d probably sear the top side of the fish first in a nonstick pan with a little olive oil to get a nice top crust. Either way it will be good :).
Jenn, what is the size of the skillet that you used?
Thanks!
Hi Jill, It’s a 12-inch skillet. Hope that helps!
Picked up shrimp and diced tomatoes from the grocery today. Will try this tomorrow night for dinner. I plan on doubling this recipe. Will definitely let you know how it turns out. Thank you for another yummy recipe!
Thinking about using chicken breasts rough cut as it’s what is in house- thinking we would sear/brown chicken stove top then nestle and place in oven. How long in oven to finish? I really have trouble with chicken stove top to oven with it being very tough. Any suggestions?
Hi Melissa, I think that would work beautifully and the cook time should be about the same, depending on the size of the chicken pieces. I’d cut them in 1-1/2 inch pieces if possible. Please let me know how it turns out.
Hi Jenn,
Another beautiful recipe! Is there enough sauce in the Greek shrimp to serve over pasta?
Thanks!
Cheryl
Yes, definitely!
Hi Jenn,
What grain would you serve with this dish? It looks delicious!
Thanks,
Anne
Hi Anne, Orzo or rice would both work well.
To make dinner prep easier, is it possible to make the sauce in advance and refrigerate, then continue with the recipe and bake/broil? Any adjustments to cook time needed?
Hi Tracy, You can definitely make the sauce ahead of time – the dish may just take a few minutes longer to bake. Please come back and lmk how it turns out!
It would be very helpful if the nutritional information or at least the caloric content were included with the recipes.
Hi Phyllis, So sorry – I forgot to include the nutritional data last night when I posted the recipe. You’ll find it underneath the recipe now.
Hi Jenn,
Is there any way to adapt this to use cooked shrimp? I have a ton of pre-cooked frozen shrimp that I would love to use and wondered if there was any adaption. Thank you! Love your recipes!
Hi Sarah, I do think you could use cooked shrimp, although they won’t absorb as much flavor from the sauce. Just shorten the baking time to a few min (just long enough to warm them up), then broil as per the recipe. Please let me know how it turns out if you try it :).