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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My husband is still talking about how delicious this dish was a week later! Easy and tasty that is what makes this so special! But that is the experience I’ve had with each of Jenn’s recipes I’ve tried–and i’ve tried a lot of them–they all fall into my “repeat collection.”
Wow…what a great recipe. I’ve made this several times and to say it was a huge hit is the understatement of the year. It’s delicious, it’s simple and the presentation is the best.
Great recipe…I did drain some of the juice from tomatoes so they didn’t “stew” quite so long. Also was careful that the broil didn’t overcook shrimp.
This recipe was absolutely delicious and great for a weeknight meal! Served with couscous and asparagus and it was a HIT!
Another successful recipe! Thank you so much for another winner! Even my pickiest eater, my daughter, ate it up. I paired it with couscous and it was wonderful. I can’t wait to receive your cookbook.
Another resounding success – been wanting to make this for a while and once again it certainly didn’t disappoint. My family of 4 (2 11 years olds) thoroughly enjoyed it. Didn’t change or add one thing and it was perfect (apart from a few mins less in the oven – only took about 12 to get bubbling and starting to brown). Thank you for all of your super tasty dishes, can’t wait to receive your book 😊
Absolutely amazing!! I work as an organic personal cook and made this recipe after my client requested shrimp and Greek food. Client was beyond satisfied and the taste was amazing!!! Served with a couscous along with feta, cucumber, olives, and mint. In addition there was a side of red peppers, portabella mushrooms, and onions. Perfect recipe and will repeat this recipe with shrimp or some local red snappers.
If I use chicken breast in place of shrimp, how long would I need to bake in the oven?
Hi Catherine, If you’re cutting the chicken into pieces, I think 15 to 20 minutes. Please lmk how it turns out!
Do you need to pan sear the chicken on the stove first or can you use raw chicken in the dish itself? (Just baking it with everything else for 15-20 mins)
Hi Taylor, I don’t think you’d need to cook the chicken first, but it may take about 5 minutes longer for the chicken to cook while in the oven, so just keep an eye on it. (And make sure you cut the chicken into small pieces for quick cooking.) Hope that helps!
Another fabulous recipe Jenn,
thank you!! Made with our own caught Pacific Spot Prawns from the west coast of British Columbia.
Remarkable!! I have pre-ordered your cookbook! Can’t wait!
This is one of my go to recipes for company. Everyone thinks is is delicious. I like that it appeals to those who like spice and those who don’t even though it isn’t spicy. That is how flavorful it is. Thank you Jen!