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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This dish is incredible! I made it for company and everyone loved it. I omitted the mint and crushed red pepper but added kalamata olives for some extra saltiness. I will definitely make it again!
Wow! What a delicious recipe! So flavorful! And what an aroma while cooking it! Served it with orzo and vegetables on the side. Next time might try it over angel hair pasta. Husband said it was a 10! All the flavors melded wonderfully and none were overwhelming.
After being fortunate to actually live in Greece and develop a taste and affection for Greek food, I was delighted to find your recipe for Greek Shrimp with Tomatoes and Feta. It is excellent exactly as written. However, I substitute Greek Oregano for regular Oregano. For me, this substitution gives it the “spot-on”, authentic taste I love. This has a very different flavor, so I advise using the amount in the recipe, and making adjustments to your own taste. I add the oregano to the tomato sauce when cooking if my oregano is dried; if fresh oregano, I add it as in Jen’s recipe. Greek Oregano can be purchased at nurseries to grow in your garden. To buy this herb, already dried and ready for use, I order it on Amazon(best prices, biggest selection!). In larger, urban areas, you can find it at Greek/Mediterranean food stores.
Loved this recipe! Quick neat and easy on a busy night! Was wondering how leftovers would be served cold as my bf works construction and doesnt always have a way of reheating. I’m always struggling for cold recipes for lunch that are not always sandwiches or wraps
While this is definitely best hot, I think it would still be really tasty cold. (And glad you enjoyed it!)
This was absolutely delicious! Perfect as is! I served it over angel hair pasta for dinner! Love, love it!
Outstanding recipe! I made two slight mistakes when making this dish but our dinner was so amazing despite the error of my ways. I had the mint all set to add but got distracted and forgot about it as the dish came out of the oven. My primary mistake was using a very large skillet and underestimating the weight and balance of the dish when removing it from the oven. Despite my two handed approach, the skillet (12 inch All Clad) tipped as I was transferring from oven to stove top and a small bit of the delicious sauce sloshed out of the skillet and onto the oven door. I was horrified! Smoke and sizzle and screams and a few choice words ensued. You can imagine how I forgot about the mint. I served the dish with wild rice, and my family enjoyed every last bite, while teasing me about my clumsiness. We loved it so much that I’m now searching for a more suitable stovetop to oven pan just so that I can make this special recipe again and again. Maybe a short enameled cast iron braising pan? What a win for me! Great recipe and a reason to add cookware to my Christmas gift list!
Glad you enjoyed it regardless of your minor mishaps! 🙂
I made this again tonight, except I used Atlantic salmon filets which I cut into 2×2-inch pieces. I didn’t deviate from anything else. Most definitely salmon is an excellent substitution! I served it overtop wild rice and sautéed French green beans (shallots and lemon zest) were served on the side. Ooo-la-la!!
This is a delicious and wonderfully quick recipe to prepare! All loved it and requested that I make it again very soon!
What a really nice and quick dinner. I had no idea what to prepare for tonite. It was served over baked spaghetti squash.
Very nice
Superb!
Thank you for another quick and easy recipe that I can fix after work knowing that it will be yummy and special enough for company should they suddenly appear! Frozen shrimp are easily defrosted and tomatoes a staple. Sincerely, Marcine