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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Tomato mixture did not thicken..is there a trick? Was still delicious.
Hi Dawn, did you boil the tomato mixture uncovered for 15 – 20 minutes? (That’s when the sauce thickens up.)
I made this but added fresh spinach after sauteeing tomato mixture for 15 minutes or so. Put feta on top of that and topped with oregano and then added my shrimp (it was cooked already) and dusted lightly with panko crumbs and put under broiler. DELISH this recipe is simple, quick and easy, definitely a keeper!
Delicious
After Christmas I made this (2nd time) for my adult son and my husband and they really loved it. It is such a flavorful quick recipe and it warms up well next day…..even tastes better because the flavors build. Thanks very much for what you do!
Hi! I’ve cooked this four times now (maybe five), and feel like I should really comment to say how glad I am to have found your website. I had a much older, simpler version of this recipe years ago, and was googling around looking for an updated version when I found yours. Made this and loved it, and have been working my way through the rest of your site ever since. I’m a reasonably competent home cook and baker who’s always on the lookout for new recipe sources. Everything I’ve made from your collection has worked as per the recipe, not required the purchase of esoteric ingredients I’ll only use once, and been tasty and well received by the husband and kid alike. 🙂 Please keep the recipes coming. Thanks!!
So happy you’re enjoying the recipes, Christina! ☺️
I made this dish tonight. The flavors were most excellent! I followed the recipe as written and served over Angel Hair pasta. Rather than cook the base in the prescribed pan, I used my cast iron Dutch oven and finished it off in my BBQ grill. My RV oven doesn’t have the BTU’s needed to finish the dish properly. I’m thinking the tomato, shallots and garlic could be a base for many other
dishes with different protein choices. Will definitely make this dish again!!!
Jenn, I always say that I LOVE to cook & bake, but just because LOVE it doesn’t necessarily mean I’m GOOD at it! lol. I recently signed up with you and have already make your sausage lasagna and the Greek shrimp with tomatoes and feta, both of which were big successes. Thank you so much for sharing your recipes and knowledge with those of us who need help. Hugs from Tampa, Jennifer! : )
My husband keeps telling me how much he loves this dish! I’m so happy! Haven’t tried it yet as I just needed you to know first! Thank you for sharing these wonderful recipes with us!! Oh my husband just said it is OUTRAGEOUS!!! Yay Jenn!!! He can’t stop talking about it! He wants more! I gotta go!! Thank you!
Great, easy recipe. Everyone loved it. Made it as indicated and would not change a thing..i especially like the idea that the sauce can be made earlier in the day and shrimp added and broiled later for a company dish. No last minute fussiness. Served it over spaghetti. we scaped the plates and pan at the end of the meal!
We loved this dish! Excellent as written!