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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I start this by saying I’m not the cook in our family…my husband does the cooking. I made this for him for Valentines Days and we loved it. Only change I made was whole tomatoes instead of diced. Wonderful recipe!
We loved this, with a couple small changes. I used about half the cumin and substituted basil for the mint (blech! mint). Served it with Crusty toasted Italian baguette, it was soo good!
Just found Jenn – this is wonderful, the presentation makes it so easy I could hardly believe it. When I find something new to try, I do it by the book, no changes until I’ve done it the way the chef intended. Next time I won’t change a thing – no reason to mess with perfection!
I can’t eat shrimp. Could I substitute with chicken or fish?
Hi Leaah, yes, I think fish or chicken would work here. In terms of fish, I think rockfish, salmon, or cod would work nicely. If using chicken, I’d cut it into smaller pieces; it may take about 5 minutes longer for the chicken to cook, so just keep an eye on it. Hope that helps!
Made this a few weeks ago and it was a hit in our home! My husband loved it (he loves shrimp). It was also a very simple recipe that didn’t take too long to make which is great for a weeknight! I did try to use reduced fat feta cheese, but I think next time I would use regular feta cheese because I would assume it melts better in the oven. Definitely going to make again soon!
If I wanted to try a kosher version of this recipe, is there a type of fish that you would recommend to replace the shrimp?
Hi Taylor, Sure – I think salmon, rockfish, cod, or anything along those lines would work nicely.
My kids made this for dinner by following the clear instructions and pictures on the website. And when it was time to eat, they couldn’t believe how amazing it was. I couldn’t either. Definitely in the list of favorites.
I rate all my recipes, (so I don’t make mediocre recipes again) and this one got an excellent, in fact I am making it again tonight. I will serve over orzo, and I make it with one addition. I use a 2 pound bag of shrimp and use all of the shrimp in the recipe.
This was so so tasty. I just didn’t put as much salt because when I tasted the diced tomatoes I had bought, it seemed to have enough salt. Wow very flavourful!
Perfect pantry meal for a cold and icy evening. I had everything on hand but the mint, so substituted some fresh basil that was leftover from another recipe. I cooked the sauce on the stove in a large non-stick skillet and transferred to a glass baking dish for the oven portion of the recipe. We served this dish with orzo pasta and some sauteed spinach. The flavors were outstanding. We plan to make this again for company or during the next snow storm!