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 have tried to print your great recipes but am unable to print full recipe–just picture. I don’t believe this is a problem with my computer or printer as I am able to print recipes from other sites. Any suggestions.
Hi Judy, Sorry to hear you’ve had a problem printing the recipes! Are you selecting the “print” button from the box that says (Recipe/Reviews/Add Review/Print) immediately under the recipe title? That should print the entire recipe. If that doesn’t work, I’d suggest opening a different browser on your computer and trying to print using that. Often time that will help to resolve a random glitch like that.
I don’t care for cumin but used it anyway. So good. Inspired by the orzo posts, invented a cold orzo roasted asparagus arugula salad to serve alongside.
Two part question –
1) I would like to prepare this for my monthly BUNCO group. There would be 8 ladies. Is it ok to double the recipe?
2) I noticed many of your reviewers served it over orzo. How would you recommend serving it? What would you suggest to round out the meal?
Hi Margie, Yes, I think you could double this. Instead of using a skillet, though, you may need to use two 9 x 13-inch baking dishes. Because two of those won’t fit on your oven rack at the same time, if you have two ovens, that would work best. If not, you’ll have to bake them one at a time. And regarding side dishes, I think this would be delicious over any shaped pasta, steamed rice, or with crusty bread for sopping up the sauce. For a veggie, simply steamed broccoli or green beans would be nice.
Hi! Made this and it was AMAZING! I was wondering though is there a cheese I can substitute for the feta? My husband doesn’t like feta so I wanted to make half with feta and half with a milder cheese. Thanks!
Glad you liked it, Gina! I think crumbled goat cheese or ricotta salata would work here as well.
This was the perfect recipe to christen my new birthday present, a Le Creuset buffet casserole pan: stove top to oven to broiler! I already had all the ingredients except shallots (substituted a Vidalia onion). I was going to pick some mint to add at the end but I forgot and didn’t miss it. We had it with buttered orzo – so delicious! This recipe is a definite keeper (and the pan performed beautifully too!)!
I struck gold at the local farmers’ market this morning as I shopped for this recipe. Fresh shrimp from the North Carolina coast, fresh feta from one of our local creameries, fresh pasta which I served with the shrimp, and fresh arugula which I added a layer of as the finished shrimp was resting. Delicious and easy. I will definitely make this again.
Award winning and so simple and bursting with complimentary flavors! I made it like you said and served with a side of brown rice for my men. However excellent without it too. Just a side note to take off the tails of the shrimp if you don’t like to mess with when eating. Thank you Jenn for more family friendly recipes but special enough to serve to company.
Delicious! I did add white wine after cooking the shallots and before the tomatoes. I also used fresh basil instead of the mint. I used the alternative you suggested if you don’t have an oven proof skillet. The middle doesn’t get done as nicely as in a wide pan. But a few minutes more baking and under the broiler finished it, it just didn’t look as pretty as the edges(no browning and stayed more watery) I might just buy a pan for this recipe…It’s that good!
I’m making this tonight and just realized I don’t have shallots. I have yellow onion. Would that work in this recipe? I hate altering your recipes because you always pick ingredients for a reason. Thank you in advance.
A yellow onion will work, Vikki – no worries!
This was SUPER easy and SUPER delicious! My partner said, verbatim, “You have outdone yourself!” when he started eating it for dinner. Definitely going to make again.