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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Fantastic! As my husband says, “It’s a keeper!”
Hi Jen,
Do you think I can triple your Greek Shrimp recipe without making any adjustments to the ingredient amounts?
BTW, I make one of your many dishes every time I have a party (and in between too) and everyone always loves them! I also have your cookbook. I tell everyone about you!
Hi Nancy, glad you like the recipes and thanks for purchasing the cookbook! 🙂 I think you could get away with tripling the recipe. You wouldn’t need to modify the recipe but it may take just a little longer to cook. Please LMK how it turns out!
I love your recipes and, since I had most of these ingredients on hand, I thought I would give this one a try. I am so glad I did. To be completely honest, I was a bit worried about adding the mint at the end because it seemed out of place to me, but it was an amazing finishing touch. I served the shrimp over pasta for dinner and WOW! My whole family LOVED it. It was easy and delicious. Thank you for another keeper!
Just made this for first time tonight. Family loved it! So delicious and easy, had it on the table within an hour of getting home from work. Served with garlic basil Parmesan toast points and yellow seasoned rice which were suggested by the chef and husband said they went wonderfully with the sauce. Kids asked for me to put this dish in the “frequent flyer” recipe rotation.
I haven’t tried this yet but it looks great. What would you recommend serving with this as I have two teenagers. Thanks for all your great recipes!
Hi Michele, I think it’d be really good with orzo pasta. I’d toss it with a little olive oil, salt and pepper.
Jennifer-I have to say you are my favorite chef! I can always depend on a recipe from your site or cookbook (which I love) turning out. One of my favorites is this Greek shrimp and feta. So simple and a great meal to make for company. Add a salad and good bread for dipping and you are set. Thank you!
❤️
Jenn: I have sent many positive reviews in the past (all positive), but wanted to tell you my wife (super picky) went CRAZY over this dish. She is bringing the leftovers to work to share! Awesome job, Thanks!
Tom
☺️
Very good- I also added Kalamata olives to this recipe. Easy to make also!
I have some marinated artichokes begging to be eaten. What do you think of adding them to the recipe?
Many thanks!
I think they’d be a delicious addition!
I made this last night and was by far one of the best things I have ever made!
Hi.
Can you prepare this ahead, then bake when getting ready to serve?
Thanks!
Sure, Jan, that should work. I’d suggest reheating the refrigerated portion of the recipe on the stove or in the oven a bit before adding the shrimp. That way, the whole dish will be heated through without the shrimp getting overcooked. Enjoy!