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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Made this dish last night for my son and I. I have been wanting to make it for awhile. As usual this recipe was fantastic. I modified slightly by just adding 1/2 cup of shallots, and also sprinkled about 1/4 tsp basil alone with the oregano on top before baking. We ate this with chunky bread. It was absolutely delicious. I also purchased the cook book and can’t wait to keep making more recipes. I have been following your newsletter for a couple of years now and everything I have made, always turns out fantastic. You are an awesome chef!!!
Amazing. I added smoked paprika.
I had a bad day on Monday, I shoveled out a foot of snow, my train was cancelled, there was noisy construction going on at work. Came home, made this for dinner, the day faded away and I felt blissful eating this. Added a glass of wine, this could not have tasted better, just wonderful. Can I say I love you Jenn?
😊
Absolutely delicious! Served over zucchini “noodles”.
Hi There:
I had leftover sauce……and put it on sautéed zucchini tonight. Very yummy!
YUMMMMMM. This sauce is so good! I would make the sauce again even if I’m not making the whole dish…it is THAT good. I love what happens to feta cheese when it is heated…not super quick but super worth it. Will definitely make again.
Hi Jenn, my husband finds mint to be a bit harsh in flavour but loves cilantro (he says it tastes very fresh, kind of like mint to him, but without the harshness). Do you think fresh cilantro would work to replace the mint in this recipe?
Thanks!
Sure, if you both like the taste of cilantro, I think it will work here. Enjoy!
This really was excellent! Added chopped Kalamata olives, served over rice, topped with Arugula tossed in EVOO and Lemon Juice. Looking forward to eating the leftovers for lunch tomorrow!
I loved this reheated ever so slightly the next day vs when it was initially made. I could really taste the cumin and honey after being in fridge overnight. Also, I did add a large handful of kalamata olives (when I removed from broiler on 1st day as well), otherwise I followed the recipe as written.
Hi! This looks delicious to make for dinner tonight! Can I use flash frozen shrimp that is cooked, peeled and deveined? I have some waiting to be used in my freezer! If so, how would I adjust the recipe for best taste ? Thank you so much!
Hi Sarah, I wouldn’t recommend pre-cooked shrimp for this recipe – sorry! If you’re looking to use up that shrimp sometime soon, you could try this shrimp salad.