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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For serving this to company, I’d rather present it in a nice baking dish versus the frying pan. I have a 9×13″ stoneware baking dish I would prefer to use. Do you know if it’s okay to put stoneware under the broiler since it’s only for a couple of minutes?
I’d like to say yes, but I think it depends on the piece. Sorry I can’t be more helpful!
Can the sauce be made in advance and frozen? We’re going on vacay and would love to make this while we’re away.
Hi Bethany, It’s never occurred to me to freeze the sauce, but I don’t see any reason why it can’t be done. Hope you have a great vacation! 🙂
While reading the recipe it occurred to me, because I cook for two, I could made the entire recipe and freeze half of the sauce for a second meal. It would save a lot of time to defrost and simply complete the dish.
Another winner from Jenn! Thank you!!
👍
I needed something quick and easy for dinner and this recipe was the perfect solution. My husband loved it! I served it over a little angel hair pasta, since I didn’t have orzo, and it was delicious. Will definitely make this again!
Made this tonight & flavours were sooo good!
Mostly stuck to your great recipe as is, except ramped up the red pepper flakes a bit & had to sub dried mint instead of fresh.
Looking forward to using up the leftovers in the morning as the filling in an omelette!
Summertime and I have an abundance of tomatoes. Could I use fresh tomatoes in this recipe? If so, what should I do to them first?
Hi Audrey, I think that fresh tomatoes should work. When you dice them, just make sure to also use all the juice that they generate. Hope you enjoy!
This was so good! Can’t wait to make it agin, thanks for posting! I skipped the broiling step because I wasn’t sure my skillet could take the heat but it was still outstanding!
If I don’t care for mint is there another fresh herb you recommend?
Hi Cottie, Basil would also work nicely here. Enjoy! 🙂
Very easy dish to make and really tasty, will make this one again and again
I made this tonight for dinner – really delicious and enough leftover for another meal. I used flash frozen cooked shrimp and I thought it tasted fine. I notice in a previous review that you advised against frozen shrimp. I want to make this for company soon. What would be the difference if I use raw shrimp? Thanks!
Sorry for the confusion, Barbara – it’s perfectly fine to use thawed frozen shrimp as long as it is raw. Since the shrimp gets cooked in this recipe, using pre-cooked shrimp will result in overcooked shrimp. Hope that clarifies.
Thanks Jenn – no confusion. I did use frozen cooked shrimp (from Costco) – friend gave me the recipe and said to use the frozen cooked shrimp. Perhaps if I cooked it for a shorter time? I guess I’ll try the raw shrimp in the future.
Glad it turned out nicely even with cooked shrimp! Even so, next time you make it, I’d go with raw.
This was fabulous! My husband who is a very picky eater absolutely loved it! Plan to make this again!
I love this recipe!! So easy, and so delicious! This is becoming one of my go to food blogs.