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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can you use cooked shrimp?
Hi Charlene, Since the shrimp gets cooked in this recipe, using pre-cooked shrimp will result in overcooked shrimp, so I wouldn’t recommend it — sorry!
There’s a big difference in sizes of cloves of garlic. According to Google, a typical clove of garlic weighs 3 grams, which is quite a bit smaller than the cloves I have. Can you tell me the size/grams of the cloves you typically use in your recipes?
Hi Nancy, I just weighed a few garlic cloves that I think are pretty average in size and they were about 3 grams. I wouldn’t worry though if they are a bit bigger or smaller than that. Hope that helps!
After reading all the passionately positive reviews I finally decided to try this. Wow! I have to admit I wasn’t expecting it to be as good as it was. There is something magical in the way the flavours came together. I highly recommend this recipe! It makes lots (and there are just 3 of us), so after a couple of rounds of leftovers, I used what was left as a base for a soup. With the addition of some sautéed sausage, onion, a bit of white wine and stock, I threw in the rest of the shrimp dish and ended up with an amazing bonus meal. This recipe is a ‘make again’ for sure!
Omg, this is fantastic, definitely fancy restaurant quality, I followed the directions exactly except I didn’t have shallots so used a white onion instead, Absolutely Delicious and my husband loved it as well !!!
Out of the park! Seriously delicious and fun to make with all of my favorite ingredients. I can imagine it with any shellfish and will try it next with King crab legs. I served it with basmati rice and a nice green salad and my husband is still raving about it. Thank you so much for sharing your truly amazing recipes, you have inspired me to get back in the kitchen again (after raising kids) and I’m having fun!
❤️
I took a risk, and recently made this recipe for the first time, for company. It was a huge hit! I used basil instead of mint, but that was the only alteration I made. The cumin really adds a warmth and earthiness to this dish. This will now be a staple in my recipe collection. I plan to make it with fresh, wild-caught scallops for dinner tomorrow night.
Oh my gosh! This was so good…so full of flavor! It is one of the best recipes that I’ve tried from your website. I served it with homemade thin spaghetti (got an attachment for my kitchen-aide for Christmas) and naan bread. It was to die for! Thank you so much for sharing this amazing recipe. And Happy New Year to you and your family!
So glad you enjoyed! Happy new year to you! 🙂
I’ve made this twice. It’s an absolute hit ! Easy, delicious and everyone’s favorite!
This recipe is a winner in every way — easy, flavorful and a crowd pleaser! I’ve made it twice so far — once for a dinner party, and the other as a hot appetizer with a basket of fresh baguette slices on the side. It was gone in minutes! I love the presentation too — straight out of the oven in the skillet or cast iron baking dish. Thanks for sharing this!!
In the picture with the ingredients, the shrimp have tails on. I can’t tell in the completed picture if they are still on. Do you remove them before cooking or just do it as you eat them?
Thank you-this sounds delish!
Hi Jane, I remove them before cooking. Hope that clarifies!
I loved this dish, especially the sauce, which I can imagine using in several other dishes. My question is about baking it in the oven. I was not comfortable because I couldn’t watch more or less constantly to see when the shrimps were cooked, and as a result they were a bit dryer than I like them. But you can’t keep opening the oven every minute. What’s the benefit of baking vis a vis simmering on top of the stove, other than what happens with the feta cheese?
By the way, I really appreciate how clearly your recipes are explained. (Also, every recipe I have tried has turned out really well…I am a fan.)
Hi Maureen, glad to hear you enjoy the recipes and find them easy to follow! The reason that the shrimp goes in the oven is, as you suspected, for the feta cheese. It does really help to take the recipe to the next level. That said, if you feel more comfortable finishing it off on the stove, you can go that route. 🙂