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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Delicious recipe, really enjoyed it with salad and crusty bread.
Have you made this with fresh tomatoes? Happen to have several on my kitchen counter….can blanch to remove skin, remove seeds and chop? Seven small ones and one very large. Thanks! Michele
I haven’t made this with fresh tomatoes, but I think you could. (When you dice them, just make sure to also use all the juice they generate.) Hope you enjoy!
Will let you know. Thank you for your speedy response! And Love your cookbook and online recipes!
This was soooo delicious, Jenn! Served over orzo. Leftovers were even better. You’re definitely my “Go To” girl when I need a good recipe. Every one that I’ve tried are outstanding! Thank you!
🙂
Made this for family dinner last night. Everyone loved the flavors as well as the healthful aspects of the dish. We tend to have all of these ingredients in our pantry/frig so a nice go to meal that tastes special! Next time I will make the sauce in the morning to shorten the meal prep time in the evening.
Easy and wonderfully tasting recipe. I was talking with someone while purchasing the shrimp and accidentally bought cooked vs raw shrimp. I simply added the shrimp and feta a bit later to the tomatoes in oven, just to heat through and melt the cheese. It was a big hit, making it again in less than 2 weeks since first go around!
This is so full of flavor and so delicious. My husband is allergic to shrimp, so the first two times I made it, I made something different for him. But it was so delicious that I felt guilty eating it without him!
Tonight I followed the recipe exactly except I replaced the shrimp with 2 pounds of fresh flounder. I baked it in the oven for the same amount of time. Oh my goodness! DELICIOUS. I served it on top of a bed of baby spinach, with a spoon full of herbed couscous (from a box) on the side.
This was supposed to be our Friday night during Lent no meat dinner. LOL
P.S. I cut the flounder into big chunks, about 2” wide and followed the directions exactly. Came out perfect.
Really delicious and fresh with a ton of flavor. My tomato hating 4 year old even loved it. We used 2 pounds of shrimp for 3 of us (my husband loves shrimp and I was worried we wouldn’t have enough) and we had some leftovers.
Sounds delicious, what do you serve it with?
Hi Tami, This would be delicious served over pasta or rice or with crusty bread to sop up the sauce. A green veggie like this asparagus and pea dish would be nice. Hope that helps!
Terrific dish! Relatively easy to prepare and full of flavor. Would highly recommend trying. I serve with either pasta or mixed grain wild rice. Enjoy!!!
I made this for dinner last night and of course, it was a hit.
I used the same brand of diced tomato that is shown in the photo of the assembled ingredients. I’ve seen that in my local store before but it IS expensive compared to others. I also found out it is worth it! Excellent quality and it’s the good ingredients which lead to a better dish. Thanks.
Amazing recipe! Like so many other reviewers, I made the dish following your recipe exactly, with one exception – I only had 1-LB of raw shrimp. It served 2 amply and there was a small left-over (which we’ll fight over later). I served it with basmati rice and a large salad. What an excellent meal and a wonderful recipe for future meals. Thank you!
I have made it a point to review every single recipe that I’ve tried of yours… you are the first chef I’ve stopped reading comments and recommendations on because your recipes are always phenomenal and your tutorials on how to prepare are amazing… And the end result… let’s just say, as a nurse who puts in 9+ hours a day, I feel like a chef. 😎Complex amazing flavors, minimal time, never disappointed! This recipe is, again, what I would expect at a 5 star restaurant. I served this tonight to a couple of people who “would never eat feta cheese” and a five year old who “didn’t like shrimp.” Nobody left the house hungry 😋
Thanks, Jenn! ❤️
So glad this was a hit and that you’ve been enjoying the recipes!! 🙂