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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Another fantastic recipe. I followed the directions to the letter, only omitting the mint because mine was not fresh. These are pantry staples for me, so this will make it into our rotation. My family loved it. I served with a side of orzo and crusty bread to soak up the yummy sauce.
Is there anything you swap in for the honey? What about maple syrup? Is that a bad idea?
Hi Taylor, you could just omit it or add a pinch or two of sugar. 🙂
Hi, I’m going to try this for my family. My daughter is allergic to garlic though. I’m sure I can just omit it, but I’d love any suggested substitutions. Thanks!
Hi Jenn, I can’t think of a good substitute here, but I think it’s perfectly fine to leave it out. 🙂
Can I serve over zucchini noodles? Not sure if there’s enough sauce or if zucchini would be okay with the dish?
I think that would work. Please let me know what you think of the combo!
Ok. Here goes. I know this is going to sound pretentious: when I read a recipe, ANY recipe, I know what it’s going to taste like. Always. BUT this one had me doubting. Feta with cumin, red pepper flakes with honey, oregano with tomatoes, ok, but top it all off with FRESH MINT? Really? And call it Greek, not some cross-over from Morrocan tradition? I tried it without a single substitution (well, ok, I diced 28 ounces of tiny raw tomatoes because I didn’t have the canned ones and I’m obviously crazy) only because I swear by Jenn Segal. The result? An incredible SIX STARS!!! Thank you, Jenn! You never fail to please!
🙂 So glad you enjoyed!
Another win for jenn Segal! Thanks so much. I added less honey and more chili flakes. It was a hit w my husband.
Everything of yours I make is perfect and has a depth of flavour most other recipes from other blogs don’t have. And, having cooked several of your dishes I have become confident in making your dishes for others without trying them myself first. I see your professional chef touches and techniques and I love learning them!
I’m trying to introduce more veggie based meals to my family because of specific health issues — I would be so interested in seeing more veggie “main”/hearty dishes if you have them.
Thank you so much again for all the deliciousness you have added to my life!
So glad you enjoyed this, R! I do have a section of dinner recipes that includes a number of vegetarian options. You can check them out here. Hope you find some options that work for you!
Awesome sauce! Thank you for the recipe. Mine is similar, but it always tasted different each time due to a lack of measurements. Sometimes it turned out perfect, sometimes not so much. But now I have a no-fail perfect tasting sauce! (I have also used it without the shrimp/feta for a spicy marinara over pasta. A fairly fast, pretty inexpensive, much yummier sauce than from a bottle, IMO. 🙂
I’ve made this several times, always by the book – its become a regular and it is always superb. I’m a true believer and never mess with your recipes.
However, had some frozen scallops that were begging to be used so I subbed them for the shrimp, went with basil in place of mint and served over orzo. Shortened up on the bake to avoid tough scallops, then dusted just the scallops with just a little sugar when I switched to the broiler.
Came out really well. Thank you again for recipes even I can’t screw up!
You are truly amazing.
Love this dish! Looks very pretty on the table and is super easy. One note of caution: go easy on the salt. I find that the amount is a bit too high, and by the time you add the feta, the dish is on the salty side. I normally salt to taste, but this time I just added the to recommended amount and regretted it. Still delicious though!
Hi Jenn,
I made the Greek shrimp and tomato fish this tonight, me and my husband loved it. Thank you so much for sharing your recipes. I have made the French Apple cake, Strawberry cake, Basil corn salad and everything comes out perfect!
Willette
Not that this dish needs any more positive reviews, but I have to add my comment. This dish was absolutely delicious! The flavors blend together so beautifully. We went back for seconds and thirds. It certainly tasted like restaurant quality food and it was so easy! Thank you Jen. Since we are at home, I have gathered ingredients for several of your recipes that I have wanted to try. Now I have plenty of time!