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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I prepared this dish for the first time several weeks ago and fell in love with it. My hubby and I have enjoyed it several times since. It is a keeper! Based on the comments of another reviewer I have also substituted Alaskan cod and it too was delicious Thank you
So easy and yummy! Do not leave out the mint right before serving; it adds such an interesting, unexpected flavor twist. We all agreed we want it again…with pasta and bread! Rice would be nice also. Such a versatile dish for weeknights or fancy for weekend company.
Hi Jenn,
Can I please check the amount of tinned tomatoes needed. Recipe says 1 x 28 oz tin. That equals about 800 gr. My tinned tomatoes are 400 gr so assume 2 tins are needed? Thanks so much. Anne
Sorry for any confusion, Anne – I updated the recipe and, that’s correct, you’ll need 2 cans. Hope you enjoy the dish!
Thanks so much Jenn. Planning to cook this tonight for a friend who is visiting.
I made this for dinner tonight and it was DELICIOUS! Very easy to do with great flavour. I served it with Greek potatoes and I wish I would have had some nice crusty buns as well (next time). Thanks for sharing this recipe.
Delicious! I added it on top of rice that I had cooked with brown butter.
Like eating out in a fine dining restaurant. Absolutely amazing! The only thing I did different was to cut the red pepper in half.
I have made this at least 5 times and it remains one of my favorite weeknight dinners, served with Greek pita and some white wine.
I also have found that the leftovers (usually eaten for lunch the next day) are even more flavorful, with more depth to them.
Hi Jen, once again you DO NOT FAIL TO DELIVER! This recipe is so simple but packed with a phenomenal amount of flavor and the crusty bread is essential for the sauce! The only modification I made was to use 1/2 tsp salt. I can’t thank you or sing your praises enough!
❤️
I have some bell peppers I need to use up. Do you think they would be okay on the dish or would it change the flavor too much? I’ve made this before following your recipe exactly and it was delicious so I don’t want to ruin it by adding peppers. Thanks!
Sure, Lisa, I think you could definitely get away with including some diced bell peppers. 🙂
Only one word: Delicious. I have one question. I’m single and make this. Can I freeze it? Also, your turkey meatloaf is the moistest, best.
So glad you like it! I’ve never frozen it before but I suspect you could get away with it. 🙂
Hi. I make this all the time and I cut the recipe in half. You will still have leftovers but only enough for one extra meal. I hope this helps.