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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Made this last night with your key lime pie for dessert. My entire family thought it was phenomenal! Honestly it was better than a restaurant entree. I used a full 2 pound bag of frozen jumbo shrimp and 8 ounces of the same feta in your photos. Served over angel hair. Thank you for helping me step out of my comfort zone. I’m so happy I discovered your blog!
Another incredible meal! I found your blog a couple months ago and quickly bought your cookbook after loving so many of your recipes and couldn’t be happier with it. Your bonus tips and delicious recipes really stand-out among so many other books I have. I already got my sister, sister-in-law and mother-in-law on your bandwagon and they all got your book as well! I just wanted to thank you for sharing your knowledge and wish you all the continued success 🙂
❤️ So glad you like the recipes — thanks for your support!!
Such a simple dish with big bold flavors. The right amount of spice And heat. We loved using fresh mint from our garden. We’ll definitely be making this again.
Fabulous. Made exactly as written and will make it often. Its so easy to make and delicious. So glad I found you. I am looking forward to making more of your recipes.
😊
Wow!!! This turned out incredible. I have loved a similar dish at a local Greek restaurant nearby, but this recipe actually tastes even better. Leftovers the next day were just as good. Made with a lemon rice/orzo, and it was AMAZING. I will be adding this, along with your chicken marsala recipe, to my weekly meals. Thank you!
I’ve tried several Mediterranean dishes unsuccessfully.
This one, I purposely used Greek olive oil & oregano.
I continuously add to the challenge of preparing it for my Asian wife who calls BS regarding seafood.
So I went to work preparing the dish and departed the house.
I’ll not forget coming home. The house was insanely aromatic. And I immediately thought: ‘did I do that?’
Wifey loved the dish, even took it to work the next day.
As for its appearance, you decide. But it tasted great!
https://imgur.com/a/orKeJzA
I never write reviews for recipes, but this was such a big hit with my family that I had to share. I am a very good cook: friends and family often ask me for recipes, including ones that I’ve made up on my own. Yet, my husband said this is one of the best dishes I’ve ever made. Wow! Thanks so much for this amazing recipe. It’s definitely a keeper.
I was very disappointed in this recipe. While the shrimp and feta and underlying tomato sauce we’re good, I found the cumin overpowered the whole dish. My daughter said it tastes just like tacos! Went back to check amounts to be sure I didn’t add too much, but I’m quite sure I followed the recipe accurately. Did anyone else feel the cumin was too much? Most recipes on this site are very good and I have been wanting to make this for quite a while, but for me it just missed the mark.
No, I’ve made this several times and everyone loves it…actually I think I usually add extra cumin. Maybe your cumin is extra strong or contains other ingredients? It’s one of my favorite recipes
Maybe you just don’t like cumin? I am a little generous when I add it, also generous with the dried chiles since we like a little heat.
Why do the pictures seem to show red onion and then brown sugar? I don’t see those ingredients in the recipe list.
Hi Oakchic, the onions you see are shallots; they just have a red hue. And there’s no brown sugar in the recipe. I suspect you may be looking at the picture with the cumin, which may resemble brown sugar there. Hope that clarifies!
So far we have loved every Jenn recipe we have tried. The sauce was a big hit. I really questioned you with the cumin as I’m not a big fan of cumin. I trusted you though and made the recipe exactly as written. The family loved the shrimp and sauce but unanimously agree to leave off the mint from now on. I made fettuccine and put the shrimp and sauce over the pasta. It was a great dinner without trashing my kitchen. Hubby reminded me we have a cacciatore recipe that tastes similar. I think I’m going to make chicken cacciatore next week and use your sauce in the recipe. Thanks for a great pasta sauce!