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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We really enjoyed this recipe! Aside from subbing onions for shallots and adding a bag of spinach I followed this recipe as written. I did have to transfer to a baking dish which worked out fine. I served it with pasta and it was delicious. The dish was so flavorful despite the easy recipe, I will definitely be adding this to the rotation!
SOOO good!!! I gave it four stars because it’s just too salty. I’ll try it with half the salt next time I make it. But other than that it is DELICIOUS!!!! Thank you!!!
Wow this is an easy and delicious week night meal! The directions were simple to follow and I made it exactly as written. I served it with orzo, green beans and crusty bread and it was fabulous. This one is definitely going in the rotation.
We’ve made a ton of recipes from this website that we’ve loved but this was a complete miss for us. Flavor combination just didn’t work for us.
Hi Jenn!
Am dying to try your Greek Feta Shrimp especially given all the rave reviews. I am serving 7 for dinner. Can I use one larger pan rather than the two 9×13 pans you told another reviewer to bake this shrimp dish in? In other words, when doubling the recipe, does it have to be broken down into two serving dishes (9×13)-can it be in one dish instead?
Thanks and can’t wait to make this!
Sure, Marny, as long as you have a pan that will fit everything, that should be fine. Hope everyone enjoys!
This is fabulous! One of my favorites of Jenn’s dishes. If really fresh cherry tomatoes are available I use those instead of the canned tomatoes. YUM!
I love this recipe. I have made at least 8 times, which is a lot for me. I like to mix in a bag of baby spinach into the tomato mixture just before adding the shrimp. It gets approval from my Greek mother-in-law.
Absolutely delicious! Served this as an appetizer with crusty baguette and everyone loved it. Quick and easy to put together as well. I reduced the honey a bit because my canned tomatoes (Kirkland organic) are sweet already.
Absolutely loved the recipe. So delicious. Presentation was awesome.
The ingredients were an amazing combination. Your recipes have given me confidence in trying new dishes.
What do you think of substituting boneless chicken breasts for the shrimp or even fish?
I am very grateful for your website during these difficult times. Great food is a gift we give ourselves.
S.W.
So glad you like this (and enjoy the recipes in general)! Yes, I do think chicken or fish would work here. Bake time may be a little different, so keep a close eye on it!
Made this in a pinch and it turned out fantastic. I had lots of fresh tomatoes from the garden, so removed the skins and used those instead of canned. Served it with a pasta and fresh cucumbers marinated in a vinaigrette. The mint is a must, it totally ties all of the flavors together. This is definitely going to be in our dinner rotation!