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’ve made this several times. I add more pepper flakes as we like things very spicy, but otherwise I don’t change anything. Excellent! This recipe and the Broiled Feta with Garlicy Cherry Tomatoes have become staples in our kitchen.
This is one of our favorites and is in my regular dinner rotation. So simple and turns out great every time. The hardest part is chopping all the shallots because they make my eyes water! I like to add just a bit more dried oregano than the recipe calls for per personal taste. So delicious with crusty bread and a salad. My husband just loves this recipe!
This is a delicious dish and so simple to prepare. Tastes fresh and healthy, but you still feel like you’re splurging with a special occasion meal. Include some good, crusty bread and you have a fantastic meal in no time. We make this at least once a month.
This is delicious, but what I really like about this is that it is a handy recipe to make just as you are running out of fresh items in the fridge. I pull the shrimp out of the freezer the night before and then make this up just before dinner. I use my cast iron skillet and it comes out great. This is a family favorite and definitely in the rotation. I serve with a brown rice/quiona mix that heats in the microwave in 90 seconds.
Our family loves this dish. We eat it family style – one dish in the middle of the table and everyone with a slice of bread piling the yumminess on top. Great for cozy winter dinners or back porch summer dinners. Fun and delish!
This recipe, which I made for the first time several months ago, is now one of our favorites. I’ve tried a number of similar recipes, but this one is the only one we now make. It’s easy and delicious. It makes enough for us to have leftovers, and it’s just as good reheated. I serve it with whole wheat orzo.
5 STARS! This is the latest recipe from this site that I made and it was fabulous!!!!
Wow – you are right about this! A family favorite indeed. The flavors are fabulous together and really make an easy, delicious, hearty meal. I served it with crusty bread and your Arugula salad with apples and manchego. No leftovers with this one!
I honestly cannot imagine a more perfect recipe. This is wonderful for entertaining and for us, contains ingredients we always have on stock (except for the mint) so it is easy to pull together. I have seen similar recipes from other sources but none of them have the combination that Jen uses and it truly sets the dish apart. MAKE THIS and you will make it often!!
I was kind of iffy about making this (cheese with seafood) but thought I’d give it a try. All of your recipes I’ve made have been wonderful. Well, it is another 5 star meal! Making it again tonight…my husband’s request for his birthday dinner. Thank you for all of the delicious recipes!