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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Scrumptious. I thought the recipe looked promising and made it tonight. It was so much more, a perfect blend of ingredients with the perfect topping of feta. I have a feeling this one’s going to be on our menu often, and I can’t wait until quarantine is a thing of the past and we can serve it to friends. Thank you!
My grandson made this recipe for dinner. This dish is so so so delicious!!
When my daughter returned from her trip, I asked if she could make it again. Still incredibly delicious!! Brought the recipe home with me to Montana and made it for my neighbors, (their son is a manager at Cracker Barrell), they also loved it and asked for the receipe!
I once substituted cod for the shrimp because my daughter is allergic to shrimp and it still was fantastic. Easy to make! Beautiful assembled dish to put of dinner table!!
Can’t say enough good things about this delicious shrimp dish
Ermahgerd taste buds!!
I absolutely love this dish. The smell alone is enough to get your mouth watering. As the recipe suggested, I paired the shrimp with a nice grainy loaf and I was in seafood heaven. I had to half the red pepper flakes because my husband and children are a bunch of babies, but the flavour was just outstanding. If my husband takes the leftovers for his lunch tomorrow, we will definitely be getting a divorce.
Absolutely delicious on toasted sourdough!
I could simply eat this every single day! We have switched up to goat cheese instead of feta, both simply yum! Thank you for such a wonderful dish:)
This recipe is wonderfully easy and so delicious! I followed it exactly even though I was preparing a meal for only two people. The next day, I took the time to fish out the shrimps and I reheated the sauce on its own to avoid overcooking the shrimp. A minute or two in the hot sauce to warm them up was enough. Next time, I will divide the sauce, cook only enough shrimps for two, and keep the other half of the sauce in the fridge for the next meal. By the way, did I mention how the sauce is even more flavourful after spending the night in the fridge? Simply amazing recipe. Thanks, Jen!
This dish is so easy and absolutely delicious! I love the flavors, however left off the mint, as it is not one of my favorites. I can’t wait to entertain again to serve this amazing dish, will truly impress.
This shrimp dish is absolutely delicious. The feta added a nice pop of flavor. Very rich flavors!
Wonderful! I actually used frozen pre-cooked shrimp and just reduced the cooking time by about half (maybe a bit more). I also went light on the red pepper flakes because I’ve got a sensitive eater. Great flavor!
This dish has become a new staple in our house. It’s tasty, super easy and cooks quickly, all pluses for week night meals. usually serve it with crusty bread to soak up all the deliciousness.