Shrimp Saganaki (Greek Shrimp with Tomatoes & Feta)
This post may contain affiliate links. Read my full disclosure policy.
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!
You May Also Like
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
Powered by 
- 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.
See more recipes:
Comments
Add a Comment
This site uses Akismet to reduce spam. Learn how your comment data is processed.
This recipe was simple to make, and it was amazing! I added chickpeas to it and served with rice. My teens even loved it! I will definitely add this to our regular rotation of meals!
Truly a delicious dish!! We add half the amount of cumin as it seemed a bit overpowering the first time we cooked it. We look forward to this every time we are planning to make it. Also, it’s so easy and quick to make, with not that many dishes. Amazing!!
I pushed the shrimp down a bit into the sauce (oops!) Will it turn out ok? It’s baking right now!
Sure, it should be fine. How did it turn out?
This was so easy and so delicious! I served it with cauliflower rice! Didn’t change anything in the recipe! Will make this a thousand more times! Thank you Jen!
My family loves this dish. It is a foolproof recipe which always comes out excellent. The first time I made it I accidentally used anise instead of oregano! The shrimp came out great anyway. Now I continue to use the anise and oregano every time I make it–adding a teaspoon of anise when I add the diced tomatoes. I sprinkle oregano on top of the feta cheese right before baking. I use Cento diced tomatoes and find them especially good.
This is one of my go-to recipes because it’s super quick and very low-maintenance. I make a couple modifications because I have a large family (I add 2 lbs of shrimp instead of 1.5 for a single recipe and an entire container of crumbled feta instead of measuring out exactly 6 oz). Because I have more shrimp than the normal recipe, I use a paella pan and that’s a good size in order to have all of the shrimp on one layer. Definitely keep an eye on the feta when it’s in the broil stage of cooking because it can burn rather quickly if you’re not careful, but, like I said, this is one of my favorites!! Sometimes I serve it over a spring mix/leafy green vegetable or I’ll use it as a topping for pasta, either way it’s super versatile. Love this recipe, Ms. Segal!!
What size skillet do you recommend if you have one oven safe
I’d recommend a 12-inch skillet. Hope you enjoy!
Once Upon a Chef is my go-to site for recipes. I know everything I make here will taste like gold and this recipe does not disappoint. It’s a winner! Follow it exactly and you will think of making it time and time again!
Personally, too many onions for me. I actually don’t like onions at all. However, this is a shrimp recipe that I get asked to make time and time again. I love the mix of feta, shrimp, and basil.
I absolutely love this recipe! So easy but it feels decadent and is certainly fancy enough to serve to guests. I think I’ll get the stuff to make it tomorrow!