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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Hi Jenn – I just made this tonight and thought it was delicious! I would like to double it and make for company. I have a 17″ paella pan that I thought would be good for doubling/serving in – do you think this pan would work? Thanks for all of your excellent recipes…I’m a true fan!
Glad you liked it, Leslie! Yes, I think it should work to double it and use your paella pan. Hope everyone enjoys!
Made this last night for my book club dinner along with the Mediterranean chicken kebabs. Major hits! Never worry about making a recipe for the first time from once upon a chef for company because they’re always home runs!
I agree! We have never been disappointed in any of Jenn’s recipes ❤️
I also agree! I don’t get that queasy feeling anymore when cooking for company! Miss Jenn’s recipes turn out amazing every time!
Made this for dinner tonight and everyone enjoyed it very much! My family does not eat seafood so I subbed in filet mignon for the shrimp. It worked beautifully. I cut and browned the steak in small cubes first, then followed the rest of the recipe exactly. Served with crusty bread, easy to make and so so tasty!!!
This is the best appetizer! We have made it a ton of times and every time, people rave about it.
I am curious as to how you serve this as an appetizer. Do you divide it in small cups?
This is my new favourite go-to recipe when I’m craving shrimp. The flavours are wonderfully harmonious together, and the fresh mint at the end is not to be missed! I serve it on angel hair pasta and it becomes a fast, easy show stopper. Thanks for the recipe!
hello. looks great and easy. do you think i can prepare this in advance and then broil when guests arrive?
Yep 🙂
We loved it. I do not do measuring so probably a bit more cumin, and a good dose of dried Thai chillis, (we live in Thailand) no canned tomatoes, I diced fresh plus some tomato puree and added some spinach to the tomato mixture. No fresh mint so left that off. I served it with pan-fried Indian flatbread. Loved it, so rich and yummy!
Hi Jenn, just wanted to tell you not only how much I love your recipes, but also that you tell us how much salt to add. Too many instructions say “salt to taste” but this is hard when I don’t know what to start with especially when another salty ingredient like cheese will be added later. Appreciate it and thanks again!
😊
Hi Jenn
I’ve made this recipe many times as an appetizer and everyone loves it! I am making it for a dinner party this time over pasta. Do you think adding scallops would be good? Thanks Jenn!
Glad it’s been a hit. Sure, I think this would be nice with scallops added. 🙂
I made this tonight for dinner and it was delicious. I used fresh tomatoes on the vine that I blanched, peeled and diced. Sooo good.
I have stewed tomatoes with cracked black pepper and roasted garlic.
Do you think this will work?
Love your recipes!
Thanks, Jenn!
Sure, I think you can get away with it if you dice the tomatoes. Please LMK how it turns out!
The diced stewed tomatoes with cracked black pepper and roasted garlic worked well in this recipe. Great recipe! Will make again! Thanks, Jenn!
Glad to hear it — thanks for the follow-up! 🙂