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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This is scrumptious! The only comment to the negative is that we found it too salty despite my reducing the salt to 1 teaspoon and not the 1½ it called for. I kept the red pepper flakes to the lesser amount as suggested in the recipe for my hubby’s preference otherwise I stuck to the recipe. I served it with a commercial (Costco) garlic bread but next time will only use a plain, crusty artisan bread for all that delicious sauce…garlic bread doesn’t do this dish any favours.
Love your site Jenn; thank you for sharing.
My family—and I mean my husband and adult kids, my sister and her husband, and my niece and family— LOVE this recipe. We enjoy it with crusty bread, like Jenn suggests, but we also love to pair it up with a Greek salad and fluffy pita from our favorite Greek restaurant!
Hi Jenn
I am going to be making this for someone not overly fond of garlic. Would some finely chopped onion work with the shallots?
Thanks!
Jane
Hi Jane, I think that should work. Enjoy!
Thanks, Jenn, I didn’t want to give up the garlic so I used it anyway and put it through a press. Figured if they didn’t bite into any I could just say the shallots were strong! I followed your recipe exactly and it was absolutely delicious. Served with small portions of thin spaghetti broken up, a green salad and crusty bread! It is all gone! We were dipping the bread right in the pan. Everybody loved it. Thank you. I will definitely make again.
So glad it came out well and the garlic wasn’t a problem! 🙂
This was so delicious! The shrimp were so tender and the sauce was addictive.
I cut the cumin in half because I’m not a fan and it was perfect. Served it over orzo pasta and with a Caesar salad. Thanks for a great recipe!
Hi Jenn- do you think this would work as an appetizer served with baguette slices for dipping?
Sure!
Another absolute delight – full of simple ingredients but loaded with flavour! Thanks again, Jenn!
I made your Greek Shrimp with Tomatoes and Feta to take to my niece and husband’s house for dinner on July 5, 2021. IT WAS DELICIOUS AND VERY WELL RECEIVED! Thank you so much for such an outstanding recipe. Caryn
Hi Jenn, we LOVE this recipe and make it all the time. I was just wondering why the oregano goes on at the end and not in the sauce? I’m apt to forget it! Would it be fine if I just stewed it with the rest of the spices? Thanks!
Yep that’s fine, Emily. 🙂
We were planning a completely different meal tonight and then I ran across this! I thought maybe the shallots would be too strong so I replaced them with gorgeous garden-fresh scallions. I LOVE cumin but think I’d reduce it by half next time (and my husband said this is a keeper, so there will be a next time!). I’m doing WW right now with my sister and niece and shared the recipe with them (it is about 3 points). My husband had his with linguine. I would make this for company! We had it with a salad of fresh romaine, tomatoes and cucumber with balsamic vinaigrette. The vinaigrette really complimented the spiciness of the shrimp. Just delish! 5 stars!
Made this fantastic Greek shrimp last night. No words to describe, I also always make the Artisan Bread. Another fabulous recipe.
I am hosting a Ladies luncheon, and wonder what your suggestions would be for a side with the Greek shrimp.
Thank you ever so much,
Susan
Glad you enjoyed it! I think this would also be nice served with pasta or couscous. You could also pair it with (or start the meal with) these zucchini fritters.
I paired with Jenn’s Israeli salad. Divine!
This was very good! My kids and husband weren’t big fans of the feta and mint but I thought they took the dish’s level up a notch!