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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My Wife is like “let’s do shrimp tonight” so I dutifully began searching for something new to make. Ran across this recipe and knew immediately that this was the one. I was short on shrimp (there are only the two of us) and used one shallot instead of three, but otherwise followed the recipe . After all, who can have too much sauce? I served it with garlic bread and an Olive Garden-esque salad and IT WAS AMAZING! For real, I had a tear in my eye as I rinsed that last bit of sauce out of the pan. Just make it. But have plenty of dipping bread!
Made this yesterday for dinner and it was excellent. I simmered the tomatoes on low for longer than listed just because I had time and I had also added a handful of chopped fresh cherry tomatoes that I needed to use.
This was so simple to make and SO delicious, a definite keeper, thank you Jenn for sharing, your receipes never disappoint, keep em coming!
This was a really delicious different shrimp recipe giving it 5⭐️‘s. I am always looking for different shrimp recipes that do not take away from the flavor of shrimp. I did add 1/2 cup of white wine to the shallots, garlic, herbs, spice mixture and reduced the liquid by 2/3 before adding the tomatoes. I also added 1 tablespoon of lemon juice to my raw shrimp before placing on top of the sauce because lemon juice brings out the flavor in seafood. I served it over a small pasta. The feta cheese was really a great flavor melted on top of the shrimp. It made the dish in my opinion. I served it with a nice loaf of French bread too dipping the bread into the feta cheese/tomato sauce. Yummy!
This looks great but we don’t like cumin 🙁 any substitute for it?
Hi Robyn, Smoked paprika would work nicely as a sub for the cumin. Hope you enjoy!
What’s the best way to use frozen raw shrimp in recipes such as this; thaw first or allow longer for the frozen shrimp to cook in the pan? Will cooking directly from frozen water down the sauce? Love all your recipes. My sis-in-law made your linguine with clams for us on a recent visit and we became fans!
So glad you like the recipes! I’d definitely thaw the shrimp before cooking them.
Delicious! I will definitely make this again. I was even out of garlic and had to use garlic powder and did not have mint. Looking forward to trying it with those additions, but it was scrumptious just the same.
This recipe was delicious and so easy to make. The only thing I changed was reducing the amount of red pepper flakes to a little less than 1/4 tsp and it was plenty for us. I paired it with cauliflower rice since I am limiting the carbs that I eat. My family loved it and they are picky.
I made this last night for dinner and it was delicious! My husband called it “restaurant quality!” It was so simple to make and I will definitely be making it again! Thanks for another great recipe!
Jenn, looking for a dish to send over to new parents with a health issue. Do you think I could prepare everything to the baking point and freeze?
Hi Allise, I don’t think this would be the best candidate for that – sorry! I have a large section of Freezer-Friendly recipes though if you want to check those out.
Hi Jenn, I love this recipe! Do you think a white fish would work well too? What would you recommend? Thanks so much!
Hi Nazia, I do think it would work if you used a thicker fish like cod or halibut. Please LMK how it turns out if you try it with fish!