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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Whenever I need inspiration, Jennifer’s site is my go-to site. Loving Mediterranean inspired meals, I was excited to make this recipe. My husband was not nearly as optimistic as I was but in the end he absolutely loved it! I used frozen shrimp and fresh mint from the garden and served it over brown rice. It was terrific and will now become a staple in my recipe file. Thanks for continuing to inspire me.
This is fantastic! I wasn’t expecting much, not because of the recipe, but because I was using frozen precooked shrimp as well as frozen canned tomatoes, both of which had been in the freezer for some time. The dish came together with very little time or effort. Because I was using precooked shrimp I changed the prep slightly. I thawed the shrimp, tossed them in a bit of olive oil, dusted with Old Bay, then set them aside while making the sauce. I followed the advice of several reviewers and used less salt in the sauce. I also used less cumin and crushed red peppers, but added a bit of coriander and dill. Off heat I added lemon juice, lemon zest, fresh mint, Ouzo and the seasoned shrimp, then crumbled the feta over top, sprinkled with the dried oregano and browned under the broiler. Because the shrimp weren’t cooked in the sauce they didn’t get overcooked and tough.
Hi Jenn:
I made this last night.. one word..delicious!!
Thanks so much for all the wonderful recipes..I have loaded so many into my recipe box.
Thanks for sharing and helping us all become better cooks !!
Your website is my fav!
Happy Sunday
Katherine
💗
This was absolutely delicious! I used smoked paprika instead of cumin and I didn’t add mint at the end because I didn’t have any, but regardless, the flavours were incredible. I will definitely be making this again!
Hi Jenn
I’m making your delicious shrimp saganaki with pasta for a dinner party Saturday. Everyone absolutely loves this dish! I was wondering what you thought about adding scallops to this?
Thanks for your advice Jenn!
Hi Cindy, I think scallops would work nicely in this. Hope everyone enjoys!
5 stars!! Simple, healthy, and bursting with flavor!
I made this dish tonight. My husband and I loved it. I made basmati rice (his favorite) as a side dish. Great dinner. Leftovers tomorrow.
SO good! Loved the recipe
I have never left a review for an online recipe before but THIS recipe blew me away. Such simple ingredients but such complicated flavor! Both my Husband and I actually said “Wow!” after the first bite. I’ll be looking to this website for more in the future! **The only changes that I made were using 3 fresh heirloom tomatoes, diced, and I forgot to put the honey in when the recipe said so I drizzled it on top for serving.** We heated up some Pita bread drizzled with olive oil to soak up the sauce and it was MUAHHHH!
Hi Jenn,
Thank you for another delicious recipe. I’m still working on not over cooking seafood every time I attempt it. For some reason, I cook these shrimp perfectly. They are delicious every time and it inspires me to finesse my seafood cooking skills. Served over a little orzo pasta with a salad, this is a perfect meal for the family or company. My husband vacuums them down, raving about them the entire time. Thank you for inspiring me to broaden my seafood horizons!