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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Okay, we’ve only just stumbled onto your blog/site, but we’re so glad we finally have – so far, it’s two for two! (We made this a few days after trying the salmon and kale broil, which we also love.)
Now, thanks to your wonderful recipes, you’ll never be able to get rid of two recent converts! <3
💗
Made this last night. Really delicious and easy. I was going to leave the fresh mint out because it was a small amount but decided to splurge and bought some at the store. It made the dish more authentic. Great recipe and tasty the next day leftover.
It has such incredible flavor, I will definitely make this again. Love that you can make it all in one pan which makes for an easy clean up. Served with rice but I would like to try it with the bread next time.
My family loves ALL things fish! We recently went to Greece and had Saganaki in Santorini. When I saw this recipe in my daily feed, I had to try it. 100% satisfaction around the dinner table. Loved it. While the shrimp in Greece were better than what I used here, the sauce was unbelievably better. This is going to be a family favorite!!! Wish I could leave a photo. I’ll do so on Insta. Thx so much.
It was delicious.
I’ve made this twice now and it has become a family favorite. It tastes amazing and is so simple to make. I’m not typically a fan of honey or mint in a recipe, but they work so well in here, glad I didn’t skip them!
Hi! I’m having 8 for dinner and wondered if I can put it all in the baking dish, ready to pop in the oven and let it sit for an hour before baking? Would love to prepare it before they arrive and have some time to have a glass of wine with the before dinner. Thank you for all your fabulous recipes. Really so kind of you to share!!
Hi Cindy, you can prepare the sauce, put it in a baking dish, and keep it on the warm setting in the oven to keep the sauce warm, but I’d wait until you’re about ready to serve it to top the sauce with the shrimp, feta, and oregano. Hope everyone enjoys!
15 minutes for the shrimp just to get pink?!? If you do that the shrimp will be a mush! I do not think so!
Your comment sounds like you have not made it. Those who have made it have had success.
Jenn’s recipes are all tested, she states “ 12-15 minutes depending on the size”
Love this recipe so much. I’m having it for my small group Bible study of 8. My question is, to double this recipe, should I literally double all the ingredients or should I is less tomatoes? I’ve made this three times but each time I used fresh tomatoes (that needed to be used before spoiling) instead of canned. Just need advice as this time I will be using canned tomatoes. Also, can I make everything ahead of time and just pop in the oven right before serving? Thank you for any help you can give me. I appreciate it so much!
Hi Cindy, Yes, if you’re doubling the recipe, I’d double the tomatoes as well. And you can definitely make the sauce ahead of time, then add the shrimp, feta, and oregano and slip into the oven – the dish may just take a few minutes longer to bake. Please LMK how it turns out!
Hi Jenn! I’ve made this recipe and it was delicious! I’d like to play around a bit and turn into an Italian dish. I’m thinking to use basil and Italian cheese blend instead of mint and feta. What would you recommend substitute for cumin? I saw smoked paprika in one of the comments but not sure. Also any specific Italian cheese you would suggest? Is this a bad idea overall? Thank you so much for your help! ♥️
5 stars!
Hi Oleda, So glad to hear you like this and I think putting an Italian spin on it sounds like a great idea! Instead of using an Italian cheese blend, I’d suggest using ricotta salata; that’s kind of the Italian equivalent of feta. And you could replace the cumin with oregano or Italian seasoning. I’d love to hear how it comes out!
Hi Jenn,
I put an Italian spin on it made two batches (Greek & Italian) for a family gathering. There were both gone in no time! I asked for a contest, and even though it was so close (there were some debates), Saganaki won :). It was super fun to make them both. Thank you for your incredible recipes and the time you kindly take to answer all of our questions. ♥️
Older, thanks for reporting back — so glad to hear both versions came out well! 🙂
I made this dish tonight and it was delicious! My husband loved it! It’s definitely one of my favorites now. Thanks Chef!
Made this tonight and it was INCREDIBLE!!! This might literally be my new favorite food. ❤️?