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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Comments
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Hi, Jen,
If I were to use 2 lbs. of 8/12 count shrimp, would there be enough sauce? And how much do you think I would have to add to the cooking time?
Thanks–and love your rrecipes!
Avis
Yes, I think you’ll have enough sauce for the extra shrimp. And for the size you’re using, I’d start by adding another 5 minutes and check to see if they’re cooked through. Just keep an eye out so you don’t overcook them. Enjoy!
The baking time recommends was too long, I assembled the dish and broiled it just until the shrimp were cooked
It was delicious.
You are my inspiration & immediate go-to for great recipes!!
Can the Shrimp Saganai be served over capellini for a casual dnr?
🤞
So glad you like the recipes! 🙂
Yes, you can definitely serve this over capellini — hope you enjoy!
Absolutely delicious. Made it exactly as written and even make the garlic bread recipe that is listed on this website. Fortunately I had mint in the garden as it added that special taste. Company worthy
So very happy to have found your website. Thank you for sharing all these amazing recipes. So far everything I have made from this site has been delicious. Made this shrimp dish several times. So easy and perfect for company.
This looks delicious and I’m wondering whether it could be a contender for a tapas party if served with slices of toasted baguette. Or is it really more of a main dish?
Hi Yvonne, I think it would definitely work for that. Just keep in mind that this is not the kind of thing that can be passed around while standing (it would be too messy), so if you’re going to be seated, it could be a nice option.
Another winning recipe! Every time I want to try a new dish I check this website and it never fails! This was sooo good and easy. I love that it’s a one pot meal. I did use jumbo shrimp so I increased cooking time slightly. The shrimp was so tender and the sauce combo was fantastic. My Greek husband approved!
Is one 28 oz can diced tomatoes correct? In one of your replies to a comment I thought you said you were going to change the amount to two 28 oz cans. Could you please clarify? Love your recipes, thanks.
Hi Betty, one 28-oz can is correct. Hope you enjoy!
This is DELICIOUS!
Wow, you responded within a few hours. Thank you, I will be making this soon. Betty
Do you think I could add some fresh spinach?
Yes definitely 🙂
Can the sauce be made ahead of time and frozen or refrigerated? Looks like a great one for a no-stress dinner party! Love your recipes. Thank you so much!
You can definitely make the sauce ahead of time – the dish may just take a few minutes longer to bake. Please LMK how it turns out!
Bravo. I am so happy I found your website. Thank you for sharing all these amazing recipes. So far everything I have made from this site has been delicious.