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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Love your recipes! Could this recipe easily be doubled for 8? If I wanted to prep, could I stop after the dish is assembled and then bake and brown at serving time?
So glad you like the recipes! I do think you could double this and make it up to the point where the shrimp get added. You may have better luck transferring this to two 9 x 13“ dishes as I think it would be hard to fit two pans with their handles on the same oven rack. Hope everyone enjoys!
This is a spectacular recipe! Flavorful and textured. Definitely for company. And it was easy. 50 minutes, just like the recipe says. I served it with plain white rice and steamed green beans. There’s enough interest in the dish itself that mild sides work perfectly. Made no adjustments to the recipe.
Once again, you have created a perfect dish. This is just delicious and I have been successful cutting it in half since there are just 2 of us. I can always depend on your recipes! Thanks
This dish is so very flavourful! I remembered cooking a similar recipe with ouzo in it. I added maybe 1/4 cup of white wine and a sprinkle of freshly ground fennel to the tomato mixture before I cooked it down. Wow! It tasted amazing 🙂 Thank you for sharing your recipe.
Amazing!
Absolutely delicious and surprisingly easy. I loved everything about this dish!
Awesome and so easy to make! At first I was hesitant to use all 1/2 tsp pepper flakes but decided to use it all as it was my first time making. I thought my child would complain it was too spicy but when she tasted it, she said she was packing it for lunch; good thing I didn’t deviate. Thank you so much for all your wonderful recipes and for making me look like I’m a pro cook. 🙂
Hey Jenn, I have followed you for several years now and I love every recipe I have tried!! I have recommended your skillet turkey burgers to so many people because they are so fantastic!!
This latest Shrimp Saganaki recipe is absolutely wonderful!!! I served it over a plate of orzo with a greek salad and a warmed multigrain baguette.
BTW, I was born at Gtown Hospital, grew up in NW DC and Chevy Chase, MD, and went to B-CC HS Love having a favorite chef from where I was born and raised
A lovely supper! Quick to prepare and very tasty. We had the late summer plum cake for dessert so it was a Jen dinner from start to finish. Thank you
It made more than I can eat. How long can I keep?
Love the recipe.
Glad you liked it! It will be okay in the fridge for a day or two.