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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We didn’t really care for the flavor profile, specifically the cumin and mint. We might try it again with just the oregano since we enjoyed the shrimp, tomato and feta. We served it with egg noodles.
This is a go-to recipe at my house. Last week while visiting my weight-conscious niece and her husband I offered to earn my keep and make dinner. After we finished my niece’s husband asked if she would make it part of their dinner rotation! Thanks for making me look good Jenn! (I do like to make to tomato sauce an hour or two before putting the shrimp in the oven.)
Most Delicious as is… I enhanced a bit by adding some Kalamata and Castelvetrano olives sliced in half and placed between the feta… Mmm. Thank you Jenn!!
DELISH! I only used 1/4 tsp crushed red pepper flakes and it was HOT. I was trying to re-create a dish we had while out to dinner at a local Greek restaurant and this did not disappoint!
Love this recipe – easy and very good! Served with roasted asparagus and a crusty roll.
Ouzo? Pernod? A squeeze of lemon to brighten it up?
If you’d like to add a touch of brightness, I’d go with a squeeze of lemon juice. Enjoy!
This looks wonderful! I have some large leftover cooked shrimp. Any ideas on whether or not this can be used in this recipe?
KJ
Hi Kim, I don’t recommend pre-cooked; since the shrimp gets cooked in this recipe, using pre-cooked shrimp will result in overcooked shrimp. Sorry!
I made this for my small group of 8. Rave reviews! And so easy to prepare. Your recipes never fail! You are an amazing chef, with a user friendly website, and a heart so big to share your gift of cooking with us! Thank you so much for helping this wanna-be chef have so many successes! You are truly a gem!
💕
I love this recipe, but not everyone likes Feta cheese, so instead of no cheese at all, could you recommend a replacement? Thanks!
Hi Chris, I think goat cheese would work nicely here.
This dish was absolutely delicious! Always love a healthy & tasty one pan meal. My husband said I need to add this to my dinner rotation recipes!
I found it to be too much sauce even after reducing the liquid and the tomatoes were overpowering the other flavors. The photo shows a 16oz can while the recipe calls for 28oz. Next time I will use less.