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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I’ve tried several of your recipes and I don’t think I’ve ever had a “miss”. I cook quite a bit (and I’m not half bad at it:). When I read the ingredients for this dish I was going to go buy it, I couldn’t see how these flavours could successfully meld together. When I saw the number of glowing reviews I decided to give it a try. I stand corrected-Fabulous! I plan to keep trying more of your recipes. Tomorrow I’ll try the Baby Kale Salad. Thank you for such wonderful ideas.
This is a keeper! I reduced the amount of garlic called for, used garlic paste instead of fresh garlic and used crushed tomatoes instead of diced. I served it over thin spaghetti. I have added it to my recipe manager. Thanks Jenn!
Fabulous!!!!
Loved this recipe because of how easy it was to put together and because the sauce is amazing! We served it with Orzo and Tzatziki on the side – fantastic and can’t wait to serve for guests.
Another wonderful recipe! So delicious and yet so easy to make. I used ‘colossal’ shrimp & it worked perfectly just following the instructions (love how the directions are always very clear). Served with herbed quinoa for a lovely birthday dinner. Thanks once again for a great recipe!
I made this for the 2nd time in as many weeks and wanted to throw in a suggestion. If you have a Trader Joe’s and have never bought the Israeli feta you don’t know what you’re missing! It’s not as dry as most feta, rather creamy and just delicious. If you buy it once I promise you’ll never use anything else. We had a friend over who cooks a lot and she raved about it. I love this dish…could eat it once a week, it’s that good. Thanks again, Jenn.
I added langostinos to this as well. Omg what a great recipe. I pan fried garlic ciabatta bread and served this over it. It was a huge hit. I made it twice in 1 week!!
Thank you
This was a great dish and so easy. I only made one change. I used sweet onion instead of shallots. I served it with French bread and a salad. We ate leftovers the next day with pasta and it was also great. Will make again!
This was absolutely to die for!!! Served with rice one night and Penne pasta the next. My husband is in 7th heaven and said he would eat this everyday! Winner!
Wow. Just fabulous. We ate it with garlic toast and a great Cabernet. I cut the salt way back owing to the saltiness of the shrimp and the feta, and the recipe worked quite well. I was a tad skeptical of the honey, but it perfectly balanced the flavors in the dish. Yet another wonderful recipe!