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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Perfect dish for a warm Austin day! I did not have an oven proof pan so I did the stove top part then transferred to a baking pan to continue with the shrimp part and also the broiler part. Paired nicely with a chilled glass of Chardonnay. This my go to website for repeated tried and true recipes and to try new ones. Thanks Jenn! Any idea when to expect the new cookbook?
Glad you liked it! The cookbook will be available next spring- I will definitely be promoting it on the site when it’s available :).
Simply delightful. You can make the sauce ahead and the dish travels well. Arrive at your destination and put it all together.
I made this for my wife and I and we loved it whenever I make a new recipe I follow it just the way it was written first. Then I see if there is any way I can add or subtract something to make it better for us….not that it isnt fine but I want to make it with our flair and honestly the only thing I changed on this was to use Mexican Oregano as we like the taste of it better….We LOVE this dish and have made it several times in the last month
I made the recipe as is and enjoyed it, but not the rest of the household. The teaspoon of cumin overpowered the dish, and next time I will leave it out, and add fresh herbs from my garden, likely oregano and basil which may brighten the dish a little. I couldn’t taste the honey, and may leave that out as an experiment too.
A good dish, just some modifications for my family.
This may be the only time ever where we found a recipe from Jenn to be just not quite right for us. After so many excellent meals we were surprised to find we did care for this all that much. We used San Marzano tomatoes and the addition of the honey gave an odd sweetness (for me) and the mint seemed out of place (for both of us). The feta cheese and mint together we found to overpower the shrimp as well. The recipe was followed to the letter so its not as though we over-did anything.
We could tweak the recipe to more suite our tastes but we will most likely just pass on this one in the future and happily try another of Jenn’s recipes or back to one of her many “tried-and-trues”.
Do you recommend a specific type of wine with this dish?
Hi Karen, this would be nice with a white wine like Sauvignon Blanc, Chardonnay or Pinot Grigio. Hope you enjoy the shrimp!
Prepared this dish while at the beach last week, my son and everyone loved it. So simple, yet oh, so good.
Made this last night on a busy Wednesday evening with kids activities full on — soccer, dance, etc. It was AHMAZING! Where to start…we had all of the ingredients in the cupboard/fridge so no last minute run to Publix. We served it over a bed of rice – the flavors all work so well together and the mint gives it that special little zing. Kids loved it equally as much as my husband and I did. This will be added to our weekly meal rotation! Thanks Jen…your recipes continue to impress us and leave our tastebuds super satisfied!
As the previous reviewer said, I was not sure how honey, cumin, mint, and feta would “go” with shrimp, but since your recipes have never failed me and I was in the mood for a seafood dish, I took a leap of faith. I’m SO glad I did! This was truly scrumptious (oh…wasn’t that the name of a movie character?) I digress–I sat on the deck and ate a big bowl of this with bread and a glass of wine…heaven! And it wasn’t difficult or time consuming! I’d give this dish 10 stars if I could. Brava!
We made this spur of the moment last night and it was absolutely delicious!! We had it with a simple Greek salad and crusty bread-A MAZING!!! Thank you thank you for another wonderful dish!!!