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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My family loves this dish! Would not make any changes. Served over pasta with green salad and french bread.
Could I substitute fresh tomatoes for canned in this recipe as I have a lot of tomatoes from the garden at the moment.
Hi Marina, I think that should work. Just make sure to use all the juice that comes from dicing the tomatoes, too. I’d love to hear how it turns out!
lazy me, could I make the sauce, put cooked shrimp on top, add the feta, etc and throw under the broiler?
The shrimp won’t have quite as much flavor but it’ll still be good 🙂
So good! Even my 3 and 5 year olds liked. It was spicy so reduce that if you don’t like that. Forgot cumin but don’t think it was missed. Very fresh tasting. Ate over rotini
Jen, this was simply OUTSTANDING. I paired it with Greek lemon potatoes and crispy pita triangles (I know, carb central, but who cares?) and it was just incredibly good. Your recipes never fail me – so grateful for your blog. It’s my go-to. Thanks!
Jenn,
Can I use extra large frozen shrimp that
I will defrost in the refrigerator overnight. I intend also
to make your crab cakes with corn muffins
and corn on the cob. Thanks so much.
Gen (I haven’t made either recipe but it sounds good.
Sure, Gen, defrosted shrimp will work just fine. Hope you enjoy!
I made this last night and it was good but it was salty and spicy. I did not have cumin so I substituted with chili sauce. Next time I’ll reduce the red pepper flakes and omit the cumin. I’ll also try to see if I can get a reduced sodium feta. I didn’t have mint either so I’m wondering if that would’ve subdued the spiciness?
Hi Marisol, sorry to hear you found it a bit too spicy. While the mint would add another level of flavor to the dish, I don’t think it would reduce the spiciness, so next time I’d reduce the red pepper flakes a bit.
This is definitely a keeper. Living on Gulf Coast of Fl we have access to the best shrimp. Realized halfway through the recipe I only had 2 tablespoons of feta, no worries I substituted Asiago, still yummy. Served over angel hair pasta with a nice green salad.
Fantastically delicious over pasta.
We just loved this dish! I did not have the mint on hand, so skipped that, however my husband is not a mint fan anyway. I want to thank you Jenn for giving the nutritional information as so many do not. If I put on a bit of weight traveling, etc. I know that I can lose it by keeping my calorie intake to a certain amount. I can then cook great dinners with my husband knowing he is secretly on a diet. LOL!
I meant to say without my husband knowing he is on a diet.