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 just made this recipe. Yet another 5 out of 5! The only changes I made were 1) I had 2 pounds of shrimp instead of 1.5 and for that 2 pounds of shrimp I used just about 3/4 tsp salt and 2) I used about 2-3 oz of feta. Came out perfect. This is a keeper. Very easy for entertaining- I made the tomato sauce in the morning and then I added the shrimp in the evening.
I have to think of something different to say, other than, “wow.” haha!! Quite some time ago, my husband decided to stop having seconds. Tonight was an exception. He simply announced he was having seconds and looked at me just to be sure there was some more. :0) What is remarkable about this recipe is that he is not a huge fan of cumin. That said, this is a five star recipe. I served it on a bed of wild rice which has its own nutty and unique flavouring, and it paired perfectly. So pretty, too. I wasn’t sure about the cumin, but trusted you, Jenn and I am so happy that I did. I think the honey had something to do with it. Aside from cutting the (potentially) acidic bite of the canned diced tomatoes, the honey settled the cumin and added a complexity to the spice rendering it subtle. The feta added yet another yummy layer. Everything melded beautifully. We *love* this recipe and it is officially in our keeper file. I’m so happy I signed up for your email, Jenn. Your recipes have provided many opportunities to ‘just’ change [it] up. Thank you!
I made this last night and it was absolutely delicious. It was flavorful and came together easily. The only changes I made were using a touch less olive oil to sauté the garlic and shallots, and I took my immersion blender to the can of tomatoes for a few presses to make the sauce slightly less chunky.
The person I made it for though, told me he felt this tasted “more Mexican than Greek” and that if I eliminate the cumin and chili flake and add a squeeze of lemon at the end that it would be.
While I loved it your way and I will be adding this to my regular meal rotation, I think I may give the suggested changes a go.
Side note- The news of your cookbook has made my day! I’ve made so many of your recipes over the years and I’ve learned so much through them. I’m grateful for what you do.
Hi Jenn,
Absolutely love all of your recipes! Looking forward to your cookbook.
If I wanted to serve this over linguine should I add more diced tomatoes?
Lynda, Toronto
You don’t have to, Lynda, but go ahead if you like lots of sauce (or if you have lots of pasta).
I am currently on a Keto diet and I adapted this to my needs. Instead of using diced tomatoes I used cherry tomatoes, that are coming in insanely fast now, and instead of honey I used liquid stevia. It came out wonderful! I really like the browned feta on top. It gives it a nice flavor.
This recipe is now in my wheelhouse.
Thank You!
This dish is easy to prepare and fabulous!
I did not want to devein the shrimp so decided to try it with salmon! I sliced the salmon in about 1 and a half inch wide slices (5-6 thick pieces) . I layed the individual slices of salmon as the recipe directed to do with the shrimp. To my surprise, it was divine!
This is the second recipe I have tried, I’m hooked.
I made this for dinner last night and it was delicious! The shallots gave it great flavor. It can be used as a spaghetti sauce as well. Next time, I am going to get a good bread to dip in the sauce.
I made this and it was great. I omitted the honey and that turned out to be the right move. I’m not that big of a feta fan so next time I’ll use a different cheese. I’ll be making this dish again.
I had 2 requests for dinner in our house last night, the White Chicken Chli and the Greek Shrimp with Tomatoes and Feta. I omit the red pepper and mint and the flavors are still amazing! I serve over orzo and make a quick vegetable on the side. This has become a family favorite – delicious!! Thank you for always helping me look good in the kitchen! I have shared your blog with many friends and family members and we all love everything we have tried.
This Greek Shrimp with Tomatoes and Feta was splendid although I substitute the feta for Gorgonzola and the oregano for basil. I also served it over penne pasta and topped with a little parmesan and garnished with fresh basil. Yummy