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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A lovely supper! Quick to prepare and very tasty. We had the late summer plum cake for dessert so it was a Jen dinner from start to finish. Thank you
It made more than I can eat. How long can I keep?
Love the recipe.
Glad you liked it! It will be okay in the fridge for a day or two.
Hi, Jen,
If I were to use 2 lbs. of 8/12 count shrimp, would there be enough sauce? And how much do you think I would have to add to the cooking time?
Thanks–and love your rrecipes!
Avis
Yes, I think you’ll have enough sauce for the extra shrimp. And for the size you’re using, I’d start by adding another 5 minutes and check to see if they’re cooked through. Just keep an eye out so you don’t overcook them. Enjoy!
The baking time recommends was too long, I assembled the dish and broiled it just until the shrimp were cooked
It was delicious.
You are my inspiration & immediate go-to for great recipes!!
Can the Shrimp Saganai be served over capellini for a casual dnr?
🤞
So glad you like the recipes! 🙂
Yes, you can definitely serve this over capellini — hope you enjoy!
Absolutely delicious. Made it exactly as written and even make the garlic bread recipe that is listed on this website. Fortunately I had mint in the garden as it added that special taste. Company worthy
So very happy to have found your website. Thank you for sharing all these amazing recipes. So far everything I have made from this site has been delicious. Made this shrimp dish several times. So easy and perfect for company.
This looks delicious and I’m wondering whether it could be a contender for a tapas party if served with slices of toasted baguette. Or is it really more of a main dish?
Hi Yvonne, I think it would definitely work for that. Just keep in mind that this is not the kind of thing that can be passed around while standing (it would be too messy), so if you’re going to be seated, it could be a nice option.
Another winning recipe! Every time I want to try a new dish I check this website and it never fails! This was sooo good and easy. I love that it’s a one pot meal. I did use jumbo shrimp so I increased cooking time slightly. The shrimp was so tender and the sauce combo was fantastic. My Greek husband approved!
Is one 28 oz can diced tomatoes correct? In one of your replies to a comment I thought you said you were going to change the amount to two 28 oz cans. Could you please clarify? Love your recipes, thanks.
Hi Betty, one 28-oz can is correct. Hope you enjoy!
This is DELICIOUS!
Wow, you responded within a few hours. Thank you, I will be making this soon. Betty
Do you think I could add some fresh spinach?
Yes definitely 🙂
Can the sauce be made ahead of time and frozen or refrigerated? Looks like a great one for a no-stress dinner party! Love your recipes. Thank you so much!
You can definitely make the sauce ahead of time – the dish may just take a few minutes longer to bake. Please LMK how it turns out!
Bravo. I am so happy I found your website. Thank you for sharing all these amazing recipes. So far everything I have made from this site has been delicious.
Okay, we’ve only just stumbled onto your blog/site, but we’re so glad we finally have – so far, it’s two for two! (We made this a few days after trying the salmon and kale broil, which we also love.)
Now, thanks to your wonderful recipes, you’ll never be able to get rid of two recent converts! <3
💗
Made this last night. Really delicious and easy. I was going to leave the fresh mint out because it was a small amount but decided to splurge and bought some at the store. It made the dish more authentic. Great recipe and tasty the next day leftover.
It has such incredible flavor, I will definitely make this again. Love that you can make it all in one pan which makes for an easy clean up. Served with rice but I would like to try it with the bread next time.
My family loves ALL things fish! We recently went to Greece and had Saganaki in Santorini. When I saw this recipe in my daily feed, I had to try it. 100% satisfaction around the dinner table. Loved it. While the shrimp in Greece were better than what I used here, the sauce was unbelievably better. This is going to be a family favorite!!! Wish I could leave a photo. I’ll do so on Insta. Thx so much.
It was delicious.
I’ve made this twice now and it has become a family favorite. It tastes amazing and is so simple to make. I’m not typically a fan of honey or mint in a recipe, but they work so well in here, glad I didn’t skip them!
Hi! I’m having 8 for dinner and wondered if I can put it all in the baking dish, ready to pop in the oven and let it sit for an hour before baking? Would love to prepare it before they arrive and have some time to have a glass of wine with the before dinner. Thank you for all your fabulous recipes. Really so kind of you to share!!
Hi Cindy, you can prepare the sauce, put it in a baking dish, and keep it on the warm setting in the oven to keep the sauce warm, but I’d wait until you’re about ready to serve it to top the sauce with the shrimp, feta, and oregano. Hope everyone enjoys!
15 minutes for the shrimp just to get pink?!? If you do that the shrimp will be a mush! I do not think so!
Your comment sounds like you have not made it. Those who have made it have had success.
Jenn’s recipes are all tested, she states “ 12-15 minutes depending on the size”
Love this recipe so much. I’m having it for my small group Bible study of 8. My question is, to double this recipe, should I literally double all the ingredients or should I is less tomatoes? I’ve made this three times but each time I used fresh tomatoes (that needed to be used before spoiling) instead of canned. Just need advice as this time I will be using canned tomatoes. Also, can I make everything ahead of time and just pop in the oven right before serving? Thank you for any help you can give me. I appreciate it so much!
Hi Cindy, Yes, if you’re doubling the recipe, I’d double the tomatoes as well. And you can definitely make the sauce ahead of time, then add the shrimp, feta, and oregano and slip into the oven – the dish may just take a few minutes longer to bake. Please LMK how it turns out!
Hi Jenn! I’ve made this recipe and it was delicious! I’d like to play around a bit and turn into an Italian dish. I’m thinking to use basil and Italian cheese blend instead of mint and feta. What would you recommend substitute for cumin? I saw smoked paprika in one of the comments but not sure. Also any specific Italian cheese you would suggest? Is this a bad idea overall? Thank you so much for your help! ♥️
5 stars!
Hi Oleda, So glad to hear you like this and I think putting an Italian spin on it sounds like a great idea! Instead of using an Italian cheese blend, I’d suggest using ricotta salata; that’s kind of the Italian equivalent of feta. And you could replace the cumin with oregano or Italian seasoning. I’d love to hear how it comes out!
Hi Jenn,
I put an Italian spin on it made two batches (Greek & Italian) for a family gathering. There were both gone in no time! I asked for a contest, and even though it was so close (there were some debates), Saganaki won :). It was super fun to make them both. Thank you for your incredible recipes and the time you kindly take to answer all of our questions. ♥️
Older, thanks for reporting back — so glad to hear both versions came out well! 🙂
I made this dish tonight and it was delicious! My husband loved it! It’s definitely one of my favorites now. Thanks Chef!
Made this tonight and it was INCREDIBLE!!! This might literally be my new favorite food. ❤️?
This was so good! Both my husband and I loved it! Definitely will make it again! Served over orzo.
I made it last night and it was delicious. My husband called it gourmet and said it was the best thing I’ve ever made! The only problem was it took me a long time to prepare and make on a weeknight. I served it with bread. Next time I’ll try orzo. Definitely will make again.
I’m not a big fan of feta cheese. Can you recommend a substitute?
Hi Carol, crumbled goat cheese or ricotta salata could work. I’d love to hear how it turns out with either of these!
Made this for a last minute “come-as-you-are” dinner with friends this evening. Fast, delicious and beautiful to present. Everyone took seconds!
Added a small diced zucchini in the last couple minutes of sauteing the shallot and garlic. Served with orzo.
A terrific dinner!
Super easy and delicious. Could serve over rice or pasta
Omg, this is a flavor bomb!!! I love it for guests. It’s easy and delicious. I like it with spinach and crunchy bread!
This is a great recipe. Quick and easy with a lot of flavor.
goodness gracious. this is delicious. we are also blessed to have the most delish fresh mint in our yard picked fresh taking the whole experience over the top. thanks for sharing.
I have made this recipe probably 10 times over the last several years for our family, and we all love it! Last night I made it yet again, but with a modification for someone who can’t eat shrimp. I bought 1.5 lbs halibut filet with the fish counter skinned for me. At home, I cut it up into 2-3″ chunks which were laid into the sauce just like you would with the shrimp. Everything else done exactly to recipe and it turned out just as delicious as always. Halibut was a nice mild flavor for this recipe and firm enough not to fall apart. Would repeat! Also, have used dried mint in a pinch and it still is delicious. Thanks for another great recipe!! 🙂
I found your recipe and tried it tonight for dinner. The recipe and instructions were perfect and it turned out to be fantastic! It looked just like the picture, smelled great, and tasted wonderful! Thank you so much!