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 made this several times. I add more pepper flakes as we like things very spicy, but otherwise I don’t change anything. Excellent! This recipe and the Broiled Feta with Garlicy Cherry Tomatoes have become staples in our kitchen.
This is one of our favorites and is in my regular dinner rotation. So simple and turns out great every time. The hardest part is chopping all the shallots because they make my eyes water! I like to add just a bit more dried oregano than the recipe calls for per personal taste. So delicious with crusty bread and a salad. My husband just loves this recipe!
This is a delicious dish and so simple to prepare. Tastes fresh and healthy, but you still feel like you’re splurging with a special occasion meal. Include some good, crusty bread and you have a fantastic meal in no time. We make this at least once a month.
This is delicious, but what I really like about this is that it is a handy recipe to make just as you are running out of fresh items in the fridge. I pull the shrimp out of the freezer the night before and then make this up just before dinner. I use my cast iron skillet and it comes out great. This is a family favorite and definitely in the rotation. I serve with a brown rice/quiona mix that heats in the microwave in 90 seconds.
Our family loves this dish. We eat it family style – one dish in the middle of the table and everyone with a slice of bread piling the yumminess on top. Great for cozy winter dinners or back porch summer dinners. Fun and delish!
This recipe, which I made for the first time several months ago, is now one of our favorites. I’ve tried a number of similar recipes, but this one is the only one we now make. It’s easy and delicious. It makes enough for us to have leftovers, and it’s just as good reheated. I serve it with whole wheat orzo.
5 STARS! This is the latest recipe from this site that I made and it was fabulous!!!!
Wow – you are right about this! A family favorite indeed. The flavors are fabulous together and really make an easy, delicious, hearty meal. I served it with crusty bread and your Arugula salad with apples and manchego. No leftovers with this one!
I honestly cannot imagine a more perfect recipe. This is wonderful for entertaining and for us, contains ingredients we always have on stock (except for the mint) so it is easy to pull together. I have seen similar recipes from other sources but none of them have the combination that Jen uses and it truly sets the dish apart. MAKE THIS and you will make it often!!
I was kind of iffy about making this (cheese with seafood) but thought I’d give it a try. All of your recipes I’ve made have been wonderful. Well, it is another 5 star meal! Making it again tonight…my husband’s request for his birthday dinner. Thank you for all of the delicious recipes!
Jenn – this was delicious! Another reviewer said you should be considered an essential worker during this time and I couldn’t agree more. Your recipes have given us many reasons to look forward to our dinners — even if they’re not the big dinner parties we used to have. A sincere thanks!
🙂
Fantastic flavor! This one is a keeper – delicious!
Excellent! I served it over orzo pasta. Delish.
This came out awful. Visually it was pleasing but that’s as far as it goes. The cumin was way to over powering. Along with the red pepper (which I used 1/8th tsp) both spices over powered the shrimp. Overall the dish didn’t have much flavor at all. I don’t think this dish is salvageable. Due to the cost I don’t think I would try to fix it.
She (Jen) Scores again! Whipped this up tonight and served with some Rice for an amazing Friday Night dinner! I enjoy making meals a highlight of our days and your recipes NEVER fail to do just that. You are one of my “essential service workers” keeping me happily cooking during this difficult time. Thanks!
💗
I’ve made this exactly as written twice and it’s a truly fabulous dish, easy to prepare and will wow your dinner guests.
Where does the high carb count come from? I am watching carbs and can’t figure out what to cut back on. It looks and sounds amazing.
Hi Heidi, I’m honestly not sure. I just double-checked the nutritional information to make sure it is correct and it is. I use a computer program to calculate the nutritional info. (I used to need to pay for but it’s now open to the public, so you could always play around with the ingredients there to see if you can figure out how to bring the carbs down.) It’s called Edamam and it’s really easy to use. Hope that helps!
A recipe so delicious, my ex boyfriend texted me for the recipe.
haha, love this.
Delish served over Orzo. Even better the next day in an omelette! My hubby swooned. Thanks Jen!
Absolutely fantastic! So easy to make and so delicious! Thank you, Jen!!!
We really enjoyed this recipe! Aside from subbing onions for shallots and adding a bag of spinach I followed this recipe as written. I did have to transfer to a baking dish which worked out fine. I served it with pasta and it was delicious. The dish was so flavorful despite the easy recipe, I will definitely be adding this to the rotation!
SOOO good!!! I gave it four stars because it’s just too salty. I’ll try it with half the salt next time I make it. But other than that it is DELICIOUS!!!! Thank you!!!
Wow this is an easy and delicious week night meal! The directions were simple to follow and I made it exactly as written. I served it with orzo, green beans and crusty bread and it was fabulous. This one is definitely going in the rotation.
We’ve made a ton of recipes from this website that we’ve loved but this was a complete miss for us. Flavor combination just didn’t work for us.
Hi Jenn!
Am dying to try your Greek Feta Shrimp especially given all the rave reviews. I am serving 7 for dinner. Can I use one larger pan rather than the two 9×13 pans you told another reviewer to bake this shrimp dish in? In other words, when doubling the recipe, does it have to be broken down into two serving dishes (9×13)-can it be in one dish instead?
Thanks and can’t wait to make this!
Sure, Marny, as long as you have a pan that will fit everything, that should be fine. Hope everyone enjoys!
This is fabulous! One of my favorites of Jenn’s dishes. If really fresh cherry tomatoes are available I use those instead of the canned tomatoes. YUM!
I love this recipe. I have made at least 8 times, which is a lot for me. I like to mix in a bag of baby spinach into the tomato mixture just before adding the shrimp. It gets approval from my Greek mother-in-law.
Absolutely delicious! Served this as an appetizer with crusty baguette and everyone loved it. Quick and easy to put together as well. I reduced the honey a bit because my canned tomatoes (Kirkland organic) are sweet already.
Absolutely loved the recipe. So delicious. Presentation was awesome.
The ingredients were an amazing combination. Your recipes have given me confidence in trying new dishes.
What do you think of substituting boneless chicken breasts for the shrimp or even fish?
I am very grateful for your website during these difficult times. Great food is a gift we give ourselves.
S.W.
So glad you like this (and enjoy the recipes in general)! Yes, I do think chicken or fish would work here. Bake time may be a little different, so keep a close eye on it!
Made this in a pinch and it turned out fantastic. I had lots of fresh tomatoes from the garden, so removed the skins and used those instead of canned. Served it with a pasta and fresh cucumbers marinated in a vinaigrette. The mint is a must, it totally ties all of the flavors together. This is definitely going to be in our dinner rotation!
Jen, this dish is super delicious! and I have made it many few times and it never fails to please! I am wanting to cook it for friends (8 people) should I just double all the ingredients ? I never know how to adjust the spices I am so used to just cooking for 2! Best wishes
Yes, I’d just double everything. Hope everyone enjoys! 🙂
I was honestly surprised how good this was. I had my doubts about adding the mint but it was wonderful! I just wished more of my family enjoyed shrimp so I could make it more often.
Can this be frozen?
Hi Chris, I’ve never frozen this before but I think you could get away with it.
Thank you Jen, I have been cooking with your recipes for the last 3 years and have loved every minute and meal of it!
This was absolutely delicious! I’m not a seafood person so I used bl/sl chicken tenders. I also added a chopped zucchini before putting it in the oven and had to back off on the salt since i’m need to eat low sodium. I served it over orzo pasta. I food prepped it and have been eating it all week!
Would crushed tomatoes work here?
Yep!
This recipe came so highly recommended but I have no shallots.: ( Can onions be substituted for shallots?
Sure, Ronna – onions are fine. Enjoy!
Great dinner! Did all of recipe components, but added cilantro, Penzey’s Italian herbs and Alleppo pepper.
It really, really upped it a notch!
I made this last night and it was amazing! I need to go out and buy crusty bread! I was very hesitant about adding the mint- but it really enhanced the flavor. Thanks again for another amazing recipe Jen!
Simply amazing! We tried 2nd time and subbed goat cheese too! So yummy! Thank you for another wonderful dish!
can i use cooked shrimp or does it have to be raw?
Katie, I wouldn’t recommend pre-cooked; since the shrimp gets cooked in this recipe, using pre-cooked shrimp will result in overcooked shrimp. Sorry!
Very tasty dish. I made the sauce a couple days in advance, so putting it together was quick and easy. I have a recipe for Greek style potatoes that also cook at 400 degrees plus a few minutes under the broiler. That made it very convenient to do both of them together by just putting the potatoes in 40 minutes before the shrimp. Along with a tomato and cucumber salad it made a nice summer supper.
Made this last night with your key lime pie for dessert. My entire family thought it was phenomenal! Honestly it was better than a restaurant entree. I used a full 2 pound bag of frozen jumbo shrimp and 8 ounces of the same feta in your photos. Served over angel hair. Thank you for helping me step out of my comfort zone. I’m so happy I discovered your blog!
Another incredible meal! I found your blog a couple months ago and quickly bought your cookbook after loving so many of your recipes and couldn’t be happier with it. Your bonus tips and delicious recipes really stand-out among so many other books I have. I already got my sister, sister-in-law and mother-in-law on your bandwagon and they all got your book as well! I just wanted to thank you for sharing your knowledge and wish you all the continued success 🙂
❤️ So glad you like the recipes — thanks for your support!!
Such a simple dish with big bold flavors. The right amount of spice And heat. We loved using fresh mint from our garden. We’ll definitely be making this again.
Fabulous. Made exactly as written and will make it often. Its so easy to make and delicious. So glad I found you. I am looking forward to making more of your recipes.
😊
Wow!!! This turned out incredible. I have loved a similar dish at a local Greek restaurant nearby, but this recipe actually tastes even better. Leftovers the next day were just as good. Made with a lemon rice/orzo, and it was AMAZING. I will be adding this, along with your chicken marsala recipe, to my weekly meals. Thank you!
I’ve tried several Mediterranean dishes unsuccessfully.
This one, I purposely used Greek olive oil & oregano.
I continuously add to the challenge of preparing it for my Asian wife who calls BS regarding seafood.
So I went to work preparing the dish and departed the house.
I’ll not forget coming home. The house was insanely aromatic. And I immediately thought: ‘did I do that?’
Wifey loved the dish, even took it to work the next day.
As for its appearance, you decide. But it tasted great!
https://imgur.com/a/orKeJzA
I never write reviews for recipes, but this was such a big hit with my family that I had to share. I am a very good cook: friends and family often ask me for recipes, including ones that I’ve made up on my own. Yet, my husband said this is one of the best dishes I’ve ever made. Wow! Thanks so much for this amazing recipe. It’s definitely a keeper.
I was very disappointed in this recipe. While the shrimp and feta and underlying tomato sauce we’re good, I found the cumin overpowered the whole dish. My daughter said it tastes just like tacos! Went back to check amounts to be sure I didn’t add too much, but I’m quite sure I followed the recipe accurately. Did anyone else feel the cumin was too much? Most recipes on this site are very good and I have been wanting to make this for quite a while, but for me it just missed the mark.
No, I’ve made this several times and everyone loves it…actually I think I usually add extra cumin. Maybe your cumin is extra strong or contains other ingredients? It’s one of my favorite recipes
Maybe you just don’t like cumin? I am a little generous when I add it, also generous with the dried chiles since we like a little heat.
Why do the pictures seem to show red onion and then brown sugar? I don’t see those ingredients in the recipe list.
Hi Oakchic, the onions you see are shallots; they just have a red hue. And there’s no brown sugar in the recipe. I suspect you may be looking at the picture with the cumin, which may resemble brown sugar there. Hope that clarifies!
So far we have loved every Jenn recipe we have tried. The sauce was a big hit. I really questioned you with the cumin as I’m not a big fan of cumin. I trusted you though and made the recipe exactly as written. The family loved the shrimp and sauce but unanimously agree to leave off the mint from now on. I made fettuccine and put the shrimp and sauce over the pasta. It was a great dinner without trashing my kitchen. Hubby reminded me we have a cacciatore recipe that tastes similar. I think I’m going to make chicken cacciatore next week and use your sauce in the recipe. Thanks for a great pasta sauce!