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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Comments
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This is scrumptious! The only comment to the negative is that we found it too salty despite my reducing the salt to 1 teaspoon and not the 1½ it called for. I kept the red pepper flakes to the lesser amount as suggested in the recipe for my hubby’s preference otherwise I stuck to the recipe. I served it with a commercial (Costco) garlic bread but next time will only use a plain, crusty artisan bread for all that delicious sauce…garlic bread doesn’t do this dish any favours.
Love your site Jenn; thank you for sharing.
My family—and I mean my husband and adult kids, my sister and her husband, and my niece and family— LOVE this recipe. We enjoy it with crusty bread, like Jenn suggests, but we also love to pair it up with a Greek salad and fluffy pita from our favorite Greek restaurant!
Hi Jenn
I am going to be making this for someone not overly fond of garlic. Would some finely chopped onion work with the shallots?
Thanks!
Jane
Hi Jane, I think that should work. Enjoy!
Thanks, Jenn, I didn’t want to give up the garlic so I used it anyway and put it through a press. Figured if they didn’t bite into any I could just say the shallots were strong! I followed your recipe exactly and it was absolutely delicious. Served with small portions of thin spaghetti broken up, a green salad and crusty bread! It is all gone! We were dipping the bread right in the pan. Everybody loved it. Thank you. I will definitely make again.
So glad it came out well and the garlic wasn’t a problem! 🙂
This was so delicious! The shrimp were so tender and the sauce was addictive.
I cut the cumin in half because I’m not a fan and it was perfect. Served it over orzo pasta and with a Caesar salad. Thanks for a great recipe!
Hi Jenn- do you think this would work as an appetizer served with baguette slices for dipping?
Sure!
Another absolute delight – full of simple ingredients but loaded with flavour! Thanks again, Jenn!
I made your Greek Shrimp with Tomatoes and Feta to take to my niece and husband’s house for dinner on July 5, 2021. IT WAS DELICIOUS AND VERY WELL RECEIVED! Thank you so much for such an outstanding recipe. Caryn
Hi Jenn, we LOVE this recipe and make it all the time. I was just wondering why the oregano goes on at the end and not in the sauce? I’m apt to forget it! Would it be fine if I just stewed it with the rest of the spices? Thanks!
Yep that’s fine, Emily. 🙂
We were planning a completely different meal tonight and then I ran across this! I thought maybe the shallots would be too strong so I replaced them with gorgeous garden-fresh scallions. I LOVE cumin but think I’d reduce it by half next time (and my husband said this is a keeper, so there will be a next time!). I’m doing WW right now with my sister and niece and shared the recipe with them (it is about 3 points). My husband had his with linguine. I would make this for company! We had it with a salad of fresh romaine, tomatoes and cucumber with balsamic vinaigrette. The vinaigrette really complimented the spiciness of the shrimp. Just delish! 5 stars!
Made this fantastic Greek shrimp last night. No words to describe, I also always make the Artisan Bread. Another fabulous recipe.
I am hosting a Ladies luncheon, and wonder what your suggestions would be for a side with the Greek shrimp.
Thank you ever so much,
Susan
Glad you enjoyed it! I think this would also be nice served with pasta or couscous. You could also pair it with (or start the meal with) these zucchini fritters.
I paired with Jenn’s Israeli salad. Divine!
This was very good! My kids and husband weren’t big fans of the feta and mint but I thought they took the dish’s level up a notch!
Hi Jenn – I just made this tonight and thought it was delicious! I would like to double it and make for company. I have a 17″ paella pan that I thought would be good for doubling/serving in – do you think this pan would work? Thanks for all of your excellent recipes…I’m a true fan!
Glad you liked it, Leslie! Yes, I think it should work to double it and use your paella pan. Hope everyone enjoys!
Made this last night for my book club dinner along with the Mediterranean chicken kebabs. Major hits! Never worry about making a recipe for the first time from once upon a chef for company because they’re always home runs!
I agree! We have never been disappointed in any of Jenn’s recipes ❤️
I also agree! I don’t get that queasy feeling anymore when cooking for company! Miss Jenn’s recipes turn out amazing every time!
Made this for dinner tonight and everyone enjoyed it very much! My family does not eat seafood so I subbed in filet mignon for the shrimp. It worked beautifully. I cut and browned the steak in small cubes first, then followed the rest of the recipe exactly. Served with crusty bread, easy to make and so so tasty!!!
This is the best appetizer! We have made it a ton of times and every time, people rave about it.
I am curious as to how you serve this as an appetizer. Do you divide it in small cups?
This is my new favourite go-to recipe when I’m craving shrimp. The flavours are wonderfully harmonious together, and the fresh mint at the end is not to be missed! I serve it on angel hair pasta and it becomes a fast, easy show stopper. Thanks for the recipe!
hello. looks great and easy. do you think i can prepare this in advance and then broil when guests arrive?
Yep 🙂
We loved it. I do not do measuring so probably a bit more cumin, and a good dose of dried Thai chillis, (we live in Thailand) no canned tomatoes, I diced fresh plus some tomato puree and added some spinach to the tomato mixture. No fresh mint so left that off. I served it with pan-fried Indian flatbread. Loved it, so rich and yummy!
Hi Jenn, just wanted to tell you not only how much I love your recipes, but also that you tell us how much salt to add. Too many instructions say “salt to taste” but this is hard when I don’t know what to start with especially when another salty ingredient like cheese will be added later. Appreciate it and thanks again!
😊
Hi Jenn
I’ve made this recipe many times as an appetizer and everyone loves it! I am making it for a dinner party this time over pasta. Do you think adding scallops would be good? Thanks Jenn!
Glad it’s been a hit. Sure, I think this would be nice with scallops added. 🙂
I made this tonight for dinner and it was delicious. I used fresh tomatoes on the vine that I blanched, peeled and diced. Sooo good.
I have stewed tomatoes with cracked black pepper and roasted garlic.
Do you think this will work?
Love your recipes!
Thanks, Jenn!
Sure, I think you can get away with it if you dice the tomatoes. Please LMK how it turns out!
The diced stewed tomatoes with cracked black pepper and roasted garlic worked well in this recipe. Great recipe! Will make again! Thanks, Jenn!
Glad to hear it — thanks for the follow-up! 🙂
This turned out awesome! My extremely picky-hates everything I make-14 year old son could not get enough of it. He said that it was literally THE BEST THING I had EVER made in his entire life!! Now, I’m not so sure about that but it was so good and so easy to make!
Crazy good. My husband said it was the best shrimp dish he’s every had. I think I agree – so flavorful 🙂
This has become a family favorite!!!
Easy, distinctive and delicious….add very healthy…
I expected this to be delicious because every one of your recipes that I’ve tried have been wonderful. I was a bit skeptical of pairing cheese with shrimp, but trusted that I should follow the recipe as written. It was absolutely amazing! Perfect combination of flavors. Perfect combination of simple but delicious. Thanks…again…for making me look like a good cook!
I plan to make this for the second time (made it last year and remember loving it) and am curious what type of salad you suggest serving beforehand? It’s a celebratory lunch and I need more than this entree. Also, thought I’d plate it over orzo? Thanks!
Hi Andi, a couple options that come to mind are a Caesar salad with this dressing or this Baby Kale Salad. (And I think the shrimp would be delicious served over orzo!) Hope everyone enjoys!
Made this last night and my family loved it. It is a great weeknight meal as it’s so easy and quick to make. This will be a regular addition in my house. Thanks for yet another great recipe Jenn!
I only have wild caught Argentine Red Raw Shrimp extra jumbo 16/20 count. Should they be cut in half? Will they take longer to cook?
Thanks so much!
Hi Kay, I think they’ll take a touch longer to cook but I wouldn’t bother to cut them in half. Hope you enjoy!
This dish was a big hit with the family. Everyone went back for seconds or thirds.
I followed the recipe exactly and it looked and tasted great.
We enjoyed it with a side of spaghetti and steamed greens.
Thank you Jenn!
My husband just said, “you can make that anytime” – and it’s easy because I usually have all these ingredients. Yum!
An easy one pan recipe to please any crowd. The shallots added a nice depth to the flavors. It was so delicious, that next time I will serve it with a fresh baguette to soak up any extra sauce.
This recipe was simple to make, and it was amazing! I added chickpeas to it and served with rice. My teens even loved it! I will definitely add this to our regular rotation of meals!
Truly a delicious dish!! We add half the amount of cumin as it seemed a bit overpowering the first time we cooked it. We look forward to this every time we are planning to make it. Also, it’s so easy and quick to make, with not that many dishes. Amazing!!
I pushed the shrimp down a bit into the sauce (oops!) Will it turn out ok? It’s baking right now!
Sure, it should be fine. How did it turn out?
This was so easy and so delicious! I served it with cauliflower rice! Didn’t change anything in the recipe! Will make this a thousand more times! Thank you Jen!
My family loves this dish. It is a foolproof recipe which always comes out excellent. The first time I made it I accidentally used anise instead of oregano! The shrimp came out great anyway. Now I continue to use the anise and oregano every time I make it–adding a teaspoon of anise when I add the diced tomatoes. I sprinkle oregano on top of the feta cheese right before baking. I use Cento diced tomatoes and find them especially good.
This is one of my go-to recipes because it’s super quick and very low-maintenance. I make a couple modifications because I have a large family (I add 2 lbs of shrimp instead of 1.5 for a single recipe and an entire container of crumbled feta instead of measuring out exactly 6 oz). Because I have more shrimp than the normal recipe, I use a paella pan and that’s a good size in order to have all of the shrimp on one layer. Definitely keep an eye on the feta when it’s in the broil stage of cooking because it can burn rather quickly if you’re not careful, but, like I said, this is one of my favorites!! Sometimes I serve it over a spring mix/leafy green vegetable or I’ll use it as a topping for pasta, either way it’s super versatile. Love this recipe, Ms. Segal!!
What size skillet do you recommend if you have one oven safe
I’d recommend a 12-inch skillet. Hope you enjoy!
Once Upon a Chef is my go-to site for recipes. I know everything I make here will taste like gold and this recipe does not disappoint. It’s a winner! Follow it exactly and you will think of making it time and time again!
Personally, too many onions for me. I actually don’t like onions at all. However, this is a shrimp recipe that I get asked to make time and time again. I love the mix of feta, shrimp, and basil.
I absolutely love this recipe! So easy but it feels decadent and is certainly fancy enough to serve to guests. I think I’ll get the stuff to make it tomorrow!
Scrumptious. I thought the recipe looked promising and made it tonight. It was so much more, a perfect blend of ingredients with the perfect topping of feta. I have a feeling this one’s going to be on our menu often, and I can’t wait until quarantine is a thing of the past and we can serve it to friends. Thank you!
My grandson made this recipe for dinner. This dish is so so so delicious!!
When my daughter returned from her trip, I asked if she could make it again. Still incredibly delicious!! Brought the recipe home with me to Montana and made it for my neighbors, (their son is a manager at Cracker Barrell), they also loved it and asked for the receipe!
I once substituted cod for the shrimp because my daughter is allergic to shrimp and it still was fantastic. Easy to make! Beautiful assembled dish to put of dinner table!!
Can’t say enough good things about this delicious shrimp dish
Ermahgerd taste buds!!
I absolutely love this dish. The smell alone is enough to get your mouth watering. As the recipe suggested, I paired the shrimp with a nice grainy loaf and I was in seafood heaven. I had to half the red pepper flakes because my husband and children are a bunch of babies, but the flavour was just outstanding. If my husband takes the leftovers for his lunch tomorrow, we will definitely be getting a divorce.
Absolutely delicious on toasted sourdough!
I could simply eat this every single day! We have switched up to goat cheese instead of feta, both simply yum! Thank you for such a wonderful dish:)
This recipe is wonderfully easy and so delicious! I followed it exactly even though I was preparing a meal for only two people. The next day, I took the time to fish out the shrimps and I reheated the sauce on its own to avoid overcooking the shrimp. A minute or two in the hot sauce to warm them up was enough. Next time, I will divide the sauce, cook only enough shrimps for two, and keep the other half of the sauce in the fridge for the next meal. By the way, did I mention how the sauce is even more flavourful after spending the night in the fridge? Simply amazing recipe. Thanks, Jen!
This dish is so easy and absolutely delicious! I love the flavors, however left off the mint, as it is not one of my favorites. I can’t wait to entertain again to serve this amazing dish, will truly impress.
This shrimp dish is absolutely delicious. The feta added a nice pop of flavor. Very rich flavors!
Wonderful! I actually used frozen pre-cooked shrimp and just reduced the cooking time by about half (maybe a bit more). I also went light on the red pepper flakes because I’ve got a sensitive eater. Great flavor!
This dish has become a new staple in our house. It’s tasty, super easy and cooks quickly, all pluses for week night meals. usually serve it with crusty bread to soak up all the deliciousness.