Greek Shrimp Saganaki (2024)

This Greek-inspired Shrimp Saganaki recipe is our new favorite! The shrimp is pan-seared and baked in a fresh tomato sauce with feta cheese, kalamata olives, lemon and mint. Serve it as a tasty appetizer or weeknight dinner!

I often get the best food ideas from my friends! While walking with my friend Joelle the other day, she shared how she made this Greek Shrimp Saganaki recipe for dinner the night before. After she described every detail, my mouth was watering, and I was sold! I went straight to the store and bought some shrimp and made it. Brian and I loved it! The recipe came from The Mediterranean Diet Cookbook for Beginners, which I have adapted, adding kalamata olives, lemon, and fresh mint, which, to me, elevate it.

The word saganaki refers to the pan in which the dish is prepared, often a small, two-handled skillet filled with flavorful morsels, often involving feta cheese. We’ve taken a few liberties and made this a little bigger—a tasty appetizer served with crusty bread to feed a crowd or perfect as a weeknight main course for 4, served over rice, pasta, or creamy polenta.

Why You’ll Love This

1. So easy! 30 minutes of prep time. Once the shrimp and sauce are ready, simply assemble and bake!
2. Rich in flavor. Fresh tomato sauce, tangy feta, kalamata olives, and fresh mint pair with seared shrimp in this baked dish.
3. Versatile! Serve as an appetizer with crusty bread or enjoy for dinner with rice, pasta, or polenta.

Ingredients

• Shrimp: Use large raw jumbo shrimp, peeled and deveined. See our tip below for choosing the best shrimp!
• Tomatoes: Freshly diced tomatoes and their juices.
• Onion and garlic: For rich, aromatic depth of flavor.
• Red pepper flakes: Aleppo is especially nice for a warm, smoky kick!
• Lemon: Both zest and juice for vibrant flavor.
• Honey: A touch of sweetness brings all of the flavors together. If you need to skip the honey for dietary reasons, sub with a touch of tomato paste.
• Fresh oregano: Or sub a teaspoon of dried oregano.
• Feta cheese: Sheep’s feta is nice here!
• Kalamata olives: A lovely addition that adds a pop of rich flavor.
• Mint leaves: Tear the mint leaves for garnish. Sub other fresh herbs like parsley or basil.

How to Make Shrimp Saganaki

Preheat oven to 400F.

Step 1: Sear the shrimp. Pat dry and season with salt and pepper. In a large, wide, ovenproof skillet or braiser, add half of the olive oil and warm over medium-high heat. Add shrimp, sear each side (no need to cook through), and place in a medium bowl with pan juices.

Step 2: Prepare the tomato sauce. Wipe out the skillet and return it to the stove, reducing the heat to medium. Add remaining olive oil, along with the onion and garlic, sautéing until tender, 5 minutes. Make a well in the center and add chili flakes and lemon zest. Sauté for one minute, then combine. Add the tomatoes and their juices, honey, and the oregano. If dry, add a splash of water and white wine (or Ouzo!). Cover, reduce to medium-low heat and simmer until tomatoes break down, 7-8 minutes.

Step 3: Assemble. Pour remaining pan juices from the shrimp into the skillet. Sprinkle half of the feta over top and nestle in the shrimp. Add remaining feta and tuck in olives. Give the pan a good shake.

Step 4: Bake. Place the pan in the oven uncovered on the middle rack. Bake 15 minutes or until feta melts. Place under the broiler for a few minutes if you’d like the get the top golden!

Step 5: Taste and adjust for salt and add a squeeze of lemon juice if you wish!

Step 6: Garnish and serve. Sprinkle with fresh mint and serve!

Chef’s tips

1. Shrimp: The quality of the shrimp (or prawns) will impact the final dish. Try to use wild (vs. farmed) shrimp. For ease, I always look for large, peeled, and deveined wild shrimp that is usually frozen. Costco and Trader Joe’s both carry these but are sometimes out.
2. Tomatoes: Fresh, juicy summer tomatoes are delicious here, but you can substitute canned diced or crushed tomatoes in a pinch.
3. Honey: Honey is traditional here and elevates the dish. If you want to leave it out for dietary reasons, I’d sub with tomato paste to help sweeten it.
4. Make it ahead: If making it ahead for a party, you can prep the whole recipe to the point of placing it in the oven. Store in the fridge for up to 24 hours, covered tightly, until ready to bake. Let it come to room temperature before baking.

What to Serve with Shrimp Saganaki

• Sourdough bread– Tearor cut pieces of it, spray with olive oil and sprinkle with salt and bake until crispy in the oven.
• Serve it over rice, orzo pasta or couscous.
• Serve it over Creamy polenta
• Greek salad

Storage

Store leftovers in the refrigerator in an airtight container for up to 3 days. Gently warm over medium until heated through. Add a splash of water if needed.

More Favorite Shrimp Recipes!

Love this recipe? Please let us know in the comments and leave a 5-star⭐️⭐️⭐️⭐️⭐️ rating below the recipe card. Enjoy! Sylvia

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