Learn how to easily make the best Shrimp Saganaki at home! Zesty, plump shrimp are perched on a savory, rich, chunky tomato sauce, generously sprinkled with tangy feta and briny olives, and then baked until beautifully flavorful! This healthy Greek Baked shrimp recipe is so simple to prepare and comes together in 30 minutes! This light, bright and robust dish is perfect for busy weeknight dinners or easy entertaining and it's always a hit with a crowd!Recipe can be scaled up or down by using the slider if you hover your mouse over the number of Servings.
½cupPitted Kalamata Olives – sliced in half (OPTIONAL)
Fresh Mint & Fresh Basil – chopped for garnish (about 2 TBS each)
Optional for Serving: Crusty Bread & Lemon Wedges
Marinate the shrimp: Place the shrimp in a large mixing bowl. Drizzle with 1 tablespoon of oil and the lemon zest. Season with ½ teaspoon salt and ¼ teaspoon pepper. Toss gently to evenly coat the shrimp. Set aside.
Sweat the shallots: Heat 3 tablespoons of oil in a large, high-sided oven-proof skillet (see note) over medium-low heat. Add the shallots and cook, stirring occasionally, until softened (but not browned), about 5 minutes. Add the garlic, cumin, crushed red pepper flakes and oregano. Season with ¾ teaspoon of salt and ¼ teaspoon pepper. Cook, stirring, until fragrant, about 1 minute.
Add wine, then tomatoes: Add the wine to the pan and increase the heat to medium. Cook until almost completely evaporated, about 2 minutes. Add the drained tomatoes, ¾ cup of the tomato juices and the honey. Stir to combine. Bring the mixture to a gentle boil over medium-high heat. Immediately reduce to maintain a gentle simmer and cook, stirring occasionally, for 12-16 minutes, or until the liquid is significantly reduced.
While the tomatoes are simmering, Preheat oven to 400 degrees.
Layer olives, shrimp & feta: Sprinkle the kalamata olives over the tomato mixture and place the shrimp in one even layer over top. Crumble the feta evenly over the shrimp.
Bake: Transfer the shrimp to the oven and bake for 8-10 minutes, or until the shrimp are opaque, pink, just firm to the touch and just cooked through – do NOT overcook the shrimp or they will turn rubbery!
Rest: Remove the pan from the oven and let the Shrimp Saganaki rest for 5 minutes.
Serve: Garnish with fresh mint and basil. Serve with lemon wedges on the side. Enjoy!
Baking Vessel: If you don’t have an oven-proof skillet, you can use a 9x13-inch baking dish. Make sure you lightly grease the baking dish with non-stick cooking spray. When you are done cooking the tomatoes, transfer the mixture to the prepared baking dish and layer the olives, shrimp and feta on top. Bake as directed above.
Baking time: The baking time listed is for 16/20 extra-jumbo (jumbo or extra-large) shrimp. You can use larger or smaller shrimp if you would like – just adjust the baking time up or down respectively. For example, colossal U15 shrimp will take approximately 10-13 minutes, while 21/25 shrimp will take approximately 6-8 minutes.
Nutritional information is an approximation based upon 4 servings. Exact information will depend upon the brands of ingredients and precise measurements used.