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–+ servings

Shrimp Saganaki

Overhead photo of shrimp saganaki made with feta cheese in a large blue baking dish.
Juicy shrimp. Creamy feta cheese. Briny olives. Picture this: sweet, plump shrimp blanketed in tangy feta and gently baked in a vibrant tomato sauce studded with rich olives and kissed with garlic and peppery oregano. This Shrimp Saganaki recipe is hearty, fresh, and unmistakably coastal—made entirely in one pan, in under 30 minutes, with a flavor payoff that tastes like it simmered all day.
Author: Cheyanne Holzworth
Total Time: 40 minutes
Prep Time: 10 minutes
Cook Time: 30 minutes
Servings: 4 servings

Equipment

  • 1 Large, High-sided Oven-Proof Skillet (substitute: Large Skillet AND 9x13-inch Baking Dish)

Ingredients

Instructions

  • 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. Then set the bowl aside.
    Overhead photo of raw shrimp marinating in oil, kosher salt, ground pepper, and lemon zest in a large mixing bowl.
  • Sweat the Aromatics: Heat 3 tablespoons of oil in a large, high-sided oven-proof skillet (see note) over medium-low heat.
    Once shimmering, 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.
    Overhead action photo of chopped shallots sautéing in a large skillet.
  • 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.
    Overhead action photo of canned diced tomatoes and tomato juice being added to a skillet with sautéed aromatics.
  • Meanwhile, Preheat Oven: Arrange oven rack to the middle position and then close the door and preheat the oven to 400 degrees.
  • Layer Olives, Shrimp and Feta over Tomatoes: Sprinkle the Kalamata olives over the tomato mixture.
    Arrange the shrimp in one even layer over top, slightly nestling the shrimp into the sauce, but don't fully submerge them.
    Crumble the block of feta cheese evenly over the shrimp.
    Overhead photo of raw shrimp layered on chunky tomato sauce and Kalamata olives in a large baking dish.
  • Bake Shrimp with Feta: 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!
    Overhead action photo of two hands transferring a baking pan of shrimp, feta, and tomatoes from the counter to the preheated oven.
  • Let Shrimp Saganaki Rest: Remove the pan from the oven and let the Shrimp Saganaki rest for 5 minutes.
    Overhead photo of baked shrimp with feta and tomatoes cooling on a wire rack.
  • Serve Shrimp Feta Cheese: Sprinkle fresh herbs generously over the top of the shrimp and feta, serve with lemon and crusty bread on the side, and enjoy immediately.
    Overhead photo of shrimp saganaki garnished with more crumbled feta and fresh basil in a large baking dish.

Notes

  • 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.
  • Need to Scale the Recipe? Hover your mouse over the number of servings in the recipe card. You'll see a sliding scale pop up, you can use that to scale the recipe up or down as needed.
  • Got questions? I've got answers! If you ever run into an issue, have a question, or need any clarification - please feel free to drop them in the comments section. I'm happy to help when I can! 
I am not a certified nutritionist. All the nutritional information is generated by an online calculator and provided as a courtesy. The nutrition facts are an estimate based upon 4 servings. Exact information will depend upon the brands of ingredients and precise measurements used.

Nutrition

Calories: 423kcal    Carbohydrates: 10g    Protein: 42g    Fat: 23g    Saturated Fat: 5g    Cholesterol: 444mg    Sodium: 1847mg    Potassium: 274mg    Fiber: 2g    Sugar: 4g    Vitamin A: 149IU    Vitamin C: 24mg    Calcium: 278mg    Iron: 4mg
Course: Appetizer, entree, Main Course
Cuisine: Greek, Mediterranean