Shrimp Saganaki Recipe Recipe
This Greek-inspired Shrimp Saganaki recipe features pan-seared shrimp baked in a fresh tomato sauce with feta cheese, kalamata olives, and mint. Serve it as a tasty appetizer or dinner!
How to Make the Best Shrimp Saganaki Recipe
Shrimp Saganaki is a classic Greek dish that brings the flavors of the Mediterranean straight to your table. This stunning appetizer or light dinner features succulent jumbo shrimp pan-seared to perfection, then nestled into a vibrant tomato sauce enriched with the tanginess of sheep’s feta cheese, briny kalamata olives, and fresh mint. The dish is finished in the oven where the feta melts slightly and the flavors meld together in the most delicious way.
What makes this recipe truly special is its simplicity and versatility. The combination of lemon zest, fresh oregano, and a hint of red pepper flakes creates a sauce that’s both comforting and sophisticated. The feta cheese doesn’t just sit on top—it melds into the sauce and the shrimp juices, creating a creamy, savory element that’s absolutely irresistible. Whether you’re serving it as an elegant appetizer for guests or making it for a special weeknight dinner, this Shrimp Saganaki never fails to impress.
The best part? This dish comes together quickly but tastes like you’ve spent hours in the kitchen. In just about an hour from start to finish, you’ll have a restaurant-quality meal that captures the essence of Greek coastal cuisine. Serve it straight from the skillet with crusty bread to soak up every last drop of that incredible sauce, and don’t forget the squeeze of fresh lemon juice at the end—it’s the perfect finishing touch.
Shrimp Saganaki Recipe
This Greek-inspired Shrimp Saganaki recipe features pan-seared shrimp baked in a fresh tomato sauce with feta cheese, kalamata olives, and mint. Serve it as a tasty appetizer or dinner!
Ingredients
Main Ingredients
Tomato Sauce
Topping
Instructions
Preparation and Cooking
- Preheat oven to 400°F.
- Pat dry the shrimp and season with salt and pepper. In a large, wide, ovenproof skillet (or braiser) add half of the olive oil and heat the pan over medium high heat. Add the shrimp, searing each side (no need to cook through), and set these aside in a medium bowl along with any pan juices.
- Wipe out the skillet, return it to the stove, lower the heat to medium, and add the remaining olive oil. Add the onion and garlic, and sauté until tender, roughly 5 minutes. Make a well in the center and add the chili flakes and lemon zest—sauté for one minute, then combine. Add the tomatoes and all their juices, honey and the oregano. If it seems dry, add a small splash of water and white wine (or Ouzo!). Cover, lower heat to med-low, and simmer gently until tomatoes break down, roughly 7-8 minutes.
- Pour any of the pan juices from the shrimp bowl into the sauce and stir. Sprinkle the tomato sauce with half of the feta. Nestle in the shrimp. Add the remaining feta crumbles, and tuck in the olives. Give the pan a good shake.
- Place the pan in the oven, uncovered, on the middle rack, for 15 minutes or until the feta starts to melt. Feel free to place under the broiler for a few minutes to get the top golden.
- Taste, adjust salt, and add a squeeze of lemon juice to taste if you like.
- Sprinkle with the fresh mint leaves and serve.
