Greek-Style Baked Shrimp in Tomato and Feta Sauce
Shrimp Saganaki is a beloved Greek dish where tender shrimp are baked in a rich tomato-garlic sauce with herbs and topped with salty crumbled feta. Finished with fresh parsley and lemon juice, it’s a one-skillet wonder — warm, comforting, and packed with Mediterranean flavor.
⏱️ Time:
Prep Time: 15 minutes
Cook Time: 25 minutes
Total Time: 40 minutes
Ingredients
For the tomato-feta sauce:
2 tbsp olive oil
1 small onion, finely chopped
3 garlic cloves, minced
1 can (14 oz/400g) diced tomatoes (or crushed tomatoes)
2 tbsp tomato paste
1/4 tsp red pepper flakes (optional)
1/2 tsp dried oregano
1/4 tsp ground cinnamon (optional, traditional hint)
Salt and black pepper to taste
2 tbsp chopped fresh parsley or dill
1/3 cup crumbled feta cheese
For the shrimp:
1 lb (450g) large shrimp, peeled and deveined
1 tbsp olive oil
1 tbsp lemon juice
Salt and pepper
Optional: extra feta and parsley for garnish
Instructions:
1. Prepare Tomato Sauce:
In a large oven-safe skillet, heat olive oil over medium heat.
Sauté onion for 3–4 minutes until soft. Add garlic and cook another 30 seconds.
Stir in tomato paste, then add diced tomatoes, red pepper flakes, oregano, cinnamon (if using), salt, and pepper.
Simmer uncovered for 10–12 minutes until the sauce thickens.
Stir in chopped parsley or dill and remove from heat.
2. Prepare the Shrimp:
While sauce simmers, toss shrimp in olive oil, lemon juice, salt, and pepper.
3. Assemble & Bake:
Nestle the shrimp into the tomato sauce in a single layer.
Sprinkle crumbled feta evenly over the top.
Bake at 400°F (200°C) for 10–12 minutes, or until shrimp are pink and feta is slightly golden.
4. Finish & Serve:
Remove from oven, squeeze with extra lemon juice.
Garnish with fresh parsley or dill and serve hot.
Best Served With:
Crusty bread (to soak up the sauce!)
Warm pita or flatbread
Lemon rice or orzo
Light Greek salad on the side
Notes & Tips:
Make it spicier with more chili flakes or add a dash of harissa to the tomato sauce.
Feta melts but won’t fully dissolve — its creamy saltiness adds richness.
You can use a baking dish if you don’t have an oven-safe skillet — just transfer the sauce before baking.
❓ Frequently asked questions FAQ:
Q: Can I use frozen shrimp?
A: Yes! Just fully thaw and pat them dry before using.
Q: Can I make it ahead?
A: You can make the sauce ahead and refrigerate it. Add shrimp and bake fresh.
Q: What type of feta is best?
A: Greek sheep’s milk feta is most traditional — creamy and tangy.
Q: Can I use fresh tomatoes?
A: Yes! Use about 4 large ripe tomatoes, chopped, but simmer longer to reduce liquid.
Nutritional Information
Calories: 340
Protein: 30g
Fat: 20g
Carbs: 10g
Fiber: 2g
Sugar: 5g
Sodium: 720mg