Shrimp Saganaki is a classic Greek dish featuring tender shrimp baked in a rich, savory tomato sauce and finished with creamy crumbled Feta. Often served as an appetizer with warm pita or crusty bread, it also makes a satisfying main when spooned over rice or pasta. This recipe is quick to prepare, full of Mediterranean flavor, and perfect for sharing.
What makes the tomato sauce “Greek”?
Greek-style tomato sauce differs from Italian sauces mainly in its use of warm, aromatic spices. A touch of ground cloves and cinnamon gives the sauce subtle sweetness and depth that pairs beautifully with tomatoes and seafood.
Ingredients
Key ingredients include large shrimp, olive oil, garlic, canned San Marzano or plum tomatoes, Clamato (or clam juice), dried oregano, ground cloves, cinnamon, black pepper, Kalamata olives, butter, and crumbled Feta. Fresh dill makes a lovely garnish.
How to make it
- Peel and devein the shrimp; set aside.
- Heat olive oil in a large saucepan, add chopped garlic and sauté briefly until fragrant.
- Add canned tomatoes with their juice and cook, stirring, until the mixture reduces to about 2 cups (roughly 15 minutes).
- Stir in Clamato (or clam juice), dried oregano, ground cloves, cinnamon, black pepper, and chopped Kalamata olives. Simmer on low for 3–4 minutes while you prepare the shrimp.
- In a separate skillet, melt the butter over low heat. Add shrimp and sauté about 2 minutes per side until just cooked through, coating them in the butter.
- Spoon the tomato sauce into a baking dish, nestle the sautéed shrimp (and any butter from the pan) into the sauce, and sprinkle with crumbled Feta.
- Bake at 350°F (175°C) on the middle rack until the Feta is melted and bubbly. Garnish with fresh dill and serve with pita or warm bread.
Recipe FAQs
Greek tomato sauces often include warm spices such as cinnamon and ground cloves, which lend a subtle, aromatic sweetness. Italian sauces typically emphasize herbs like rosemary, sage, thyme and oregano.
Large shrimp are recommended—about 16/20 or 21/25 count per pound. The lower the count number, the larger the shrimp.
Serving suggestions
Serve Shrimp Saganaki with warm pita, naan, or crusty bread to soak up the sauce. It also pairs well with a fresh Greek salad or alongside Spanakopita for a Mediterranean-themed meal.
Related recipes
- Mexican Shrimp Cocktail
- Orange Fig Spread
- Cold Dill Shrimp Salad
- Fresh Shrimp Dip
- Cheddar Cheese Ring with Orange Fig Preserves
Shrimp Saganaki is a beloved staple of Greek cuisine, found in many authentic tavernas and restaurants. Its combination of bright tomato, fragrant spices, buttery shrimp, and salty Feta makes it an irresistible choice for entertaining or a cozy weeknight dinner.
If you try this recipe, please leave a comment and rating — feedback is always appreciated!
Shrimp Saganaki (Baked Greek Shrimp with Tomatoes and Feta)
A traditional Greek appetizer of shrimp baked in a spiced tomato sauce and topped with Feta.
Ingredients
- 2 tablespoons olive oil
- 1 teaspoon finely chopped garlic
- 28 ounces canned Italian tomatoes (plum or San Marzano)
- ½ cup Clamato juice (or ¼ cup clam juice)
- 1½ teaspoons dried oregano
- ¼ teaspoon ground cloves
- ¼ teaspoon ground cinnamon
- 1 teaspoon black pepper
- 2 tablespoons chopped Kalamata olives (or green olives/capers)
- 2 tablespoons unsalted butter
- 1 pound large shrimp (about 14–18 shrimp)
- 4 ounces crumbled Feta
- Fresh dill for garnish (optional)
Instructions
- Peel and devein the shrimp; set aside.
- In a large saucepan, heat olive oil over medium heat and sauté the garlic for 1–2 minutes.
- Add the canned tomatoes with their juice and cook, stirring, until the mixture reduces to about 2 cups (≈15 minutes).
- Stir in the Clamato juice, oregano, ground cloves, cinnamon, black pepper, and chopped Kalamata olives. Simmer on low for 3–4 minutes.
- In a separate skillet, melt the butter over low heat. Add the shrimp and cook about 2 minutes per side, coating them in butter.
- Place the tomato sauce in a baking dish, nestle the shrimp (and any butter) into the sauce, and sprinkle with crumbled Feta.
- Bake at 350°F (175°C) on the middle rack until the Feta is bubbly and warmed through. Garnish with fresh dill and serve with pita or bread.
Notes
Tomatoes: San Marzano are preferred for their rich flavor. If using another brand, you may wish to adjust sweetness with a pinch of sugar.
Clamato juice: Substitute with clam juice if needed.
Kalamata olives: Chopped green olives or capers can be used as alternatives.
Nutrition Estimate
Serving: 1 cup. Nutrition values are estimates and will vary by ingredients and portion size.
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