Shrimp Saganaki (Baked Greek Shrimp with Tomatoes and Feta)

Shrimp Saganaki is a traditional Greek appetizer that consists of tender baked shrimp nestled in a savory tomato sauce topped with creamy Feta cheese! 

You’ll find this popular appetizer at Greek restaurants, usually served with olive or Pita bread.

This recipe can be either an appetizer or an entree- served over pasta or rice! Quick, easy and delicious!

Baked Greek Shrimp in a white baking dish with pita bread on the side.

What makes the tomato sauce “Greek”?

Greek tomato sauce is slightly different than Italian in that the Greek version uses smokey spices – a little pinch of ground cloves and cinnamon.

Here’s what you’ll need

A pound of shrimp, butter, canned San Marzano tomatoes, garlic, oregano, ground cloves, cinnamon, Feta cheese, olive oil, Clamato juice™ and Kalamata olives.

Ingredients in bowls on a wooden table.

How to make it

First peel and devein shrimp; set aside

Heat oil in saucepan; add garlic and tomatoes; cook until tomatoes are tender

Black pepper being added to tomato sauce in pan.

Add remaining ingredients and let simmer while you saute the shrimp

Shrimp being added to saucepan with melted butter.

Saute shrimp 3-5 minutes and set aside. Place tomato sauce in baking dish, then arrange shrimp and top with Feta cheese. Bake till bubbly!

Tomato sauce being ladeled into baking dish.

Recipe FAQs

What’s the difference between Greek and Italian tomato sauce?

Greek tomato sauce typically includes some warm spices like cinnamon and ground cloves, or anise.
Italian tomato sauce relies on herbs de provence, rosemary, sage, thyme and oregano.

What size shrimp do I use?

I recommend using large shrimp for this recipe, 16/20 or 21/25. (This means there are 16 – 20 shrimp per pound or 21-25 shrimp per pound.) The smaller the number of shrimp per pound, the larger the shrimp.

Serving suggestions

Serve Shrimp Saganaki with Pita or olive bread as an appetizer!

It also pairs well with pasta, rice or roasted eggplant!

Baked shrimp in white pan.
Baked shrimp in white pan.

Shrimp Saganaki (Baked Greek Shrimp with Tomatoes and Feta)

Shrimp Saganaki is a traditional Greek appetizer that consists of tender baked shrimp nestled in a savory tomato sauce topped with creamy Feta cheese! 
5 from 5 votes
Print Rate
Course: Appetizer, Entree
Cuisine: Greek, Mediterranean
Prep Time: 20 minutes
Cook Time: 20 minutes
Total Time: 40 minutes
Yield: 4 servings
Author: Anecia Hero

Ingredients 

  • 2 tablespoons olive oil
  • 1 teaspoon finely chopped garlic
  • 28 ounces canned Italian tomatoes, plum or San Marzano (See recipe notes)
  • ½ cup Clamato juice (See recipe notes)
  • teaspoons dried oregano
  • ¼ teaspoon ground cloves
  • ¼ teaspoon ground cinnamon
  • 1 teaspoon black pepper
  • 2 tablespoons chopped Kalamata olives (See recipe notes)
  • 2 tablespoons butter, unsalted
  • 1 pound large shrimp (about 14 -18 large shrimp)
  • 4 ounces crumbled Feta
  • fresh dill for garnish (optional)

Instructions 

  • Peel and devein shrimp; set aside
    1 pound large shrimp (about 14 -18 large shrimp)
  • In a large saucepan, heat oil on medium heat, add garlic and saute for 1-2 minutes
    2 tablespoons olive oil, 1 teaspoon finely chopped garlic
  • Add tomatoes with juice to saucepan, stirring constantly. Cook until tomato mixture has reduced to 2 cups (about 15 minutes)
    28 ounces canned Italian tomatoes, plum or San Marzano
  • Add Clamato juice, oregano, cloves, cinnamon, black pepper and olives; cook on low for 3-4 minutes; allow sauce to simmer while you prepare the shrimp
    ½ cup Clamato juice, 1½ teaspoons dried oregano, ¼ teaspoon ground cloves, ¼ teaspoon ground cinnamon, 1 teaspoon black pepper, 2 tablespoons chopped Kalamata olives
  • In a separate saucepan, on low heat, melt butter; add shrimp to pan and cook 2 minutes per side, coating the shrimp in the butter
    2 tablespoons butter, unsalted
  • Spoon tomato mixture into a baking dish; nestle shrimp into tomato mixture (include the butter)
  • Sprinkle crumbled Feta cheese over mixture; bake @ 350°F on middle rack until cheese is bubbly and hot
    4 ounces crumbled Feta
  • Garnish with fresh dill and serve with Pita bread
    fresh dill for garnish (optional)

Notes

Tomatoes:
San Marzano tomatoes are best for this recipe; if you can’t find them, use any diced canned tomatoes, but you may have to add a little sugar if you use anything other than San Marzano.
Clamato juice:
If you don’t have any, you can use 1/4 cup of clam juice
Kalamata olives:
You can substitute with chopped green olives or capers

Nutrition Estimate

Serving: 1cupCalories: 1487kcalCarbohydrates: 81gProtein: 122gFat: 82gSaturated Fat: 36gPolyunsaturated Fat: 6gMonounsaturated Fat: 34gTrans Fat: 1gCholesterol: 891mgSodium: 3734mgPotassium: 3796mgFiber: 18gSugar: 44gVitamin A: 3189IUVitamin C: 80mgCalcium: 1214mgIron: 15mg
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