Sheet Pan Shrimp Saganaki
Shrimp Saganaki is one of those dishes that tastes way fancier than it actually is. Juicy shrimp get baked right into a bubbling tomato sauce with garlic, a little heat, and melty feta on top. It’s a classic Greek taverna favorite, and this version happens on one sheet pan with barely any cleanup. Grab some crusty bread for scooping and you’re set!
Summer Sheet Pan Shrimp Saganaki Recipe
If you’ve never been to Greece, you might not know that shrimp saganaki is a summertime staple. It’s the epitome of Greek cooking! My personal take on shrimp saganaki is made easy in a sheet pan, so it’s a one pan meal with roasted tomatoes, tender shrimp, and of course, feta. Because I will always be a fan of anything with feta! I’ve made this twice in one week already and I don’t see that slowing down anytime soon.
If you’re into easy one-pan dinners, my Easy Summer Sheet Pan Tortellini is a great one to keep in rotation alongside this. And if shrimp is your thing, check out my Strawberry Shrimp Ceviche or Summer Shrimp Zucchini and Corn Chowder, too.
Why You’ll Love This Shrimp Saganaki Recipe
- Just one baking dish and one bowl to clean
- The shrimp cook in under 10 minutes, so they stay juicy, not rubbery
- Sweet grape tomatoes burst into a rich, saucy base as they roast
- Salty feta melts right into the sauce for a creamy, tangy finish
- Easy enough for a weeknight, impressive enough to serve guests
- No oven? Make it in a cast-iron skillet on the grill instead
- Naturally low-carb as is, or serve over orzo or with bread to bulk it up
Ingredients for Shrimp Saganaki
For the Sauce
- Grape tomatoes
- Tomato sauce
- Calabrian chili paste
- Garlic cloves
- Extra virgin olive oil
- Dry white wine
- Dried oregano
- Salt and freshly ground black pepper
For the Shrimp
- Large shrimp
- Olive oil
- Kosher salt
- Black pepper
- Dried oregano
To Finish
- Feta cheese
- Fresh parsley
- Crusty bread, pita, or cooked orzo
Ingredient Notes
- Grape tomatoes: Look for tomatoes that feel heavy and firm, not soft. They hold their shape while roasting and burst into a naturally sweet sauce. If you don’t have grape tomatoes on hand, you can use high quality canned tomatoes.
- Calabrian chili paste: This is where the smoky, fruity heat comes from. A little goes a long way, so start with a teaspoon and add more only if you want extra kick. Replace with red pepper flakes if needed.
- Dry white wine: Choose something you’d actually drink, like a Sauvignon Blanc or Pinot Grigio. It deglazes the pan and adds brightness; if you’d rather skip the alcohol, a splash of chicken broth with a squeeze of lemon works too.
- Feta cheese: Buy a block and crumble it yourself rather than using pre-crumbled feta, which tends to be drier and less creamy once it hits the heat.
- Large shrimp: Make sure they’re fully thawed and patted dry before tossing with the seasoning, so they sear rather than steam.
How to Make Sheet Pan Shrimp Saganaki
- Preheat & Season Shrimp: Preheat the oven to 425°F. In a bowl, toss the shrimp with the olive oil, salt, pepper, and oregano. Set aside while you prepare the sauce.
- Combine Tomato Sauce Ingredients: In a small baking dish, combine the grape tomatoes, tomato sauce, garlic, olive oil, Calabrian chili paste, white wine, oregano, a pinch of salt, and black pepper. Toss to combine.
- Bake: Bake for 20 minutes, until the tomatoes have burst and the liquid is bubbling.
- Add Shrimp: Stir the sauce, then arrange the seasoned shrimp on top and sprinkle the feta cheese.
- Bake Again: Return the dish to the oven and bake for 6–8 minutes, or until the shrimp are just pink and cooked through.
- Serve: Finish with chopped parsley and an extra drizzle of good olive oil. Serve immediately with warm crusty bread for soaking up every bit of the sauce.
Tips for the Best Shrimp Saganaki
- Don’t skip the pre-bake on the tomato sauce. It needs those 20 minutes to concentrate and thicken before the shrimp go in. If you add the shrimp at the same time, they will be overcooked.
- Add the feta right before the final bake so it softens and slightly melts without turning greasy.
- Taste your sauce before adding the shrimp and adjust the salt, since feta brings its own saltiness later.
- No oven? This greek shrimp recipe works just as well in a cast-iron skillet set right on a hot grill.
Storage
Refrigerator: Store leftovers in an airtight container for up to 2 days. Reheat gently in a skillet or low oven so the shrimp don’t overcook.
Make-ahead tip: The tomato sauce base can be made a day ahead and refrigerated. Just reheat it in the baking dish before adding the shrimp and finishing in the oven.
More Easy Recipes to Try
- Ricotta Radish Dip
- Eggs in Purgatory
- Sheet Pan Pork Souvlaki
- Marinated Tomato Gnocchi Salad
- Tomato Whipped Feta Tart
Summer Sheet Pan Shrimp Saganaki
Video
Ingredients
- 2 cups grape tomatoes
- 1 cup tomato sauce
- 1 tsp Calabrian chili paste
- 3 garlic cloves minced
- 2 tbsp extra virgin olive oil
- 1/4 cup dry white wine
- 1 tsp dried oregano
- Salt and freshly ground black pepper
- 3 oz feta cheese crumbled
- 2 tbsp chopped fresh parsley
- Crusty bread, pita, or cooked orzo for serving
For the Shrimp
- 8 oz large shrimp peeled and deveined
- 1 tbsp olive oil
- ½ tsp kosher salt
- ¼ tsp black pepper
- ½ tsp dried oregano
Instructions
- Preheat the oven to 425°F
- In a bowl, toss the shrimp with the olive oil, salt, pepper, and oregano. Set aside while you prepare the sauce.
- In a small baking dish, combine the grape tomatoes, tomato sauce, garlic, olive oil, Calabrian chili paste, white wine, oregano, a pinch of salt, and black pepper. Toss to combine.
- Bake for 20 minutes, until the tomatoes have burst and the sauce is bubbling.
- Stir the sauce, then arrange the seasoned shrimp on top and sprinkle the feta cheese.
- Return the dish to the oven and bake for 6–8 minutes, or until the shrimp are just pink and cooked through.
- Finish with chopped parsley and an extra drizzle of good olive oil. Serve immediately with warm crusty bread for soaking up every bit of the sauce.
Notes
- Don’t rush the sauce, the full 20 minutes lets the tomatoes break down and thicken properly.
- Watch the shrimp closely in the last few minutes; they cook fast and go tough if left too long.
- Taste the sauce before adding the feta, since the cheese brings extra saltiness on its own.
- No oven needed! This works great in a cast-iron skillet right on the grill.
- Leftovers keep in the fridge for up to 2 days, but this dish is best enjoyed fresh.
Frequently Asked Questions
Shrimp saganaki is a Greek dish of shrimp baked or simmered in a garlicky tomato sauce with a kick of heat, finished with crumbled feta that melts in as it cooks. It’s traditionally served bubbling hot straight from the pan, with bread on the side for scooping up the sauce.
Yes, just make sure it’s fully thawed and patted dry before seasoning, or the shrimp will release extra water into the sauce.
Crusty bread or pita for soaking up the sauce is classic, but it’s also delicious spooned over orzo, rice, or alongside a simple green salad.
It has a gentle, smoky warmth from the Calabrian chili paste rather than an intense heat, but you can add more or less to taste.
