Summer Sheet Pan Shrimp Saganaki
Summer Sheet Pan Shrimp Saganaki has juicy shrimp and roasted grape tomatoes together in a smoky, garlicky sauce with melty feta on top. One pan, big flavor, ready in under 30 minutes.
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.
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