Baked shrimp in tomato sauce

Jump to Recipe

We love shrimp at my house, and this recipe is one of my go-to’s. I always keep some frozen shrimp on hand in the freezer as well as canned tomatoes in the pantry. Garlic is always around, of course…

This is a classic Greek dish called shrimp saganaki (from the type of pan it is cooked in). It is simple and versatile. If I don’t have shallots on hand, I substitute onion – no fresh oregano? I use dried – no mint? I use basil, dill or parsley- no fresh herbs at all? no big deal. In the end, there’s never any leftover…

Ouzo is traditionally used in the Greek version, but I confess it’s not something I generally keep at my house. It does add a nice layer of complexity though. French Pernod works well also, as it has a similar anise flavor profile. Or if you want, you can throw in a few anise seeds as a substitute.

Serve this dish on its own with a nice crusty bread and a side salad, or with rice, polenta or orzo for example.

Shrimp is a great lean source of protein and calcium and one of the staples of the Mediterranean diet. So enjoy it!

Baked shrimp in tomato sauce

This traditional Greek dish (shrimp saganaki) is quick and easy to throw together. All you need is an oven-proof pan, and minimal elbow grease for a quick chop! The result is bright in color and flavor.
Prep Time20 mins
Cook Time30 mins
Total Time50 mins
Course: Appetizer / Hors D’Oeuvre, Main Dish
Cuisine: Greek, Mediterranean
Keyword: feta cheese, gluten-free, shrimp, tomato
Servings: 4
Author: Veronique Eichler



  • Preheat oven to 400 deg F
  • Place shrimp in a bowl, sprinkle with a dash of olive oil, salt and pepper and 1 tbsp of Ouzo (if using). Set aside while you cook the sauce.
  • Heat olive oil in a large oven proof pan (cast iron or stainless steel) over medium high heat.
  • Add shallots and cook until they are soft (a couple minutes)
  • Add garlic and cook another minute
  • Add tomatoes with their juices, salt, pepper, red pepper flakes and 3 tbsp of Ouzo (optional). Stir and reduce the heat. Simmer for 5 to 10 minutes until the sauce thickens, stirring occasionally.
  • Add oregano and stir again.
  • Turn the heat off under the pan while you lay the shrimp on top of the sauce. Drizzle the accumulated juices from the shrimp bowl on top.
  • Top the shrimp with the cheese crumbles and place the pan in the oven
  • Bake for 10 to 15 minutes (depending on the size of your shrimp) until the shrimp are opaque. Do not overcook or the shrimp will dry out.
  • Remove from oven, top with fresh mint, basil or dill and serve immediately.



Ouzo is a Greek anise-flavored alcohol. French Pernod works well also. It adds a nice flavor layer, but if you don’t have any on hand, this dish will still be very tasty. 


Calories: 426kcal | Carbohydrates: 14g | Protein: 41g | Fat: 19g | Saturated Fat: 6g | Cholesterol: 454mg | Sodium: 1955mg | Potassium: 577mg | Fiber: 3g | Sugar: 6g | Vitamin A: 481IU | Vitamin C: 28mg | Calcium: 483mg | Iron: 6mg
Heads up: my posts may contain affiliate links! If you buy something through one of those links, you won't pay a penny more but we'll get a small commission, which helps keep the light on. For more details, read our affiliate disclosure. Thanks!


  1. I can smell all the perfumes …. If I cook these shrimps, I’ll put less salt (hypertension), and add a little piece of sugar (or teaspoon of sugar, or teaspoon of something with neutral taste and sweet enough to limit the excessive acidity of the tomatoes). If served as main dish, which accompanying vegetables ? Polenta (but another smell with a rich reciepe), rice, boulghour, … ?

    • Veronique Eichler

      Labrige, you are right you can omit the added salt, as canned tomatoes, shrimp and feta are already high in sodium… as for acidity, the canned tomatoes I use are low in acidity and I don’t need to add sugar (which is the one ingredient I try to avoid) but that’s a personal preference… Polenta doesn’t have a strong flavor in my opinion, I make a plain polenta cooked in vegetable broth with just a bit of butter added at the end. But any grain could be used, rice (preferably brown for the extra fiber and nutrients), farro, orzo pasta, bulgur wheat. If you want to add a side vegetable and not just a salad, I would suggest braised fennel which will complement the ouzo/anise flavor… Zucchini or broccolini also come to mind…


Leave a Comment

Your email address will not be published. Required fields are marked *


This site uses Akismet to reduce spam. Learn how your comment data is processed.