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+ servings

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
Calories: 426kcal
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