Shrimp Santorini (Shrimp Saganaki) Greek Baked Shrimp with Tomato and Feta Cheese

Transport yourself to Santorini with this easy Shrimp Santorini recipe

The Greek Island of Santorini is eponymous with picturesque sunsets, iconic whitewashed buildings, and minerally Assyrtiko wine. And all of these elements are the perfect accompaniment to Shrimp Santorini. This Greek delicacy is a sizzling dish of sautéed tomatoes, plump shrimp and rich feta cheese. The first time I savored it, I was lucky enough to be sitting on a restaurant patio on the island’s capital city of Fira. The sun had just fallen beneath the caldera and the sky was full of orange and pink hues, much like the dish in front of me.

Origins of Shrimp Santorini

Another common name for this dish in Greece is Shrimp Saganaki. First of all, Saganaki is a whole classification of Greek dishes that are traditionally fired in a two handled copper pot called a Sahan, which is a Turkish word. You’re probably familiar with the most famous version: fried cheese called Saganaki. In addition to Shrimp Saganaki and cheese Saganaki, in Greece you’ll find Mussels Saganaki, Chicken Sagankai, Eggplant Saganaki, etc.

What type of tomatoes should I use for Shrimp Santorini

Santorini is famous for their tomatoes — they have earned their own PDO designation. And while nothing tastes like the tomatoes there or in Greece, pick up some of your favorite at a local farmers market during the summer. You can also make Shrimp Santorini in the off season using organic full-size tomatoes that you grate into a bowl. Just make sure they taste good! You can also use cherry tomatoes (heirlooms are the best, if you can find them) cut in half. The rest of the dish is easy to put together. So easy in fact that I don’t boast to my weekly personal chef clients about how turn-key it is to make because I want them to fully appreciate the levels of flavors and how beautiful the marinated shrimp are against the savory heirloom tomatoes and tangy feta.

Check out how I make Shrimp Santorini in this video

Shrimp Santorini Recipe

Shrimp Santorini (Shrimp Saganaki) Baked Shrimp with Tomato and Feta Cheese

Yum

Cuisine Greek, Mediterranean

Category Appetizer Brunch Entree Greek Food Greek Recipes One Pot Meals Recipes

Persons

2

Cook Time

15 minutes

Total Time

15 minutes

This classic Greek dish of sizzling shrimp, tomatoes and feta cheese is a pleaser for a dinner party or quick weeknight meal. This recipe serves 4 as an appetizer or 2 as a hearty main dish accompanied with some crusty bread, orzo pasta, or rice.

Ingredients

• 1 Onion, chopped
• 4 Garlic cloves, minced
• 2 lb. Tomatoes***
• 1 lb. Shrimp (size 16/20 or around there), peeled and deveined
• 6 oz. Feta cheese
• ½ tsp. Red pepper flakes, crushed
• ½ tsp. Oregano, dried
• 3 tbs. Parsley, chopped
• 2 tbs. Extra virgin olive oil
• Salt & Pepper
• Shot of ouzo (optional)
• Kalamata olives (optional)

Instructions

1. Prepare shrimp by putting them into a mixing bowl with 1 tbs. olive oil, and a bit salt and pepper. Toss shrimp to coat.
2. Pre-heat oven to 400 degrees.
3. Put around 1 tablespoon of olive oil in a 12-inch oven-proof skillet (if available) and turn on heat to medium. Add onion and a little salt and sweat until translucent. Add garlic and pepper. Stir until soft, a few minutes. Add tomatoes, oregano and red pepper flakes and sauté for 10 minutes.
4. Pour in ouzo, if using, and flambé (OPA!).
5. Turn out tomato mixture into a 9 x13 baking dish if your skillet isn't oven proof.
6. Arrange shrimp over tomato mixture in one layer. Crumble cheese over surface.
7. Bake for 10-12 minutes, until shrimp are cooked and cheese is a bit browned. Don’t overcook the shrimp. Remove from oven, garnish with fresh parsley.

Notes

You have many options when it comes to tomatoes. Either grate full size tomatoes into a bowl. You can also use cherry tomatoes cut in half. If you don't have fresh tomatoes available, try a 28 oz. can of good quality tomatoes. Try to get fresh tomatoes at your local farmers market when they are in season, or buy organic tomatoes at your supermarket.
Serve with crusty bread for dipping, or over rice or orzo as a main dish.
You can also add Kalamata olives to the mix with the shrimp, prior to baking. A handful should be fine.

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