Editorial sample recipeGreekbeginnerHalalSeafoodGluten-Free

Greek Baked Shrimp Saganaki With Feta And Herbs

Name: Greek Baked Shrimp Saganaki With Feta And Herbs
Prep time: 15 min
Cook time: 20 min
Total time: 35 min
Yield: 4 servings
Cuisine: Greek
Ingredients: 500 g large raw shrimp, peeled and deveined; 2 tbsp extra virgin olive oil; 1 medium red onion, finely diced; 3 cloves garlic, minced; 400 g diced canned tomatoes; 150 g crumbled feta cheese; 1 tsp dried oregano; 2 tbsp fresh flat-leaf parsley, chopped

Plump shrimp baked in a rich skillet tomato and garlic sauce topped with melted feta cheese and fresh parsley.

Prep: 15 min
Cook: 20 min
Total: 35 min

Technique to learn

Skillet-to-Oven Baking

Starting sauce on the stovetop and finishing with seafood and cheese under oven heat cooks ingredients evenly without drying them out.

Instructions

Step 1: Preheat your oven to 200 degrees Celsius (400 degrees Fahrenheit).

Step 2: Heat the olive oil in an oven-safe skillet over medium heat and sauté the diced red onion for 4 minutes until softened.

Step 3: Add the minced garlic and dried oregano, cooking for 1 minute until fragrant.

Step 4: Pour in the diced canned tomatoes, bring to a simmer, and cook for 8 minutes until the liquid reduces slightly.

Step 5: Nestle the shrimp into the hot tomato sauce in a single layer, then sprinkle the crumbled feta cheese evenly over the top.

Step 6: Transfer the skillet to the preheated oven and bake for 10 to 12 minutes until the shrimp are opaque and pink and the cheese is softened, then garnish with fresh parsley.

Cooking tips

Use an oven-safe cast iron skillet to go straight from stovetop to oven without changing pans.
Avoid overbaking so the shrimp stay tender and juicy.
Original home-cooking adaptation inspired by Greek; regional versions vary.
Use halal-certified meat, poultry, stock, sauces, cheese and other processed ingredients. Check labels and avoid cross-contamination. Recipe screening is not halal certification.

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