This quick and flavorful shrimp saganaki features juicy shrimp in an herbaceous tomato sauce with feta cheese. It’s made in one pan and ready in under 30 minutes!
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About This Recipe
Shrimp saganaki is a Greek-inspired dish that combines plump shrimp, juicy tomatoes, and tangy feta cheese in a rich, flavorful sauce. The lemony shrimp, fresh herbs, and tangy feta create an irresistible balance that brightens the sweet, jammy tomatoes. For another Wonderful One-Pot meal, try my Turkish Stuffed Onions.
And the best part? It's that It’s all made in one pan and ready in under 30 minutes, making it perfect for busy weeknights when you want something quick yet delicious. For another wonderful Mediterranean dish try my Mediterranean Crispy Rice Salad.
📋 Ingredients
- Shrimp: Look for medium-large sized shrimp with a count of 41-60 that are deveined, shelled and have the tails removed.
- Herbs: Dried oregano is used for sautéing, waking up the aromatic flavors. Save the fresh herbs for garnishing.
- Tomatoes: Fresh tomatoes give the saganaki a delicious sweet flavor but chopped canned tomatoes work well.
- Feta Cheese: Look for feta cheese that is sold as a block and packed in brine, which will be creamier. You can also use flavored feta cheese with olives or herbs, which would be a delicious addition.
See recipe card for full information on ingredients and quantities.
🍋 Substitutions and Variations
- Seafood: Saganaki is delicious with other types of seafood, such as halibut, cod or salmon.
- Wine: Wine brings a nice layer of acidity, but if you have, use ouzo for a hint of anise flavor.
- Tomatoes: Fresh tomatoes are key to this recipe, but canned tomatoes will work in a pinch, just be sure to drain them well before using.
⏲️ Instructions
Step 1. Season the raw shrimp with fresh lemon zest, oregano, salt and pepper.
Step 2. Sauté chopped shallots in olive oil until softened, then sauté garlic and spices for another minute. Pour in wine, then reduce.
Step 3. Add the chopped tomatoes with all their juices and season with salt and pepper. Stir, then cover with a lid and cook for 7-8 minutes to soften.
Step 4. Use the back of a spatula to gently mash the tomatoes to create a thick sauce.
Step 5. Nestle the marinated shrimp into the tomato sauce, turning halfway through, for about 4-5 minutes, until the shrimp are just cooked through.
Step 6. Turn off the heat and sprinkle with crumbled feta cheese and chopped herbs.
📍 Recipe Tips
Don’t Overcook the Shrimp: Shrimp cooks very quickly, so be sure to keep an eye on it. As soon as the shrimp turn pink on the first side, turn over and cook until the shrimp just turn pink.
Serving Suggestions
Serve the Greek shrimp alongside Greek rice pilaf or lemon herb couscous. Add a fresh Greek salad or crisp fattoush salad for a lighter side option.
More Shrimp Recipes
Love this recipe? Please leave a 5-star 🌟🌟🌟🌟🌟rating in the recipe card below & a review in the comments section further down the page.
Greek Shrimp Saganaki
LittleFerraroKitchen.com
Equipment
Ingredients
Shrimp
- 1 pound shrimp shells and tails removed
- Zest of 1 lemon
- ½ teaspoon dried oregano
- ½ teaspoon Kosher salt
- ¼ teaspoon ground black pepper
Tomato Sauce
- 2 tablespoons olive oil
- 1 shallot diced
- 2 garlic cloves finely chopped
- ½ teaspoon dried oregano
- ⅓ teaspoon red pepper flakes optional
- ½ cup white wine
- 2 cups chopped tomatoes with their juices
- ½ teaspoon Kosher salt
- ¼ teaspoon ground black pepper
- 4 ounces Feta crumbled
- Chopped parsley or mint for garnish
- Lemon wedges for serving
Instructions
- Marinate the shrimp: Season the shrimp with lemon zest, dried oregano, salt, and pepper. Set aside.
- Cook the aromatics: Heat a wide skillet or Dutch oven over medium-high heat and drizzle in olive oil. Once hot, add the diced shallots and sauté for 1-2 minutes until they begin to soften. Add the chopped garlic, dried oregano, and red pepper flakes (if using), and sauté for another minute.
- Deglaze and reduce: Pour in the white wine and let it reduce for 1-2 minutes.
- Make the sauce: Add the chopped tomatoes with all their juices. Season with salt and pepper. Stir, then cover with a lid and cook for 7-8 minutes, allowing the tomatoes to break down into a sauce. Use the back of a spatula to gently mash the tomato pieces as they cook.
- Cook the shrimp: Nestle the marinated shrimp into the tomato sauce. Let them simmer gently, turning halfway through, for about 4-5 minutes, until just cooked through.
- Finish and serve: Turn off the heat and sprinkle with crumbled feta cheese, chopped herbs and lemon wedge.
Notes
- Variations
- Seafood: Saganaki is delicious with other types of seafood, such as halibut, cod or salmon.
- Wine: Wint brings a nice layer of acidity, but if you have, use ouzo for a hint of anise flavor.
- Tomatoes: Fresh tomatoes are key to this recipe, but canned tomatoes will work in a pinch, just be sure to drain them well before using.
- Don’t Overcook the Shrimp: Shrimp cooks very quickly, so be sure to keep an eye on it. As soon as the shrimp turn pink on the first side, turn over and cook until the shrimp just turn pink.
- Serving Suggestions: Serve the Greek shrimp alongside Greek rice pilaf or lemon herb couscous. Add a fresh Greek salad or crisp fattoush salad for a lighter side option.
Blake says
Super good dish. So easy and quick to make. Delish!
KitchenComfort says
We had Frozen shrimp in our freezer and just had to try this Shrimp Saganaki. Needless to say we now have a new favorite shrimp dinner that the Entire family loves. It is easy to make and quick. Don't overcook the shrimp like I did making my last shrimp dinner.