Greek Shrimp Saganaki

5 from 2 votes

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!

Prep Time10

Cook Time20

Total Time30

Course: Main

Cuisine: Greek, Mediterranean

Keyword: Greek shrimp, Greek shrimp saganaki, shrimp saganaki

Servings: servings

Calories: 191kcal

Author: Samantha Ferraro

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

US Customary - Metric

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.

Nutrition