Shrimp Saganaki (Greek Shrimp with Tomatoes and Feta)
May 20, 2024, Updated May 29, 2024
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Shrimp Saganaki with feta and tomatoes is a quick and flavorful Greek dish that’s perfect for a quick lunch or dinner. With shrimp, tangy feta, and a rich tomato sauce, it’s both satisfying and easy to prepare. A simple one-pan recipe for those busy days where you’re craving something flavorful.
Shrimp Saganaki is a classic Greek dish. It offers the vibrant flavors of the Mediterranean, featuring fresh seafood, feta, and ripe tomatoes. Being a staple in Greek tavernas, this is a dish that showcases the country’s rich culinary tradition and love for simple yet bold ingredients. Other great Greek dishes to try include patsitsio, moussaka, saganaki (Greek fried cheese), spanakopita, and the popular Greek salad.
Table of Contents
Recipe Highlights: Shrimp Saganaki
Cultural Influence: Greek
Primary Cooking Technique: Sautéed and Simmered
Suitable for: Gluten-Free (if served without bread)
Dominant Flavor Profile: Savory, Tangy, and Fresh
Skill Level Required: Beginner-Friendly
Why You’ll Love This Recipe
Flavor Explosion: The combination of sweet shrimp, tomatoes, and creamy feta creates a rich and satisfying dish.
Quick and Easy: This recipe comes together in under 30 minutes, is made in one pan, and makes a perfect weeknight dinner.
Healthy and Nutritious: Packed with protein, healthy fats, and fresh ingredients, it’s a wholesome choice for any meal.
Versatile Serving Options: Enjoy it with rustic bread, over rice, or on its own as a flavorful appetizer.
Key Ingredients
- Olive Oil: Provides a rich flavor and aids in sautéing the onions and garlic to perfection.
- Onion: Adds sweetness and depth to the sauce. Sauté until translucent for the best flavor.
- Garlic: Infuses the dish with aromatic, savory notes. Mince finely to ensure even distribution and maximum flavor release.
- Tomato Paste: Intensifies the tomato flavor, giving the sauce a rich and concentrated taste. Cooking it briefly enhances its sweetness and reduces acidity.
- Tomatoes: Fresh tomatoes create a juicy, vibrant sauce. Finely chop them to ensure they break down evenly during simmering.
- Ouzo (or White Wine): Adds a subtle aniseed flavor and deglazes the pan, lifting all the delicious bits stuck to the bottom. White wine is a great alternative if ouzo is unavailable.
- Shrimp: The star protein of the dish, providing a tender and slightly sweet seafood flavor. Ensure they are deveined and peeled for easy eating.
- Feta Cheese: Brings a creamy, tangy element that complements the tomatoes and shrimp beautifully. Crumble it finely to melt evenly into the dish.
- Parsley: Adds a fresh, herbaceous finish. Chop it finely and sprinkle on top just before serving for a burst of color and flavor.
How to Make Shrimp Saganaki
Step 1
First heat the olive oil in a pan (cast iron) and sauté the onion until translucent. Add in the garlic and cook for a minute. Then, add in the tomato paste and cook for another minute.
Step 2
Next, add in the chopped tomatoes with salt and pepper and cook. Simmer until they break down and become a sauce.
Step 3
Add in the shrimp and cook for about 5 minutes or until shrimp is opaque or pink in color and tender. Then, add the feta and cover for a minute to slightly melt.
Final Step
Add the chopped parsley and serve with a rustic bread.
Serving Suggestions
Serve Shrimp Saganaki with bread or a starch to soak up every last bit of the delicious sauce. You can serve it with rustic bread such as no knead bread, garlic bread, or a flatbread. In addition, you can serve with a side of rice or over pasta such as orzo.
Cooked vegetables or a salad also pair really well with shrimp saganaki. Try some of the following recipes:
Tips To Make Shrimp Saganaki
- Tomatoes: For the best flavor, use ripe, fresh Roma tomatoes. You can use canned. But, using fresh tomatoes that are juicy will give your sauce a richer, more authentic taste.
- Ouzo: If you have ouzo on hand, use it to deglaze the pan after cooking the garlic and onions. It adds a unique, anise-flavored depth to the dish. If you don’t (I personally omitted it), you can use white wine or even vegetable broth.
- Control the Cooking Time: Be careful not to overcook the shrimp. They cook quickly and should only be in the pan for about 5 minutes to remain tender and juicy.
- Crumbled Feta: For a creamier texture, use a block of feta cheese and crumble it yourself rather than pre-crumbled feta, which can be drier.
- Adjust Spice Levels: Add a pinch of red pepper flakes if you like a bit of heat in your dish.
- Make It Ahead: Prepare the tomato sauce ahead of time and store it in the fridge. When you’re ready to eat, reheat the sauce and add the shrimp for a quick meal.
- Garnish Generously: Finish with a generous sprinkle of fresh parsley or any herb of your choice. Grate some lemon zest to brighten up the flavors.
Storage
Refrigeration: Store any leftover Shrimp Saganaki in an airtight container in the refrigerator. It will stay fresh for up to 3 days. Make sure to let it cool to room temperature before refrigerating.
Reheating: Reheat the shrimp saganaki gently on the stovetop over low heat until warmed through. Avoid overheating to prevent the shrimp from becoming rubbery. Alternatively, you can reheat it in the microwave in short intervals, stirring in between.
Freezing: While the dish is best enjoyed fresh, you can freeze it if needed. Transfer cooled saganaki to a freezer-safe container or bag, and it will keep for up to 2 months. Thaw in the refrigerator overnight before reheating.
Frequently Asked Questions
Yes, you can use frozen shrimp if you have it on hand. Make sure to thaw them completely and pat them dry before adding them to the pan to avoid excess moisture.
If you don’t have ouzo, you can substitute it with white wine or even a splash of chicken or vegetable broth for a non-alcoholic option.
To make a dairy-free version, you can omit the feta cheese or replace it with a dairy-free alternative. The dish will still be delicious with the rich tomato and shrimp flavors.
Absolutely! You can add other seafood like mussels, clams, or scallops for a mixed seafood saganaki. Adjust cooking times accordingly to ensure all seafood is properly cooked.
Other Shrimp Recipes to Try
Persian Recipes
Persian Style Shrimp and Rice (Meygoo Polo)
Mediterranean recipes
Sauteed Shrimp Recipe Mediterranean Style
Quick and Easy Dinner
Best Garlic Lemon Shrimp Recipe
Seafood and Fish
Grilled Shrimp Skewers with Lemon Herb Sauce
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Greek Shrimp Saganaki
Ingredients
- 2 tbsp Olive oil
- 1 Onion, chopped
- 2 cloves Garlic, minced
- 1 tbsp Tomato paste
- 6 Tomatoes, finely chopped
- 1/2 tsp Kosher salt , to taste
- 1/4 tsp black pepper
- ¼ cup Ouzo, optional
- 1 lb Shrimp, deveined and peeled
- 3 oz Feta, crumbled
- ⅓ cup Parsley, chopped for garnish
Instructions
- Heat the olive oil in a pan (cast iron preferably) over medium high heat and sauté the onion until translucent.
- Lower the heat to medium, add in the garlic and cook for a minute until aromatic.
- Next, add the tomato paste and cook for a couple of minutes so it releases its color and aroma.
- Add in the chopped tomatoes and ouzo (if using) and increase the heat to medium high.
- Bring to a simmer, cover and cook for 15 minutes until tomatoes fall apart. Uncover and season with salt and pepper.
- Add in the shrimp and cook for 5 minutes. Then add the feta, cover, and cook for a minute.
- Finish with a sprinkle of the chopped parsley and serve with bread.
Video
Notes
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
I had a dish like this in a meal kit once and wanted to recreate it. This recipe is SO good! There is so much flavor, but thankfully, it was still easy to make.
The combination of juicy shrimp, tangy tomatoes, and creamy feta was out of this world. The flavors were perfectly balanced, and the dish was so easy to make. A new favorite for sure!
The flavors in this are wonderful! Different from the Greek food I usually eat, and I enjoyed that.
This shrimp saganaki was delicious! Our first time trying the dish, and we’ll definitely be making it again.