Greek Shrimp with Tomatoes and Feta (Garides Saganaki)
User Reviews
5
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Prep Time
10 mins
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Cook Time
15 mins
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Total Time
25 mins
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Servings
4 servings
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Calories
431 kcal
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Course
Main Course
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Cuisine
Greek
Greek Shrimp with Tomatoes and Feta (Garides Saganaki)
Description
Garides Saganaki begins with large peeled and deveined shrimp lightly tossed in olive oil, lemon zest and juice, garlic, and seasoning. The base sauce is created by softening diced yellow onion in olive oil until browned, then sautéing additional garlic with crushed red pepper flakes and oregano. White wine and lemon juice deglaze the pan, lifting flavorful browned bits. Fire-roasted diced tomatoes add body and sweetness, simmering to meld with the aromatics and spices.
The shrimp and their marinade are then cooked briefly in the sauce just until opaque and tender, preventing overcooking. Crumbled feta cheese is stirred in or sprinkled on top, adding a creamy texture and tangy saltiness that balances the tomato and spice notes. Serving with bread or pita is common to soak up the flavorful sauce.
For variation, the recipe can be baked with feta topping to melt it or cooked without dairy for dietary preferences. The dish delivers a harmonious blend of sharp lemon, fragrant herbs, mild heat, and savory tomato, embodying Mediterranean freshness and warmth.
Ingredients
- 1.5 lbs. Shrimp peeled and deveined, large raw
- 4 tablespoons extra-virgin olive oil
- 1/2 teaspoon kosher salt
- 1/4 teaspoon black pepper
- lemon about 1 teaspoon zest and 2 tablespoons juice, juice and zest of one
- 3 cloves garlic minced
- 1 yellow onion diced (or 1/2 large, small
- 1/2 teaspoon red pepper flakes crushed
- 1 teaspoon oregano or 1 tablespoon fresh, dried
- 28 oz. diced tomatoes preferably fire roasted, canned
- 1/4 cup white wine such as sauvignon blanc, chardonnay, or pinot grigio, dry
- 6 oz. feta cheese crumbled
- bread optional, or pita, for serving
Instructions
- In a small bowl, toss the shrimp with 1 tablespoon of the olive oil, the lemon zest, 1 tablespoon (or half) of the lemon juice, 1 clove of the minced garlic, 1/4 teaspoon of kosher salt, and 1/8 teaspoon black pepper. Stir to coat and set aside.
- Sauté the diced onion in 2 tablespoons olive oil over medium-high heat in a large skillet with a cover until softened and starting to brown (about 3 minutes).
- Add the remaining 2 cloves minced garlic, crushed red pepper (1/4 teaspoon), and dried oregano (1 teaspoon) to the onions. Stir and continue sautéing until fragrant, about 30 seconds.
- Add the white wine (1/4 cup) and remaining lemon juice (about 1 tablespoon) and stir to deglaze, scraping any browned bits from the bottom. Add the diced tomatoes (28 oz.) , and the remaining 1/4 teaspoon kosher salt, and 1/8 teaspoon black pepper to the skillet. Stir and bring to a simmer (you can cover if it gets too bubbly).
- Add the shrimp and any juices from the bowl into the tomato mixture and stir together. Cover and simmer for about 5 minutes, or until shrimp are almost cooked.
- Sprinkle the crumbled feta (6 oz.) on top and simmer uncovered for another 2-4 minutes, until shrimp are completely cooked and feta has melted (you can add the cover if it's splattering, but simmering uncovered will help it thicken a bit). Drizzle remaining 1 tablespoon of olive oil on top.
- Serve, preferably with crusty bread, crostini, pita, rice, grits, or pasta, garnished with fresh parsley if desired.
Notes
- If your skillet isn’t covered, you can bake the shrimp and feta in the oven at 375°F for about 10 minutes to cook through and melt the cheese.
- To avoid sauce thickening too much when simmering uncovered, stir occasionally and add a little water if needed.
- For dairy-free versions, omit feta or use a vegan cheese substitute.
- Omit wine and cheese for paleo or whole30 diets.
Nutrition Information
Show DetailsNutrition Facts
Serving: 4servings
Amount Per Serving
Calories 431 kcal
% Daily Value*
| Calories | 431kcal | 22% |
| Carbohydrates | 13g | 4% |
| Protein | 41g | 82% |
| Fat | 23g | 35% |
| Saturated Fat | 7g | 35% |
| Cholesterol | 454mg | 151% |
| Sodium | 2219mg | 92% |
| Potassium | 587mg | 12% |
| Fiber | 3g | 12% |
| Sugar | 7g | 14% |
| Vitamin A | 426IU | 9% |
| Vitamin C | 28mg | 31% |
| Calcium | 466mg | 47% |
| Iron | 6mg | 33% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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