5.0 from 75 votes
Greek Shrimp with Tomatoes and Feta (Garides Saganaki)
Garides Saganiki, or Greek Shrimp with Tomatoes and Feta, is a 25-minute, one-skillet recipe that's low-carb, gluten-free, and packed with fresh flavor!
Prep Time
10 mins
Cook Time
10 mins
Total Time
25 mins
Servings: 4 servings
Calories: 431 kcal
Course:
Main Course
Cuisine:
Greek
Ingredients
- 1.5 lbs. large raw shrimp peeled and deveined
- 4 tablespoons extra-virgin olive oil
- 1/2 teaspoon kosher salt
- 1/4 teaspoon black pepper
- Juice and zest of one lemon about 1 teaspoon zest and 2 tablespoons juice
- 3 cloves garlic minced
- 1 small yellow onion diced (or 1/2 large)
- 1/2 teaspoon crushed red pepper flakes
- 1 teaspoon dried oregano or 1 tablespoon fresh
- 28 oz. canned diced tomatoes preferably fire roasted
- 1/4 cup dry white wine such as sauvignon blanc, chardonnay, or pinot grigio
- 6 oz. feta cheese crumbled
- bread or pita, for serving optional
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.
Cup of Yum
Notes
- Don't have a lid for your large skillet? If the skillet is oven-safe, you can add the shrimp to the sauce and sprinkle the feta on top, and bake at 375 degrees for about 10 minutes, until the shrimp is cooked and cheese is melted. Alternatively, you can simmer uncovered, carefully since it may splatter, stirring occasionally and potentially adding some water if the sauce thickens too much.
- For a dairy-free version, omit the cheese or use a vegan substitute.
- For a paleo/whole30 version, omit the wine and cheese.
Nutrition Information
Calories
431kcal
(22%)
Carbohydrates
13g
(4%)
Protein
41g
(82%)
Fat
23g
(35%)
Saturated Fat
7g
(35%)
Cholesterol
454mg
(151%)
Sodium
2219mg
(92%)
Potassium
587mg
(17%)
Fiber
3g
(12%)
Sugar
7g
(14%)
Vitamin A
426IU
(9%)
Vitamin C
28mg
(31%)
Calcium
466mg
(47%)
Iron
6mg
(33%)
Nutrition Facts
Serving: 4servings
Amount Per Serving
Calories 431
% 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.