Shrimp Saganaki
User Reviews
5
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Prep Time
20 mins
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Cook Time
20 mins
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Total Time
40 mins
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Servings
4
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Calories
599 kcal
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Course
Main Course
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Cuisine
Greek
Shrimp Saganaki
Description
This recipe starts by coating extra-large shrimp in olive oil, baking soda, red pepper flakes, and kosher salt, then searing them briefly in batches to develop a light crust while preserving tenderness. The pan is then used to prepare a sauce by sautéing diced onion and sliced garlic until soft and fragrant. Red pepper flakes, ouzo or white wine, diced tomatoes, halved cherry tomatoes, dried oregano, and honey are added and reduced to concentrate flavors.
Feta cheese and kalamata olives are added to enrich the sauce with creaminess and briny depth. The seared shrimp are added back to the sauce, and the entire dish is placed under a broiler to finish cooking and develop a slightly browned top. Lemon wedges serve as a bright garnish to contrast the salty and spicy elements.
This dish is best eaten immediately to enjoy the shrimp’s tender texture and the sauce’s fresh and layered flavors. Leftovers can be refrigerated up to three days and reheated gently.
The recipe notes suggest a substitution of Pernod for ouzo or doubling white wine quantities if not using the anise-flavored spirits and caution on salting due to the naturally salty feta and olives.
Ingredients
For the shrimp
- 2 pounds (908g) Shrimp U26 or larger, extra large
- 1/4 cup (60g) olive oil divided
- 1/2 teaspoon baking soda
- 1 teaspoon kosher salt Diamond Crystal brand
- 1/4 teaspoon red pepper flakes crushed, hot
Completing the dish
- 1/4 cup (60g) extra virgin olive oil
- 1 medium onion diced
- 8 cloves garlic sliced
- 1/2 teaspoon red pepper flakes crushed, hot
- 1/4 cup (60g) ouzo or 1/2 cup (120g) of dry white wine
- 1 ounce can diced tomatoes
- 3/4 pound (340g) cherry tomato halved
- 2 teaspoons dried oregano Greek
- 1 tablespoon (21g) honey
- 3/4 cup (180g) feta cheese plus more for serving
- 1/3 cup (47g) kalamata olives pitted
- 1/4 cup Italian flat-leaf parsley minced
- 1 large lemon cut into wedges, for serving
- salt to taste
- black pepper to taste
Instructions
For the shrimp
- Dry off the shrimp with paper towels. Mix the shrimp with 2 tablespoons of olive oil, baking soda, crushed red pepper flakes, and salt. Let the shrimp sit for at least 10 minutes before searing in next step.
- Heat a large cast iron or stainless steel pan (needs to be oven safe) with the remaining olive oil to a touch higher than medium heat. Once shimmering, add the shrimp and cook for only 30 seconds per side. Work in batches to not overcrowd the shrimp. Place the seared shrimp in a plate and tent with foil.
Completing the shrimp saganaki
- Set the oven rack to the second highest level and preheat the broiler.
- Heat the same pan to medium heat and add the olive oil and onion. Cook the onion until soft (about 7 minutes) then add the garlic and cook for another 1-2 minutes or until fragrant.
- Add the crushed red pepper flakes and cook for 30 seconds, then add the ouzo or white wine and bring to a boil. Once the wine mostly evaporates, add the tomatoes and bring the sauce to a lively simmer. Add the oregano and honey and continue to simmer the sauce to evaporate some of the liquid (about 5-10 minutes). Taste test the sauce and season with salt and pepper if required. Don't go heavy on the salt though, because a lot of feta and olives are about to get added!
- Add the shrimp to the sauce and top with the feta cheese and kalamata olives. Broil for ~6 minutes or until the shrimp are cooked through and the cheese has melted.
- Remove shrimp from the oven and top with the parsley. Spoon the shrimp and sauce onto plates and serve with lemon wedges and pita bread to mop up all of the delicious sauce. Enjoy!
Notes
- Sear shrimp only 30 seconds per side to avoid overcooking; they finish cooking under the broiler.
- Pernod can substitute for ouzo in equal amounts; if using dry white wine, use double the volume.
- Due to salty feta and kalamata olives, add salt cautiously when seasoning the sauce.
- Leftovers keep up to 3 days refrigerated and can be reheated in the microwave, but best consumed fresh.
Nutrition Information
Show DetailsNutrition Facts
Serving: 4Serving
Amount Per Serving
Calories 599 kcal
% Daily Value*
| Calories | 599kcal | 30% |
| Protein | 62.4g | 125% |
| Fat | 21.9g | 34% |
| Saturated Fat | 6g | 30% |
| Cholesterol | 509mg | 170% |
| Sodium | 1373mg | 57% |
| Potassium | 2119mg | 45% |
| Fiber | 9.2g | 37% |
| Sugar | 24.7g | 49% |
| Calcium | 389mg | 39% |
| Iron | 3mg | 17% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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