Shrimp Saganaki (Greek Shrimp Recipe with Tomato and Feta)

Name: Shrimp Saganaki (Greek Shrimp Recipe with Tomato and Feta)
Prep time: 10 min
Cook time: 20 min
Yield: 6 people
Ingredients: 1 1/2 pounds jumbo shrimp; kosher salt; black pepper; 1 1/2 teaspoons dry oregano; 1 1/2 teaspoons dry dill weed; Pinch red pepper flakes; 6 garlic cloves; extra virgin olive oil; 1 large red onion; 1 26- ounce can diced tomato; Juice of 1/2 lemon; Chopped fresh mint leaves; Chopped fresh parsley leaves; 2 ounces Greek feta cheese; 6 pitted kalamata olives

User Reviews

5.0

273 reviews

Excellent

Prep Time
10 mins
Cook Time
10 mins
Servings
6 people
Calories
146 kcal
Course
Main Course, Appetizer
Cuisine
Greek

Shrimp Saganaki (Greek Shrimp Recipe with Tomato and Feta)

Pierce Dyer

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Easy Greek shrimp recipe (shrimp saganaki) cooked in flavor-packed tomato sauce and finished with fresh herbs, feta cheese, and olives. While it only takes 30 minutes to make, it is so elegant that it will wow your tastebuds (and your friends!). Serve shrimp saganaki with orzo, your favorite grain, or crusty bread to sop up all the delicious sauce.

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Ingredients

Servings

1 1/2 pounds jumbo shrimp, 21/25, fully thawed, peeled and deveined
kosher salt
black pepper
1 1/2 teaspoons dry oregano, divided
1 1/2 teaspoons dry dill weed, divided
Pinch red pepper flakes
6 garlic cloves, minced, divided
extra virgin olive oil, I used Early Harvest Greek EVOO
1 large red onion, chopped
1 26- ounce can diced tomato, drain only some of the liquid
Juice of 1/2 lemon, more for later if you like
Chopped fresh mint leaves, a generous handful
Chopped fresh parsley leaves, a generous handful
2 ounces Greek feta cheese, more if you like
6 pitted kalamata olives, chopped (optional)

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Instructions

Pat shrimp dry and place in a large bowl. Season with kosher salt, pepper, 1/2 tsp dry oregano, 1/2 tsp dry dill weed, pinch red pepper flakes, and about 1/2 tsp of minced garlic. Drizzle with extra virgin olive oil, and toss to combine. Set aside for now.
In a large heavy skillet (I used this cast iron skillet), heat about 2 tbsp extra virgin olive oil over medium heat until shimmering but not smoking. Add the chopped onion and remaining minced garlic, cook briefly until fragrant (stir regularly.) Add tomatoes and lemon juice, and season with pinch of salt, pepper, and remaining dry oregano and dill. Bring to a boil, then lower heat to medium-low and let simmer for 15 minutes.
Add the marinated shrimp. Cook for 5 to 7 minutes or until pink; do a little stirring if needed. (Do not overcook shrimp.)
Stir in fresh mint and parsley leaves. Finish with a sprinkle of feta and Kalamata olives. If you like, add a splash of lemon juice or more red pepper flakes to your taste.
Serve over plain orzo, your favorite grain, or your favorite crusty bread to sop up the delicious sauce. Enjoy!

Notes

Tip for juicy shrimp: The most important thing here is not to overcook the shrimp. Shrimp will start off translucent, gray, and a bit flimsy. They are done when they turn completely opaque and pink in color with bright-red tails.
What to serve with Greek shrimp? If you've prepared orzo or your favorite
grain
as a bed for this saucy shrimp, you can also prepare a traditional
Greek salad
and some classic
hummus
as starters to your meal.
Storage tip: Leftovers should be stored in tight-lid glass containers and refrigerated. If properly stored in the fridge, this shrimp will keep well for 2 to 3 days. It will taste good even at room temperature. If you need to reheat it, use medium heat just to warm through (avoid heating for too long, or shrimp will turn rubbery.)
Tip for juicy shrimp: The most important thing here is not to overcook the shrimp. Shrimp will start off translucent, gray, and a bit flimsy. They are done when they turn completely opaque and pink in color with bright-red tails.
What to serve with Greek shrimp? If you've prepared orzo or your favorite grain as a bed for this saucy shrimp, you can also prepare a traditional Greek salad and some classic hummus as starters to your meal.
Storage tip: Leftovers should be stored in tight-lid glass containers and refrigerated. If properly stored in the fridge, this shrimp will keep well for 2 to 3 days. It will taste good even at room temperature. If you need to reheat it, use medium heat just to warm through (avoid heating for too long, or shrimp will turn rubbery.)
Visit our Shop to browse quality Mediterranean ingredients including extra virgin olive oils, organic spices, and more.

Nutrition Information

Show Details

Calories 146kcal (7%) Carbohydrates 9.7g (3%) Protein 18.3g (37%) Fat 4g (6%) Saturated Fat 1.5g (8%) Polyunsaturated Fat 0.3g Monounsaturated Fat 1g Trans Fat 0.01g Cholesterol 151.3mg (50%) Sodium 989.5mg (41%) Potassium 420mg (12%) Fiber 2g (8%) Sugar 3.8g (8%) Vitamin A 427.2IU (9%) Vitamin C 13.9mg (15%) Calcium 170.1mg (17%) Iron 1.9mg (11%)

Nutrition Facts

Serving: 6people

Amount Per Serving

Calories 146 kcal

% Daily Value*

Calories	146kcal	7%
Carbohydrates	9.7g	3%
Protein	18.3g	37%
Fat	4g	6%
Saturated Fat	1.5g	8%
Polyunsaturated Fat	0.3g	2%
Monounsaturated Fat	1g	5%
Trans Fat	0.01g	1%
Cholesterol	151.3mg	50%
Sodium	989.5mg	41%
Potassium	420mg	9%
Fiber	2g	8%
Sugar	3.8g	8%
Vitamin A	427.2IU	9%
Vitamin C	13.9mg	15%
Calcium	170.1mg	17%
Iron	1.9mg	11%