Shrimp Saganaki (Greek Shrimp Recipe with Tomato and Feta)
User Reviews
5
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Prep Time
10 mins
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Cook Time
20 mins
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Servings
6 people
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Calories
146 kcal
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Course
Main Course, Appetizer
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Cuisine
Greek
Shrimp Saganaki (Greek Shrimp Recipe with Tomato and Feta)
Description
Shrimp Saganaki combines peeled and deveined jumbo shrimp with a tomato sauce seasoned using oregano, dill, garlic, and a pinch of red pepper flakes. The shrimp are marinated briefly in olive oil and herbs before being cooked in a skillet with sautéed onions and garlic, simmered tomato, and lemon juice. Fresh mint and parsley are stirred in at the end along with crumbled feta and optional chopped kalamata olives, adding a vibrant and creamy finish. The approach emphasizes gentle cooking to keep shrimp juicy and tender.
The dish delivers a combination of fresh acidity from the lemon, herbaceous depth from oregano and dill, and salty creaminess from the feta cheese. The texture contrasts between plump shrimp and the chunky tomato sauce offer a satisfying bite. Serving this shrimp stew over orzo or your choice of grain works well to soak up the sauce, while traditional Greek salads or hummus can complement the meal.
To avoid shrinking or toughening the shrimp, precise cooking time is key; they should turn opaque and pink but not beyond. Leftovers can be stored in sealed containers in the fridge for up to 2 to 3 days and reheated gently to avoid rubberiness.
Ingredients
- 1 1/2 pounds jumbo shrimp, 21/25, fully thawed, peeled and deveined
- kosher salt
- black pepper
- 1 1/2 teaspoons oregano divided, dry
- 1 1/2 teaspoons dill weed divided, dry
- Pinch red pepper flakes
- 6 garlic minced, divided, cloves
- extra virgin olive oil I used Early Harvest Greek EVOO
- 1 red onion chopped, large
- 1 26- ounce diced tomato drain only some of the liquid, canned
- lemon more for later if you like, juice of 1/2 lemon
- mint a generous handful, chopped, fresh leaves
- parsley a generous handful, chopped, fresh leaves
- 2 ounces feta cheese more if you like, Greek style
- 6 kalamata olives chopped (optional, pitted
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
- Avoid overcooking shrimp by watching for opaque and pink color with bright-red tails.
- Serve Shrimp Saganaki over grains like orzo to soak up the flavorful tomato and feta sauce.
- Leftover shrimp Saganaki can be refrigerated in airtight containers for 2 to 3 days and reheated gently to maintain tenderness.
Nutrition Information
Show DetailsNutrition 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% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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