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25
total time
4
servings
420 kcal
calories
Introduction: What Is Shrimp Saganaki?
Shrimp Saganaki is a beloved Greek seafood dish that brings together juicy shrimp, tangy tomato sauce, aromatic herbs, and crumbly feta cheese in a sizzling skillet.
This dish is a modern spin on classic saganaki preparations, typically featuring fried or baked cheese, but here the spotlight is on seafood combined with the salty, creamy character of feta.
- Origin: Rooted in Greek coastal cooking, where fresh seafood meets simple pantry ingredients.
- Profile: Bright tomato acidity, garlic and oregano depth, and creamy, slightly tangy feta.
- Timing: Ready in roughly 20–30 minutes, ideal for weeknights or casual dinner parties.
This article provides an SEO-optimized, step-by-step recipe for making Shrimp Saganaki at home, along with pro tips, variations, serving suggestions, and storage advice. Whether you buy fresh shrimp from a fishmonger or use frozen that you thaw carefully, the technique focuses on quick searing, a balanced tomato base, and finishing with feta so it softens but doesn’t fully melt into a soupy texture. Shrimp Saganaki pairs exceptionally well with crusty bread, rice, or a crisp green salad. Expect a harmony of Mediterranean flavors that are bold but straightforward — perfect for cooks of any skill level aiming to impress with minimal effort.
Ingredients — What You Need
Ingredients for Greek Shrimp Saganaki are straightforward and mostly pantry-stable, with the shrimp being the only fresh item that may need special handling. Use medium to large shrimp (16–20 count per pound) for a satisfying bite. If using frozen shrimp, make sure they are fully thawed and patted dry to achieve a quick sear.
- 1 lb shrimp (peeled and deveined)
- 2 tablespoons olive oil
- 1 small red onion, thinly sliced
- 3 cloves garlic, minced
- 1 can (14 oz) crushed tomatoes or 2 cups cherry tomatoes, halved
- 1/2 teaspoon dried oregano (or 1 tablespoon fresh)
- 1/2 cup feta cheese, crumbled or a small block
- Salt and black pepper to taste
- Red pepper flakes (optional, for heat)
- Fresh parsley or dill, chopped for garnish
- Lemon wedges for serving
Tips on ingredient quality: fresh shrimp yield the best texture and flavor, but good-quality frozen shrimp is a fine substitute. Use canned crushed tomatoes for convenience or fresh cherry tomatoes for brighter, chunkier results. Choose a block of feta (not pre-crumbled) if you can — it retains moisture and gives a creamier finish when warmed. Aim for extra virgin olive oil to build the base flavor, and adjust the salt carefully since feta and some canned tomatoes can be salty already.
Essential Tools & Prep Steps
Before you start cooking, set up your workspace and tools so the short cooking window stays stress-free. Good mise en place improves timing and consistency — especially important for shrimp which cooks quickly.
- Skillet: Use a heavy-bottomed ovenproof skillet (cast iron or stainless steel) to get even heat.
- Tongs or spatula: For turning shrimp gently.
- Mixing bowls: To hold prepped shrimp and measured ingredients.
- Paper towels: To pat shrimp dry — key to achieving a good sear.
- Knife and cutting board: For chopping onion, garlic, and herbs.
Prep steps to follow: 1) Pat shrimp dry and season lightly with salt and pepper. 2) Slice the onion thinly and mince garlic to release flavor quickly. 3) If using fresh tomatoes, halve or dice them; for canned tomatoes, open the can and measure. 4) Crumble or slice feta depending on how you want it to finish — crumbled for a rustic finish or a thick slice placed on top to warm but not fully melt.
A quick workflow: heat the skillet, sauté aromatics, add tomatoes to reduce slightly, return the shrimp to the pan to finish cooking, then top with feta and herbs immediately before serving. This ensures bright flavors and a pleasant texture contrast between tender shrimp and creamy feta.
Step-by-Step Cooking Process
Cooking Shrimp Saganaki is fast and rewarding: the key is sequential layering of flavor and careful timing so shrimp stay tender and feta softens without dissolving completely.
- Heat the skillet: Add olive oil over medium-high heat until shimmering.
- Sear the shrimp: Add shrimp in a single layer and cook 1–2 minutes per side until just pink. Remove and set aside.
- Sauté aromatics: Lower heat to medium, add a touch more oil if needed, then cook onions until translucent and garlic until fragrant (about 1–2 minutes).
- Build the tomato base: Add crushed tomatoes or halved cherry tomatoes, oregano, salt, pepper, and red pepper flakes if using. Simmer gently for 5–7 minutes to concentrate flavors.
- Return shrimp to pan: Nestle the seared shrimp into the tomato mixture to finish cooking for 1–2 minutes.
- Add feta: Crumble feta over the top or place a few slices; cover briefly (or transfer to a preheated oven at 375°F / 190°C for 3–5 minutes) to warm the cheese without melting it into a sauce.
Finishing touches: garnish with chopped parsley or dill and a generous squeeze of lemon to brighten the dish. Serving idea: Spoon the shrimp and tomato-feta mixture over toasted slices of country bread or serve alongside steamed rice or orzo. The contrast of the tangy tomato, salty feta, and succulent shrimp makes this dish distinctive and crowd-pleasing. Watch the salt level because feta and canned tomatoes can add significant saltiness; taste before adding extra.
Serving Suggestions and Pairings
Serve Shrimp Saganaki hot and straight from the skillet for the best texture and aroma. Presentation can be rustic or slightly refined depending on the occasion; both work equally well.
- Bread: Thick slices of crusty bread or a warm baguette are excellent for mopping up the tomato-feta sauce.
- Grains: Fluffy rice, orzo, or couscous make the dish heartier and soak up the flavors.
- Sides: A crisp Greek salad with cucumbers, tomatoes, and olives complements the warm, savory main.
- Wine: Try a dry white like Assyrtiko, Sauvignon Blanc, or a light rosé to balance the acidity and salt.
Tips for plating: spoon the tomato-scented juices around the shrimp and scatter the feta and herbs on top for visual contrast. Add a wedge of lemon with each plate so diners can adjust acidity to taste. For a family-style presentation, bring the skillet to the table and provide small plates and a bread basket — the communal vibe suits the dish’s coastal Mediterranean roots. If serving as part of a multi-course meal, begin with a light appetizer such as marinated olives and finish with a simple citrus sorbet to cleanse the palate.
Variations and Customizations
Shrimp Saganaki is highly adaptable. Keep the core trio of shrimp, tomato, and feta, then experiment with herbs, heat level, and additional ingredients to match personal preferences or what’s available.
- Add vegetables: Sliced bell peppers, spinach, or zucchini work well when sautéed with the onions.
- Spice it up: Increase red pepper flakes, add a pinch of smoked paprika, or a dash of harissa for North African flair.
- Cheese swaps: Substitute part of the feta with kasseri or halloumi for a different texture — halloumi can be seared separately and added as cubes.
- Protein swaps: Replace shrimp with scallops, firm white fish chunks, or chickpeas for a vegetarian option.
- Make it brothy: Stir in a splash of white wine or fish stock before adding the shrimp to create a lighter sauce for spooning over grains.
Dietary notes: to make this gluten-free, serve over rice or gluten-free bread. For a dairy-free version, omit feta and finish with a drizzle of good olive oil and lemon zest to maintain brightness. When following substitutions, adjust cooking times slightly: vegetables may need more time to soften, and different proteins will alter the searing and finish times. Keep tasting as you cook to maintain balanced seasoning and acidity.
Storage, Reheating, and Meal Prep
Storing Shrimp Saganaki properly preserves flavor and texture for later enjoyment, though shrimp is best eaten fresh. If you plan to refrigerate leftovers, cool the dish quickly and transfer to an airtight container.
- Refrigeration: Keep for up to 2 days in the fridge. Shrimp can become firmer after reheating, so plan accordingly.
- Freezing: Not recommended for best texture — the shrimp may become rubbery when thawed and reheated.
- Reheating: Gently rewarm on the stovetop over low heat or in a 300°F (150°C) oven until just warmed through. Avoid high heat which overcooks shrimp quickly.
- Make-ahead tips: Prepare the tomato base a day ahead and store separately; when ready to serve, reheat the sauce and finish by searing the shrimp for a fresher result.
If you expect leftovers regularly, consider cooking shrimp al dente and leaving them slightly undercooked before combining with the sauce — when reheated, they will reach the perfect doneness without becoming tough. Always reheat gently and add a splash of water, stock, or white wine if the sauce has thickened too much. For meal prep bowls, portion the reheated saganaki over grains and add fresh herbs and lemon wedges right before serving to restore brightness and texture.
FAQs — Frequently Asked Questions
Frequently Asked Questions
- Q: Can I use frozen shrimp?
A: Yes. Thaw fully, pat dry to remove excess moisture, and proceed with the recipe. Dry shrimp sears better and prevents steaming. - Q: Should I peel the shrimp?
A: Peeling is recommended for ease of eating and to allow seasonings to penetrate. You can leave tails on for presentation, but remove shells beforehand for convenience. - Q: How do I prevent feta from melting into the sauce?
A: Use a block of feta or add crumbled feta at the end and briefly warm. Covering the skillet for only a minute or two or popping it into a hot oven for a short time warms the cheese without fully melting it. - Q: Can I make this spicy?
A: Absolutely. Increase red pepper flakes, add a pinch of cayenne, or stir in a spoonful of harissa for more heat and complexity. - Q: What are the best side dishes?
A: Serve with crusty bread, rice, or orzo. A simple Greek salad or steamed greens balance richness and add freshness. - Q: Is this recipe suitable for guests?
A: Yes. It’s impressive yet quick. Cook it in a large skillet and bring it straight to the table for a convivial, shareable main.
If you have other questions about substitutions, wine pairings, or adapting the recipe for dietary needs, ask and I’ll provide specific recommendations tailored to your pantry and preferences.
Greek Shrimp Saganaki — Savory Seafood Delight
Bring a taste of the Aegean to your table with this Greek Shrimp Saganaki: succulent shrimp in a tangy tomato sauce, topped with melted feta 🧀🍤🇬🇷 Perfect for a cozy dinner or sharing with friends!
total time
25
servings
4
calories
420 kcal
ingredients
- 500 g shrimp, peeled and deveined 🍤
- 2 tbsp extra-virgin olive oil 🫒
- 1 small onion, finely chopped 🧅
- 3 cloves garlic, minced 🧄
- 200 ml dry white wine 🍷
- 400 g canned diced tomatoes 🍅
- 1 tbsp tomato paste 🍅
- 150 g feta cheese, crumbled 🧀
- 1 tsp dried oregano 🌿
- 1/2 tsp chili flakes (optional) 🌶️
- Salt 🧂 and freshly ground black pepper 🧂
- 2 tbsp fresh parsley, chopped 🌿
- 1 lemon, juiced 🍋
- 1 tbsp butter (optional) 🧈
- Crusty bread for serving 🥖
instructions
- Pat the shrimp dry and season lightly with salt and pepper.
- Heat olive oil in a large skillet over medium heat. Add the chopped onion and sauté until translucent, about 4–5 minutes.
- Add the minced garlic and chili flakes and cook for 30–60 seconds until fragrant.
- Pour in the white wine to deglaze the pan, scraping up any browned bits. Let the wine reduce by half, about 2 minutes.
- Stir in the diced tomatoes and tomato paste. Add oregano, a pinch of salt and pepper, and simmer the sauce gently for 6–8 minutes to thicken.
- Add the shrimp to the sauce in a single layer. Cook for 2–4 minutes, turning once, until the shrimp are opaque and just cooked through.
- Reduce heat to low, sprinkle the crumbled feta evenly over the shrimp and sauce, and cover the pan for 2–3 minutes to warm and soften the feta. Optionally dot with butter for extra richness.
- Squeeze lemon juice over the top and scatter chopped parsley before serving.
- Serve hot straight from the skillet with crusty bread to mop up the sauce. Enjoy!
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