Shrimp Saganaki (Greek Shrimp Recipe with Tomato and Feta)
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.
Servings: 6 people
Ingredients
- 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)
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!
Video
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.)
- Visit our Shop to browse quality Mediterranean ingredients including extra virgin olive oils, organic spices, and more.
Nutrition
Calories: 146kcal | Carbohydrates: 9.7g | Protein: 18.3g | Fat: 4g | Saturated Fat: 1.5g | Polyunsaturated Fat: 0.3g | Monounsaturated Fat: 1g | Trans Fat: 0.01g | Cholesterol: 151.3mg | Sodium: 989.5mg | Potassium: 420mg | Fiber: 2g | Sugar: 3.8g | Vitamin A: 427.2IU | Vitamin C: 13.9mg | Calcium: 170.1mg | Iron: 1.9mg
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