shrimp saganaki
Shrimp saganaki is a light, protein-rich Mediterranean dish with tomato and feta. Quick to prepare with everyday ingredients.
Ingredients
Method
- Preheat the oven to 200°C (390°F) if finishing the saganaki in the oven. Otherwise, prepare a large skillet.
- Heat the olive oil in a large oven-safe skillet over medium heat. Add the chopped onion and sauté for 3-4 minutes until softened.
- Add minced garlic and cook for 1 minute, stirring constantly to avoid burning.
- Pour in the diced tomatoes, oregano, red pepper flakes, salt, and black pepper. Simmer for 10 minutes, stirring occasionally, until the sauce thickens slightly.
- Add the shrimp in a single layer, nestling them into the tomato sauce. Cook for 2-3 minutes per side, just until the shrimp are pink and opaque.
- Sprinkle the crumbled feta cheese evenly over the top. If finishing in the oven, transfer the skillet to the oven and bake for 5-7 minutes, until the feta is slightly melted and golden at the edges.
- Remove from heat and garnish with chopped fresh parsley before serving. Serve hot with crusty bread or cooked rice.
Notes
Shrimp saganaki is a much-loved Mediterranean classic, appreciated for its vibrant flavors and easy, one-pan preparation. Perfect for a casual weeknight dinner or an elegant starter, it's a versatile recipe that brings the taste of Greek seaside taverns to your kitchen.
Practical Tips for the Best Shrimp Saganaki
Total cooking time is short, so be careful not to overcook the shrimp—when they turn pink and curl up, they’re done. For the best texture, use large, raw shrimp and pat them dry before adding them to the skillet. If fresh tomatoes are in season, try substituting them for canned. Peel and chop them first for a sweeter, fresher sauce. No feta? Try goat cheese or even a sprinkle of parmesan for a different but delicious twist. Technique Insight
For a deeper flavor, sauté the onions slowly until golden rather than just soft. Simmering the tomato sauce until it thickens also prevents a watery finish—be patient. If using an oven, a quick broil at the end gives the feta a beautiful golden edge.
If you crave more heat, add extra red pepper flakes. For a richer dish, drizzle a touch more olive oil just before serving, or toss in a handful of olives for extra briny depth. This dish can also be made with calamari or chunks of firm white fish if you’d like to switch things up. Incorporating these tips will ensure every batch of shrimp saganaki impresses your guests and brings sunshine to your table.
Total cooking time is short, so be careful not to overcook the shrimp—when they turn pink and curl up, they’re done. For the best texture, use large, raw shrimp and pat them dry before adding them to the skillet. If fresh tomatoes are in season, try substituting them for canned. Peel and chop them first for a sweeter, fresher sauce. No feta? Try goat cheese or even a sprinkle of parmesan for a different but delicious twist. Technique Insight
For a deeper flavor, sauté the onions slowly until golden rather than just soft. Simmering the tomato sauce until it thickens also prevents a watery finish—be patient. If using an oven, a quick broil at the end gives the feta a beautiful golden edge.
Serving and Pairing Suggestions
Enjoy your shrimp saganaki with crusty bread to soak up the savory sauce or serve it over fluffy rice or warm orzo. To create a fuller meal, pair with a crisp Greek salad, lemony roasted potatoes, or grilled vegetables. Ideas for VariationsIf you crave more heat, add extra red pepper flakes. For a richer dish, drizzle a touch more olive oil just before serving, or toss in a handful of olives for extra briny depth. This dish can also be made with calamari or chunks of firm white fish if you’d like to switch things up. Incorporating these tips will ensure every batch of shrimp saganaki impresses your guests and brings sunshine to your table.
