shrimp saganaki

Shrimp saganaki combines juicy shrimp, tangy tomato sauce, and creamy feta—all in under 30 minutes. Greek comfort food, no deep frying.

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Total Time 31

Servings: 4 servings

Course: Main Dish

Cuisine: Greek

Calories: 340

Ingredients Method Notes

Ingredients

shrimp saganaki

500 grams raw shrimp, peeled and deveined
2 tablespoons olive oil
1 unit yellow onion, finely chopped
2 cloves garlic, minced
1 can (400g) diced tomatoes, with juice
0.25 teaspoon crushed red pepper flakes
0.5 teaspoon dried oregano
0.5 teaspoon salt
0.25 teaspoon black pepper
120 grams Greek feta cheese, crumbled
2 tablespoons fresh parsley, chopped
0.5 unit lemon, cut into wedges

Method

Pat the shrimp dry with paper towels. This helps them brown and not steam.
Heat olive oil in a wide skillet over medium heat. When you can swirl the oil easily, add chopped onion. Cook 3–4 minutes, stirring now and then, until it turns translucent.
Add minced garlic, stir, and cook 30 seconds. Don't let it brown.
Pour in canned diced tomatoes (with juice), red pepper flakes, oregano, salt, and black pepper. Bring to a simmer and let it bubble 8–10 minutes. It should get a bit thicker—stir once or twice so nothing sticks to the bottom.
Stir in the shrimp. Let them poach in the sauce, turning once, for about 4–5 minutes. You’ll know they’re done when both sides are pink and they curl but don’t tighten into little rings.
Sprinkle crumbled feta over everything. Turn off the heat—feta will get warm and a little melty, but still hold its shape.
Scatter chopped parsley over the top. Serve right from the pan with lemon wedges on the side. I always give a quick extra squeeze just before eating.

Notes

I make shrimp saganaki when it’s 6:30pm, I haven’t planned dinner, but I still want something that feels almost fancy. It comes together in about the time it takes to set the table and slice bread.

What actually matters for shrimp saganaki

Don’t use wet shrimp. If you’ve thawed them, they’ll drop a lot of water and water down your sauce. I do a quick pat-dry (sometimes two paper towels, top and bottom, no need to fuss).

If your feta is very briny or crumbly, add half first and taste the sauce before tossing the rest in. Greek feta melts just a little, but French feta stays firmer — both are good.

Sauce too thin? Let it simmer open another 2–3 minutes before adding shrimp. Sometimes canned tomatoes are soupier than others and need time to thicken.

I always add parsley at the very end and squeeze the lemon at the table. The acid does more for the shrimp when it’s fresh.

Swaps and what to skip

You can use peeled frozen shrimp; just thaw and dry them well first. If you don’t have feta, halloumi won’t melt and goat cheese will turn grainy — neither fits here.

No parsley? Dill is fine but not basil. Basil makes it too sweet and muddles the salty-tangy thing this dish has going.

Leftovers and prep tips

This isn’t a dish I love as leftovers — shrimp gets tough. But, you can make the tomato sauce ahead, reheat, and then quickly cook the shrimp just before serving.