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Shrimp saganaki

shrimp saganaki

Shrimp saganaki with feta is a light and flavorful Greek recipe that brings the Mediterranean to your table. Try it now!
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Total Time 36 minutes
Servings: 4 servings
Course: Lunch or Dinner
Cuisine: Greek
Calories: 305
Ingredients Method Notes

Ingredients
  

  • 500 g shrimp, peeled and deveined
  • 2 tablespoons olive oil
  • 1 unit onion, finely chopped
  • 2 cloves garlic, minced
  • 400 g canned crushed tomatoes
  • 75 ml dry white wine
  • 1 teaspoon dried oregano
  • 0.5 teaspoon chili flakes optional
  • 120 g feta cheese, crumbled
  • 2 tablespoons fresh parsley, chopped
  • 0.5 teaspoon salt, or to taste
  • 0.25 teaspoon black pepper, or to taste

Method
 

  1. Heat the olive oil in a large skillet over medium heat. Add the chopped onion and cook until soft and translucent, about 3 minutes.
  2. Stir in the garlic and cook for another minute until fragrant, being careful not to let it burn.
  3. Add the crushed tomatoes, white wine, oregano, and chili flakes (if using). Season with salt and pepper. Simmer uncovered for 10-12 minutes, stirring occasionally, until the sauce thickens slightly.
  4. Add the shrimp to the skillet, stirring well to coat with the sauce. Cook for 3-4 minutes, until the shrimp turn pink and are just cooked through.
  5. Remove from heat and scatter the crumbled feta cheese evenly over the top. Cover for 2 minutes to let the cheese soften from the residual heat.
  6. Sprinkle with chopped parsley and serve hot, accompanied by crusty bread or rice if desired.

Notes

Shrimp saganaki is a beloved Greek dish that shines for its versatility—delicious as a starter or a main course, it’s the perfect centerpiece for a Mediterranean-inspired meal. Its pairing of tender shrimp, savory tomato sauce, and the briny tang of feta cheese creates layers of flavor that appeal to seafood lovers and newcomers alike.

Practical Tips for the Best Shrimp Saganaki

  • Choose fresh or quality frozen shrimp—if using frozen, pat them dry after thawing to avoid excess liquid, which can dilute the sauce.
  • Don’t overcook the shrimp. They cook quickly, so add them only after the sauce has thickened and keep an eye out—the shrimp should just turn pink and become opaque.
  • Tomato choice matters. For a richer sauce, opt for high-quality canned crushed tomatoes or even ripe fresh tomatoes if in season. If your tomatoes are acidic, a pinch of sugar can balance the flavors.

Flavorful Variations and Serving Ideas

  • Make it spicy by adding extra chili flakes, or a dash of smoked paprika for depth.
  • Swap the feta for goat cheese, or add a handful of olives or capers for extra Mediterranean flair.
  • Serve with crusty bread to mop up the sauce, or offer it over a bed of orzo, rice, or even couscous for a heartier meal.

Preparation Techniques That Make a Difference

  • Sauté aromatics until translucent—take your time with the onion and garlic, as their sweetness forms the backbone of the sauce.
  • Let the sauce simmer uncovered to concentrate flavors and thicken properly before adding shrimp.
  • Add feta at the end so it gently softens, preserving its creamy texture and bright taste.
This shrimp saganaki recipe is ideal for sharing and invites creativity. Whether you are cooking for a dinner party or simply want to elevate your weeknight dinner, these tips ensure you’ll get an authentic and memorable flavor every time.