Shrimp Saganaki (Greek Shrimp Recipe with Tomato and Feta) Recipe – Greek Special
Shrimp Saganaki is a beloved Greek dish where succulent shrimp are cooked in a vibrant, chunky tomato sauce flavored with garlic, olive oil, herbs, and a splash of lemon. It’s finished with crumbled feta and fresh herbs for a rich, tangy finish. Elegant enough for guests yet simple enough for weeknights, this one-pan marvel comes together in under 30 minutes.
- Prep Time10 min
- Cook Time20 min
- Total Time30 min
Shrimp Saganaki (Greek Shrimp Recipe with Tomato and Feta) Ingredients :
- 1 ½ pounds of jumbo shrimp, size 21/25, fully thawed, peeled, and deveined
- Kosher salt
- Black pepper
- 1 ½ teaspoons of dry oregano, divided
- 1 ½ teaspoons of dry dill weed, divided
- A pinch of red pepper flakes
- 6 cloves of garlic, minced, divided
- Extra virgin olive oil (I used Greek EVOO from Early Harvest)
- 1 large red onion, chopped
- 1 can (26 ounces) diced tomatoes (drain some of the liquid)
- Juice of ½ lemon (more if desired)
- A generous handful of chopped fresh mint leaves
- A generous handful of chopped fresh parsley leaves
- 2 ounces of Greek feta cheese (more if desired)
- 6 pitted Kalamata olives, chopped (optional)
How To Make Shrimp Saganaki (Greek Shrimp Recipe with Tomato and Feta)
Pat the shrimp dry and place them in a large bowl. Season with kosher salt, pepper, ½ teaspoon of dry oregano, ½ teaspoon of dry dill weed, a pinch of red pepper flakes, and about ½ teaspoon of minced garlic. Drizzle with extra virgin olive oil and toss to coat. Set aside.
In a large heavy skillet (such as cast iron), heat about 2 tablespoons of extra virgin olive oil over medium heat until shimmering but not smoking. Add the chopped onion and remaining minced garlic. Sauté briefly until fragrant, stirring regularly. Add the diced tomatoes and lemon juice. Season with a pinch of salt, pepper, and the remaining dry oregano and dill. Bring to a boil, then reduce the heat to medium-low and let simmer for 15 minutes.
Add the marinated shrimp to the skillet. Cook for 5 to 7 minutes or until the shrimp are pink and cooked through, stirring occasionally. Be careful not to overcook the shrimp.
Stir in the fresh mint and parsley leaves. Sprinkle with feta cheese and Kalamata olives. Adjust seasoning with a splash of lemon juice or more red pepper flakes according to your taste.
Serve the shrimp saganaki over plain orzo, your favorite grain, or crusty bread to soak up the flavorful sauce. Enjoy!
Recipe Notes:
Marinate shrimp briefly if time allows for extra flavor depth.
Sauté garlic (and onion if desired) in olive oil over medium heat until fragrant.
Add chopped or crushed tomatoes, season with herbs like oregano and a pinch of chili flakes, then simmer until sauce thickens.
Stir in a splash of ouzo or white wine for an authentic aromatic note (optional).
Nestle shrimp into the sauce and cook just until pink—avoid overcooking.
Sprinkle crumbled feta over the shrimp and allow it to soften in the residual heat.
Garnish with chopped parsley or mint, and finish with a squeeze of lemon for brightness.
Serve immediately—accompanied by crusty bread, orzo, rice, or polenta to soak up the savory sauce.
