Shrimp Saganaki (Greek Shrimp Recipe with Tomato and Feta) Recipe – Greek Special
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.
- Prep Time10 min
- Cook Time20 min
- Total Time30 min
Shrimp Saganaki (Greek Shrimp Recipe with Tomato and Feta) Ingredients :
- 1 ½ pounds jumbo shrimp, 21/25, fully thawed, peeled and deveined
- Kosher salt
- Black pepper
- 1 ½ teaspoons dry oregano, divided
- 1 ½ 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 ½ 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)
How To Make Shrimp Saganaki (Greek Shrimp Recipe with Tomato and Feta)
Pat shrimp dry and place in a large bowl. Season with kosher salt, pepper, ½ teaspoon dry oregano, ½ teaspoon dry dill weed, pinch red pepper flakes, and about ½ teaspoon 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 tablespoon 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!
