If you are looking to bring a burst of Mediterranean sunshine straight to your dinner table, this Shrimp Saganaki Recipe is exactly what you need. Combining plump, juicy shrimp with a rich, tangy tomato sauce and topped with crumbly, salty feta, it’s a dish that’s bursting with flavor and heartwarming comfort. Whether you’re craving a simple weeknight meal or an impressive dish to share with friends, this recipe captures the essence of Greek cuisine with ease and elegance.
Ingredients You’ll Need
Every ingredient in this list is simple yet plays a vital role in creating the vibrant flavors and textures of this dish. From the tender shrimp to the creamy feta and aromatic herbs, each element works in perfect harmony.
- 1 pound large shrimp, peeled and deveined: These are the star of the dish, providing tender, juicy bites of seafood delight.
- 2 tablespoons olive oil: A good quality olive oil adds richness and helps sauté the onions and garlic beautifully.
- 1 small yellow onion, finely chopped: Adds a delicate sweetness and depth when softened.
- 3 cloves garlic, minced: Infuses the sauce with classic pungent warmth and aroma.
- 1 can (14.5 ounces) crushed tomatoes: Creates the luscious, rich base of the tomato sauce.
- 2 tablespoons tomato paste: Intensifies tomato flavor and thickens the sauce perfectly.
- 0.5 teaspoon dried oregano: A signature Greek herb that brings that unmistakable Mediterranean flavor.
- 0.25 teaspoon red pepper flakes: Adds a subtle kick without overwhelming the dish.
- Salt to taste: Balances and highlights the other flavors.
- Black pepper to taste: Adds a mild heat and complexity.
- 0.25 cup dry white wine: Brightens the sauce with acidity and depth.
- 4 ounces feta cheese, crumbled: This creamy, salty cheese melts slightly to enrich the sauce and top the shrimp.
- 1 tablespoon fresh parsley, chopped: Adds fresh color and a herbaceous note for garnish.
- Lemon wedges for serving: Brightens every bite with a fresh squeeze of citrus.
How to Make Shrimp Saganaki Recipe
Step 1: Sauté the Onions and Garlic
Start by heating the olive oil in a large skillet over medium heat. Toss in the finely chopped onion and allow it to cook gently until it becomes soft and translucent, releasing its sweet aroma. Then stir in the minced garlic for about 30 seconds—just enough for it to wake up without burning, which ensures a beautiful fragrant foundation for the sauce.
Step 2: Add the Wine and Simmer
Pour in the dry white wine and let the mixture simmer for roughly one minute. This step is key as it allows the alcohol to evaporate while leaving behind layers of subtle, sharp flavor that complement the sweetness of the tomatoes and richness of the shrimp.
Step 3: Build the Tomato Sauce
Next, stir in the crushed tomatoes and tomato paste, followed by the dried oregano, red pepper flakes, salt, and black pepper. Mix everything thoroughly, then reduce the heat and let the sauce simmer for about 10 minutes. You’ll notice it thickens slightly, developing its deep, hearty character that’s crucial for this Shrimp Saganaki Recipe.
Step 4: Cook the Shrimp in the Sauce
Gently nestle the peeled and deveined shrimp into the simmering sauce in a single layer. Let them cook for 2 to 3 minutes per side until they turn a gorgeous shade of pink and are perfectly cooked through. This method keeps the shrimp tender and infuses them with all the lovely flavors of the sauce.
Step 5: Top with Feta and Finish Cooking
Sprinkle the crumbled feta cheese evenly over the shrimp, then cover the skillet. Let it cook for an additional 2 minutes so that the feta softens and starts to meld with the sauce, creating a creamy, tangy topping that’s simply irresistible.
Step 6: Garnish and Serve
Remove the skillet from heat, scatter the chopped fresh parsley over everything, and don’t forget to serve it with lemon wedges. The bright citrus squeeze enhances every bite and balances the cheese’s richness beautifully.
How to Serve Shrimp Saganaki Recipe
Garnishes
Fresh parsley is a classic choice to add a splash of vibrant green and a clean herbal note. Lemon wedges are essential as well, providing that final zesty touch that lifts the flavors perfectly. Feel free to add a drizzle of extra virgin olive oil for an added shimmer and richness.
Side Dishes
This Shrimp Saganaki Recipe pairs wonderfully with warm, crusty bread—perfect for soaking up every bit of that luscious tomato and feta sauce. For a heartier meal, serve it alongside fluffy rice or creamy mashed potatoes to complement the bold, tangy flavors.
Creative Ways to Present
Serve the shrimp and sauce straight from a rustic cast-iron skillet or a colorful ceramic dish to keep the presentation warm and inviting. For an elegant twist, plate the shrimp over a bed of lightly tossed arugula or spinach that has been quickly wilted in lemon juice and olive oil. This adds freshness and a subtle peppery note that balances the richness perfectly.
Make Ahead and Storage
Storing Leftovers
Store any leftover Shrimp Saganaki Recipe in an airtight container in the refrigerator. It will stay fresh for up to two days. Keep the lemon wedges separate to maintain their brightness and freshness when stored.
Freezing
Freezing is possible, but since shrimp can sometimes get rubbery, it’s best to freeze the tomato sauce and feta mixture separately. When ready to enjoy, thaw the sauce fully and gently reheat before adding freshly cooked shrimp to maintain the best texture and flavor.
Reheating
Reheat leftovers gently on the stovetop over low heat to prevent the shrimp from overcooking. Cover the pan to preserve moisture, and add a splash of water or white wine if the sauce seems too thick. Reheat just until warmed through and sprinkle with fresh parsley before serving.
FAQs
Can I use frozen shrimp for this recipe?
Yes, you can! Just be sure to thaw them completely and pat them dry before cooking to avoid excess water diluting the sauce.
What can I substitute for feta if I don’t like it?
Go for a mild, crumbly cheese like goat cheese or even a mozzarella for a creamier, less tangy finish. Each will bring its own unique twist to the dish.
Is this dish spicy?
The red pepper flakes add a gentle heat, but it’s very mild and can easily be adjusted to your taste by reducing or omitting the flakes completely.
Can I make this dish vegetarian?
Absolutely! Swap shrimp for firm tofu or sautéed mushrooms for a satisfying vegetarian version while keeping all the delicious sauce and feta intact.
What wine pairs best with Shrimp Saganaki Recipe?
A crisp, dry white wine like Sauvignon Blanc or Assyrtiko complements the acidity in the tomato sauce and balances the creamy feta beautifully.
Final Thoughts
This Shrimp Saganaki Recipe is a shining example of how simple ingredients, when combined with love and care, can create a dish that feels both rustic and special. It’s a wonderful way to explore Greek flavors without any fuss and perfect for sharing with those you care about. I promise once you try this, it will become a favorite in your recipe collection, ready to brighten up any meal with its vibrant colors and bold, comforting taste.
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Shrimp Saganaki Recipe
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Total Time: 30 minutes
- Yield: 4 servings
- Category: Main Course
- Method: Stovetop
- Cuisine: Greek
Description
Shrimp Saganaki is a classic Greek seafood dish that combines succulent shrimp simmered in a rich tomato and feta cheese sauce, infused with garlic, onions, and aromatic herbs. This flavorful stovetop recipe is perfect for a quick and satisfying main course, capturing the essence of Mediterranean cuisine with a delightful balance of spicy, savory, and tangy notes.
Ingredients
Shrimp and Sauce
- 1 pound large shrimp, peeled and deveined
- 2 tablespoons olive oil
- 1 small yellow onion, finely chopped
- 3 cloves garlic, minced
- 1 can (14.5 ounces) crushed tomatoes
- 2 tablespoons tomato paste
- 0.5 teaspoon dried oregano
- 0.25 teaspoon red pepper flakes
- Salt, to taste
- Black pepper, to taste
- 0.25 cup dry white wine
Finishing and Garnish
- 4 ounces feta cheese, crumbled
- 1 tablespoon fresh parsley, chopped
- Lemon wedges for serving
Instructions
- Prepare the Base: Heat the olive oil in a large skillet over medium heat. Add the chopped yellow onion and sauté until softened and translucent, which usually takes about 5 minutes.
- Add Garlic and Simmer Wine: Stir in the minced garlic and cook for about 30 seconds, just until fragrant. Pour in the dry white wine and allow it to simmer for one minute to reduce slightly and enhance the flavors.
- Make the Tomato Sauce: Add the crushed tomatoes, tomato paste, dried oregano, red pepper flakes, salt, and black pepper to the skillet. Stir everything together well to combine. Reduce the heat to low and let the sauce simmer gently for 10 minutes until it thickens slightly.
- Cook the Shrimp: Arrange the peeled and deveined shrimp in a single layer, nestling them into the tomato sauce. Cook the shrimp for 2 to 3 minutes on each side or until they turn pink and are cooked through.
- Add Feta and Melt: Sprinkle the crumbled feta cheese evenly over the shrimp and sauce. Cover the skillet with a lid and cook for another 2 minutes, allowing the feta to soften and slightly melt into the sauce.
- Garnish and Serve: Remove the skillet from heat. Garnish the dish with the chopped fresh parsley. Serve immediately with lemon wedges on the side for squeezing. This dish pairs beautifully with crusty bread or over rice to soak up the delicious sauce.
Notes
- Serve with crusty bread or rice to soak up the flavorful tomato and feta sauce.
- For a chunkier sauce texture, substitute canned diced tomatoes for crushed tomatoes.
- Adjust red pepper flakes according to your preferred spice level.
- Fresh parsley can be replaced with fresh dill for a different herbal note.
