Shrimp Saganaki
This easy Greek shrimp recipe cooks the shrimp in a flavor-packed tomato sauce and finishes with fresh herbs, feta cheese, and olives. Serve with orzo, your favorite grain, or crusty bread to sop up all the delicious sauce.
Servings: 6
Ingredients
- 1 1/2 pounds jumbo shrimp, peeled and deveined (21/25, thawed if frozen)
- 1 1/2 teaspoons dried oregano (divided)
- 1 1/2 teaspoons dried dill (divided)
- Red pepper flakes
- Kosher salt
- Black pepper
- 6 garlic cloves, minced (divided)
- Extra virgin olive oil
- 1 large red onion, chopped
- 1 (28-ounce) can diced tomato, drain only some of the liquid
- 1/2 lemon, juiced, plus more to taste
- Generous handful chopped fresh mint
- Generous handful chopped fresh parsley
- 2 ounces Greek feta, plus more to taste
- 6 pitted Kalamata olives, chopped (optional)
Instructions
- Season the shrimp. Pat the shrimp dry and place in a large bowl. Add 1/2 teaspoon each oregano, dill, and minced garlic. Season with a big pinch of salt, pepper, and red pepper flakes. Drizzle with olive oil and toss to combine.
- Make the sauce. In a large heavy skillet, heat about 2 tablespoons olive oil over medium. When the oil shimmers, add the onion and remaining minced garlic. Stir briefly until fragrant. Drain off about half of the liquid from the canned tomatoes and add, along with the lemon juice. Season with pinch of salt, pepper, and remaining 1 teaspoon oregano and dill. Bring to a boil, then lower heat to medium-low and let simmer for 15 minutes.
- Add the marinated shrimp. Cook, stirring occasionally, until the shrimp turn pink, 5 to 7 minutes. Take care not to overcook shrimp.
- Finish and serve. Stir in the mint and parsley. Finish with a sprinkle of feta and Kalamata olives (if using). Season with more lemon juice, salt, and/or red pepper flakes to your taste. Enjoy!
Video
Notes
- Shop this recipe: Visit our shop to browse quality Mediterranean ingredients, including the olive oil and spices used in this recipe.
- How to store and reheat leftovers: Store leftover shrimp saganaki in the fridge in an airtight container. It will keep well for 2 to 3 days. It tastes good even at room temperature, but if you need to heat it, use medium heat just to warm through (avoid heating for too long or shrimp will turn rubbery).
- Tip for juicy shrimp: The most important thing here is not to overcook the shrimp. Shrimp will start off translucent, gray, and a bit flimsy. They are done when they turn completely opaque and pink in color with bright-red tails.
Nutrition
Calories: 146kcal | Carbohydrates: 9.7g | Protein: 18.3g | Fat: 4g | Saturated Fat: 1.5g | Polyunsaturated Fat: 0.3g | Monounsaturated Fat: 1g | Trans Fat: 0.01g | Cholesterol: 151.3mg | Sodium: 989.5mg | Potassium: 420mg | Fiber: 2g | Sugar: 3.8g | Vitamin A: 427.2IU | Vitamin C: 13.9mg | Calcium: 170.1mg | Iron: 1.9mg
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