Greek Shrimp Saganaki recipe with tomatoes and feta is made in one pan and ready in 20 minutes for a quick and easy appetizer or main course.
This Greek Shrimp with tomatoes and feta is a delicious Mediterranean dish that is super flavorful! The spicy tomato sauce compliments the salty feta and sweet shrimp for a winning flavor combination that will tantalize your taste buds and leave you wanting more!
Shrimp Saganaki, or garídes saganáki, is traditionally an appetizer served in Greece, but it can also be served as a main course for a quick and easy weeknight meal. This Greek Shrimp Saganaki is wonderful served with a side of crusty bread to dip in the yummy sauce! For a filling main course, it is great served with pasta or if you want to make it a gluten-free and low-carb dinner, try serving it over cauliflower rice.
My Greek shrimp recipe does vary a little from traditional shrimp saganaki. Ouzo, a Greek anise-flavored liquor, is typically added to this dish for flavor. However, I do not love the strong licorice flavor so I used Sauvignon Blanc instead. Feel free to use the Ouzo if you like it. If you want another Greek-inspired recipe, try this delicious Greek Frittata, this healthy Greek Cucumber Salad, or some Classic Hummus.
However you choose to serve it, I hope you enjoy the Greek Shrimp Saganaki!
Greek Shrimp Saganaki Ingredients
- shrimp – raw shrimp peeled and deveined – I use jumbo or extra-large shrimp with the tail off. You can use fresh or frozen shrimp that are defrosted. I usually use frozen shrimp.
- tomatoes – I used a can of diced fire-roasted tomatoes. You can also use plain diced tomatoes or fresh diced tomatoes.
- feta – crumbled Greek feta cheese.
- olive oil – I use organic EVOO.
- garlic – fresh minced garlic cloves or jarred minced garlic.
- oregano – dried oregano for sauce, plus fresh oregano as garnish if desired.
- crushed red pepper – You can easily adjust to control the level of heat based on your personal preferences.
- white wine – I used Sauvignon Blanc, but any dry white wine will work. Chardonnay and Pinot Grigio are both great options. Ouzo, a Greek anise-flavored liquor, can be used for a more traditional dish.
- salt and pepper – to taste.
How to Make Greek Shrimp Saganaki
To make Greek shrimp saganaki, first, if you are using frozen shrimp, defrost them in the refrigerator overnight or thaw them by running them under cold water. I recommend removing the tails before cooking the shrimp.
In a large sauté pan, heat the oil over medium heat. Add the shrimp to the pan and sprinkle with 1 teaspoon of dried oregano. Saute for about 2 minutes per side, or until the shrimp are pink and opaque, do not overcook. Transfer the cooked shrimp to a plate or a bowl and set it aside. Tent with foil to keep warm. Note: As an alternative, if you would like to use my recipe for Italian Roasted Shrimp, skip this step and follow the instructions for that recipe.
Use the same pan to make the sauce, do not wipe it down. Add the wine to the pan to deglaze it and simmer for 1 minute, then add the minced garlic to the pan and saute for about 1 minute, or until the garlic is fragrant. Stir in the tomatoes with juices, salt, pepper, crushed red pepper flakes, and the remaining teaspoon of dried oregano. Bring to a simmer and keep at a simmer for 5 to 7 minutes, or until the sauce begins to thicken, stirring occasionally.
Add the cooked shrimp back to the pan and sprinkle with crumbled feta. Cover with a lid and cook for about 2 minutes or until the cheese has melted. Garnish with fresh oregano if desired. Serve hot and enjoy!
Greek Shrimp Saganaki
Ingredients
- 1 lb. shrimp raw shrimp peeled and deveined jumbo or extra-large shrimp with the tail off. *see notes
- 2 tablespoons olive oil
- 1/4 cup white wine *see notes
- 1 tablespoon garlic 4 cloves minced
- 14.5 oz. tomatoes can of diced tomatoes with juices *see notes
- 2 teaspoons oregano divided - dried oregano for sauce, plus fresh oregano as garnish if desired.
- 1/2 teaspoon salt adjust to taste
- 1/4 teaspoon freshly ground pepper adjust to taste
- 1/4 teaspoon crushed red pepper adjust to taste
- 3/4 cup feta crumbled
Instructions
- In a large sauté pan, heat the oil over medium heat. Add the shrimp to the pan and sprinkle with 1/2 teaspoon of dried oregano. Saute for about 2 minutes per side, or until the shrimp are pink and opaque, do not overcook. Transfer the cooked shrimp to a plate or a bowl and set it aside. Tent with foil to keep warm.
- Use the same pan to make the sauce, do not wipe it down. Add the wine to the pan to deglaze it and simmer for 1 minute, then add the minced garlic to the pan and saute for about 1 minute, or until the garlic is fragrant. Stir in the tomatoes with juices, salt, pepper, crushed red pepper flakes, and the remaining teaspoon of dried oregano. Bring to a simmer and keep at a simmer for 5 to 7 minutes, or until the sauce begins to thicken, stirring occasionally.
- Add the cooked shrimp back to the pan and sprinkle with crumbled feta. Cover with a lid and cook for about 2 minutes or until the cheese has melted. Garnish with fresh oregano if desired. Serve hot and enjoy!
Notes
- shrimp - raw shrimp peeled and deveined - I use jumbo or extra-large shrimp with the tail off. You can use fresh or frozen shrimp as long as they are defrosted. I usually use frozen shrimp. If you are using frozen shrimp, defrost them in the refrigerator overnight or thaw them by running them under cold water. I recommend removing the tails before cooking the shrimp. Note: As an alternative, if you would like to use my recipe for Italian Roasted Shrimp, skip this step and follow the instructions for that recipe, then add to the pan in step 3.
- tomatoes - I used a can of diced fire-roasted tomatoes. You can also use plain diced tomatoes or fresh diced tomatoes.
- white wine - I used Sauvignon Blanc, but any dry white wine will work. Chardonnay and Pinot Grigio are both great options. Ouzo, a Greek anise-flavored liquor, is typically added to this dish for flavor. Due to its strong licorice flavor, I prefer white wine but feel free to use the Ouzo if you like it.
Did you make this recipe?
Tag @thesumofyum on Instagram
If you make this Greek Shrimp Saganaki, please leave a comment in the comment section below. I would love to hear from you and I truly appreciate your feedback! I will always do my best to respond to every comment ASAP. Thank you so much!
Easy Shrimp Recipes
- Baked Shrimp Fajitas
- Shrimp and Asparagus with Garlic Butter
- Cajun Shrimp Pasta
- Shrimp Fajita Cauliflower Rice
- Cajun Shrimp Tacos
- Garlic Lime Shrimp with Coconut Rice
- Italian Roasted Shrimp
- Shrimp and Broccoli Foil Packs
- Shrimp Scampi with Zucchini Noodles
- Spicy Garlic Shrimp
- Tuscan Shrimp Pasta
Please visit The Scoop for my latest posts or you can search or browse my Recipe Index to find more yummy recipes. Happy Cooking!