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Greek Shrimp Saganaki
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Greek Shrimp Saganaki

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.
Prep Time5 minutes
Cook Time15 minutes
Total Time20 minutes
Course: Appetizer, Main Course
Cuisine: Greek, Mediterranean
Keyword: Greek Shrimp, Greek Shrimp Saganaki, Shrimp Saganaki, Shrimp with Tomatoes and Feta
Servings: 4
Author: Christi

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.