If you’ve ever dreamed of the sun-kissed shores of Greece, Shrimp Saganaki is about to whisk you straight there, bite by bite. This vibrant dish combines tender shrimp with a lusciously tangy tomato sauce, zippy feta cheese, and a bouquet of herbs that make every forkful sing with Mediterranean flavor. It’s a true celebration of fresh, colorful ingredients coming together in just one skillet, perfect for a quick weeknight meal or a leisurely dinner with friends. Whether you’re new to Greek cuisine Main Course.
Ingredients You’ll Need
This Shrimp Saganaki recipe is remarkable for its simplicity; each ingredient shines and brings real magic to the table. From juicy tomatoes to briny feta and succulent shrimp, every item adds a little something special—flavor, color, or a wonderful texture you simply can’t skip.
- Shrimp: Use large, peeled, and deveined shrimp with tails on for a plump bite and beautiful presentation.
- Olive oil: A splash of high-quality olive oil gives the dish its signature Mediterranean richness and depth.
- Yellow onion: Finely chopped onion provides a savory-sweet base for your sauce.
- Garlic: Three cloves, minced, bring that irresistible aroma and warmth to the whole skillet.
- Diced tomatoes: One can of tomatoes adds juiciness and tang—look for a good brand for great flavor.
- Dry white wine: This gives the sauce a subtle acidity and hints of fruitiness.
- Tomato paste: A little goes a long way for deep, concentrated tomato flavor.
- Dried oregano: For that unmistakable Greek fragrance and earthy, herby note.
- Red pepper flakes (optional): Adds just a hint of gentle heat—skip or adjust to your heat preference.
- Salt: Just enough to make every flavor pop.
- Black pepper: Gives the sauce a mellow warmth and ties the flavors together.
- Feta cheese: Crumbled over the top, it melts into creamy pockets of salty, tangy bliss.
- Fresh parsley: Chopped parsley gives a burst of freshness and color right before serving.
- Lemon wedges: A squeeze right before eating enhances all the other flavors and adds zesty brightness.
How to Make Shrimp Saganaki
Step 1: Preheat Your Oven
Begin by setting your oven to 400°F (200°C). This ensures your shrimp finish cooking in a hot, welcoming environment and the feta melts beautifully over the top. A properly preheated oven guarantees the perfect bubbly, golden finish that makes Shrimp Saganaki so irresistible.
Step 2: Prep the Shrimp
Pat your shrimp dry with paper towels and set them aside. Removing excess moisture helps the shrimp cook evenly and develop the best possible texture once they’re nestled in the sauce. Keeping the tails on also gives your dish that classic, rustic Greek look.
Step 3: Sauté Onion and Garlic
In an oven-safe skillet, warm the olive oil over medium heat. Add the finely chopped onion and sauté for 4-5 minutes, stirring occasionally, until it softens and becomes translucent. Toss in the minced garlic and cook for another minute until your kitchen starts to smell absolutely amazing—just the way Shrimp Saganaki should.
Step 4: Build the Tomato Sauce
Now, pour in the diced tomatoes (with their juices), white wine, tomato paste, oregano, red pepper flakes (if using), salt, and black pepper. Stir everything together and let it simmer for about 5-7 minutes. The sauce will thicken slightly, the wine will mellow, and all those beautiful flavors will begin to mingle.
Step 5: Add Shrimp and Feta
Take the skillet off the heat. Gently nestle the shrimp into the sauce, pressing them in so each one is coated. Scatter the crumbled feta cheese evenly across the top. The feta will melt and bubble in the oven, giving you bites of creamy, tangy goodness in every mouthful of Shrimp Saganaki.
Step 6: Bake
Pop the entire skillet into your preheated oven. Bake for 10–12 minutes, or until the shrimp turn pink, opaque, and are cooked through, and the feta is just starting to brown at the edges. This step is key for melding flavors and texture—hot, bubbly shrimp paired with silky, slightly caramelized cheese.
Step 7: Finish and Serve
Once you pull Shrimp Saganaki from the oven, sprinkle it generously with chopped fresh parsley for color and a hit of herbal freshness. Serve it straight from the pan with extra lemon wedges on the side—one final squeeze is the perfect, zesty touch for this beautiful dish.
How to Serve Shrimp Saganaki
Garnishes
A flurry of chopped fresh parsley brightens up the entire pan, while lemon wedges on the side let everyone add that personal blast of citrus. If you want an extra touch, a few whole sprigs of oregano or a drizzle of really good olive oil elevate the dish just before serving.
Side Dishes
The classic accompaniment to Shrimp Saganaki is a basket of warm, crusty bread—perfect for soaking up every last drop of that incredibly flavorful sauce. Or, if you’re after something a bit more substantial, try serving it over fluffy rice, pillowy orzo, or even alongside roasted potatoes for a Greek-inspired feast.
Creative Ways to Present
If you’re hosting or want to impress, serve Shrimp Saganaki straight from the sizzling skillet at the table for a dramatic, rustic approach. For parties, spoon it into little ramekins as an appetizer with mini pitas, or over grilled polenta rounds for a fun cross-cultural twist. The vivid red sauce and dots of feta look spectacular in just about any serving dish!
Make Ahead and Storage
Storing Leftovers
If you find yourself with leftover Shrimp Saganaki, store it in an airtight container in the refrigerator. It will keep for up to two days and the flavors only deepen, making your next meal even more delicious. Remember, seafood is best enjoyed fresh, so try to eat it promptly.
Freezing
While technically possible, freezing Shrimp Saganaki isn’t recommended for optimal flavor and texture. The shrimp can become rubbery and the feta might separate upon thawing. If you do need to freeze it, let it cool completely first, store in a freezer-safe container, and plan to use within a month.
Reheating
To reheat, place the leftovers in a skillet on the stovetop over low heat, and gently warm until hot—avoid boiling or overcooking the shrimp. You can also use the microwave in short bursts, stirring between each, but try not to overdo it as this can toughen the shrimp. A splash of white wine or a bit of extra tomato sauce can revive the dish and keep everything juicy.
FAQs
Can I make Shrimp Saganaki with frozen shrimp?
Absolutely! Just thaw completely and pat dry before starting. Fresh or frozen, the key is to avoid overcooking so your shrimp stay sweet and tender.
Do I have to use feta cheese?
Feta is traditional and adds a wonderful salty, creamy note, but if you’re looking for alternatives, try a crumbly goat cheese or even ricotta salata. The taste will shift, but the dish is still delicious.
Is there a non-alcoholic substitute for white wine?
Yes! You can swap out white wine for an equal amount of chicken or vegetable broth plus a splash of white wine vinegar or a squeeze of lemon juice for acidity. It’s a simple change that still gives the sauce great depth.
Can I make Shrimp Saganaki ahead of time for guests?
For best results, assemble and finish up to the point of baking, then refrigerate. About twenty minutes before you’re ready to serve, pop it in the oven—your kitchen will smell amazing and the dish is best enjoyed fresh from the oven.
What’s the difference between Shrimp Saganaki and traditional saganaki?
Traditional saganaki actually refers to a small frying pan, and in Greece, the term often means a fried cheese appetizer. Shrimp Saganaki, meanwhile, uses the same type of pan but features shrimp baked in a tomato sauce, topped with feta, for a rich, savory seafood dish.
Final Thoughts
I couldn’t love Shrimp Saganaki more if I tried—it’s everything vibrant, hearty, and comforting about Greek cuisine wrapped up in one super-approachable recipe. I hope you give it a try and bring a touch of the Mediterranean to your next meal. If you do, don’t forget to grab some extra bread for the sauce—you’re going to want every bite!
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Shrimp Saganaki Recipe
- Total Time: 35 minutes
- Yield: 4 servings 1x
- Diet: Non-Vegetarian
Description
Shrimp Saganaki is a classic Greek dish featuring tender shrimp baked in a flavorful tomato and feta cheese sauce. This easy-to-make recipe is bursting with Mediterranean flavors and is perfect for a quick and delicious weeknight dinner.
Ingredients
Ingredients:
- 1 pound large shrimp, peeled and deveined, tails on
- 2 tablespoons olive oil
- 1 small yellow onion, finely chopped
- 3 garlic cloves, minced
- 1 can (14 ounces) diced tomatoes
- 1/4 cup dry white wine
- 1 tablespoon tomato paste
- 1 teaspoon dried oregano
- 1/4 teaspoon red pepper flakes (optional)
- 1/4 teaspoon salt
- 1/4 teaspoon black pepper
- 1/2 cup crumbled feta cheese
- 2 tablespoons fresh parsley, chopped
- Lemon wedges for serving
Instructions
- Preheat the oven: Preheat the oven to 400°F (200°C).
- Sauté onions and garlic: In an oven-safe skillet, heat olive oil over medium heat. Sauté onions until softened, then add minced garlic and cook until fragrant.
- Add tomatoes and seasonings: Stir in diced tomatoes, white wine, tomato paste, oregano, red pepper flakes, salt, and pepper. Simmer until slightly thickened.
- Add shrimp and cheese: Nestle the shrimp in the sauce, sprinkle feta cheese on top.
- Bake: Transfer the skillet to the oven and bake for 10-12 minutes until shrimp are cooked.
- Finish and serve: Remove from the oven, sprinkle with parsley, and serve with lemon wedges.
Notes
- Serve with crusty bread, rice, or orzo.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Main Course
- Method: Baking, Stovetop
- Cuisine: Greek
Nutrition
- Serving Size: 1 portion
- Calories: 280
- Sugar: 5g
- Sodium: 700mg
- Fat: 14g
- Saturated Fat: 5g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 8g
- Fiber: 2g
- Protein: 28g
- Cholesterol: 180mg
