shrimp saganaki

A super easy, delicious shrimp saganaki recipe for you to recreate this simple and beloved traditional Greek appetizer from scratch in less than 20 minutes!

Greek Shrimp Saganaki recipe with Feta cheese (Garides Saganaki)

prawns

ripe, juicy tomatoes, finely chopped

red onion, finely chopped

hot chilli pepper, according to preferance

spring onions, sliced (optional)

dill

feta cheese, crumbled

olive oil

salt and pepper

sweet paprika (optional)

To prepare this Greek shrimp saganaki recipe start by peeling and cleaning the shrimps.

Continue preparing the sauce. To prepare the sauce for this shrimp saganaki recipe, dice the fresh tomatoes in small cubes and let them strain in a colander, so that no excess water is added to the sauce.

Begin with the sauce for the shrimp saganaki. Heat the olive oil over medium-high heat, add the chopped onion and sauté for 1 minute. Stir in the chopped garlic, chilli peppers and season with salt and and pepper. Sauté all the ingredients together for 1 more minute. Add the chopped tomatoes, cover with the lid, bring to the boil and let simmer for approx. 5 minutes, until the sauce thickens a little bit.

In the meantime sauté the shrimps for this shrimp saganaki recipe. Season the shrimps with salt and pepper on both sides. Heat a large saucepan over medium heat and add 3-4 tbsps olive oil. Add the shrimps, sauté for 1 minute and deglaze with the ouzo.

Pour the sauce in the saucepan along with the shrimps and stir. Top the shrimp saganaki with the crumbled or cubed feta cheese, place the lid on and cook for 2 more minutes, until the feta slightly melts.

Garnish the shrimp saganaki with chopped parsley or dill and serve while still hot. Enjoy this traditional Greek shrimp saganaki recipe with a cold glass of ouzo!

Shrimp Saganaki - This classic Greek dish has some incredible flavors with plump shrimp in a garlicky, savory tomato sauce and finished off with salty feta cheese!

Shrimp Saganaki (Greek Shrimp with Tomatoes &amp; Feta)

onion,

garlic

½ tsp red chili flakes

oregano

tomatoes

dry white wine

Tbsp honey

parsley

feta cheese

shrimp

garlic clove, finely chopped

salt

⅛ tsp pepper

In a bowl, mix in all the marinade...

In a bowl, mix in all the marinade ingredients with shrimp. Toss well to cover the shrimp all over.

In a pan, heat olive oil on medium...

In a pan, heat olive oil on medium high heat and sauté the onions till soft and starting to turn brown, about 5-6 minutes. Add in sliced garlic along with red chili flakes and oregano and sauté for a minute.

Add in wine and cook for 2-3 minutes,...

Add in wine and cook for 2-3 minutes, deglazing the pot. Add in tomatoes, stir well. Add in honey and parsley and simmer for 15 minutes so you create a rich, thick sauce.

Add in marinated shrimp and stir well. Cover...

Add in marinated shrimp and stir well. Cover and cook for 5 minutes.

Open the lid and sprinkle feta all over.

You can either cover the lid and cook...

You can either cover the lid and cook another 4-5 minutes till the feta is soft and looks melty. Or you can broil it in the oven on high for 4-5 minutes.

Garnish with some more fresh chopped parsley and...

Garnish with some more fresh chopped parsley and serve it along with crusty bread. You can add an extra drizzle of extra virgin olive oil over the saganaki.

Shrimp Saganaki is a Greek dish that combines succulent shrimp, kalamata olives, tomatoes, and feta and is bursting with wonderful Mediterranean flavor!

Shrimp Saganaki

(908 grams) extra large shrimp (U26 or larger)

(60 grams) olive oil

baking soda

Diamond Crystal Kosher salt

hot red pepper flakes

(60 grams) extra virgin olive oil

onion

garlic (sliced)

(60 grams) Ouzo (or 1/2 cup (120 grams) of dry white wine)

(340 grams) cherry tomatoes (halved)

Greek oregano

(21 grams) honey

(180 grams) feta (plus more for serving)

(47 grams) kalamata olives (pitted)

Italian parsley

lemon

salt and pepper (to taste)

Dry off the shrimp with paper towels. Mix the shrimp with 2 tablespoons of olive oil, baking soda, crushed red pepper flakes, and salt.  Let the shrimp sit for at least 10 minutes before searing in next step.

Heat a large cast iron or stainless steel pan (needs to be oven safe) with the remaining olive oil to a touch higher than medium heat.  Once shimmering, add the shrimp and cook for only 30 seconds per side.  Work in batches to not overcrowd the shrimp.  Place the seared shrimp in a plate and tent with foil.

For the shrimp

Set the oven rack to the second highest level and preheat the broiler.

Heat the same pan to medium heat and add the olive oil and onion.  Cook the onion until soft (about 7 minutes) then add the garlic and cook for another 1-2 minutes or until fragrant.

Add the crushed red pepper flakes and cook for 30 seconds, then add the ouzo or white wine and bring to a boil.  Once the wine mostly evaporates, add the tomatoes and bring the sauce to a lively simmer.  Add the oregano and honey and continue to simmer the sauce to evaporate some of the liquid (about 5-10 minutes).  Taste test the sauce and season with salt and pepper if required.  Don&#39;t go heavy on the salt though, because a lot of feta and olives are about to get added!

Add the shrimp to the sauce and top with the feta cheese and kalamata olives.  Broil for ~6 minutes or until the shrimp are cooked through and the cheese has melted.

Remove shrimp from the oven and top with the parsley.  Spoon the shrimp and sauce onto plates and serve with lemon wedges and pita bread to mop up all of the delicious sauce.  Enjoy!

Completing the shrimp saganaki

I made this tonight, and it was incredibly delicious!  I didn't have Ouzo, so I subbed Absinthe in half the amount.  It worked perfectly.  I served it with a mixed greens and veggie salad and some crusty ciabatta for mopping up the sauce.  I know, not Greek, but I'm Italian, so... A simple and quick meal with big rewards.  Date night worthy.  I'm already looking forward to enjoying it again!

This was excellent! Delicious! Served it over plain white rice with garlic naan to dip. Thank you for the recipe.  I'm always looking for good recipes to make for my pescatarian husband. This is a keeper!

Fabulously delicious!  We halved the recipe for the two of us and enjoyed it with homemade focaccia.  Thank you for a “keeper” recipe.

Now that I found you, this is the 2nd recipe of yours I have made.  As with every other recipes, I had more than one Shrimp Saganaki, but after reading the other 2 I had, decided to follow yours.  I have never made this dish before, although have had it in Greece.  This was sooooo delicious.  I used all canned tomatoes, and used the white wine.  I made it only for me and husband -- wanted to try it out before serving to guests.  I have to admit, my kitchen was a mess as there is a lot to prep and have at the ready.  But it was worth it!  thank you

I made this tonight for my husband and oh my goodness it was delicious!! He could not stop eating it! Thank you for the recipe.

Tried this recipe tonight and it is fantastic!   I used 2.5lbs of shrimp since that's what I had but only adjusted the salt/baking soda brine ratios - everything else worked great with the extra shrimp.  We served it with some fresh baked baguettes.  My husband devoured THREE servings, lol.  Another banger!

Amazing! Made it exactly like the recipe and served it with basmati rice and leftover focaccia. Your recipes never disappoint!

https://www.youtube.com/watch?v=NBbrujkwlJk

Today we're making Shrimp Saganaki (Greek Shrimp with Tomatoes and Feta).  Enjoy!
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INGREDIENTS
FOR THE SHRIMP
2 pounds (908g) extra large shrimp U26 or larger
1/4 cup (60g) olive oil divided
1/2 teaspoon baking soda
1 teaspoon Diamond Crystal Kosher salt
1/4 teaspoon crushed hot red pepper flakes
COMPLETING THE DISH
1/4 cup (60g) extra virgin olive oil
1 medium onion - diced
8 cloves garlic - sliced
1/2 teaspoon crushed hot red pepper flakes
1/4 cup (60g) Ouzo or 1/2 cup of dry white wine
1 14-ounce can diced tomatoes
12 ounces cherry tomatoes - halved
2 teaspoons dried Greek oregano
1 tablespoon (14g) honey
3/4 cup (115g) feta - plus more for serving
1/3 cup (70g) kalamata olives - pitted
1/4 cup minced flat-leaf Italian parsley
1 large lemon - cut into wedges, for serving
salt and pepper - to taste

VIDEO EDITOR:
Billy Mark: @bluecrestproductions

Disclosure:
I am a participant in the Amazon Services LLC Associates Program.  As an Amazon Associate, I earn from qualifying purchases.

Shrimp Saganaki - How I Make The Most Flavorful One Pan Shrimp Dish

This Greek-inspired Shrimp Saganaki recipe is our new favorite! The shrimp is pan-seared and baked in a fresh tomato sauce with feta cheese, kalamata olives, and mint. Serve it as a tasty appetizer or dinner! Adapted from The Mediterranean Diet Cookbook for Beginners.

 Shrimp Saganaki Recipe 

½ teaspoon salt, more to taste

black pepper

extra virgin olive oil, more as needed

garlic, rough chopped

red pepper flakes (Aleppo is nice)

lemon, lemon juice.

½ cups tomatoes, diced (and their juices)

honey

feta cheese (⅓ -½ cup) sheep’s feta is nice here!

kalamata olives,

mint leaves, torn (or sub parsley

Shrimp. Pat dry the shrimp and season with salt and pepper. In a large, wide, ovenproof skillet (or braiser) add half of the olive oil and heat the pan over medium high heat. Add the shrimp, searing each side (no need to cook through), and set these aside in a medium bowl along with any pan juices.

Tomato Sauce. Wipe out the skillet, return it to the stove, lower the heat to medium, and add the remaining olive oil. Add the onion and garlic, and saute until tender, roughly 5 minutes. Make a well in the center and add the chili flakes and lemon zest- saute for one minute, then combine. Add the tomatoes and all their juices, honey and the oregano. If it seems dry, add a small splash of water and white wine (or Ouzo!). Cover, lower heat to med-low, and simmer gently until tomatoes break down, roughly 7-8 minutes.

Assemble. Pour any of the pan juices from the shrimp bowl and stir. Sprinkle the tomato sauce with half of the feta. Nestle in the shrimp. Add the remaining feta crumbles, and tuck in the olives. Give the pan a good shake.

Bake. Place the pan in the oven, uncovered, on the middle rack, for 15 minutes or until the feta starts to melt. Feel free to place under the broiler for a few minutes to get the top golden.

Taste, adjust salt, add a squeeze of lemon juice to taste if you like.

Sprinkle with the fresh mint leaves and serve.

This was absolutely excellent and is definitely going in the rotation. Completely blown away by how good it was.

My only question - is the 15 minute cook on the shrimp in the oven correct? I added them in the last 5-6 minutes for fear of overcooking.

Simple and delicious. The whole family loved it.

I knew this would be good, but I was genuinely stunned by just how good it was! We served it over whole wheat orzo. Deelicious! A loaf of crusty sourdough bread would have sent the meal into the stratosphere, but I was between bakes. Next time. Thank you for another perfect recipe.

Incredible. Fast and tasty. Thanks for the best recipes.

This recipe was amazing! I used ripe yellow tomatoes and roasted garlic and it came out incredible. Plus it was so easy. Thank you for sharing this recipe, I can't wait to make it again!

Oh my, where do I start? First off I am a long time fan of all your recipes and share them often. One of my good friends has recently joined the fold and has made many herself. Currently I am undergoing treatment for a fractured vertebrae. Laurie has been kind enough to make us meals several times a month. Yesterday she brought this shrimp dish. We were floored! It was amazing! So full of flavor and she brought it over with orzo cooked in a stock made from the shrimp shells and vegetable broth, lemons for squeezing, and a loaf of crusty bread. I must say as soon as I can walk again I’ll be making this many times. The sauce was so flavorful and Laurie said it was an easy dish too! We are blessed to have them as our friends and blessed to have your fabulous recipes!

I was excited that I happened to have all the ingredients. I think this comes from using your recipes all the time, so I've got the ingredients on hand. I appreciate that so much! 
I did sub lime zest for lemon, and used a 22.5 oz can of tomatoes and that worked.
Thanks for a tasty and easy recipe :)

Sooo tasty. I served it with pasta and goat feta. Will be making this again before I run out of garden tomatoes!

Absolutely delicious! I was a bit worried because my grocery store tomatoes were underwhelming, to say the least, and I also accidentally stirred chopped fresh mint instead of oregano into the dish before baking (realized in time to add the oregano). It was fantastic and did not taste like toothpaste in the slightest! Will definitely make again. I served it over farro.

Sooo easy and delicious. I did sub capers for the olives but the rest was textbook fantastic F@H!!  Going to double for an upcoming dinner party.

This is an instant favorite. Used shallots for the onion-and cut oil back to a teaspoon, used cherry tomatoes cut in half, otherwise followed --and since I had them fresh herbs parsley basil mint minced on top. We loved it.

https://content.jwplatform.com/videos/TyWK6u06.mp4

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