Greek Shrimp with Tomatoes and Feta, traditionally named Shrimp Saganaki, is a light, fresh recipe made with succulent shrimp in a tomato sauce topped with feta cheese. It’s a simple dish with amazing flavor that comes together in about 30 minutes.
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Like most true Mediterranean dishes, Shrimp with Tomatoes and Feta is made with light, fresh ingredients that taste amazing together. It’s a meal that satisfies without making you feel guilty at all!
This dish, traditionally know as Shrimp Saganaki, is juicy shrimp cooked in a fresh tomato sauce seasoned with dried oregano with a kick of heat from crushed red pepper and a hint of brightness from added fresh lemon. It’s one of many recipes that I learned how to make while studying International Cuisine in culinary arts school.
I like to serve it over orzo pasta with a side of Greek Salad, but it could also be served over rice or couscous or as is with a side of crusty bread.
Why This Recipe Works
This is a very quick and easy recipe to make. From start to finish, you can have this meal ready in about 30 minutes.
The overall flavor and presentation of this dish is like a meal you would find in your favorite Greek restaurant.
It’s made with fresh, whole ingredients, typical of Greek food, and is naturally gluten free and low in carbohydrates.
Step-By-Step Instructions
Ingredients
- 1 tablespoon extra virgin olive oil
- 2 shallots (diced, about 1/4 cup)
- 2 cloves garlic (minced)
- 1 teaspoon dried oregano
- 1/2 teaspoon crushed red pepper (optional)
- 1/4 cup white wine
- 1 tablespoon lemon juice (fresh squeezed)
- 1 tablespoon lemon zest (from one lemon)
- 1 pound tomatoes (diced): I use cherry tomatoes for their sweeter flavor, but plum tomatoes also work great. If using larger tomatoes you may want to blanch them to remove the skin.
- 1 pound shrimp (peeled and deveined)
- 1/2 cup feta cheese (crumbled)
- fresh mint, parsley or dill (optional garnish)
The entire recipe and instructions can also be found in the recipe card at the bottom of this post. You can print the recipe from the card, if needed.
Prep!
Make sure that your shrimp are peeled and deveined. To save time, you can buy them already cleaned.
Dice the shallot, zest and juice the lemon, and dice the tomatoes. Crumble the feta, if needed, and mince any fresh herbs you want to add for garnish.
Create!
Heat a large, deep skillet over medium heat. Add the olive oil and shallots. Cook, stirring often, until softened, about 3-4 minutes.
Stir in the garlic, dried oregano and crushed red pepper. Cook for an additional 30 seconds.
Carefully pour in the white wine, lemon juice and lemon zest. Cook for another minute, scraping up any cooked on bits.
Add the tomatoes and cook another minute or two.
Place the shrimp in the pan and cook for about 2 minutes on each side, or until opaque and cooked through.
Remove the skillet from the heat and sprinkle on the feta cheese and fresh parsley or dill, if using.
Present!
Serve over cooked orzo, rice, couscous or serve with crusty bread to soak up all of the delicious sauce.
Tips and Techniques
- You can use whatever tomatoes you like. I prefer the sweetness of cherry tomatoes, but plum or roma tomatoes work great too!
- To save time, you can buy your shrimp already peeled and deveined, and the feta cheese already crumbled.
- Store leftovers tightly covered in the refrigerator. Consume within 2-3 days.
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Greek Shrimp with Tomatoes and Feta (Shrimp Saganaki)
Ingredients
- 1 tablespoon extra virgin olive oil
- 2 shallots (diced, about 1/4 cup)
- 2 cloves garlic (minced)
- 1 teaspoon dried oregano
- 1/2 teaspoon crushed red pepper (optional)
- 1/4 cup white wine
- 1 tablespoon lemon juice (fresh squeezed)
- 1 tablespoon lemon zest (from one lemon)
- 1 pound tomatoes (diced, see notes)
- 1 pound shrimp (peeled and deveined)
- 1/2 cup feta cheese (crumbled)
- fresh parsley or dill (optional garnish)
Instructions
- Heat a large, deep skillet over medium heat. Add the olive oil and shallots. Cook, stirring often, until softened, about 3-4 minutes.1 tablespoon extra virgin olive oil, 2 shallots
- Stir in the garlic, dried oregano and crushed red pepper. Cook for an additional 30 seconds.2 cloves garlic, 1 teaspoon dried oregano, 1/2 teaspoon crushed red pepper
- Carefully pour in the white wine, lemon juice and lemon zest. Cook for another minute, scraping up any cooked on bits.1/4 cup white wine, 1 tablespoon lemon juice, 1 tablespoon lemon zest
- Add the tomatoes and cook another minute or two.1 pound tomatoes
- Place the shrimp in the pan and cook for about 2 minutes on each side, or until opaque and cooked through.1 pound shrimp
- Remove the skillet from the heat and sprinkle on the feta cheese and fresh parsley or dill, if using.1/2 cup feta cheese, fresh parsley or dill
Notes
Tips and Techniques
- You can use whatever tomatoes you like. I prefer the sweetness of cherry tomatoes, but plum or roma tomatoes work great too!
- To save time, you can buy your shrimp already peeled and deveined, and the feta cheese already crumbled.
- Store leftovers tightly covered in the refrigerator. Consume within 2-3 days.
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