Shrimp Saganaki (Shrimp in Tomato and Feta Sauce) 

Shrimp Saganaki A Classic Mediterranean Delight

Shrimp Saganaki is a beloved Greek dish that brings together the bold flavors of the Mediterranean in one skillet. With plump shrimp simmered in a savory tomato sauce and topped with creamy, melted feta cheese, this dish is both simple to prepare and deeply satisfying. Whether served as a main course or as part of a mezze spread, Shrimp Saganaki showcases the rustic charm and rich culinary traditions of Greek coastal cuisine.

This dish is particularly popular in tavernas along the Aegean Sea, where fresh seafood is abundant and meals are often enjoyed slowly with friends and family. The key to an authentic Shrimp Saganaki lies in the quality of ingredients and the balance of flavors—the sweetness of the tomatoes, the brininess of the feta, and the subtle heat from chili or pepper flakes. Let’s explore how to make this vibrant Mediterranean classic at home.

Ingredients

To create Shrimp Saganaki, you will need the following ingredients. This recipe serves 4 to 6 people as an appetizer or 2 to 3 as a main dish.

• 1 pound (450 grams) large shrimp, peeled and deveined (tails on or off, as preferred)
• 2 tablespoons extra virgin olive oil
• 1 small yellow onion, finely chopped
• 2 to 3 garlic cloves, minced
• 1/4 teaspoon crushed red pepper flakes (optional, adjust to taste)
• 1/2 cup dry white wine (such as Sauvignon Blanc or Assyrtiko)
• 1 can (14 ounces) diced tomatoes or 1 1/2 cups fresh ripe tomatoes, chopped
• 2 tablespoons tomato paste
• 1 teaspoon dried oregano
• Salt and freshly ground black pepper, to taste
• 6 ounces (170 grams) Greek feta cheese, crumbled
• 2 tablespoons fresh parsley, chopped (plus more for garnish)
• Fresh lemon wedges, for serving
• Optional: a few Kalamata olives or capers to enhance the briny flavor
• Fresh crusty bread or rice, for serving

Preparing the Shrimp

Begin by preparing the shrimp. If using frozen shrimp, allow them to thaw completely, then pat dry with paper towels. Removing excess moisture ensures they will cook evenly and sear properly. If you prefer a more elegant presentation, you can leave the tails on. However, for easier eating, tails can be removed before cooking.

Season the shrimp lightly with salt and black pepper and set them aside while you prepare the sauce. This light seasoning helps enhance their natural sweetness without overpowering the dish.

Building the Tomato Sauce

In a large skillet or sauté pan, heat the olive oil over medium heat. Add the chopped onion and sauté for about 5 minutes, or until the onion becomes soft and translucent. Stir occasionally to prevent browning.

Next, add the minced garlic and red pepper flakes and cook for another 30 seconds to 1 minute. The garlic should become fragrant, but be careful not to let it burn. At this point, pour in the white wine to deglaze the pan, scraping up any bits that may have stuck to the bottom. Allow the wine to simmer for 2 to 3 minutes, reducing slightly and intensifying in flavor.

Now, stir in the diced tomatoes (with their juices), tomato paste, and oregano. Mix well to combine. Bring the sauce to a gentle simmer and let it cook uncovered for about 10 to 15 minutes. This will allow the flavors to meld together and the sauce to thicken slightly. Stir occasionally and taste for seasoning. Add salt and pepper as needed and adjust the level of spice with more red pepper flakes, if desired.

Adding the Shrimp

Once the tomato sauce has developed a rich and slightly thick consistency, it’s time to add the shrimp. Carefully nestle the shrimp into the sauce in a single layer, ensuring that each piece is coated with the tomato mixture. Cover the skillet and cook for about 3 to 5 minutes, depending on the size of the shrimp.

Shrimp cook quickly and turn pink and opaque when done. Be cautious not to overcook them, as they can become rubbery. Stir gently halfway through the cooking process to ensure even exposure to the heat and sauce.

Finishing with Feta

When the shrimp are just cooked through, sprinkle the crumbled feta cheese evenly over the top of the dish. Reduce the heat to low and cover the skillet once more, allowing the feta to soften and melt slightly into the sauce. This should take about 2 to 3 minutes.

Feta doesn’t melt in the traditional sense but instead softens into a creamy, tangy layer that complements the acidity of the tomatoes and the sweetness of the shrimp. If you prefer a more browned and bubbly top, you can transfer the skillet to a preheated oven under the broiler for 2 to 3 minutes. Be sure to use an oven-safe pan if you choose this method.

Garnishing and Serving

Once the feta has softened and the dish is heated through, remove the skillet from the heat. Sprinkle chopped fresh parsley over the top for a burst of color and freshness. You can also add a few Kalamata olives or capers at this point to deepen the savory Mediterranean profile.

Serve Shrimp Saganaki directly from the skillet for a rustic and inviting presentation. Provide fresh lemon wedges on the side so that diners can add a touch of brightness to their liking. This dish pairs beautifully with crusty bread, which is perfect for scooping up the flavorful sauce. Alternatively, serve it over steamed rice, couscous, or orzo for a heartier meal.

Tips for Success

To achieve the best results with Shrimp Saganaki, consider a few key tips:

• Use high-quality shrimp: Fresh or properly thawed frozen shrimp make a noticeable difference in flavor and texture. Avoid pre-cooked shrimp, as they can become overcooked when reheated in the sauce.
• Don’t rush the sauce: Allowing the tomato sauce to simmer allows the acidity to mellow and the flavors to deepen. This step is crucial for a well-balanced dish.
• Choose authentic feta: Greek feta made from sheep’s milk or a combination of sheep and goat’s milk provides the ideal creamy and tangy profile. Avoid pre-crumbled feta, which tends to be drier and less flavorful.
• Adjust seasoning carefully: Taste the sauce before adding the shrimp and again after the feta is added, as the cheese will contribute a salty element that may affect the overall seasoning.

Variations and Adaptations

Shrimp Saganaki is a flexible dish that can be adapted to suit different preferences and dietary needs. For example, you can substitute scallops or chunks of firm white fish such as cod or halibut for the shrimp. Just be sure to adjust the cooking time accordingly based on the type and size of the seafood.

Vegetarians can enjoy a similar flavor profile by omitting the shrimp and using grilled vegetables like zucchini, eggplant, or bell peppers in the tomato and feta sauce. Chickpeas or white beans can also be added for a hearty and protein-rich alternative.

For those who enjoy a smoky flavor, add a pinch of smoked paprika to the tomato sauce. This complements the sweetness of the tomatoes and adds depth to the dish. Another option is to include a splash of ouzo—a traditional Greek anise-flavored liqueur—when deglazing the pan. This imparts a subtle licorice note that pairs beautifully with seafood and feta.

Pairing Suggestions

Shrimp Saganaki pairs well with a variety of Mediterranean side dishes and wines. Consider serving it alongside a Greek salad with cucumbers, tomatoes, olives, and a light vinaigrette. Roasted vegetables or lemon potatoes also make excellent accompaniments.

When it comes to wine, a crisp, dry white wine such as Assyrtiko, Sauvignon Blanc, or Pinot Grigio complements the acidity of the tomato sauce and the richness of the feta. For those who prefer rosé, a dry Greek rosé can also enhance the dining experience.

A Mediterranean Dish to Savor

Shrimp Saganaki is more than just a recipe—it’s a celebration of the vibrant ingredients and culinary traditions of the Mediterranean. With its bold flavors, straightforward preparation, and elegant presentation, this dish is perfect for both casual weeknight dinners and special occasions.

By combining simple, fresh ingredients with thoughtful cooking techniques, you can bring a taste of the Greek islands to your own kitchen. Whether enjoyed on a sunny patio with a glass of wine or served as part of a festive gathering, Shrimp Saganaki is sure to impress and satisfy.