This quick and easy Greek Shrimp Saganaki is a delight! Juicy shrimp, creamy feta, and fresh tomatoes come together for a dish that’s bursting with flavor.
You can serve it with crusty bread to soak up all that tasty sauce. Trust me, you won’t want to leave any behind! 🍞😋
Key Ingredients & Substitutions
Shrimp: Large shrimp are ideal for this dish. If you’re on a budget, you can use smaller shrimp or even cooked shrimp. Frozen shrimp work well too; just thaw them before using.
Olive Oil: Extra virgin olive oil gives a wonderful flavor, but you can substitute with vegetable or canola oil if needed. Olive oil adds a nice depth to the dish, so I wouldn’t skip it if possible!
Cherry Tomatoes: These tomatoes add sweetness and juiciness. If you can’t find them, regular diced tomatoes can work, but the sauce might be a bit more acidic. You could also roast some regular tomatoes for sweetness.
Feta Cheese: Feta adds saltiness and creaminess. If you’re looking for a dairy-free option, try using a crumbly almond or tofu feta. You can also use goat cheese for a tangy twist.
Red Chili Flakes: These are optional, but I always add them for a bit of heat. If you prefer milder flavors, you can leave them out or reduce the amount.
How Do You Perfectly Cook Shrimp in This Dish?
Cooking shrimp right is key to making this dish shine! Overcooking shrimp can make them rubbery, so keep an eye on the timing.
- Start by sautéing garlic in olive oil until fragrant but not burnt—about a minute.
- Add cherry tomatoes and cook until they’re soft, about 4-5 minutes. This step creates a delicious base for your shrimp.
- If using wine, add it after the tomatoes. Let it simmer for about 2 minutes to enhance the flavor.
- Add shrimp seasoned with salt and pepper. Cook for about 2-3 minutes on each side until they are pink and opaque. That’s when you know they’re perfectly cooked!
- Finally, once the feta is added, don’t cook for too long—a minute should be enough to soften it without melting completely.
These steps will help you achieve tender and flavorful shrimp in your Saganaki! Enjoy each bite with the crusty bread or pita!
Easy Greek Shrimp Saganaki with Feta and Tomatoes
Ingredients:
- 1 lb (450 g) large shrimp, peeled and deveined
- 2 tbsp olive oil
- 3 cloves garlic, minced
- 1 pint cherry tomatoes, halved
- 1/2 cup crumbled feta cheese
- 1/4 cup dry white wine (optional)
- 1/2 tsp dried oregano
- 1/4 tsp red chili flakes (optional, for heat)
- Salt and freshly ground black pepper, to taste
- Fresh parsley, chopped, for garnish
- Lemon wedges, for serving
- Crusty bread or pita, for serving
Time Needed:
This delicious recipe takes about 10 minutes of preparation and 10 minutes of cooking time. In just 20 minutes, you’ll have a lovely dish ready to serve!
Instructions:
1. Heating the Oil:
Begin by heating the olive oil in a large skillet over medium heat. Once the oil is hot, add the minced garlic and sauté it for about 1 minute. You want it fragrant and golden, but be careful not to let it burn!
2. Cooking the Tomatoes:
Add the halved cherry tomatoes to the skillet. Cook them for about 4-5 minutes, stirring occasionally. You want them to soften and start to release their juices, creating a lovely sauce!
3. Adding White Wine:
If you’re using white wine, pour it into the skillet now. Let it simmer for about 2 minutes. This will help to enhance the flavors of the sauce and add depth!
4. Cooking the Shrimp:
Now, it’s time for the shrimp! Add them to the skillet, seasoning with salt, pepper, oregano, and red chili flakes if you like a little heat. Cook for 2-3 minutes on each side until the shrimp turn pink and are cooked through. They cook quickly, so keep an eye on them!
5. Adding Feta:
Sprinkle the crumbled feta cheese evenly over the shrimp and tomato mixture. Cover the skillet with a lid and cook for another 1-2 minutes. This will soften the feta and infuse the flavors without completely melting it.
6. Garnishing and Serving:
Once done, remove the skillet from the heat. Garnish your dish with chopped fresh parsley for a pop of color and flavor. Serve it hot with lemon wedges on the side for an extra zing and some crusty bread or pita to enjoy the rich, flavorful sauce.
Enjoy your Easy Greek Shrimp Saganaki! It’s perfect for a cozy dinner or impressing guests with minimal effort!
FAQ for Easy Greek Shrimp Saganaki with Feta and Tomatoes
Can I Use Frozen Shrimp for This Recipe?
Yes, absolutely! Just make sure to thaw them completely before cooking. The best way to do this is to place the frozen shrimp in the refrigerator overnight or run them under cold water in a sealed bag until thawed. Pat them dry before adding to the skillet to prevent excess moisture.
Can I Make This Dish Ahead of Time?
This dish is best enjoyed fresh, but you can prep some components ahead. Chop the garlic and halve the tomatoes in advance, storing them in the fridge. However, it’s recommended to cook the shrimp and combine everything just before serving to maintain the best texture and flavor.
How Should I Store Leftovers?
Store any leftovers in an airtight container in the refrigerator for up to 2 days. When you’re ready to reheat, warm it gently on the stovetop over low heat, adding a splash of water or olive oil to help restore moisture.
What Can I Substitute for Feta Cheese?
If you’re looking for alternatives to feta, you can use goat cheese for a tangy flavor, or try a dairy-free almond or tofu feta if you want a vegan option. Just keep in mind that each substitute will slightly change the taste and texture of the dish.