Shrimp Saganaki Recipe
Greek · Main course · 30 min total
A classic Greek dish featuring succulent shrimp baked in a rich tomato sauce with feta cheese, perfect for a quick and flavorful weeknight dinner.
10
min prep
min prep
20
min cook
min cook
4
servings
servings
320
kcal/serving
kcal/serving
Ingredients
- 1 lb (450g) large shrimp, peeled and deveined
- 2 tablespoons olive oil
- 1 small onion, finely chopped
- 3 cloves garlic, minced
- 1 can (14.5 oz / 400g) diced tomatoes
- 1/4 cup dry white wine
- 1 teaspoon dried oregano
- 1/2 teaspoon red pepper flakes (optional)
- Salt and freshly ground black pepper to taste
- 4 oz (115g) feta cheese, crumbled
- 2 tablespoons chopped fresh parsley for garnish
Instructions
- Preheat oven to 400°F (200°C).
- Heat olive oil in an oven-safe skillet over medium heat. Add onion and cook until softened, about 4 minutes. Add garlic and cook for 1 minute more.
- Stir in diced tomatoes, white wine, oregano, and red pepper flakes. Season with salt and pepper. Bring to a simmer and cook for 5 minutes, until slightly thickened.
- Arrange shrimp in the skillet in a single layer over the sauce. Sprinkle crumbled feta cheese evenly over the top.
- Transfer skillet to the oven and bake for 10-12 minutes, until shrimp are pink and cooked through, and feta is slightly melted.
- Remove from oven and let rest for 2 minutes. Garnish with fresh parsley and serve immediately with crusty bread or rice.
Tips
- For a more intense flavor, use fire-roasted diced tomatoes.
- Serve with crusty bread to soak up the delicious sauce.
- If you don't have an oven-safe skillet, transfer the sauce to a baking dish before adding shrimp and feta.
- This dish can also be made on the stovetop: after adding shrimp and feta, cover and cook over medium-low heat for 5-7 minutes.
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