This Greek shrimp & feta saganaki is a quick and easy skillet recipe, that is a fantastic way to incorporate shrimp into your weekly meal rotation. Tender, sweet shrimp are simmered in a perfectly spiced tomato sauce, finished with the right amount of salty feta cheese. All you need is 20 minutes, and a skillet! Serve with tangy dill tzatziki, and homemade butter naan for a mediterranean feast!
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👩🏽🍳Why This Recipe Works
Precooked shrimp works great! You do not need fancy, or expensive shrimp for this recipe. Frozen, cooked shrimp works perfectly for this recipe.
Quick on time! The sauce takes less than 15 minutes to come together. Combined with frozen, cooked shrimp, this is a true 20 minute recipe. Served with crusty bread, or quick cooking pasta, this is weeknight friendly.
No fancy ingredients! Pantry staples bring this sauce together, with lots of flavour. You do not need to go out and buy any specialty ingredients for maximum flavor.
🥘Ingredients
- Frozen, cooked shrimp: I prefer to use cooked shrimp to make this a quick recipe. If you have frozen, uncooked shrimp on hand, or even fresh shrimp, you can use those too. Make sure your shrimp are deveined and peeled.
- Diced tomatoes: Canned, diced tomatoes are ideal for the base of this sauce. They add a good, acidic flavour with a little bit of texture. You can use seasoned diced tomatoes, or plain.
- Fresh lemon: I recommend using fresh lemon, as it finishes the dish with a bright, acidic note.
- Feta cheese: I like to use Greek feta cheese, which is made with sheeps and goats milk. I strongly recommend crumbling the feta cheese fresh, instead of using pre-crumbled feta.
- Spices and seasoning: You will need red chilli flakes, dried oregano, and ground cinnamon. These are very similar flavors to my favourite greek spicy potatoes!
A full list of ingredients with measurements is located on the recipe card, below.
📖Substitutions
- Diced tomatoes: You can use tomato passata, or whole san marzano tomatoes if you do not have diced tomatoes on hand. If using whole tomaotoes, break them apart with your spoon when you add them to the pan.
- Shallot: Feel free to use regular cooking onions, or red onion.
🔪Variations
- Traditional: Traditional saganaki-style recipes use ouzo, a Greek anise-flavoured liqueur to deglaze the pan. This version is alcohol free, but feel free to add a splash before you add the tomatoes to the pan!
- Mild: Omit the red chilli flakes for a milder tomato base.
⏲️Step-By-Step Instructions
Prep Work Before Cooking
Collecting all your ingredients - This will make cooking so much easier. Gather all the spices you will need, and keep them nearby.
Remove the shrimp from the freezer - You do not need to completely thaw the shrimp, however, while you are prepping and making the sauce, keep the shrimp outside at room temperature.
Heat up a large skillet over medium-high heat. Add a tablespoon of olive oil, and add the shallots and garlic to the skillet. [photo 1]
Once the shallots and garlic are translucent, add the diced tomatoes and spices to the skillet. Lower the heat to low, and let the sauce simmer for 5-7 minutes.[photos 2&3]
Nestle the shrimp in the sauce, and let the shrimp warm through for 2-3 minutes. You can put a lid on the pan to keep the heat inside. [photo 4]
Once the shrimp is cooked through, top with fresh lemon juice, feta cheese, and garnish with fresh flat-leaf parsley.
💭Expert Tip
If you are using raw shrimp, I recommend giving the a quick sear before you start making the sauce. Once the shrimp are opaque and pink, remove them from the pan and make the sauce. Add the shrimp at the end, and finish with lemon, feta and parsley.
🍽Make Ahead & Storage
Make Ahead Instructions
You can make this tomato sauce up to 3 days in advance. Store in an airtight container in the fridge or in the freezer.
When you are ready to serve, add the sauce to a skillet and heat through before following the remainder of the recipe.
Storing Leftovers
Store leftover shrimp in an airtight container for up to 2 days. Reheat in a skillet, or in the oven. I do not recommend microwaving the shrimp to heat up, as it can get rubbery.
⭐Recipe FAQs
Serve the shrimp with a quick olive oil focaccia, or garlic pull apart bread to mop up the sauce. This shrimp also goes perfectly with plain pasta.
There is no need to thaw frozen shrimp before cooking. Shrimp is extremely quick cooking, and will cook through even if frozen.
📝More Mediterranean Recipes
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This recipe was originally published in October, 2020. It was updated in May, 2022 to include process shots, detailed instructions and tips for making the best shrimp sagana every single time!
Greek Shrimp & Feta Saganaki {No Ouzo!}
Ingredients
Equipment
Instructions
- Saute shallot & garlic: Heat up a large skillet over medium-high heat. Add a tablespoon of olive oil, and add the shallots and garlic to the skillet.1 Shallot, 3 cloves Garlic
- Make the sauce: Once the shallots and garlic are translucent, add the diced tomatoes and spices to the skillet. Lower the heat to low, and let the sauce simmer for 5-7 minutes.14.5 oz can Diced tomatoes, ½ teaspoon Oregano, 1 teaspoon Red chilli flakes, ¼ teaspoon Ground cinnamon, Sea salt
- Cook shrimp: Nestle the shrimp in the sauce, and let the shrimp warm through for 2-3 minutes. You can put a lid on the pan to keep the heat inside.1 lb Frozen shrimp
- Finish: Once the shrimp is cooked through, top with fresh lemon juice, feta cheese, and garnish with fresh flat-leaf parsley.½ cup Feta cheese
Notes
- If you are using raw shrimp, I recommend giving the a quick sear before you start making the sauce. Once the shrimp are opaque and pink, remove them from the pan and make the sauce. Add the shrimp at the end, and finish with lemon, feta and parsley.
Raman
Love the recipes. You are doing a phenomenal job!!! Keep it up girl ??