Shrimp Saganaki is a traditional Greek dish that combines succulent shrimp with a rich, tangy tomato sauce, infused with garlic, onions, and a touch of ouzo for depth. Topped with crumbles of creamy feta cheese and fresh herbs, this vibrant recipe is bursting with Mediterranean flavors.
What is Shrimp Saganaki?
Shrimp Saganaki is a classic Greek dish named after the type of pan, the saganaki, in which it is traditionally prepared. The recipe combines fresh shrimp with a savory tomato sauce and is finished off with crumbled feta cheese.
Tips and Tricks for Making the Perfect Shrimp Saganaki
Fresh vs Frozen Shrimp: Fresh shrimp are always ideal, but frozen shrimp can also work well. Just be sure to thaw them thoroughly before cooking to avoid excess water in the dish.
Feta Matters: For an authentic taste, use Greek feta made from sheep’s milk. It has a tangy, creamy texture that pairs beautifully with the shrimp and tomatoes.
Tomatoes: Fresh, ripe tomatoes will give your sauce a sweet, vibrant flavor. If they’re out of season, use a good-quality canned variety.
Wine or No Wine?: Adding white wine to the sauce adds depth and complexity. However, you can skip it if you prefer an alcohol-free version.
Don’t Overcook the Shrimp: Shrimp can become rubbery if overcooked. Keep an eye on them and remove them from the heat as soon as they turn pink and opaque.
Variations of Shrimp Saganaki
Shrimp and Orzo Saganaki: Add cooked orzo pasta to the pan for a one-pot, complete meal.
Spicy Shrimp Saganaki: Add extra red pepper flakes or a dash of cayenne for those who love heat.
Vegetable Shrimp Saganaki: For a heartier version, stir in some sautéed spinach or bell peppers into the tomato sauce.
Vegan Saganaki: Swap out the shrimp for firm tofu or sautéed mushrooms and use a vegan feta alternative for a plant-based twist.
How to Serve Shrimp Saganaki
This dish is traditionally served with crusty bread, which is perfect for soaking up every bit of the flavorful sauce. However, you can also serve it with:
- Rice or Quinoa: A neutral base like rice allows the rich flavors of the sauce to shine.
- Pasta: For a more filling meal, serve Shrimp Saganaki over pasta, such as linguine or orzo.
- Grilled Vegetables: Pair with grilled vegetables for a fresh and healthy side.
- Greek Salad: For an authentic Greek meal, serve alongside a crisp Greek salad with cucumbers, tomatoes, olives, and more feta.
How to Store and Reheat Shrimp Saganaki
Storage: If you have leftovers, store them in an airtight container in the refrigerator for up to 2 days. Shrimp doesn’t keep well for extended periods, so it’s best to eat it fresh.
Reheating: Gently reheat the dish in a skillet over medium heat, adding a splash of water or stock to the sauce if it has thickened too much. Avoid reheating in the microwave, as it can make the shrimp rubbery.
Can You Freeze Shrimp Saganaki?
While the sauce can be frozen for up to 3 months, it’s best to add fresh shrimp when you’re ready to serve. Shrimp tend to lose their texture after being frozen and reheated.
Recipe FAQs
Can I use pre-cooked shrimp?
While you can use pre-cooked shrimp, they won’t absorb the flavors of the sauce as well. If you do, add them at the very end, just to warm them through.
What can I substitute for feta?
If you’re not a fan of feta, goat cheese can be a good alternative, though it will be slightly creamier and less salty.
Is Shrimp Saganaki gluten-free?
Yes, the recipe is naturally gluten-free. Just be sure to check the labels on your ingredients, particularly the wine and tomatoes.
Can I make it ahead of time?
While the sauce can be made ahead of time and stored in the fridge, it’s best to cook the shrimp just before serving to avoid overcooking.
Shrimp Saganaki
Shrimp Saganaki is a traditional Greek dish that combines succulent shrimp with a rich, tangy tomato sauce, infused with garlic, onions, and a touch of ouzo for depth.
Ingredients
- 1 1/4–1 1/2 lbs jumbo shrimp, peeled and deveined
- 1 cup diced onion
- 1/2 tsp red pepper flakes
- Zest and juice of 1 lemon
- 6 cloves garlic, roughly chopped
- 1 tbsp honey
- 1 tbsp fresh oregano (or 1 tsp dried)
- 2 1/2 cups diced tomatoes with juices
- 1/2 tsp black pepper
- 4 tbsp olive oil, divided
- 1/4 cup kalamata olives, halved
- 1/4 cup mint leaves (or parsley/basil)
- 3 oz feta cheese, crumbled
- 1/2 tsp salt
Instructions
- Pat shrimp dry and season with salt and pepper. Heat half the olive oil in an ovenproof skillet over medium-high heat.
- Sear the shrimp briefly on both sides (they don't need to cook through). Set aside with any pan juices.
- In the same skillet, heat the remaining olive oil over medium heat. Sauté onion and garlic until tender, about 5 minutes. Add red pepper flakes and lemon zest, cooking for another minute.
- Stir in diced tomatoes, honey, oregano, and a splash of water or wine if needed. Simmer for 7-8 minutes until the tomatoes break down.
- Pour the shrimp juices into the sauce and stir. Sprinkle half the feta over the sauce, then nestle the shrimp into the pan. Top with remaining feta and olives. Shake the pan gently to combine.
- Bake uncovered at 400°F for 15 minutes, until the feta softens. For a golden finish, broil for a few minutes. Adjust salt, squeeze fresh lemon juice over the dish, and sprinkle with torn mint leaves.
Nutrition Information
Yield
4Serving Size
1Amount Per Serving Calories 507Total Fat 23gSaturated Fat 6gTrans Fat 0gUnsaturated Fat 16gCholesterol 383mgSodium 2382mgCarbohydrates 30gFiber 4gSugar 19gProtein 45g
Easy Shrimp Recipes.com, occasionally offers nutritional information for recipes contained on this site. This information is provided as a courtesy and is an estimate only. This information comes from online calculators. Although allchickenrecipes.com attempts to provide accurate nutritional information, these figures are only estimates.
Final Thoughts
Shrimp Saganaki is a dish that celebrates the simplicity and bold flavors of Greek cuisine. Whether you’re familiar with Mediterranean cooking or trying it for the first time, this recipe is an excellent way to bring a touch of Greece into your home. From its rich tomato base to the briny burst of feta, every bite is a reminder of sun-soaked coasts and fresh seafood.
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