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Greek Shrimp with Tomatoes and Feta (Garides Saganaki) Recipe

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4.3 from 9 reviews

Greek Shrimp with Tomatoes and Feta, also known as Garides Saganaki, is a flavorful, low-carb, gluten-free seafood dish cooked in one skillet. Ready in just 25 minutes, it combines succulent shrimp, aromatic garlic and onions, tangy tomato sauce, and creamy feta cheese for a deliciously satisfying meal inspired by Greek cuisine.

  • Total Time: 25 minutes
  • Yield: 4 servings

Ingredients

Shrimp Marinade

  • 1.5 lbs. large raw shrimp, peeled and deveined
  • 1 tablespoon extra-virgin olive oil
  • Juice and zest of one lemon (about 1 teaspoon zest and 1 tablespoon juice)
  • 1 clove garlic, minced
  • 1/4 teaspoon kosher salt
  • 1/8 teaspoon black pepper

Sauté Base

  • 2 tablespoons extra-virgin olive oil
  • 1 small yellow onion, diced (or 1/2 large)
  • 2 cloves garlic, minced
  • 1/2 teaspoon crushed red pepper flakes
  • 1 teaspoon dried oregano or 1 tablespoon fresh oregano

Tomato Sauce

  • 28 oz. canned diced tomatoes, preferably fire roasted
  • 1/4 cup dry white wine (such as sauvignon blanc, chardonnay, or pinot grigio)
  • 1/4 teaspoon kosher salt
  • 1/8 teaspoon black pepper
  • 1 tablespoon lemon juice (remaining from the lemon)

Finishing

  • 6 oz. feta cheese, crumbled
  • 1 tablespoon extra-virgin olive oil (for drizzling)

Optional for Serving

  • Bread, pita, crostini, rice, grits, or pasta
  • Fresh parsley for garnish

Instructions

  1. Marinate the Shrimp: In a small bowl, combine shrimp with 1 tablespoon olive oil, lemon zest, 1 tablespoon lemon juice, 1 clove minced garlic, 1/4 teaspoon kosher salt, and 1/8 teaspoon black pepper. Toss to coat evenly and set aside to marinate while preparing the rest.
  2. Sauté Onions: Heat 2 tablespoons olive oil in a large skillet over medium-high heat. Add the diced onion and cook until softened and starting to brown, about 3 minutes, stirring occasionally.
  3. Add Garlic and Spices: Stir in the remaining 2 cloves minced garlic, crushed red pepper flakes, and oregano. Cook for about 30 seconds until fragrant, stirring frequently to avoid burning.
  4. Deglaze and Simmer Sauce: Pour in the white wine and remaining lemon juice, scraping up any browned bits from the skillet bottom. Add diced tomatoes, 1/4 teaspoon kosher salt, and 1/8 teaspoon black pepper. Stir well and bring to a simmer. Cover loosely if sauce bubbles aggressively.
  5. Cook the Shrimp in Sauce: Add the marinated shrimp and any accumulated juices into the tomato mixture. Stir gently to combine, then cover and simmer for about 5 minutes until shrimp are almost cooked through.
  6. Add Feta and Finish Cooking: Sprinkle crumbled feta cheese evenly over the shrimp mixture. Simmer uncovered for an additional 2 to 4 minutes until the shrimp are fully cooked and feta has melted, stirring occasionally. If sauce splatters, cover partially to reduce mess. Drizzle remaining 1 tablespoon olive oil over the top.
  7. Serve: Serve hot, ideally with crusty bread, pita, crostini, rice, grits, or pasta. Garnish with fresh parsley if desired for a bright finish.

Notes

  • You can substitute fresh oregano for dried, but use more if fresh.
  • Fire-roasted diced tomatoes add extra smoky flavor but use regular diced tomatoes if unavailable.
  • Adjust crushed red pepper flakes for desired spice level.
  • This dish pairs wonderfully with a crisp white wine like sauvignon blanc or chardonnay.
  • Use gluten-free bread or serve with rice or grits to keep it gluten-free.
  • Leftovers can be refrigerated for up to 2 days and reheated gently on stovetop.
  • Author: Daisy
  • Prep Time: 10 minutes
  • Cook Time: 15 minutes
  • Category: Seafood
  • Method: Stovetop
  • Cuisine: Greek
  • Diet: Gluten Free

Find it online: https://dishiary.com/greek-shrimp-with-tomatoes-and-feta-garides-saganaki-recipe/