Shrimp saganaki, also called prawn saganaki, is a Greek-style skillet dish of seafood simmered in a garlicky tomato sauce and finished with salty feta. The sauce comes together quickly, and the shrimp cook right in it, making this a lively meal to serve with bread for soaking up every bit.
Ingredients
- 1 1/2 lb (680 g) large raw shrimp or prawns, peeled and deveined, tails left on or removed
- 2 tbsp (30 ml) extra-virgin olive oil
- 1 medium yellow onion, finely chopped, about 1 cup (150 g)
- 3 garlic cloves, finely chopped, about 1 tbsp (9 g)
- 1/4 tsp (1 g) red pepper flakes, or to taste
- 1/4 cup (60 ml) dry white wine, or seafood stock or water
- 1 can (14.5 oz / 411 g) diced tomatoes, with their juices
- 1 tbsp (15 g) tomato paste
- 1/2 tsp (1 g) dried oregano
- 1/4 tsp (0.5 g) freshly ground black pepper
- 1/4 tsp (1.5 g) fine salt, plus more only if needed
- 4 oz (115 g) feta, crumbled
- 2 tbsp (8 g) chopped fresh flat-leaf parsley
- 1 tbsp (15 ml) fresh lemon juice, optional
Instructions
- Prepare the shrimp. If frozen, thaw them in the refrigerator overnight or in a sealed bag submerged in cold water, changing the water as needed. Pat dry with paper towels. Keep raw shrimp chilled while you prepare the sauce, and wash your hands and any surfaces that touched them.
- Soften the aromatics. Heat the olive oil in a wide, lidded skillet over medium heat. Add the onion and cook for 5–6 minutes, stirring occasionally, until soft and translucent but not browned. Stir in the garlic and red pepper flakes and cook for 30 seconds, just until fragrant.
- Build the tomato sauce. Pour in the wine and simmer for about 1 minute, scraping up any browned bits. Add the diced tomatoes and their juices, tomato paste, oregano, black pepper and salt. Stir, bring to a gentle simmer, then cook uncovered for 10–12 minutes, stirring occasionally, until the sauce thickens slightly. Taste before adding more salt; feta will add plenty.
- Cook the shrimp. Arrange the shrimp in a single layer in the sauce and turn them once to coat. Cover and cook over medium-low heat for 3–5 minutes, depending on their size, turning once halfway through. Check the thickest shrimp with a food thermometer: the USDA FSIS safe minimum internal temperature for shrimp is 145°F (63°C). The flesh should be pearly and opaque, not translucent. Avoid prolonged simmering, which can make shrimp tough.
- Add feta and finish. Scatter the feta over the shrimp, cover, and cook for 1–2 minutes, just until the cheese is warm and beginning to soften; it does not need to melt completely. Remove from the heat, sprinkle with parsley and add lemon juice if you like a brighter finish. Serve promptly from the skillet.
Tips
- Choose the right shrimp. Large shrimp are easier to keep tender in the sauce. If using smaller shrimp, begin checking them after 2 minutes. Fully thawed shrimp cook more evenly than frozen shrimp added straight to the pan.
- Use a broad skillet. A wide pan lets the shrimp sit in one layer and cook evenly. If your pan is crowded, arrange the shrimp in two layers only if necessary and check each one carefully; cooking time may increase.
- Adjust the feta, not the salt, first. Feta varies in saltiness, so taste the tomato sauce before seasoning further. Greek feta made from sheep’s milk, sometimes with goat’s milk, has a tangy, crumbly character. If unavailable, use another brined feta; avoid soft, mild fresh cheeses, which change the dish noticeably.
- Keep the heat gentle. A steady simmer is enough. A hard boil can break down the sauce and overcook the shrimp. If the sauce thickens before the shrimp are ready, stir in 1–2 tbsp (15–30 ml) water.
Serving Suggestions
Bring the skillet to the table while the sauce is hot, with crusty bread, toasted sourdough or pita for dipping. For a more substantial meal, spoon the shrimp and tomato-feta sauce over orzo, rice or boiled potatoes. A simple green salad, cucumber and olives, or steamed greens make a fresh contrast. Lemon wedges are useful at the table, especially if you like a sharper finish.
Variations
For a more distinctly Greek herbal note, use fresh dill in place of some or all of the parsley. Add a handful of pitted Kalamata olives to the sauce as it simmers for a briny accent, or stir in a few baby spinach leaves just before adding the feta. For extra heat, increase the red pepper flakes gradually. If you do not cook with wine, replace it with seafood stock or water; the sauce will be a little less aromatic but still flavorful. Some regional and home-style versions use different herbs, cheese amounts or seafood, so adjust the seasoning to suit your table.
Storage and Reheating
Refrigerate leftovers within 2 hours of cooking, in a shallow airtight container. Keep for up to 3–4 days at 40°F (4°C) or below, though the shrimp are best in texture the day they are cooked. Reheat only the portion you plan to eat in a covered skillet over low heat, adding a splash of water if the sauce is thick. Stir gently and heat until the leftovers reach 165°F (74°C); check with a food thermometer. Avoid repeated reheating, which can make the shrimp rubbery. Freezing is possible for up to 2 months, but the thawed shrimp may be softer and the feta may change texture; thaw in the refrigerator before reheating.
Frequently Asked Questions
Can I use frozen shrimp?
Yes. Thaw them completely before cooking, then drain and pat dry. This keeps excess water from thinning the sauce and makes it easier to cook the shrimp evenly. Do not thaw shrimp at room temperature.
What does “saganaki” mean here?
Saganaki refers to a small, two-handled pan and, by extension, dishes cooked or served in it. Shrimp saganaki is a familiar Greek seafood preparation with tomato, feta and aromatics; a regular wide skillet works well at home.
Can I make the tomato sauce ahead?
Yes. Make the sauce through the simmering step, cool it promptly, and refrigerate it in a covered container for up to 3 days. Reheat it to a simmer, add the raw shrimp, then cook and finish with feta as directed. Do not cook the shrimp ahead if you can avoid it.
How can I tell when shrimp are done without a thermometer?
A thermometer is the most reliable check. Shrimp also become opaque and pearly throughout, with a loose C shape; tightly curled shrimp are often overcooked. For food safety, use a thermometer to verify 145°F (63°C) at the thickest part.
Can I make saganaki without feta?
Yes, though feta is a defining salty, tangy finish. You can leave it out and season the tomato sauce to taste, or use a different brined cheese that softens without disappearing. The result will be less characteristically sharp and creamy.
Is this recipe very spicy?
No. A quarter teaspoon of red pepper flakes gives the sauce a mild warmth. Leave them out for a gentle version or add more to taste, keeping in mind that heat can become more noticeable as the sauce simmers.
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Safety notes: safe minimum internal temperatures from USDA FSIS; raw and undercooked fish guidance from the U.S. FDA. Food safety notes
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