Shrimp Saganaki with Feta and Tomato Sauce

There’s something magical about Mediterranean cuisine – it’s vibrant, wholesome, and always packed with flavor. Today, we’re sharing a classic Greek dish, Shrimp Saganaki, which perfectly showcases the culinary simplicity and depth of the region. This dish features plump shrimp simmered in a rich tomato sauce, topped with creamy feta cheese, and enhanced by our signature ingredient: ice pressed® high polyphenol olive oil. It’s a recipe that feels like a hug from the Aegean Sea, perfect for weeknight dinners or special occasions.

But before we dive in, let’s talk about shrimp. To truly capture the flavor and health benefits of this dish, choosing the right shrimp is key. Keep reading for our tips on selecting the best wild-caught shrimp!

Ingredients:

2 tbsp Rallis ice pressed® high polyphenol olive oil
1 medium onion, finely chopped
3 garlic cloves, minced
1 can (14 oz) diced tomatoes (or 4 fresh tomatoes, peeled and chopped)
1/4 cup dry white wine
1 tsp dried oregano
1/2 tsp red chili flakes (optional)
Salt and freshly ground black pepper to taste
1 lb wild-caught shrimp, peeled and deveined
4 oz feta cheese, crumbled
2 tbsp fresh parsley, chopped
Lemon wedges, for serving
Crusty bread or orzo, for serving

Instructions:

Prepare the Sauce

1. Heat olive oil in a large skillet over medium heat. Add the onion and sauté until soft and translucent, about 5 minutes. Stir in the garlic and cook until fragrant, about 1 minute.

Add the Tomatoes

1. Pour in the diced tomatoes and their juices. Add the white wine, oregano, chili flakes (if using), salt, and pepper. Simmer the sauce over low heat, stirring occasionally, for 10 minutes to allow the flavors to meld.

Cook the Shrimp

1. Nestle the shrimp into the sauce in a single layer. Cover the skillet and cook until the shrimp turn pink and are just cooked through, about 3-4 minutes.

Add Feta and Garnish

1. Remove the skillet from heat. Sprinkle the feta cheese evenly over the shrimp and sauce. Garnish with fresh parsley.

Serve

1. Serve immediately with lemon wedges on the side. Pair with crusty bread or a bed of orzo to soak up the flavorful sauce.

Tips for Choosing the Best Shrimp:

Go wild: Always opt for wild-caught shrimp. They’re not only better for the environment but also offer a cleaner, more robust flavor and firmer texture than their farm-raised counterparts. Look for certifications like MSC (Marine Stewardship Council) or purchase from trusted local fisheries.
Fresh or frozen: If you’re buying fresh shrimp, they should smell like the ocean, not ammonia. Frozen shrimp are an excellent choice too, as they’re often frozen shortly after being caught.
Inspect the shell: The shell should be glossy, intact, and free from black spots or yellow discoloration, which could indicate spoilage.
Size matters: For Shrimp Saganaki, medium to large shrimp (21-30 per pound) are ideal. They provide the perfect bite without overpowering the dish.

Conclusion: Shrimp Saganaki is a celebration of bold flavors and simple, fresh ingredients. Whether you’re cooking for family or entertaining guests, this dish will transport everyone to a seaside taverna in Greece. Don’t forget to pair it with a glass of chilled white wine and a drizzle of our ice pressed® olive oil for the ultimate experience.