Ingredients
Shrimp Marinade
- 1 1/2 pounds jumbo shrimp, 21/25, fully thawed, peeled, and deveined
- Kosher salt, to taste
- Black pepper, to taste
- 1/2 teaspoon dry oregano
- 1/2 teaspoon dry dill weed
- Pinch red pepper flakes
- 1/2 teaspoon minced garlic (from the total 6 cloves)
- Extra virgin olive oil, for drizzling
Tomato Sauce
- 2 tablespoons extra virgin olive oil
- 1 large red onion, chopped
- 5 1/2 minced garlic cloves (remaining from 6 cloves)
- 1 (26-ounce) can diced tomatoes, drained slightly
- Juice of 1/2 lemon
- Pinch kosher salt
- Black pepper, to taste
- 1 teaspoon dry oregano (remaining)
- 1 teaspoon dry dill weed (remaining)
Finishing Touches
- Chopped fresh mint leaves, a generous handful
- Chopped fresh parsley leaves, a generous handful
- 2 ounces Greek feta cheese, crumbled (more if desired)
- 6 pitted Kalamata olives, chopped (optional)
- Additional lemon juice and red pepper flakes (optional, to taste)
Instructions
- Marinate the Shrimp: Pat the shrimp dry and place them in a large bowl. Season with kosher salt, black pepper, 1/2 teaspoon dry oregano, 1/2 teaspoon dry dill weed, a pinch of red pepper flakes, and 1/2 teaspoon minced garlic. Drizzle with extra virgin olive oil and toss to coat all shrimp evenly. Set aside to marinate briefly.
- Prepare the Tomato Sauce: Heat 2 tablespoons of extra virgin olive oil in a large heavy skillet or cast iron pan over medium heat until shimmering but not smoking. Add the chopped red onion and the remaining minced garlic (about 5 1/2 cloves). Cook, stirring regularly, until fragrant and onions begin to soften.
- Simmer the Sauce: Add the diced tomatoes and juice of 1/2 lemon to the skillet. Season with a pinch of salt, black pepper, the remaining 1 teaspoon dry oregano, and 1 teaspoon dry dill weed. Bring the mixture to a boil, then lower the heat to medium-low and let it simmer gently for about 15 minutes to develop flavors and slightly thicken.
- Cook the Shrimp: Add the marinated shrimp to the simmering tomato sauce. Cook for 5 to 7 minutes, stirring occasionally, until the shrimp turn completely opaque and pink with bright red tails. Be careful not to overcook the shrimp, as they can become tough and rubbery.
- Finish with Herbs and Feta: Stir in the chopped fresh mint and parsley leaves into the skillet. Sprinkle crumbled feta cheese and chopped Kalamata olives over the top. Add a splash of lemon juice or additional red pepper flakes if you prefer more brightness or heat.
- Serve: Serve the shrimp saganaki hot over a bed of plain orzo, your favorite grain, or with crusty bread to soak up all the delicious tomato and feta sauce. Enjoy immediately for the best taste and texture.
Notes
- Tip for juicy shrimp: Avoid overcooking; shrimp are done when fully opaque and pink with bright red tails.
- Serving suggestion: Pair with traditional Greek salad and classic hummus for a well-rounded meal.
- Storage: Store leftovers in airtight glass containers in the fridge for 2 to 3 days. Reheat gently over medium heat to prevent rubbery shrimp.
- Use quality ingredients like good quality Greek extra virgin olive oil and authentic feta cheese for best flavor.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Entree
- Method: Stovetop
- Cuisine: Greek
- Diet: Gluten Free
