Shrimp Saganaki (Mediterranean Tomato & Feta Shrimp)
Shrimp Saganaki is a classic Mediterranean dish that brings together juicy shrimp, sweet tomatoes, briny olives, fresh herbs, and creamy feta cheese. This recipe is simple, quick, and full of bold flavors, making it perfect for busy weeknights or relaxed weekend dinners.
Traditionally prepared in a small two-handled pan called a saganaki, this dish can easily be made in a regular skillet with excellent results. The shrimp gently simmer in a light tomato sauce infused with garlic and lemon, then finished with crumbled feta that softens beautifully into the sauce.
This is one of those recipes that feels elegant yet comforting, and it pairs wonderfully with pasta, rice, or warm flatbread.
Why You’ll Love This Shrimp Saganaki
- Ready in under 30 minutes from start to finish
- Made with simple, wholesome Mediterranean ingredients
- High in protein and naturally gluten-free
- Light but satisfying, without heavy sauces
- Perfect as a main dish or a shared appetizer
Ingredients
- 1 tablespoon olive oil
- 1 small shallot, finely chopped
- 3 garlic cloves, minced
- 2 cups cherry tomatoes, halved
- ⅓ cup Kalamata olives, sliced or halved
- 1¼ pounds large shrimp, peeled and deveined
- Zest and juice of 1 lemon
- ¼ cup fresh dill, finely chopped
- 6 ounces feta cheese, cut into small cubes
- Salt and black pepper, to taste
How to Make Shrimp Saganaki
- Sauté the aromatics
Heat the olive oil in a deep skillet over medium heat. Add the chopped shallot and cook for about 2 minutes until softened. Stir in the garlic and cook briefly until fragrant, being careful not to let it brown. - Build the tomato sauce
Add the cherry tomatoes to the skillet and cook, stirring often, until they soften and begin to release their juices, about 5 to 6 minutes. Stir in the olives and a small splash of water if needed. Lower the heat slightly and let the sauce simmer until lightly thickened. - Cook the shrimp
Nestle the shrimp into the tomato mixture in a single layer. Cover the skillet and cook for about 3 minutes, just until the shrimp turn pink and opaque. - Finish the dish
Remove the lid and gently stir in the lemon zest, lemon juice, and fresh dill. Scatter the feta cheese over the top and let it warm slightly so it softens into the sauce. - Serve immediately
Taste and adjust seasoning with salt and black pepper if needed. Serve hot.
Serving Ideas
- Serve over orzo, rice, or couscous to soak up the flavorful sauce
- Enjoy with warm pita or crusty bread for dipping
- For a heartier meal, add cooked chickpeas to the tomato sauce
- Pair with a simple green salad for a complete Mediterranean dinner
Storage Tips
- Store leftovers in an airtight container in the refrigerator for up to 2 days
- Reheat gently on the stovetop to avoid overcooking the shrimp