Greek Shrimp Saganaki (Shrimp in Tomato Sauce with Feta)

Greek Shrimp Saganaki is a classic Mediterranean dish where succulent shrimp are simmered in a rich, garlicky tomato sauce infused with white wine, aromatic herbs, and a hint of spice. Finished with creamy feta and briny Kalamata olives, this one-pan meal is packed with bold flavors and comes together in under 30 minutes.

Serve it over orzo, rice, or with crusty bread to soak up the delicious sauce. Whether you’re looking for an easy weeknight dinner or a dish to impress, this shrimp in tomato sauce is a perfect go-to meal with minimal effort and maximum flavor!

Love shrimp recipes? Try my Shrimp Pasta with Artichoke Hearts—a simple, delicious dish that’s full of Mediterranean flavors!

Ingredients for the Shrimp in Tomato Sauce

• Jumbo Shrimp, Peeled and Deveined:  The star of the dish, tender and juicy, soaking up all the bold Mediterranean flavors.
• Olive Oil (Extra Virgin): Adds richness and enhances the sauce’s flavor depth.
• Onion, Finely Chopped: Brings sweetness and a savory base to the tomato sauce.
• Garlic, Minced: Infuses the sauce with bold, aromatic flavor.
• Diced Tomatoes (or 4 Large Ripe Tomatoes, Grated, 28 oz Can) – The heart of the sauce, creating a rich, saucy base.
• Dry White Wine: Adds depth and complexity to the tomato sauce.
• Sugar: Balances the acidity of the tomatoes for a smoother sauce.
• Dried Oregano: A classic Mediterranean herb that enhances the savory flavors.
• Red Pepper Flakes:  Add a subtle kick of heat to balance the richness.
• Fresh Parsley: Brighten the dish with fresh, herbaceous notes.
• Feta Cheese: Melts slightly into the sauce, making it creamy and tangy.
• Juice of 1 Lemon: Lifts the flavors with fresh acidity and brightness.
• Kalamata Olives (Optional: Adds a briny, salty depth that complements the feta.

How to Buy Shrimp: Fresh, Frozen & Best Size

Always use fresh shrimp when available for the best flavor and texture. If fresh isn’t an option, frozen shrimp are a great alternative since they’re frozen right after being caught, preserving their quality.

For Shrimp Saganaki, I recommend jumbo (16/20 count) or large (21/25 count) shrimp—they stay juicy and tender in the sauce.

Pro Tip: If using frozen shrimp, thaw them in cold water for 15 minutes, then pat dry before cooking to get the best texture.

How to Peel and Devein Shrimp

Most frozen shrimp come already peeled and deveined, making prep even easier. However, if you’re using fresh shrimp, you may need to clean them yourself. Here’s how:

1. Peeling: Hold the shrimp firmly and remove the shell by pulling it off from the legs. You can leave the tail on for the presentation, but it’s optional.
2. Deveining: Use a small knife to make a shallow cut along the back and remove the dark vein with the tip of the knife or rinse under cold water.

While the vein is safe to eat, removing it improves texture and presentation. Taking a few extra minutes to prep your shrimp ensures the best flavor and tenderness in your Shrimp Saganaki!

Tips for Cooking Juicy Shrimp

Shrimp cook quickly, and overcooking can make them tough and rubbery. Follow these tips for perfectly tender shrimp:

• Cook over medium-high heat for even browning without overcooking.
• Shrimp cook in just 2-3 minutes per side—once they turn pink and opaque, they’re done!
• Add shrimp at the end—since the tomato sauce simmers longer, wait until the last few minutes to add the shrimp to prevent overcooking.
• Use fresh lemon juice at the end to enhance the flavors and keep the shrimp juicy.

What to Serve with Shrimp Saganaki

Shrimp Saganaki is all about that rich, flavorful tomato sauce—so you’ll want something to soak it up! Crusty bread is a must for scooping up every last bit. If you prefer something heartier, serve it over rice or orzo, which absorb the sauce beautifully. A side of Greek salad adds a fresh, crisp contrast to the warm, savory shrimp. And of course, a glass of chilled Greek white wine, like Assyrtiko, ties it all together for the perfect Mediterranean meal. However you serve it, this dish is guaranteed to impress!

How to Store and Reheat Leftovers

If you have leftover shrimp saganaki  here’s how to store and reheat them properly:

• Store: Keep leftovers in an airtight container in the fridge for up to 3 days.
• Reheat: Warm gently in a skillet over low heat until heated through. Avoid the microwave, as it can make the shrimp rubbery.
• Freezing? While shrimp don’t freeze well after cooking, you can freeze the tomato sauce separately for up to 3 months and add fresh shrimp when reheating.