Greek · Lunch · Dinner
Garides Saganaki (Greek Shrimp with Tomato and Feta)
Γαρίδες σαγανάκι
Juicy shrimp baked in a garlicky, oregano-scented tomato and pepper sauce, finished with crumbled feta that turns soft and creamy in the oven. A bright, protein-packed Greek favourite that comes together in one pan.
- Prep
- 15 min
- Cook
- 30 min
- Total
- 45 min
- Serves
- 4
Calories come from: Carbs 18% · Fat 35% · Protein 47%
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Ingredients
For 4 servings- 480 g (about 1 lb)Raw shrimp, peeled and deveined (untreated, no added salt or phosphates)
- 1 1/2 tbsp20 gExtra virgin olive oil
- 1 medium110 gOnion, finely chopped
- 1 medium150 gRed bell pepper, diced
- 3 cloves9 gGarlic, minced
- 1 can (400 g)Canned diced tomatoes, no salt added
- 1 tbsp16 gTomato paste
- 1/4 cup60 gWater
- 1 tspDried oregano
- 1/2 tspRed pepper flakes (optional)
- 1/4 tspBlack pepper
- scant 1/2 cup60 gFeta cheese, crumbled
- 1 tbsp15 gLemon juice
- 3 tbsp8 gFresh parsley, chopped
Steps
- 1
Heat the oven to 200 °C (400 °F).
- 2
Pat the shrimp dry with paper towels and keep them in the fridge until needed.
- 3
Heat the olive oil in a large oven-safe skillet over medium heat.
- 4
Add the onion and cook for 5 minutes until soft.
- 5
Add the red bell pepper and cook for 5 minutes more.
- 6
Stir in the garlic, oregano and red pepper flakes (if using) and cook for 1 minute until fragrant.
- 7
Add the tomato paste and stir for 1 minute.
- 8
Pour in the diced tomatoes and water, season with the black pepper, and simmer for 8 minutes until slightly thickened.
- 9
Nestle the shrimp into the sauce in a single layer.
- 10
Scatter the crumbled feta over the top.
- 11
Bake for 10 minutes, until the shrimp are pink, opaque and reach 63 °C (145 °F) inside and the feta is softened.
- 12
Drizzle with the lemon juice and sprinkle with the parsley before serving.
Swaps, storage and make-ahead
Swaps
- For a dairy-free version, leave out the feta or use a dairy-free feta-style cheese labelled dairy-free.
- Swap the red bell pepper for a green or yellow pepper, or use jarred roasted red peppers, drained and chopped, for a sweeter, smoky flavour.
- Use frozen raw shrimp, thawed overnight in the fridge and patted dry, if fresh shrimp are hard to find or pricey.
- For a milder dish, skip the red pepper flakes and add a pinch of sweet paprika instead.
Storage
Refrigerate leftovers in a covered container within 2 hours and eat within 3 days, reheating gently until steaming hot so the shrimp don't turn rubbery. This dish is best eaten fresh, and freezing is not recommended because the shrimp and feta lose their texture.
Make ahead
Make the tomato and pepper sauce up to 3 days ahead and keep it covered in the fridge, then reheat it in the skillet until simmering before adding the shrimp and feta and baking.
Nutrition values are for the recipe as written.
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Allergens and nutrition
Contains: CrustaceansMilk
Check the labels of packaged ingredients for allergens and suitability for your diet.
Full nutrition
| Per serving (332 g) | Per 100 g | |
|---|---|---|
| Calories | 232 kcal | 70 kcal |
| Protein | 28.1 g | 8.5 g |
| Carbohydrates | 11 g | 3.3 g |
| of which sugars | 5.9 g | 1.8 g |
| Fiber | 3.6 g | 1.1 g |
| Fat | 9.3 g | 2.8 g |
| of which saturated | 2.9 g | 0.9 g |
| Sodium | 331 mg | 100 mg |
Nutrition is calculated from USDA FoodData Central data and may differ from what you cook.
