Shrimp Saganaki

5 from 5 votes

Shrimp Saganaki is a Greek dish that combines succulent shrimp, kalamata olives, tomatoes, and feta and is bursting with wonderful Mediterranean flavor!

Prep Time10

Cook Time20

Total Time40

Course: Main Course

Cuisine: Greek

Servings:

Author: James Delmage and Tara

Ingredients

For the shrimp

2 pounds extra large shrimp U26 or larger
1/4 cup olive oil divided
1/2 teaspoon baking soda
1 teaspoon Diamond Crystal Kosher salt
1/4 teaspoon crushed red pepper flakes

Completing the dish

1/4 cup extra virgin olive oil
1 medium onion diced
8 cloves garlic sliced
1/2 teaspoon crushed red pepper flakes
1/4 cup Ouzo or 1/2 cup of dry white wine
1 14-ounce can diced tomatoes
12 ounces cherry tomatoes halved
2 teaspoons dried Greek oregano
1 tablespoon honey
3/4 cup feta plus more for serving
1/3 cup kalamata olives pitted
1/4 tablespoon flat-leaf Italian parsley minced
1 large lemon cut into wedges, for serving
salt and pepper to taste

Instructions

For the shrimp

Dry off the shrimp with paper towels. Mix the shrimp with 2 tablespoons of olive oil, baking soda, crushed red pepper flakes, and salt. Let the shrimp sit for at least 10 minutes before searing in next step.
Heat a large cast iron or stainless steel pan (needs to be oven safe) with the remaining olive oil to a touch higher than medium heat. Once shimmering, add the shrimp and cook for only 30 seconds per side. Work in batches to not overcrowd the shrimp. Place the seared shrimp in a plate and tent with foil.

Completing the shrimp saganaki

Set the oven rack to the second highest level and preheat the broiler.
Heat the same pan to medium heat and add the olive oil and onion. Cook the onion until soft (about 7 minutes) then add the garlic and cook for another 1-2 minutes or until fragrant.
Add the crushed red pepper flakes and cook for 30 seconds, then add the ouzo or white wine and bring to a boil. Once the wine mostly evaporates, add the tomatoes and bring the sauce to a lively simmer. Add the oregano and honey and continue to simmer the sauce to evaporate some of the liquid (about 5-10 minutes). Taste test the sauce and season with salt and pepper if required. Don't go heavy on the salt though, because a lot of feta and olives are about to get added!
Add the shrimp to the sauce and top with the feta cheese and kalamata olives. Broil for ~6 minutes or until the shrimp are cooked through and the cheese has melted.
Remove shrimp from the oven and top with the parsley. Spoon the shrimp and sauce onto plates and serve with lemon wedges and pita bread to mop up all of the delicious sauce. Enjoy!

Notes

Only sear the shrimp for 30 seconds per side since they will finish cooking in the broiler.
Pernod can be subbed for Ouzo in the same proportions. Use double the amount of dry white wine (1/2 cup instead of a 1/4 cup) if not using Ouzo or Pernod.
Because feta and kalamata olives are very salty, go easy on seasoning the sauce with extra salt.
Leftovers can be saved in the fridge for up to 3 days and can be reheated in the microwave, though this dish is best eaten right away.

Nutrition