You’re going to LOVE this easy Mediterranean shrimp recipe. The flavors from onion and garlic, fresh lemon juice and oregano, and salty feta cheese with savory tomatoes is out of this world. This Greek shrimp dish is similar to a stew, so it’s great to serve with some crusty bread or pita, rice, grits/polenta, or pasta to make sure you can mop up the sauce. There are many versions of garides saganaki out there, and I sought out to make the easiest possible version with the most readily available ingredients. Some recipes use ouzo; this uses white wine instead (which can be omitted). Some call for cooking the shrimp separately; this recipe poaches them directly in the tomato sauce for simplicity and more infused flavor. And some call for baking or broiling the dish after stovetop cooking; this recipe cooks all in one skillet on the stovetop so you don’t have to worry about heating up your kitchen!
Ingredients and ingredient substitutions
Raw Shrimp – I recommend large or extra large, but any size will do. I also recommend buying shrimp that’s been peeled and deveined already, but you can do this yourself, and you can leave the tails on if you don’t mind eating around them.Lemon zest and juice- this really is essential for the best flavor, but in a pinch you can omit it.Onion and garlic- I used a yellow onion, but red, white, or sweet will do.Spices: Dried oregano and crushed red pepper– you can use fresh oregano (double the amount) and omit the crushed red pepper if you’re sensitive to spicy flavor.Canned diced tomatoes- you can dice fresh tomatoes as well, or use crushed tomatoes.White wine- this is used with the lemon juice to deglaze the pan, and can be omitted or substituted with chicken stock, vegetable stock, or seafood stock if you prefer.Feta cheese- use a vegan substitute for a dairy-free version, or substitute with crumbled goat cheese, cotija cheese, or queso fresco for a similar flavor.
How to make Garides Saganaki
Tips and tricks
If you have frozen shrimp, you can defrost it in a few different ways. 24 hours before you plan on cooking, place the shrimp on a plate and cover with plastic wrap and keep in your fridge. Or, for a faster way, run cool water over the shrimp for a few minutes or soak them in cool water until defrosted.Dry the shrimp well before marinating by patting dry with a paper towel. This will help the flavors develop more and the stew won’t be too liquidy.If you don’t have a lid for your skillet, you can finish cooking in the oven if your skillet is oven-safe, or you can simmer uncovered on the stovetop and be careful of splatters! See recipe notes for more details.
Other easy shrimp recipes
Shrimp and Orzo SaladShrimp and GritsClassic Shrimp ScampiBlackened Shrimp TacosShrimp and Zucchini FrittersSautéed Shrimp with Garlic and LemonShrimp Etouffee (from Grandbaby Cakes)
Other easy Greek recipes
Spanakopita PastaKeftedes (Greek Meatballs)Greek Lamb TacosBaked Chicken Souvlaki
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