Mediterranean Greek Shrimp tosses plump shrimp into a garlicky tomato sauce. Topped with feta cheese, this gluten-free dish comes together in under 30 minutes for an easy weeknight meal. Add noodles and a salad to make this a complete meal fit for company.
The shrimp are marinated before being cooked in the tomato, onion, and celery base. The celery adds a gentle sweetness, and the sherry marinade provides depth. This recipe comes from a now-shuttered Chicago restaurant that was housed in the area known as Greektown.
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I like pairing this shrimp dish with Mediterranean sides like my Mediterranean Rice Recipe, the Zucchini with Feta or Roasted Eggplant. Other Mediterranean shrimp dishes that celebrate these flavors are the Sheet Pan Shrimp and the Shrimp Oreganata!
Ingredients
You will need the following ingredients to make this shrimp saganaki:
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Ingredient Notes
- Feta Cheese - The feta cheese will melt on top of your tomato mixture adding a pop of tartness that offsets the savory tomatoes. I tested both a Greek feta and my favorite French feta. While both worked, and the Greek is more authentic, I personally love the French better. The French feta melted better on the top of the shrimp.
- Shrimp - I use large shrimp in this recipe. The shrimp is raw, cleaned, and has the tail on. This will be your preference when making this recipe. The tail does add a bit more flavor to the base but it isn't necessary.
See the recipe card for quantities.
Additions & Substitutions
Additions:
- Olives or Capers - Either of these additions would add more of a briny flavor to the base and be delicious.
- Spinach - Add a handful of chopped spinach before baking to get more veggies into this dish.
Substitutions:
- Dried Herbs - You can substitute fresh herbs in this recipe. You can add a tablespoon of chopped fresh thyme and basil in it's place.
- Tomatoes - Use cherry tomatoes instead of whole tomatoes. This recipe tastes best when tomatoes are in season, like the summer and fall. During the winter I use cherry tomatoes without peeling them in this recipe. For another delicious cherry tomato recipe, try the Tomato Confit as an appetizer.
- Dry Sherry - I like using dry sherry cooking wine. However, you can substitute white wine or lemon juice if you don't want to use sherry.
How To Make Greek Shrimp: Step-By-Step
Here are some quick visual instructions. Remember that full instructions with the exact ingredients are in the printable recipe card:
Step 1: Marinate the shrimp by combining the shrimp with the sherry and the garlic.
Step 2: Add olive oil to a large skillet. Add the onions and cook gently. Drain the shrimp but save the marinade. Add the tomatoes, celery, thyme, basil, marinade from the shrimp, salt, and pepper. Cook gently until thickened.
Step 3: Arrange the shrimp in a baking dish. Top with the shrimp mixture and crumble the feta over the top.
Step 4: Bake for 12-15 minutes until the feta has melted or browned and the shrimp are cooked through.
Confidence Tip
Taste and adjust the seasonings. Adding a splash of lemon juice or wine just before baking may give this recipe just the right added citrus note.
I love Greek food, so I am constantly offering recipes that are Greek like the Greek Green Beans, Greek Lentil Salad, or the Greek Village Salad.
Frequently Asked Questions
Shrimp saganaki is a Greek dish where the marinated shrimp are tossed into a tangy tomato sauce and topped with feta cheese.
Pita bread, rice, and sides like the Arugula Salad work well but any pilaf would be delicious.
Salads That Compliment This Dish
Let me know your thoughts on this Greek Shrimp by leaving a star rating below or by sharing it on Facebook, Instagram, or Pinterest!
Thank you!
Gwen
Mediterranean Greek Shrimp With Feta And Tomatoes
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Equipment
Ingredients
- 1 lb shrimp raw, peeled, tail intact if preferred
- ¼ cup dry sherry cooking wine
- 1 garlic clove crushed
- ¼ cup extra-virgin olive oil
- 1 med onion chopped
- 2 med ripe tomatoes peeled and chopped, or 1 can of diced tomatoes (you can also use cherry tomatoes unpeeled)
- 1 rib celery chopped
- ½ teaspoon dried thyme
- ½ teaspoon dried basil
- ¾ teaspoon kosher salt
- ¼ teaspoon black pepper
- 4 ozs feta cheese
Instructions
- Preheat the oven to 350℉.
- Combine the shrimp, sherry, and garlic in a bowl. Marinate for one hour or overnight.1 lb shrimp, ¼ cup dry sherry cooking wine, 1 garlic clove
- Heat the oil in a large skillet.¼ cup extra-virgin olive oil
- Add the onions and cook until tender, about 5 minutes.1 med onion
- Drain the shrimp, reserving the marinade (used in the next step) and the shrimp separately.
- Add the tomatoes, celery, thyme, basil, marinade from the shrimp (reserve the shrimp for the next step), salt, and pepper. Cook gently until thickened about 15 minutes.2 med ripe tomatoes, 1 rib celery, ½ teaspoon dried thyme, ½ teaspoon dried basil, ¾ teaspoon kosher salt, ¼ teaspoon black pepper
- Arrange the shrimp in a large baking dish. Spoon the tomato sauce over the shrimp. Sprinkle the top with crumbled feta cheese.4 ozs feta cheese
- Bake in the oven for 12-15 minutes until the feta has melted and the shrimp are cooked.
Gwen Wolken says
Delicious!