Lemon-Garlic Shrimp Saganaki with Feta

By AislePrompt Editorial · Published 2026-08-01 · Updated 2026-08-01

Sautéed shrimp simmered in a bright tomato sauce with garlic, lemon, and crumbled feta cheese, served hot and bubbly. This Greek-inspired seafood recipe, ready in about 25 minutes, pairs large shrimp, olive oil, garlic cloves for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 280 calories and feeds 4, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Ingredients

• 1 lb peeled and deveined large shrimp
• 3 tbsp olive oil
• 4 cloves minced garlic cloves
• 1 1/2 cups halved cherry tomatoes
• 1/4 cup white wine
• 2 tbsp lemon juice
• 1/2 cup crumbled feta cheese
• 2 tbsp chopped fresh parsley
• 1/4 tsp red pepper flakes
• 1/2 tsp salt
• 1/4 tsp black pepper

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Instructions

1. Step 1: Heat 3 tbsp olive oil in a large skillet over medium heat. Add 4 minced garlic cloves and 1/4 tsp red pepper flakes, sauté for 30 seconds until fragrant but not browned.
2. Step 2: Add 1 1/2 cups halved cherry tomatoes and cook for 5 minutes until they soften and release their juices.
3. Step 3: Pour in 1/4 cup white wine and 2 tbsp lemon juice, stirring to combine. Let the sauce simmer gently for 3 minutes until slightly reduced.
4. Step 4: Add 1 lb peeled and deveined large shrimp to the skillet, season with 1/2 tsp salt and 1/4 tsp black pepper. Cook for 3-4 minutes, stirring occasionally, until shrimp turn pink and opaque.
5. Step 5: Sprinkle 1/2 cup crumbled feta cheese evenly over the shrimp and sauce. Cover the skillet and cook for another 2 minutes until the feta softens and the sauce is bubbly.
6. Step 6: Remove from heat, garnish with 2 tbsp chopped fresh parsley, and serve warm with crusty bread or over rice.