Lemon-Garlic Shrimp Saganaki with Feta
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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Equipment for this recipe
Top-rated tools to make this recipe successfully.
Instructions
- 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.
- Step 2: Add 1 1/2 cups halved cherry tomatoes and cook for 5 minutes until they soften and release their juices.
- 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.
- 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.
- 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.
- Step 6: Remove from heat, garnish with 2 tbsp chopped fresh parsley, and serve warm with crusty bread or over rice.
Frequently asked questions
How long does Lemon-Garlic Shrimp Saganaki with Feta take to make?
Total time is about 25 minutes (10 min prep + 15 min cook). Most home cooks find this fits comfortably into a weeknight; double the batch on Sunday for two dinners.
How do I store leftover Lemon-Garlic Shrimp Saganaki with Feta?
Refrigerate in a covered airtight container for up to 3–4 days (FDA FoodKeeper guideline for cooked fish). Store any fresh salsa or citrus-based garnish in a separate container — it keeps for up to 2 days. Freeze cooked fish (without fresh garnishes) for up to 3 months; thaw overnight in the fridge and reheat gently at 275°F until just warmed through to preserve texture.
Can I substitute ingredients in Lemon-Garlic Shrimp Saganaki with Feta?
Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.
How do I scale Lemon-Garlic Shrimp Saganaki with Feta for a different number of people?
The recipe is written for 4 servings. Multiply each ingredient by (your serving target / 4). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.
What goes well with Lemon-Garlic Shrimp Saganaki with Feta?
Greek seafood like this pair well with a simple grain (rice, couscous, or crusty bread), a quick salad with acid (lemon vinaigrette, pickled onions), and a pan sauce or yogurt-based dip. Tap "Plan a meal with the AI" to get specific side suggestions.
