Sautéed Shrimp Saganaki with Tomatoes and Feta
Succulent shrimp cooked in a rich tomato sauce with crumbled feta and fresh herbs, served sizzling for a vibrant Greek seafood dish. 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
- 3 cloves, minced garlic cloves
- 2 cups, halved cherry tomatoes
- 1/4 cup white wine
- 4 oz, crumbled feta cheese
- 2 tbsp, chopped fresh parsley
- 1/4 tsp red pepper flakes
- 1 tsp salt
- 1/2 tsp black pepper
- for serving lemon wedges
Affiliate disclosure: AislePrompt may earn a commission on qualifying purchases made through Amazon links, at no additional cost to you. See our policy →
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-high heat. Add 3 minced garlic cloves and sauté for 30 seconds until fragrant but not browned.
- Step 2: Add 1 lb peeled and deveined large shrimp to the skillet and cook for 2 minutes per side until they just turn pink. Remove shrimp and set aside.
- Step 3: In the same skillet, add 2 cups halved cherry tomatoes, 1/4 cup white wine, 1 tsp salt, 1/2 tsp black pepper, and 1/4 tsp red pepper flakes. Simmer for 5-6 minutes until tomatoes soften and sauce thickens slightly.
- Step 4: Return the shrimp to the skillet and sprinkle 4 oz crumbled feta cheese over the top. Cook for another 2 minutes until the feta softens and warms through.
- Step 5: Remove from heat and garnish with 2 tbsp chopped fresh parsley. Serve immediately with lemon wedges for squeezing.
Frequently asked questions
How long does Sautéed Shrimp Saganaki with Tomatoes and 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 Sautéed Shrimp Saganaki with Tomatoes and 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 Sautéed Shrimp Saganaki with Tomatoes and 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 Sautéed Shrimp Saganaki with Tomatoes and 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 Sautéed Shrimp Saganaki with Tomatoes and 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.
