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Greek Shrimp with Tomatoes and Feta (Garides Saganaki)

Greek Shrimp with Tomatoes and Feta (Garides Saganaki)

Greek Shrimp with Tomatoes and Feta (Garides Saganaki) is a flavorful, one-skillet dish ready in 25 minutes, low-carb and gluten-free.
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Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Course Seafood
Cuisine Greek
Servings 4 servings
Calories 431 kcal

Equipment

  • Large skillet with a cover

Ingredients
  

  • 1.5 lbs large raw shrimp, peeled and deveined
  • 4 tablespoons extra-virgin olive oil
  • ½ teaspoon kosher salt
  • ¼ teaspoon black pepper
  • 1 each lemon, juice and zest about 1 teaspoon zest and 2 tablespoons juice
  • 3 cloves garlic, minced
  • 1 small yellow onion, diced (or ½ large)
  • ½ teaspoon crushed red pepper flakes
  • 1 teaspoon dried oregano (or 1 tablespoon fresh)
  • 28 oz canned diced tomatoes preferably fire roasted
  • ¼ cup dry white wine such as sauvignon blanc, chardonnay, or pinot grigio
  • 6 oz feta cheese, crumbled
  • bread or pita for serving, optional

Instructions
 

  • In a small bowl, toss the shrimp with 1 tablespoon of the olive oil, the lemon zest, 1 tablespoon (or half) of the lemon juice, 1 clove of the minced garlic, ¼ teaspoon of kosher salt, and ⅛ teaspoon black pepper. Stir to coat and set aside.
  • Sauté the diced onion in 2 tablespoons olive oil over medium-high heat in a large skillet with a cover until softened and starting to brown (about 3 minutes).
  • Add the remaining 2 cloves minced garlic, crushed red pepper (¼ teaspoon), and dried oregano (1 teaspoon) to the onions. Stir and continue sautéing until fragrant, about 30 seconds.
  • Add the white wine (¼ cup) and remaining lemon juice (about 1 tablespoon) and stir to deglaze, scraping any browned bits from the bottom. Add the diced tomatoes (28 oz.), and the remaining ¼ teaspoon kosher salt, and ⅛ teaspoon black pepper to the skillet. Stir and bring to a simmer (you can cover if it gets too bubbly).
  • Add the shrimp and any juices from the bowl into the tomato mixture and stir together. Cover and simmer for about 5 minutes, or until shrimp are almost cooked.
  • Sprinkle the crumbled feta (6 oz.) on top and simmer uncovered for another 2-4 minutes, until shrimp are completely cooked and feta has melted. Drizzle remaining 1 tablespoon of olive oil on top.
  • Serve, preferably with crusty bread, crostini, pita, rice, grits, or pasta, garnished with fresh parsley if desired.

Notes

Don't have a lid for your large skillet? If the skillet is oven-safe, you can add the shrimp to the sauce and sprinkle the feta on top, and bake at 375 degrees for about 10 minutes, until the shrimp is cooked and cheese is melted. Alternatively, you can simmer uncovered, carefully since it may splatter, stirring occasionally and potentially adding some water if the sauce thickens too much. For a dairy-free version, omit the cheese or use a vegan substitute. For a paleo/whole30 version, omit the wine and cheese.

Nutrition

Serving: 1servingCalories: 431kcalCarbohydrates: 13gProtein: 41gFat: 23gSaturated Fat: 7gCholesterol: 454mgSodium: 2219mgPotassium: 587mgFiber: 3gSugar: 7gVitamin A: 426IUVitamin C: 28mgCalcium: 466mgIron: 6mg
Keyword Easy Dinner, Garides Saganaki, Greek Shrimp, Low Carb, Shrimp Recipe, Tomatoes and Feta
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