Shrimp Saganaki Skillet With Greek Opa Blend

This Shrimp Saganaki Skillet brings big Greek-style flavor to the table fast, with tender shrimp, garlicky tomatoes, and salty feta brought together by Greek Opa Infused Olive Oil Blend.

Garden Infuzions

Shrimp Saganaki Skillet With Greek Opa Blend

Juicy shrimp simmer in a bright tomato-feta skillet with the bold, Mediterranean flavor of Greek Opa Infused Olive Oil Blend, finished with herbs and a squeeze of lemon.

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Prep Time 15 minutes mins

Cook Time 20 minutes mins

Total Time 35 minutes mins

Servings: 4 people

Course: Dinner, Main Course

Cuisine: Greek, Mediterranean

Ingredients Equipment Method Notes

Ingredients

  

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Ingredients

• 1 pound large shrimp peeled and deveined
• 2 tablespoons Greek Opa Infused Olive Oil Blend
• 1 tablespoon extra virgin olive oil
• 4 cloves garlic minced
• 1 small yellow onion finely chopped
• 1 14.5-ounce can diced tomatoes
• 1 tablespoon tomato paste
• 1/2 cup dry white wine
• 1/2 teaspoon kosher salt
• 1/4 teaspoon black pepper
• 1/2 teaspoon dried oregano
• 1/4 teaspoon crushed red pepper flakes
• 1/2 cup crumbled feta cheese
• 2 tablespoons chopped fresh parsley
• 1 tablespoon fresh lemon juice
• Cooked crusty bread or pita for serving

Equipment

• 1 Large skillet 12-inch or larger
• 1 Wooden spoon For stirring the sauce
• 1 Chef’s knife For chopping onion, garlic, and parsley
• 1 Cutting board For prep
• 1 set Measuring spoons For seasoning and oil

Method

 

Instructions

1. Pat the shrimp dry and season lightly with salt and pepper.
2. Warm the Greek Opa Infused Olive Oil Blend and extra virgin olive oil in a large skillet over medium heat.
3. Add the onion and cook for 4 to 5 minutes until softened.
4. Stir in the garlic and tomato paste and cook for 30 seconds until fragrant.
5. Pour in the white wine and scrape up any browned bits from the pan.
6. Add the diced tomatoes, oregano, crushed red pepper flakes, salt, and black pepper. Simmer for 8 to 10 minutes until the sauce thickens slightly.
7. Nestle the shrimp into the sauce in a single layer and cook for 2 to 3 minutes per side, just until pink and opaque.
8. Sprinkle the feta over the top, cover the skillet for 1 minute, then finish with parsley and lemon juice.
9. Serve hot with crusty bread or pita for scooping up the sauce.

Notes

For the best texture, avoid overcooking the shrimp; they should turn just opaque and curl gently. If you want a thicker sauce, let it simmer a few extra minutes before adding the shrimp. The blend carries the Mediterranean flavor through the whole dish, so add it at the start with the fats.

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Recipe Tips

Use a wide skillet so the shrimp cook quickly and the sauce reduces evenly. If your tomatoes are very acidic, a small pinch of sugar can round the flavor without changing the Greek-style profile. Add the feta at the end so it softens without fully melting.

Serving Suggestions

Spoon the skillet over crusty bread, toasted pita, or cooked rice. It also works well with a simple cucumber salad or roasted potatoes on the side.

Storage

Store leftovers in an airtight container in the refrigerator for up to 2 days. Reheat gently over low heat so the shrimp stay tender.

Variations

Add sliced Kalamata olives for a briny finish, swap in scallops for part of the shrimp, or stir in spinach at the end for extra greens. You can also serve it as a small plate with pita chips for entertaining.

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