Greek Shrimp Saganaki with Tomatoes & Feta
Juicy shrimp simmered in a garlicky tomato sauce with oregano and a pinch of chili, finished under melted feta and served over orzo.
Diet swaps
- Gluten-free: Use gluten-free pasta.
- Dairy-free: Leave off the cheese or use a dairy-free cheese.
Check labels on packaged foods if you have an allergy or celiac disease.
Ingredients
- 1 1/4 lb Raw shrimp, peeled
- 1 cup Dry orzo
- 1 tbsp Extra-virgin olive oil
- 1/2 Onion, finely diced
- 3 cloves Garlic, sliced
- 1 can (14 oz) Diced tomatoes
- 1 tsp Dried oregano
- pinch Red pepper flakes
- 1/2 cup Crumbled feta
- 2 tbsp Fresh parsley, chopped
Directions
- Cook orzo in salted water about 9 minutes; drain.
- Meanwhile warm oil and cook onion 4 minutes; add garlic, oregano and pepper flakes for 1 minute.
- Add tomatoes and simmer 5 minutes. Nestle in the shrimp, cover and cook 3 to 4 minutes until pink.
- Scatter feta over the top, cover 1 minute to soften, and finish with parsley. Spoon over the orzo.
Calorie breakdown
Orzo 160 · shrimp 120 · feta 50 · olive oil 30 · tomatoes 20 · onion + garlic + herbs 5
💡 Lighter tip: Serve over cauliflower rice instead of orzo for about 230 calories.
Helpful for this recipe
Deep sauté pan with lidShop on Amazon →Greek oreganoShop on Amazon →How to choose real extra virgin olive oilRead the guide →Our guide to safe, non-toxic cookwareSee picks →