Garlic Shrimp Saganaki

• 200 g, peeled, deveined, and patted dry — Raw peeled and deveined shrimp
• 80 g, crumbled — Feta cheese
• 150 g (about 1 cup), halved — Raw cherry tomatoes
• 60 g (about 1/2 cup), diced — Raw red bell pepper
• 1 cup (30 g), packed — Raw baby spinach
• 1 tbsp (13.5 g) — Extra-virgin olive oil
• 2 tsp (10 g) — Fresh lemon juice
• 4 g, finely grated — Raw garlic
• 1 tsp (1 g) — Dried oregano leaves
• 1/8 tsp (0.3 g) — Ground black pepper

Method

1. 1Build the tomato-pepper sauceHeat the olive oil in a 10-inch skillet over medium. Add the red pepper and cook for 3 minutes.3 minLook for: The cooking surface or appliance is fully heated and ready for the next action.Safety: Keep your face back because tomato juice can spit as it meets the hot oil.
2. 2Add the garlicAdd the garlic, oregano, and black pepper for 30 seconds, then add the tomatoes and cook for 4 minutes, pressing several halves into a chunky sauce.4 min 30 secLook for: The pepper is tender, the garlic smells fragrant rather than raw, and several tomatoes have collapsed into glossy juices.
3. 3Cook the shrimp safelyAdd the shrimp in one layer and cook for 2 minutes.2 minLook for: This cooking stage is complete and the food is ready for the next action.Safety: Wash hands and the raw-seafood work area, prevent raw shrimp juices from touching feta or spinach, and use clean tongs after 145°F.
4. 4Turn each shrimp with clean tongsTurn each shrimp with clean tongs and cook for 1 to 2 minutes more until opaque, firm, tightly curved, and 145°F in the center.2 min · 145°FLook for: Every shrimp is opaque from edge to center, feels firm, forms a loose C shape, and reads 145°F.
5. 5Wilt the spinach and soften the fetaReduce the heat to low, fold in the spinach for 1 minute, then scatter every feta crumble over the skillet.1 minLook for: The mixture is even and ready for the next action, with no dry pockets.
6. 6Cover for 1 minuteCover for 1 minute, just until the feta softens but does not disappear into the sauce.1 minLook for: The spinach is fully wilted and the feta is warm and creamy at the edges while distinct crumbles remain.Safety: Use a clean utensil after the shrimp reaches 145°F and lift the lid away from your face.
7. 7Measure ingredients: Finish with lemonMeasure lemon juice, peeled deveined shrimp, feta cheese, cherry tomatoes, and baby spinach using the quantities in the ingredient list. Complete any stated draining, chopping, slicing, or drying, and keep these items beside clean equipment.Look for: The named ingredients are measured, prepared, and ready to use.
8. 8Finish with lemonRemove the skillet from the heat, drizzle all of the lemon juice over the shrimp and sauce, and rest uncovered for 1 minute before serving.1 minLook for: The sauce is thick enough to coat the shrimp and smells bright with lemon without a watery pool.Safety: Serve promptly or refrigerate the shallow covered skillet contents within 2 hours.