shrimp saganaki
Shrimp saganaki: discover a lighter take on this classic Greek dish, with juicy shrimp and rich tomato sauce. Try it tonight!
Ingredients
Method
- Season the shrimp lightly with salt and black pepper. Set aside while you prepare the sauce.
- In a large skillet, heat the olive oil over medium heat. Add the chopped onion and sauté for 2-3 minutes, until softened.
- Add the garlic and cook for 1 minute, stirring to avoid burning.
- Pour in the white wine and let it reduce for about 2 minutes.
- Add the crushed tomatoes, oregano, and red pepper flakes (if using). Cook for 8-10 minutes, stirring occasionally, until the sauce thickens slightly.
- Add the shrimp to the skillet in a single layer. Simmer for 5-7 minutes, turning once, until the shrimp become pink and cooked through.
- Sprinkle the crumbled feta over the shrimp and place a lid on the skillet. Let it cook for another 2 minutes to gently melt the cheese.
- Remove from heat and finish with fresh parsley and dill. Serve hot with crusty bread or rice.
Notes
Shrimp saganaki is a true gem of Greek cuisine, loved for its incredible flavors and exceptional versatility. Whether you’re hosting a festive dinner or craving a nourishing weeknight meal, this dish delivers bright Mediterranean notes that suit any occasion.
Tips for perfect shrimp saganaki:
- Choose the freshest shrimp you can get—fresh or frozen both work, but make sure they're peeled, deveined, and patted dry for the best texture.
- If you prefer a milder flavor, reduce or omit red pepper flakes. For an extra kick, add a pinch more or toss in a fresh chili.
- Don’t skip the wine—dry white wine brightens the sauce and deepens the overall taste. If you don’t use alcohol, a splash of seafood stock or water with lemon juice is a good substitute.
- Crumbling the feta over the hot sauce right before serving adds a creamy, tangy layer to the dish—use a good-quality Greek feta for authentic flavor.
