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shrimp saganaki

shrimp saganaki

Shrimp saganaki: traditional greek shrimp with tomato sauce, feta, and herbs. Quick, light, and full of mediterranean flavor for any meal.
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Total Time 36 minutes
Servings: 4 servings
Course: Lunch or Dinner
Cuisine: Greek Mediterranean
Calories: 330
Ingredients Method Notes

Ingredients
  

  • 2 tablespoons extra virgin olive oil
  • 1 unit small onion finely chopped
  • 2 cloves garlic minced
  • 1 pinch red pepper flakes
  • 1 can (400g) diced tomatoes
  • 0.5 teaspoon dried oregano
  • 0.25 teaspoon sea salt
  • 0.25 teaspoon black pepper
  • 500 g raw shrimp peeled and deveined
  • 100 g feta cheese crumbled
  • 2 tablespoons fresh parsley chopped
  • 1 tablespoon fresh dill chopped
  • 1 unit lemon cut into wedges for serving

Method
 

  1. Heat olive oil in a large skillet over medium heat. Add the chopped onion and sauté until softened, about 3 minutes.
  2. Add garlic and red pepper flakes. Stir for 1 minute until fragrant.
  3. Pour in the diced tomatoes, oregano, salt, and pepper. Simmer over medium-low heat for 10-12 minutes, stirring occasionally, until slightly thickened.
  4. Add the shrimp. Cook for 3-5 minutes, turning halfway, until the shrimp are pink and just cooked through.
  5. Sprinkle the crumbled feta cheese evenly over the shrimp and sauce. Cover the pan and cook for 2 more minutes to slightly melt the cheese.
  6. Remove from the heat. Garnish with fresh parsley and dill.
  7. Serve immediately with lemon wedges on the side and rustic bread if desired.

Notes

Shrimp saganaki is a shining star of Greek cuisine—loved for its bold flavors, gorgeous presentation, and sheer versatility. This rustic dish isn't just for special occasions: it's quick to prepare yet impressive enough for guests, perfect for anything from a weeknight dinner to a festive appetizer spread at your next party.

Smart Tips and Flavor Boosts

Use fresh, high-quality shrimp for the best texture and flavor. If using frozen shrimp, thaw them completely and pat dry before cooking to prevent excess liquid from watering down your sauce.
If you don’t have feta, you can substitute with goat cheese or even panela for a similarly creamy, tangy bite. For those looking to add a touch of heat, simply increase the red pepper flakes or toss in a slice of chili.
Tomato selection matters—a can of whole San Marzano tomatoes, crushed by hand, gives a sweeter, richer sauce than standard diced tomatoes.

Preparation Techniques and Chef’s Advice

Don’t overcook your shrimp: They turn rubbery quickly, so watch carefully. Shrimp are done as soon as they turn pink and lightly curl.
For a deeper flavor, sauté the onion until it's deeply golden and caramelized, then add a splash of ouzo or dry white wine before the tomatoes for that authentic Greek touch.
Let your sauce simmer until thickened so the flavors concentrate—this is what makes a memorable saganaki. If your sauce feels watery, take the lid off and raise the heat for the last few minutes.

Serving Suggestions and Enjoyable Pairings

Shrimp saganaki shines with crusty bread to mop up the savory tomato-feta sauce. You can also serve it over orzo, steamed rice, or alongside a fresh Greek salad for a complete Mediterranean experience.
Try variations like adding chopped olives, capers, or a handful of baby spinach at the end for extra vibrancy. Or, replace shrimp with sliced squid for a delicious twist.
This dish pairs beautifully with a crisp glass of white wine or a refreshing sparkling lemonade—both will lift the tangy, herbal notes of the saganaki. Whether you keep it traditional or riff with creative add-ins, this is a recipe that will transport your kitchen to the shores of Greece every time.