Go Back
shrimp saganaki

shrimp saganaki

Shrimp saganaki: discover a lighter take on this classic Greek dish, with juicy shrimp and rich tomato sauce. Try it tonight!
Print Recipe Pin Recipe
Total Time 36 minutes
Servings: 4 servings
Course: Lunch and Dinner
Cuisine: Greek
Calories: 265
Ingredients Method Notes

Ingredients
  

  • 500 g large shrimp, peeled and deveined
  • 1 tablespoon extra virgin olive oil
  • 1 medium onion, finely chopped
  • 2 cloves garlic, minced
  • 400 g canned crushed tomatoes
  • 0.5 cup dry white wine
  • 1 teaspoon dried oregano
  • 0.5 teaspoon red pepper flakes optional
  • 0.25 teaspoon black pepper
  • 0.25 teaspoon salt, or to taste
  • 120 g light feta cheese, crumbled
  • 2 tablespoons fresh parsley, chopped
  • 1 tablespoon fresh dill, chopped optional

Method
 

  1. Season the shrimp lightly with salt and black pepper. Set aside while you prepare the sauce.
  2. In a large skillet, heat the olive oil over medium heat. Add the chopped onion and sauté for 2-3 minutes, until softened.
  3. Add the garlic and cook for 1 minute, stirring to avoid burning.
  4. Pour in the white wine and let it reduce for about 2 minutes.
  5. Add the crushed tomatoes, oregano, and red pepper flakes (if using). Cook for 8-10 minutes, stirring occasionally, until the sauce thickens slightly.
  6. 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.
  7. 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.
  8. 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.

Preparation Techniques

Sauté the onions and garlic patiently to build depth of flavor. Let the tomato sauce simmer until it thickens, ensuring the ingredients meld together for a richer taste. When adding the shrimp, arrange them in a single layer so they cook evenly and remain tender—not rubbery.

Serving and Customization Ideas

Serve shrimp saganaki straight from the skillet with warm, crusty bread to absorb the luscious tomato sauce. It pairs beautifully with lemon rice, simple orzo, or a crisp Greek salad. For a heartier variation, stir in bite-sized pieces of cooked pasta or toss in a handful of olives for an extra Mediterranean touch. Looking for a dairy-free version? Simply omit the feta and finish with a drizzle of fruity olive oil and extra fresh herbs.
Experiment with fresh dill or basil for a unique twist, and don’t hesitate to personalize the heat and salt levels to your liking. Enjoy discovering new ways to make shrimp saganaki your own!