Name: Shrimp Saganaki Recipe
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Cuisine: Greek
Ingredients: 1 ½ pounds large shrimp, peeled and deveined with tails on; 2 tablespoons olive oil; 1 small yellow onion, finely chopped; 3 garlic cloves, minced; 1 can (14.5 ounces) crushed tomatoes; ¼ cup dry white wine; ½ teaspoon red pepper flakes (optional); 1 teaspoon dried oregano; Salt and black pepper to taste; ½ cup crumbled feta cheese; 2 tablespoons fresh parsley, chopped; Lemon wedges for serving

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Shrimp Saganaki is a Greek classic that effortlessly transforms kitchen staples into a restaurant-worthy seafood dish bursting with color, flavor, and a touch of Mediterranean sunshine. Plump shrimp get gently simmered in a fragrant garlicky tomato sauce, married with briny feta and fresh herbs for creamy, tangy contrast—each bite is like a vacation on a plate. Whether you’re new to Greek cooking or just looking for a fast weeknight stunner, Shrimp Saganaki brings the warmth and vibrancy of the Aegean right to your table.

Ingredients You’ll Need

You’ll be delighted by how a handful of simple, quality ingredients create something magic. Each one plays a starring role, building layers of savory, herby, and slightly spicy flavor while giving the dish its signature bold hues and melt-in-your-mouth texture.

Large shrimp (1 ½ pounds): Fresh or thawed shrimp, peeled and deveined with tails on, deliver that sweet, succulent bite Shrimp Saganaki is famous for.
Olive oil (2 tablespoons): Use good extra virgin if possible—the fruity notes set the stage for the whole dish.
Yellow onion, finely chopped (1 small): Onion adds a soft aromatic flavor base, mellowing as it cooks.
Garlic cloves, minced (3 cloves): Garlic brings irresistible fragrance and depth—don’t skip it!
Crushed tomatoes (1 can, 14.5 ounces): Go for a good-quality canned tomato to guarantee a rich, hearty sauce.
Dry white wine (¼ cup): A little wine brightens the sauce and brings all the flavors together; you can use ouzo for a Greek twist.
Red pepper flakes (½ teaspoon, optional): Just a pinch for gentle warmth—adjust to your preference.
Dried oregano (1 teaspoon): Oregano captures that signature Greek restaurant aroma in one sprinkle.
Salt and black pepper to taste: Season with care for best balance and flavor.
Crumbled feta cheese (½ cup): Feta adds tangy creaminess and melts irresistibly into the sauce.
Fresh parsley, chopped (2 tablespoons): A shower of parsley at the end gives freshness and a pop of green.
Lemon wedges for serving: That final squeeze of lemon brings the dish to life—don’t leave it out.

How to Make Shrimp Saganaki

Step 1: Sauté the Aromatics

Start by heating your olive oil in a large skillet over medium heat. Add the finely chopped onion, letting it gently cook until soft and translucent—about five minutes. The key here is patience; allow the onion to sweeten and lay a welcoming foundation before stirring in the minced garlic. Sauté the garlic just until fragrant, about 30 seconds, to avoid burning and to make your kitchen smell absolutely divine.

Step 2: Build the Saucy Flavor

Pour in the dry white wine, letting it simmer for two to three minutes. This not only lifts any flavorful bits from the bottom of the skillet but also infuses the onion and garlic with a hint of brightness. As it reduces slightly, your sauce starts to take on wonderful complexity. Add the crushed tomatoes, dried oregano, red pepper flakes if you like a little heat, and season with salt and black pepper. Stir everything together, lower the heat, and let the sauce bubble away gently for 10 to 12 minutes, stirring occasionally, until it thickens to just the right consistency.

Step 3: Add the Shrimp

Now the magic happens: nestle the shrimp into the simmering tomato sauce. Cook them undisturbed for three to four minutes, just until they turn pink and opaque. Be careful not to overcook—you want juicy, tender shrimp that soak in all that flavorful sauce.

Step 4: Finish with Feta and Parsley

Sprinkle the crumbled feta cheese evenly over the top and allow it to warm for about a minute. The feta should soften and melt just slightly, creating creamy pockets throughout the skillet. Take the dish off the heat, scatter on the fresh chopped parsley, and get ready to serve your Shrimp Saganaki right away, with lemon wedges on the side for that burst of fresh citrus.

How to Serve Shrimp Saganaki

Garnishes

Shrimp Saganaki loves simple but flavorful garnishes. A blanket of fresh parsley adds color and brightness, while extra crumbled feta sprinkled over the top gives you that signature briny pop with every bite. Don’t forget the lemon wedges—squeezing a bit of juice right at the table makes the flavors sing. If you want even more vibrancy, a few slivers of fresh chili or a drizzle of good olive oil are never out of place.

Side Dishes

To soak up all that saucy goodness, reach for a thick slice of crusty bread or a hunk of toasted sourdough; the sauce is just too irresistible to leave behind. Shrimp Saganaki is also wonderful served ladled over a bed of fluffy rice, buttery orzo, or with classic Greek lemon potatoes on the side. For a lighter touch, try it alongside a fresh cucumber and tomato salad or a simple bowl of olives.

Creative Ways to Present

If you’re hosting, serve Shrimp Saganaki family-style straight from the skillet for a rustic, communal feel—everyone can help themselves. For an elegant twist, spoon individual portions into shallow bowls and garnish with a parsley sprig and crumbled feta. Or pile the shrimp and sauce into small ramekins as appetizers for a mezze spread. However you present it, the colors and aromas are sure to impress.

Make Ahead and Storage

Storing Leftovers

If you have leftovers, transfer the cooled Shrimp Saganaki to an airtight container and refrigerate. It keeps well for up to two days, and you’ll love how the flavors deepen as everything mingles together overnight.

Freezing

While shrimp dishes are best enjoyed fresh, you can freeze the tomato sauce on its own for up to three months. For best results, add freshly cooked shrimp and feta after reheating the sauce; this helps retain the best texture.

Reheating

To reheat, gently warm the Shrimp Saganaki in a skillet over medium-low heat until heated through, adding a splash of water if the sauce has thickened in the fridge. Avoid microwaving for too long, as shrimp can easily become rubbery—gentle heat is key.

FAQs

Can I use frozen shrimp for Shrimp Saganaki?

Absolutely! Just make sure to thaw the shrimp completely and pat them dry before cooking. This way, they’ll cook evenly and won’t water down your luscious sauce.

What type Main Course

Use block feta for the creamiest, tangiest flavor. Crumble it yourself for chunkier texture—it melts beautifully into the hot sauce but still leaves some pops of salty richness.

Is Shrimp Saganaki spicy?

The spice level is totally up to you. With just a pinch of red pepper flakes, you’ll get a gentle warmth, but you can easily adjust or omit them if you prefer a milder dish.

Can I substitute ouzo for the white wine?

Yes! Ouzo—a traditional Greek anise-flavored spirit—adds a subtle aromatic note that’s totally unique. Swap it in for the white wine if you have some on hand, but use sparingly since it’s quite strong.

Is Shrimp Saganaki gluten-free?

The dish itself is naturally gluten-free, so just choose gluten-free accompaniments like rice, potatoes, or gluten-free bread if needed for your meal.

Final Thoughts

Shrimp Saganaki is the kind of dish that turns an ordinary dinner into a memory you’ll savor! If you’re craving something vibrant, quick, and downright delicious, give this Greek classic a try—you won’t believe how easy it is to fall for its bold flavors and irresistible aroma.

Shrimp Saganaki Recipe

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4.5 from 30 reviews

Author: admin
Total Time: 30 minutes
Yield: 4 servings 1x
Diet: Non-Vegetarian

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Description

Shrimp Saganaki is a traditional Greek dish featuring succulent shrimp cooked in a rich tomato sauce with aromatic herbs and topped with creamy feta cheese. This easy-to-make recipe is bursting with Mediterranean flavors and is perfect for a satisfying main course.

Ingredients

Scale

Shrimp Saganaki:

1 ½ pounds large shrimp, peeled and deveined with tails on
2 tablespoons olive oil
1 small yellow onion, finely chopped
3 garlic cloves, minced
1 can (14.5 ounces) crushed tomatoes
¼ cup dry white wine
½ teaspoon red pepper flakes (optional)
1 teaspoon dried oregano
Salt and black pepper to taste
½ cup crumbled feta cheese
2 tablespoons fresh parsley, chopped
Lemon wedges for serving

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Instructions

Heat olive oil: In a large skillet over medium heat, add olive oil.
Sauté onion and garlic: Add chopped onion and sauté until soft. Stir in garlic and cook briefly.
Add wine and tomatoes: Pour in white wine, then add crushed tomatoes, oregano, red pepper flakes, salt, and pepper. Simmer the sauce.
Cook shrimp: Stir in shrimp and cook until pink and opaque. Sprinkle with feta and cook until slightly melted.
Finish and serve: Garnish with parsley and serve warm with lemon wedges.