You may not be able to travel to Greece right now, but you can still enjoy the rich Greek flavors from the comfort of your home with this easy shrimp Saganaki recipe!
Wanna try some more Greek cuisine? Finish off your meal with these delicious Loukoumades (aka Greek doughnuts)!
What is shrimp Saganaki?
If you haven’t traveled to Greece before, this dish may not be as familiar to you. Shrimp Saganaki is usually an appetizer served in any given fish tavern (or psarotavern) in Greece. It is a tomato based sauce that is most often accompanied by some crusty bread to scoop up the sauce. And it’s delicious!
Saganaki is actually the dish that is prepared in: a weighty, two handled pan. There are other common Saganaki dishes such as cheese Saganaki. However, you can still replicate shrimp Saganaki without this particular pan.
Making this shrimp recipe
One of my favorite things about this recipe is that it falls under the single dish recipes, which means less clean up after dinner! Although this dish is usually eaten as an appetizer, it works great for a main dish, as well!
The first thing you are going to do with this recipe is season your oil. Seasoning your oil with garlic and onion before you add other ingredients is a great trick to keep in your back pocket! When you fry these first, the oil absorbs the flavors more fully, which helps the flavors mix into the rest of the ingredients. Hot Tip: put the onion in the pan before your fry your garlic. This helps prevent the garlic from burning since it cooks faster than onions.
Once you’ve cooked these, you are pretty much going to add the rest of the ingredients (except the shrimp!) and let it simmer for 8-10 minutes. Then add your shrimp and cook them for 3-4 minutes. Serve your plates up with some fresh, crusty bread and top with feta cheese and parsley!
Need to make this dish gluten-free?
If you’re making this dish for gluten-free eaters, try it over zucchini noodles, rice, or quinoa!
Ingredients
- 3 tablespoons extra virgin olive oil
- 2 – 3 cloves garlic finely chopped
- 1 medium red onion finely chopped
- ¼ cup dry white wine
- 15 oz can crushed tomatoes
- ½ cup Kalamata olives chopped
- 1 teaspoon dried dill
- 1 teaspoon dried Greek oregano
- ½ teaspoon crushed red chili flakes
- Salt and black pepper to taste
- 1 lb large 16/20 ct. shrimp, shelled and deveined
- 3 tablespoons fresh parsley leaves chopped and divided
- 4 oz Feta cheese crumbled
Instructions
- Heat olive oil in a large skillet over medium-high heat. Add garlic and red onion and cook, stirring occasionally, for 3-4 minutes, or until the onion softens and starts to turn golden brown.
- Add white wine to deglaze the bottom of the skillet, scraping up any brown bits with a spatula.
- Reduce heat to medium and add crushed tomatoes, olives, dill, oregano, and red chili flakes. Season with salt and black pepper, to taste, and stir to combine.
- Simmer for 8-10 minutes, stirring occasionally. Add shrimp and 2 tablespoons of the parsley. Cook for 3-4 minutes, stirring occasionally, or until shrimp just turns pink. Do not overcook the shrimp.
- Remove from heat and adjust seasonings, to taste. To serve, transfer to a serving dish and top with remaining fresh parsley and crumbled Feta cheese. Enjoy!
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