Shrimp Saganaki

5 from 1 vote

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!

Prep Time10

Cook Time20

Total Time30

Course: Main Course

Cuisine: Greek

Keyword: shrimp saganaki

Servings: servings

Calories: 676kcal

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!

Notes

For a gluten-free main course, serve on a bed of cooked zucchini noodles, rice, or quinoa instead.

Nutrition