Shrimp Saganaki (Classic Greek Shrimp Skillet for Weeknight Seafood Dinners)
Shrimp saganaki is the kind of dinner that tastes like you worked all day, even when you didn’t. It’s one of those one-pan meals where shrimp simmer in a bright tomato sauce, then get finished with salty feta. It is one of the easiest Greek shrimp recipes and a great option for quick weeknight dinners.
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Why You Will Love This Recipe
- This shrimp saganaki recipe is packed with bright, fresh flavor in a way that feels true to classic Mediterranean shrimp recipes.
- Mediterranean spices give the sauce its familiar, savory depth, which you get from Greek seafood dishes.
- Shrimp cook quickly, so dinner is ready in under 30 minutes.
- This easy shrimp saganaki works beautifully as both an appetizer and a light main course.
- Naturally gluten-free when served with rice, quinoa, or zucchini noodles.
Ingredients
How To Make Shrimp Saganaki
Step 1: Heat olive oil in a large skillet over medium-high heat. Add garlic and red onion. Cook for 3-4 minutes, stirring occasionally, until softened and lightly golden. Pour in the white wine to deglaze the pan.
Step 2: Stir in crushed tomatoes, chopped Kalamata olives, dried dill, oregano, and red chili flakes. Season with salt and black pepper. Simmer for 8-10 minutes, stirring occasionally.
Step 3: Add the shrimp and 2 tablespoons of chopped parsley. Cook for 3-4 minutes, stirring gently, until the shrimp turn pink and are just cooked through.
Step 4: Remove from heat. Taste and adjust seasoning as needed. Transfer to a serving dish. Sprinkle with remaining parsley and crumbled feta cheese. Serve immediately.
Expert Tips To Make Shrimp Saganaki
- Use large shrimp (16/20 count) for the best texture and presentation. Pat them dry before adding them to the skillet. Extra moisture can thin the sauce and prevent the shrimp from cooking evenly.
- If using frozen shrimp, thaw completely and drain well.
- Add the feta at the very end. You want it to soften and warm through, not fully melt into the sauce. The contrast in texture is part of what makes shrimp saganaki so good.
- Taste and adjust salt after adding olives and feta. Both are salty, and the balance can shift quickly.
- Use a good dry white wine that you would actually drink. It does not need to be expensive, but harsh wine will show up in the sauce.
Serving Ideas & Variations
- For a classic take on shrimp saganaki with feta, serve it straight from the skillet with warm, crusty bread to scoop up every bit of the tomato sauce.
- Turn it into shrimp saganaki with pasta by tossing the finished shrimp and sauce with cooked orzo, linguine, or short pasta. Add a splash of pasta water to loosen the sauce.
- Make it part of a larger mezze spread and present it as seafood saganaki alongside olives, grilled vegetables, and lemon wedges for a shareable dinner table.
- For a cozier variation inspired by Greek shrimp soup, add an extra cup of seafood or vegetable broth and simmer a few minutes longer. Serve it in bowls with a squeeze of lemon and a drizzle of olive oil.
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Shrimp Saganaki (Greek Shrimp Skillet)
Equipment
- Large skillet or sauté pan
- Wooden spoon or spatula
- Measuring cups and spoons
- Cutting board and knife
Ingredients
- 1 lb large shrimp 16/20 count, shelled and deveined
- 3 tablespoons extra virgin olive oil
- 2-3 cloves garlic finely chopped
- 1 medium red onion finely chopped
- ¼ cup dry white wine
- 1 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
- 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
- Shrimp size matters. Large shrimp, such as 16/20 count, hold their texture well and stay juicy in the sauce. Smaller shrimp can overcook quickly.
- Do not skip drying the shrimp before cooking. Excess moisture can water down the tomato base.
- If the sauce tastes too sharp, let it simmer a few extra minutes to mellow. A small pinch of sugar can also balance very acidic tomatoes.
- Add feta off the heat. It should soften and warm through while still keeping some texture.
- This dish is best served fresh. Shrimp can become firm if reheated too long, so warm leftovers gently over low heat.
- For a richer finish, drizzle a little extra virgin olive oil over the top just before serving.
More Seafood Recipes
- This shrimp saffron paella comes together in one pan and feels right at home on a busy weeknight or a relaxed weekend. Warm, comforting, and made to be served straight from the skillet, it’s the kind of dinner that looks impressive but fits easily into real life.
- This garlic butter shrimp pasta is made for nights when you want something comforting that still feels special. Tender shrimp, herbed garlic butter, and a light lemony finish come together in a pasta that works just as well for guests as it does for a relaxed family dinner.
