Shrimp Saganaki (Greek Shrimp Skillet)
Shrimp saganaki is a classic Greek skillet dish where tender shrimp simmer in a garlicky tomato sauce and finish with briny feta. Ready in under 30 minutes, it is perfect for weeknight cooking and gatherings. If you enjoy simple Mediterranean seafood recipes, this one delivers big flavor with minimal effort.
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.
