This flavor-packed shrimp saganaki comes together in 30 minutes or less! Shrimp simmer in a fragrant tomato sauce with garlic, spices, fresh herbs, and a generous sprinkle of creamy feta cheese.
Photo Credits: Suzy Karadsheh
In Greece, shrimp saganaki is a beloved summer dish. It’s usually served as a mezze with ouzo, an anise-flavored Greek liquor. I love it just as much for a weeknight family dinner any time of year! It’s quick, healthy, comforting, and made with simple pantry staples–what’s not to love?
The Greek word saganaki refers to any dish cooked in a small, two-handled frying pan—like the famous feta saganaki —though a regular skillet works just as well for this Greek shrimp recipe.
You simply marinate the shrimp with Greek-style seasonings while you make the rustic tomato sauce. The shrimp cooks in in just about 5 minutes! Serve with pita , plain orzo, or Greek lemon rice to catch the sauce.
What is in Shrimp Saganaki?
Shrimp saganaki traditionally includes ouzo. I didn’t have any on hand, and the recipe was delicious. That said, feel free to add 1/4 cup to the skillet along with the tomatoes. Here’s what you’ll need to make this extra easy take on shrimp saganaki:
- Shrimp: Shrimp saganaki is best made with larger shrimp because you want them to stay plump and juicy as they cook, which can be difficult when they are too small. So look for shrimp that’s either labeled “31/35” or “21/25”. Frozen shrimp works great, just be sure to thaw it first. READ MORE: See our Guide to Buying and Cooking Shrimp for tips on buying, thawing, peeling, and deveining, and more.
- Seasonings: Dried Greek oregano , dried dill, red pepper flakes (optional), salt, pepper, and garlic.
- Extra virgin olive oil: A Greek EVOO like our Early Harvest is a good option here, because it has a robust, peppery flavor that will enhance the dish.
- Red onion: You can use a yellow onion instead, if you don’t have red onions.
- Tomatoes: I used a can of diced tomato with a bit of the liquid drained. If you would prefer, you can use about 10 fresh Roma tomatoes.
- Fresh lemon juice: Substitute with fresh lime.
- Fresh herbs: I used fresh mint and Italian parsley, but you can use dill or cilantro, too!
- Feta cheese (Optional) : I like to crumble 2 to 3 ounces of feta cheese, straight from the block in the brine. The pre-crumbled stuff is always too dry.
- Kalamata olives (optional) : Don’t like olives? No problem! Leave them out.
How to Make Shrimp Saganaki
Because shrimp cooks so quickly, this saganaki dish comes together in 30 minutes or less. And, if you use peeled and deveined shrimp, prep is minimal! Here’s how to make it:
- Prep your flavor-makers. Mince 6 garlic cloves. Chop 1 large red onion. Chop a generous handful of both mint and parsley. Optionally, chop 6 pitted Kalamata olives.
- Season the shrimp. Pat 1 1/2 pounds jumbo shrimp dry and place in a large bowl. Add 1/2 teaspoon each dried oregano, dried dill, and minced garlic. Season with a big pinch of salt, pepper, and red pepper flakes. Drizzle with olive oil and toss to combine.
- Make the sauce. In a large heavy skillet, heat about 2 tablespoons olive oil over medium. When the oil shimmers, add the onion and remaining minced garlic. Stir briefly until fragrant. Drain off about half of the liquid from a (28-ounce) can of diced tomatoes and add, along with the juice of 1/2 lemon. Season with pinch of salt, pepper, and 1 teaspoon oregano and dill. Bring to a boil, then lower heat to medium-low and let simmer for 15 minutes.
- Add the marinated shrimp. Cook, stirring occasionally, until the shrimp turn pink, 5 to 7 minutes. Take care not to overcook shrimp.
- Finish and serve. Stir in the mint and parsley. Finish with a sprinkle of feta and Kalamata olives (if using). Season with more lemon juice, salt, and/or red pepper flakes to your taste. Enjoy!
What to Serve with Shrimp Saganaki
I love to serve this Greek shrimp in tomato sauce over a bed of plain orzo pasta or couscous . If you’re gluten-free, try it with Greek lemon rice . If nothing else, grab your favorite crusty bread to sop up all the delicious sauce, perhaps with a traditional Greek salad on the side!
More Greek-Style Shrimp Recipes
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Ingredients1x2x3x
- ▢ 1 1/2 pounds jumbo shrimp, peeled and deveined (21/25, thawed if frozen)
- ▢ 1 1/2 teaspoons dried oregano (divided)
- ▢ 1 1/2 teaspoons dried dill (divided)
- ▢ Red pepper flakes
- ▢ Kosher salt
- ▢ Black pepper
- ▢ 6 garlic cloves, minced (divided)
- ▢ Extra virgin olive oil
- ▢ 1 large red onion, chopped
- ▢ 1 (28-ounce) can diced tomato, drain only some of the liquid
- ▢ 1/2 lemon, juiced, plus more to taste
- ▢ Generous handful chopped fresh mint
- ▢ Generous handful chopped fresh parsley
- ▢ 2 ounces Greek feta, plus more to taste
- ▢ 6 pitted Kalamata olives, chopped (optional)
Instructions
- Season the shrimp. Pat the shrimp dry and place in a large bowl. Add 1/2 teaspoon each oregano, dill, and minced garlic. Season with a big pinch of salt, pepper, and red pepper flakes. Drizzle with olive oil and toss to combine.
- Make the sauce. In a large heavy skillet, heat about 2 tablespoons olive oil over medium. When the oil shimmers, add the onion and remaining minced garlic. Stir briefly until fragrant. Drain off about half of the liquid from the canned tomatoes and add, along with the lemon juice. Season with pinch of salt, pepper, and remaining 1 teaspoon oregano and dill. Bring to a boil, then lower heat to medium-low and let simmer for 15 minutes.
- Add the marinated shrimp. Cook, stirring occasionally, until the shrimp turn pink, 5 to 7 minutes. Take care not to overcook shrimp.
- Finish and serve. Stir in the mint and parsley. Finish with a sprinkle of feta and Kalamata olives (if using). Season with more lemon juice, salt, and/or red pepper flakes to your taste. Enjoy!
Video
Notes
- Shop this recipe: Visit our shop to browse quality Mediterranean ingredients, including the olive oil and spices used in this recipe.
- How to store and reheat leftovers: Store leftover shrimp saganaki in the fridge in an airtight container. It will keep well for 2 to 3 days. It tastes good even at room temperature, but if you need to heat it, use medium heat just to warm through (avoid heating for too long or shrimp will turn rubbery).
- Tip for juicy shrimp: The most important thing here is not to overcook the shrimp. Shrimp will start off translucent, gray, and a bit flimsy. They are done when they turn completely opaque and pink in color with bright-red tails.
Nutrition
Try Our Greek Oregano!
This dried herb straight from Greece is lemony, fragrant, and perfect for everyday use.
*This post has recently been updated with new information for the readers’ benefit.
Shrimp Saganaki
Ingredients
- 1 1/2 pounds jumbo shrimp, peeled and deveined (21/25, thawed if frozen)
- 1 1/2 teaspoons dried oregano (divided)
- 1 1/2 teaspoons dried dill (divided)
- Red pepper flakes
- Kosher salt
- Black pepper
- 6 garlic cloves, minced (divided)
- Extra virgin olive oil
- 1 large red onion, chopped
- 1 (28-ounce) can diced tomato, drain only some of the liquid
- 1/2 lemon, juiced, plus more to taste
- Generous handful chopped fresh mint
- Generous handful chopped fresh parsley
- 2 ounces Greek feta, plus more to taste
- 6 pitted Kalamata olives, chopped (optional)
Instructions
- Season the shrimp. Pat the shrimp dry and place in a large bowl. Add 1/2 teaspoon each oregano, dill, and minced garlic. Season with a big pinch of salt, pepper, and red pepper flakes. Drizzle with olive oil and toss to combine.
- Make the sauce. In a large heavy skillet, heat about 2 tablespoons olive oil over medium. When the oil shimmers, add the onion and remaining minced garlic. Stir briefly until fragrant. Drain off about half of the liquid from the canned tomatoes and add, along with the lemon juice. Season with pinch of salt, pepper, and remaining 1 teaspoon oregano and dill. Bring to a boil, then lower heat to medium-low and let simmer for 15 minutes.
- Add the marinated shrimp. Cook, stirring occasionally, until the shrimp turn pink, 5 to 7 minutes. Take care not to overcook shrimp.
- Finish and serve. Stir in the mint and parsley. Finish with a sprinkle of feta and Kalamata olives (if using). Season with more lemon juice, salt, and/or red pepper flakes to your taste. Enjoy!
Video
Notes
- Shop this recipe: Visit our shop to browse quality Mediterranean ingredients, including the olive oil and spices used in this recipe.
- How to store and reheat leftovers: Store leftover shrimp saganaki in the fridge in an airtight container. It will keep well for 2 to 3 days. It tastes good even at room temperature, but if you need to heat it, use medium heat just to warm through (avoid heating for too long or shrimp will turn rubbery).
- Tip for juicy shrimp: The most important thing here is not to overcook the shrimp. Shrimp will start off translucent, gray, and a bit flimsy. They are done when they turn completely opaque and pink in color with bright-red tails.
Nutrition
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