Shrimp saganaki is a Greek dish that combines plump, pillowy shrimp with savory tomato sauce and feta cheese. Serve it with crusty bread to sop up all the flavorful sauce.
Shrimp Saganaki
Updated Sep. 04, 2024
Shrimp saganaki, the classic Greek dish of shrimp coddled in a spicy tomato sauce, can be made almost entirely from pantry and freezer staples, making it a convenient go-to meal on weeknights. This one-skillet saganaki shrimp recipe is packed with Mediterranean flavors—olives, feta and oregano—and can be part of a mezze spread with pita, dips and fresh veggies or served as a stand-alone meal.
What is shrimp saganaki?
This Greek shrimp dish is often served as an appetizer along with crusty bread to mop up the sauce, but it also makes a great main dish. The name is derived from a two-handled pan in which the dish is traditionally cooked and served. Sometimes saganaki is flambeed, but this recipe is sauteed on the stovetop and then finished under the broiler to lightly brown the feta.
Ingredients for Shrimp Saganaki
- Shrimp: For this shrimp saganaki recipe, use fresh or frozen jumbo-size or colossal shrimp (16 to 20 per pound). Peel and devein the shrimp, but keep the tails intact for presentation. If available, use wild-caught shrimp, which will have more flavor than farm-raised.
- Tomatoes: Quality canned diced tomatoes ensure you’re using perfectly ripened tomatoes any time of the year.
- Herbs: Fresh mint and parsley add brightness, while oregano lends a robust and earthy flavor that complements the tomato sauce. When fresh oregano is available, use it instead of dried—just triple the amount.
- Olives: Greek olives give the saganaki pops of brininess.
- White wine: Dry white wine, like sauvignon blanc, enhances the tomato sauce and complements the shrimp and tangy feta. For a bit more authenticity, use Greek ouzo.
- Feta: Buy crumbled feta for ease, or crumble a block yourself. Just know that block feta you crumble will melt better than pre-crumbled feta.
- Shallots and garlic: Shallots add a subtle, refined flavor, while garlic lends sharpness. When cooked, the shallots will caramelize, adding richness and a hint of sweetness to the sauce.
Directions
Step 1: Saute the shallots and garlic
Heat the olive oil in a large broiler-proof pan, such as a cast-iron skillet, add the minced shallots and garlic, and cook to soften. Deglaze the pan with white wine.
Step 2: Make the tomato sauce
Stir in the diced tomatoes, parsley, honey, oregano, cumin, pepper, salt and pepper flakes. Simmer the sauce until slightly thickened.
Step 3: Add the shrimp
Stir in the shrimp, and simmer until shrimp is nearly cooked through.Â
Step 4: Broil the saganaki
Sprinkle olives and feta on top, and broil until the cheese is lightly browned.Â
How to Store Shrimp Saganaki
Store leftover shrimp saganaki in an airtight container in the refrigerator for up to two days.Â
Shrimp Saganaki Tips
What does the Greek word saganaki mean?
The Greek word saganaki refers to a small frying pan with two handles, traditionally used to cook and serve various Greek appetizers. In culinary terms, saganaki has come to describe the dishes cooked in this type of pan, such as the popular cheese saganaki (fried feta cheese) and shrimp saganaki (shrimp in tomato sauce with feta). The pan itself plays a crucial role in the preparation and presentation of these sizzling, flavorful dishes.
What wine goes with shrimp saganaki?
Shrimp saganaki pairs well with several types of wine, each enhancing different aspects of the dish. The Greek white wine assyrtiko is an excellent choice due to its bright acidity and minerality, which complements the briny shrimp and the tangy tomato sauce. Sauvignon blanc, a dry white wine known for its crisp acidity and citrusy notes, can enhance the flavors of the tomato sauce and balance the richness of the feta. Pinot grigio, a light white wine, offers subtle fruit flavors and a refreshing finish that won’t overpower the dish. With its high acidity and notes of citrus and stone fruits, albariño pairs well with seafood and can add a refreshing contrast to the dish’s savory elements. Finally, an unoaked chardonnay, with its bright acidity and hints of green apple and citrus, can match the dish’s vibrant flavors.
What should you serve with shrimp saganaki?
As an appetizer, serve shrimp saganaki with warm pita or baguette slices. For a complete meal, serve it with orzo salad or rice pilaf and a Greek salad.
Shrimp Saganaki
Prep Time
15 min
Cook Time
25 min
Yield
6 servings
Ingredients
- 3 tablespoons extra virgin olive oil
- 2 shallots, finely chopped
- 4 garlic cloves, minced
- 1/2 cup dry white wine
- 1 can (28 ounces) diced tomatoes, undrained
- 2 tablespoons minced fresh parsley
- 2 teaspoons honey
- 1 teaspoon dried oregano
- 3/4 teaspoon ground cumin
- 1/2 teaspoon pepper
- 1/4 teaspoon salt
- 1/8 to 1/2 teaspoon crushed red pepper flakes
- 1-1/2 pounds uncooked shrimp (16-20 per pound), peeled and deveined
- 1/2 cup pitted Greek olives
- 1 cup crumbled feta cheese
- 2 tablespoons minced fresh mint
- Sliced toasted baguette
Directions
- In a large broiler-proof skillet, heat oil over medium heat. Add shallots; cook and stir until tender, 3-5 minutes. Add garlic; cook and stir 1 minute longer. Add wine to pan; increase heat to medium-high. Cook 1-2 minutes, stirring to loosen browned bits from pan. Stir in tomatoes, parsley, honey, oregano, cumin, pepper, salt and pepper flakes. Bring to a boil. Reduce heat; simmer, uncovered, until slightly thickened 8-10 minutes, stirring occasionally.
- Stir in shrimp. Simmer, covered, 3-5 minutes or until shrimp almost turn pink. Top with olives. Sprinkle with cheese. Preheat broiler. Broil 3-4 inches from heat until shrimp turn pink and cheese is lightly browned, 2-4 minutes. Sprinkle with mint, serve with bread slices.
Nutrition Facts
3/4 cup: 300 calories, 14g fat (4g saturated fat), 148mg cholesterol, 812mg sodium, 15g carbohydrate (7g sugars, 3g fiber), 24g protein.
Mediterranean flavors shine through in this meal! Shrimp, olives, tomatoes, honey, shallots and wine create a depth of flavor topped with feta cheese's creaminess. Pair it with sliced, toasted bread for the perfect bite. —Taste of Home Test Kitchen
Recipe Creator
