Shrimp Saganaki Recipe
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Shrimp Saganaki is a Greek dish. Traditionally, the shrimp are served in a tomato sauce that includes onions, garlic, fresh herbs, and sometimes things like bell peppers. Once the shrimp are cooked in the sauce, it’s then topped with Kalamata olives and feta cheese.
This dish has great, strong, Mediterranean flavors and is usually served with rice or over toasted bread slices.
What Is Saganaki?
A Saganaki is a small, two-handled skillet used to make a dish like this. There are several traditional dishes that are referred to as Saganaki simply because they are prepared in this type of pan.
That said, you don’t need this type of pan to make this dish. I used a cast iron skillet and it worked great.
What To Serve With Shrimp Saganaki
- Crusty bread
- Rice or orzo
- Greek salad
- Roasted vegetables
- Pita bread
- Lemon potatoes
- Tzatziki
- Green beans
- Hummus
- Spanakopita
- Grilled halloumi
- Cucumber and tomato salad
- Steamed asparagus
- Dolmades (stuffed grape leaves)
- Greek-style roasted potatoes
- Sautéed spinach with garlic
- Gigantes plaki (baked giant beans)
- Grilled zucchini slices
About The Ingredients
Pre-cooked, frozen shrimp – Thawed and patted dry.
Extra virgin olive oil – Or any oil you prefer to use.
Onion – I used red onion, but you can also use yellow onion.
Garlic cloves – Pick the biggest coves off the bulb.
Diced tomatoes – Use regular, not fire-roasted. No sugar added.
Vegetable broth – No sugar added.
Fresh parsley – Curly parsley, not flatleaf parsley.
Fresh basil leaves
Dried oregano
Salt and pepper – Add to taste after cooking but before garnishing.
Crumbled feta cheese – Cow feta for mild flavor, sheep/goat combo for medium, or sheep OR goat cheese for the strongest flavor.
Kalamata olives – Pitted and sliced.
Red pepper flakes – These are optional, but it’s such a small amount that it won’t overheat the dish. It just adds a subtle flavor that really works with this dish.
Lemon wedges – For serving.
How To Make Shrimp Saganaki
Thaw the pre-cooked, frozen shrimp. This can be done in the fridge overnight or in a strainer with water running over them for several minutes. Pat them dry with paper towels and set aside.
Heat the olive oil in a large, cast iron skillet over medium heat. Add the chopped onion and cook until softened. (About 5 minutes). Add the minced garlic and cook for an additional 1 minute.
Pour in the diced tomatoes (do not drain them, include the juice), and the vegetable broth. Stir to combine and bring the mixture to a simmer. Cook for about 10 minutes, allowing the sauce to thicken slightly.
Add all the herbs (both dry and fresh), salt, and pepper to the skillet. If using, add the red pepper flakes here as well. Stir well, then add the thawed shrimp to the skillet, stirring gently to coat them in the sauce. Cook for 3-5 minutes, or until the shrimp are heated through.
Remove from heat. Sprinkle the crumbled feta cheese and Kalamata olives over the shrimp. Allow the feta to soften for 1-2 minutes. Serve with additional fresh herbs for garnish (optional) and lemon wedges on the side.
Storage
Store leftovers in an airtight container in the fridge for up to three days.
Freezing
Not recommended for freezing.
Reheating
Reheat this in a pot or skillet over low to medium heat until warmed through.
More Shrimp Recipes
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Shrimp Saganaki Recipe
Equipment
- 1 Large, cast iron skillet
Ingredients
- 1 lb. pre-cooked, frozen shrimp (thawed and patted dry)
- 2 tbsp. extra virgin olive oil
- ½ cup finely chopped red onion
- 1 tbsp. minced garlic (or pressed)
- 14 oz. can diced tomatoes
- ½ cup vegetable broth
- ¼ cup fresh, chopped parsley
- ¼ cup fresh, chopped basil
- 1 tsp. dried oregano
- salt and pepper to taste
Toppings
- ½ cup crumbled feta cheese
- ½ cup sliced Kalamata olives
- ¼ tsp. red pepper flakes (optional but delicious)
- lemon wedges (for serving)
Instructions
- Thaw the pre-cooked, frozen shrimp. This can be done in the fridge overnight or in a strainer with water running over them for several minutes. Pat them dry with paper towels and set aside.
- Heat the olive oil in a large, cast iron skillet over medium heat. Add the chopped onion and cook until softened. (About 5 minutes). Add the minced garlic and cook for an additional 1 minute.
- Pour in the diced tomatoes (do not drain them, include the juice), and the vegetable broth. Stir to combine and bring the mixture to a simmer. Cook for about 10 minutes, allowing the sauce to thicken slightly.
- Add all the herbs (both dry and fresh), salt, and pepper to the skillet. If using, add the red pepper flakes here as well. Stir well, then add the thawed shrimp to the skillet, stirring gently to coat them in the sauce. Cook for 3-5 minutes, or until the shrimp are heated through.
- Remove from heat. Sprinkle the crumbled feta cheese and Kalamata olives over the shrimp. Allow the feta to soften for 1-2 minutes. Serve with additional fresh herbs for garnish (optional) and lemon wedges on the side.
Notes
Nutrition
