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An overhead view of a skillet filled with Shrimp Saganaki and garnished with olives, feta, and fresh parsley.
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Shrimp Saganaki Recipe

A delicious, Greek shrimp dish that's wonderful served with rice or over toasted bread.
Prep Time20 minutes
Cook Time20 minutes
Total Time40 minutes
Course: Main Course, Seafood
Cuisine: Greek
Servings: 4 servings
Calories: 265kcal

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.
    A pile of shrimp on a white plate.
  • 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.
    Sautéd onions in a skillet with minced garlic.
  • 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.
    Diced tomatoes added to a skillet with onions and garlic.
  • 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.
    Shrimp and herbs added to a skillet with tomato sauce.
  • 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.
    An overhead view of a skillet filled with Shrimp Saganaki.

Notes

Please note that the nutrition data given here is a ballpark figure. Exact data is not possible.

Nutrition

Serving: 0.25the recipe | Calories: 265kcal | Carbohydrates: 9g | Protein: 27g | Fat: 14g | Saturated Fat: 4g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 8g | Trans Fat: 0.01g | Cholesterol: 199mg | Sodium: 877mg | Potassium: 576mg | Fiber: 2g | Sugar: 4g | Vitamin A: 765IU | Vitamin C: 17mg | Calcium: 229mg | Iron: 2mg