Succulently juicy shrimp simmered in a garlic, tomato, and fresh dill sauce, this shrimp saganaki recipe is the perfect appetizer or light meal. Serve it on its own, or with bread to soak up all the delicious flavor. Here’s everything you need to know about how to make Greek shrimp, with just a few minutes of work.
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What is Shrimp Saganaki?
Shrimp Saganaki is a popular Greek appetizer in which shrimp are cooked in a tomato and garlic sauce, then sprinkled with herbs and delicious melty feta. We love serving this with a crusty baguette to soak up the extra sauce.
Ingredients You Need For Greek Shrimp
This shrimp saganaki recipe comes together with just a few ingredients–surprising with how flavor packed this dish is! Here’s what you’ll need.
- The sauce: is made of sauteed onions and garlic. Plus some cumin, white wine, salt, pepper, oregano, and tomatoes. For the wine, opt for dry varieties such as Sauvignon Blanc or Chardonnay.
- The shrimp: I prefer large shrimp, which stay juicier when cooked at high temperatures. We always purchase wild caught–they come in contact with fewer contaminants. Tail off are easier to eat, but you can use either here.
- The toppings: freshly chopped dill and a sprinkle of feta are perfect compliments to this Greek shrimp.
How to make Shrimp Saganaki
This shrimp saganaki is crazy easy to make. Here’s how, plus a few photos to guide you along your way:
- Saute onions in oil in an oven safe pan–I love my 9″ Le Creuset for this.
- Add garlic and spices.
- Add wine and deglaze the pan.
- Add all other sauce ingredients and bring to a simmer.
- Add shrimp and feta, bake in the oven, and enjoy.
How to eat shrimp saganaki?
We love this shrimp saganaki warm and fresh from the oven with a fork and fresh dill sprinkled on top. You can also serve it with a toasted slice of bread, or pita bread. For a low carb alternative, bulk it up with a side of roasted vegetables or keto naan.
It makes a great starter for Greek chicken marinade or this Mediterranean chicken!
Storing + Reheating
This shrimp saganaki recipe is best served warm and fresh–but if you happen to have leftovers, here’s how to make the most of them:
- Store your saganaki in the fridge in an airtight container. Be sure to stash anything you’ll be serving it with separately so it doesn’t get soggy.
- Reheat in the oven or microwave. Top with fresh dill before dishing it up.
More Shrimp Recipes You’ll Love
- Grilled Shrimp
- Shrimp Marinade
- Creamy Garlic Shrimp
- Shrimp Carbonara
- Shrimp Caesar Salad
- Tuscan Shrimp
Shrimp Saganaki
Print Recipe Pin RecipeIngredients
- 1/4 cup olive oil
- 3/4 cup yellow onion finely chopped (about 1 yellow onion)
- 4 cloves garlic thinly sliced
- 1 teaspoon ground cumin
- 1/2 cup dry white wine
- 1/2 teaspoon crushed red pepper flakes
- 1 – 28- oz can diced tomatoes
- 1 1/2 teaspoons salt
- 1/4 teaspoon pepper
- 3/4 teaspoon dried oregano
- 1 1/2 pounds large shrimp peeled and deveined, tail on or off based on preference
- 6 ounces feta cheese
- 2 tablespoons fresh dill
Instructions
- Preheat oven to 400 F.
- Heat a large, oven safe pan over medium heat. Add the olive oil and saute the yellow onion until it begins to soften, about 5-7 minutes.
- Add the garlic, cumin, and red pepper flakes and continue to cook until they’re fragrant, 1-2 more minute.
- Add white wine, and scrape up any bits from the bottom of the pan. Continue cooking until the wine has reduced to 1 tablespoon.
- Add the tomatoes and their juices, along with the salt, pepper, and dried oregano. Bring to a boil, then reduce heat to a simmer and continue to cook uncovered until the sauce thickens, about 15 minutes. Stir occasionally.
- Remove the pan from heat, and nestle the shrimp on top, followed by the crumbled feta. Bake in preheated oven until the shrimp are cooked through, about 8-10 minutes. Be sure to use an oven mitt when removing your pan from the oven!
- Top with fresh dill before serving and enjoy!
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