Greek Shrimp Saganaki Recipe

Shrimp Saganaki is a quick and easy Greek appetizer that is often served with crusty bread to scoop up the savory tomato sauce. For a gluten-free main course, serve on a bed of cooked zucchini noodles, rice, or quinoa instead.

Greek Shrimp Saganaki Recipe

Shrimp Saganaki

Prep Time10 mins
Cook Time15 mins
Total Time25 mins
Course: Appetizer
Cuisine: Mediterranean
Keyword: Shrimp Saganaki
Servings: 4


  • 3 tbsp Olive oil, extra virgin
  • 2-3 cloves Garlic, finely chopped
  • 1 medium Red onion, finely chopped
  • 1/4 cup Dry white wine
  • 1 15-oz. can crushed tomatoes
  • 1/2 cup Kalamata olives, chopped
  • 1 tsp Dried dill
  • 1 tsp Dried Greek oregano
  • 1/2 tsp Crushed red chili flakes
  • Salt and black pepper, to taste
  • 1 lb Large (16/20 ct.) shrimp, shelled and deveined
  • 3 tbsp Fresh parsley leaves, chopped and divided
  • 4 oz Feta cheese, crumbled


  • Heat olive oil in a large skillet over medium-high heat. Add garlic and red onion and cook, stirring occasionally, for 3-4 minutes, or until the onion softens and starts to turn golden brown.
  • Add white wine to deglaze the bottom of the skillet, scraping up any brown bits with a spatula.
  • Reduce heat to medium and add crushed tomatoes, olives, dill, oregano, and red chili flakes. Season with salt and black pepper, to taste, and stir to combine.
  • Simmer for 8-10 minutes, stirring occasionally. Add shrimp and 2 tablespoons of the parsley. Cook for 3-4 minutes, stirring occasionally, or until shrimp just turns pink. Do not overcook the shrimp.
  • Remove from heat and adjust seasonings, to taste. To serve, transfer to a serving dish and top with remaining fresh parsley and crumbled Feta cheese. Enjoy!

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