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.
- 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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