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This Shrimp Saganaki is an easy and delicious Mediterranean recipe that comes together in around 30 minutes. It can be enjoyed on its own as an appetizer or served alongside some orzo or rice for a heartier main course.
Ingredients You Need for Shrimp Saganaki
- Shrimp: I like to use 16/20 wild-caught shrimp for their meaty texture. The secret is to marinate them in some olive oil, salt and pepper first to give them flavour, and then to gently steam them overtop of the tomato sauce until perfectly cooked. They take only 5 to 6 minutes to cook and are much less likely to dry out vs smaller sized shrimp.
- Aromatics: A combination of onion, red bell pepper and garlic form the flavourful base for the tomato sauce in this shrimp saganaki recipe.
- Oregano: Adding a pinch of dry oregano to the tomato sauce will give it that quintessential Mediterranean flavour profile. You can substitute fresh if available.
- Red Pepper flakes: This is optional, but if you like things spicy I recommend adding a pinch of red pepper flakes to the tomato sauce for a bit of heat.
- Tomatoes: I find that using canned crushed tomatoes works best here. It gives the dish a beautiful red colour and slightly chunky texture. If using canned whole tomatoes, you will have to take the extra step of crushing them by hand, the sauce will take longer to cook and the consistency will be less uniform.
- White Wine: Adding a splash of white wine will add acidity, body and fruitiness to the shrimp saganaki. Use any white wine you like to drink. If you want to keep the recipe alcohol-free, substitute fish stock or loosen the tomato sauce with some water.
- Feta cheese: If you’re in the mood, garnish the shrimp saganaki with some crumbled feta for creaminess, tang, and a beautiful presentation. I personally like sheep’s milk feta cheese, but feel free to use your favourite one.
- Fresh Parsley: Finish the shrimp saganaki with a sprinkling of finely-chopped fresh parsley for colour, freshness and herby flavour.
What is Shrimp Saganaki?
Shrimp Saganaki is a traditional Greek dish of shrimp cooked in a rich tomato sauce flavoured with garlic, onions, peppers, wine, and herbs like oregano and parsley. The dish is commonly garnished with crumbled feta cheese, which melts slightly into the sauce and gives it a creamy texture and tangy flavour. It’s typically prepared in a small two-handled pan called a “saganaki”, giving the dish its name.
Sometimes Shrimp Saganaki is served as a meze (small plate) with some crusty bread to soak up the savoury sauce, but it can also be enjoyed as a main course with a side dish such as orzo.
Serving Suggestions
- Crusty bread: Soak up the delicious tomato and feta sauce with your favourite gluten-free, sourdough or regular bread.
- Rice: Simple white or pilaf-style rice balances the dish and turns it into a hearty main course.
- Pasta: Spaghetti, orzo, or another pasta shape can be served underneath or alongside the shrimp saganaki.
- Roasted or boiled potatoes: For a heartier accompaniment, serve the shrimp with some boiled potatoes or Roasted Greek Potatoes.
- Greek salad: You can never go wrong with a fresh and healthy Greek Salad.
- Grilled vegetables: Serve the shrimp saganaki with a side of grilled zucchini, eggplant, bell peppers or any of your favourite vegetables for a light, low-carb option.
Shrimp Saganaki with Orzo
This Shrimp Saganaki with Orzo is an easy and delicious Mediterranean recipe that comes together in around 30 minutes.
Ingredients
- 1 pound 16/20 shrimp, peeled and deveined
- Extra-virgin olive oil
- Kosher salt and freshly-cracked black pepper, to taste
- ½ cup orzo pasta
- ½ yellow onion, diced
- ½ red bell pepper, diced
- 4 cloves garlic, finely chopped
- 1/2 teaspoon dry oregano
- ¼ teaspoon red pepper flakes
- ½ cup white wine, substitute fish stock or water
- 14 ounces Crushed tomatoes
- 1 tablespoon finely-chopped fresh parsley
- ¼ cup crumbled feta cheese
Instructions
- In a bowl, combine the shrimp with 1 tablespoon olive oil, ¼ teaspoon salt and 1/8 teaspoon black pepper. Toss to coat, cover and refrigerate until ready to cook. This step can be done up to 4 hours in advance.
- Bring a 3-quart pot of water to a boil. Season the water with 1 tablespoon of salt and add the orzo. Cook until al-dente, around 9 minutes, drain the pasta then return it back to the pot. Add 1 tablespoon of olive oil and stir to coat to prevent the orzo from sticking to one another. Cover with a lid and set aside.
- While the orzo cooks, preheat a separate frying pan over medium heat. Add 2 tablespoons of olive oil and heat until shimmering. Add the onion and bell pepper, season with a pinch of salt and cook, stirring regularly, until the onion is soft and translucent, around 5 minutes. Add the garlic, oregano and red pepper flakes and cook, stirring, until the garlic is fragrant, around 1 minute. Add the white wine and cook, stirring, until the liquid has reduced in volume by at least ¼, around 3 minutes. Add the tomatoes and cook, stirring regularly, until the liquid volume has reduced in volume by ¼, around 4 minutes. Taste the sauce for seasoning and adjust with salt and pepper as desired. If the sauce has dried out, lengthen it with a splash of white wine or water.
- Arrange the shrimp in a single layer over the tomato sauce and simmer for 3 minutes. Remove the pan from the heat, cover it with a lid and cook until the shrimp are pink on the outside and opaque in the center, around 3 more minutes.
- Garnish the pan with the crumbled feta and fresh parsley and serve with the orzo.
Video
Nutrition
Calories: 487kcal, Carbohydrates: 50g, Protein: 58g, Fat: 7g, Saturated Fat: 3g, Polyunsaturated Fat: 1g, Monounsaturated Fat: 1g, Trans Fat: 0.01g, Cholesterol: 382mg, Sodium: 761mg, Potassium: 1448mg, Fiber: 7g, Sugar: 12g, Vitamin A: 1689IU, Vitamin C: 63mg, Calcium: 347mg, Iron: 5mg
Nutrition information is automatically calculated, so should only be used as an approximation.
Tried this recipe? Leave a comment below!
About the Author
Hi, i’m Ronny! In 2013, after a lifetime of struggling with my weight and body issues, I rehabilitated my relationship with food, lost over 40 pounds and completely changed my life.
I haven’t made this yet but wondered why it’s so high in potassium. I often cook a meal and deliver a serving to my mother in law but her doctor recommends to watch her portion levels. Thoughts?
So delicious and easy to make. Going to make it again next week for company!
Delicious 😋