Shrimp is one of my favorite kinds of seafood. I haven’t met a shrimp that I didn’t like.  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.

Shrimp Saganaki
Prep Time
10 mins
Cook Time
20 mins
Total Time
30 mins
Course: Appetizer
Cuisine: Greek
  • 1 lb large shrimp, shelled and deveined
  • 4 oz Feta cheese, crumbled
  • 1/2 cup Kalamata olives, chopped
  • 1 15-oz can crushed tomatoes
  • 3 tbsp extra virgin olive oil
  • 2-3 cloves garlic, finely chopped
  • 1 medium red onion, finely chopped
  • 1/4 cup dry white wine
  • 1 tsp dried dill
  • 1 tsp dried Greek oregano
  • 1/2 tsp crushed red chili flakes
  • 3 tbsp fresh parsley leaves, chopped and divided
  • Salt and black pepper, to taste
  1. 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. 

  2. Add white wine to deglaze the bottom of the skillet, scraping up any brown bits with a spatula. 

  3. 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. 

  4. 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. 

  5. 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. 



    • Yaya

      Ooh please let me know if you make it. I hope you enjoy it