If you’re looking to bring the flavors of a sun-drenched Greek taverna straight to your own kitchen, Shrimp Saganaki is your ticket to pure Mediterranean bliss. This dish is a vibrant, saucy skillet specialty, marrying tender shrimp with ripe tomatoes, briny feta, and the whisper of garlic and oregano. It’s dazzling enough to impress guests, but so simple that you’ll soon catch yourself making it on a weeknight just because you can’t resist those big, sunny flavors.

Ingredients You’ll Need

What makes Shrimp Saganaki so irresistible is that it relies on just a handful of fresh, pantry-ready ingredients—no tricks, just layers of natural Mediterranean flavor. Each one has a vital role to play, from juicy shrimp to a shower of tangy feta. Here’s what you’ll be working with:

Large shrimp: Peeled and deveined, these are the star of the show—quick-cooking and sweet, they soak up the sauce beautifully.
Olive oil: Your flavor base; make it a good extra virgin olive oil for richness and a bit of peppery bite.
Onion: Finely chopped, it melts into the sauce, adding savoriness and depth.
Garlic: A must for Greek cooking—just a hint, sautéed briefly so it doesn’t burn.
Canned diced tomatoes: Go for a good-quality brand; the tomatoes create a bright, juicy sauce that’s the soul of Shrimp Saganaki.
Tomato paste: A small spoonful adds body and a deep tomato tang to the sauce.
Red pepper flakes (optional): For those who enjoy a gentle heat in the background—it’s subtle but lively.
Dried oregano: It’s not Greek without oregano! Earthy and herbal, it ties all the flavors together.
Salt and black pepper: Simple seasoning to balance and enhance everything in the pan.
Dry white wine (optional): A splash lifts the sauce and adds depth—totally worth it if you have a bottle open.
Feta cheese: Crumbled over the bubbling sauce at the end, it melts into creamy, tangy goodness.
Fresh parsley: Chopped parsley isn’t just for color—its freshness brightens every bite.
Lemon wedges: Finishing with a squeeze wakes up all those flavors and adds a sparkle to the dish.

How to Make Shrimp Saganaki

Step 1: Sauté the Aromatics

Set a large skillet over medium heat and add your olive oil. Toss in the finely chopped onion and let it cook for about 3-4 minutes until it turns translucent and fragrant, stirring occasionally. Add in the garlic and sauté just 30 seconds—enough to release its aroma, but not so long that it browns and loses its sweet edge.

Step 2: Build the Tomato Sauce

Pour in your diced tomatoes, along with their juices, then stir in the tomato paste. Sprinkle in red pepper flakes if you’d like a touch of warmth. Add the oregano, salt, black pepper, and a splash of dry white wine if you’re using it. Let the mixture gently bubble, uncovered, for 10-12 minutes. It will thicken into a chunky, savory sauce that’s destined to become one of your favorite Shrimp Saganaki base layers.

Step 3: Cook the Shrimp

Arrange the shrimp in a single layer in the simmering tomato sauce. Cook for about 2-3 minutes on each side, or until they’re pink and opaque. Be careful not to overcook them—you want juicy, tender shrimp, not rubbery bites! The seafood will absorb the rich flavors of the sauce as it cooks.

Step 4: Add the Feta Cheese

Sprinkle the crumbled feta all over the hot shrimp and sauce. Let it warm through for 1-2 minutes, just long enough to start melting and get deliciously creamy, but keeping those signature chunks for texture. This is where Shrimp Saganaki gets its signature creamy, tangy finish!

Step 5: Garnish and Serve

Remove the skillet from the heat and scatter plenty of chopped fresh parsley on top. Set out the lemon wedges for everyone to squeeze to taste—it adds brightness that balances the richness of the tomato and feta. Serve immediately so everyone can enjoy Shrimp Saganaki while it’s bubbling hot.

How to Serve Shrimp Saganaki

Garnishes

No plate of Shrimp Saganaki is complete without a generous shower of fresh parsley and a final squeeze of lemon juice. For an extra pop of flavor, some people like to add a dash more dried oregano or a drizzle of high-quality olive oil just before serving. The contrast of creamy feta, lively herbs, and tart citrus wakes up every element of the dish.

Side Dishes

Traditionally, this dish is served family-style with plenty of crusty bread on the side for scooping up the luscious sauce. You can also spoon Shrimp Saganaki over steamed rice or fluffy couscous for a heartier meal. If you’re looking for a lighter touch, a crisp Greek salad or grilled vegetables fit beautifully alongside.

Creative Ways to Present

For a fun twist on the classic, serve Shrimp Saganaki as an appetizer in small individual ramekins with mini pitas or grilled baguette. Or, try stuffing the saucy shrimp into warm pita pockets along with greens and extra feta for a Greek-inspired sandwich. You could also make a seafood platter with olives, marinated vegetables, and this dish as the centerpiece.

Make Ahead and Storage

Storing Leftovers

If you’re lucky enough to have extra Shrimp Saganaki, transfer it to an airtight container and refrigerate within two hours of cooking. It will keep well in the fridge for up to two days. The flavors actually meld and develop even more overnight, but it’s best eaten sooner rather than later to maintain the shrimp’s tender texture.

Freezing

While the savory tomato sauce freezes beautifully on its own, shrimp can get a bit tough when thawed and reheated. If you want to freeze, prepare and freeze just the sauce, then add fresh shrimp and cook as directed when you’re ready to serve. This way, you keep everything tasting fresh and tender.

Reheating

To reheat Shrimp Saganaki, place it in a skillet over low heat just until warmed through, being very careful not to overcook the shrimp. Add a splash of water or broth if the sauce has thickened up in the fridge. Microwave reheating is possible, but gentle stovetop warming gives you more control over the shrimp’s texture.

FAQs

Can I use frozen shrimp for Shrimp Saganaki?

Absolutely! Just be sure to thaw the shrimp completely and pat them dry before cooking so they sear instead of steam. Frozen shrimp are a convenient, high-quality option for this dish.

Is there a good substitute for feta cheese?

Feta is traditional and provides that amazing tang, but in a pinch, you could use crumbled goat cheese for a similar creamy texture. Ricotta salata is another mild, crumbly alternative, though it’s less salty than classic feta.

How spicy is this dish with red pepper flakes?

The heat level is mild with just a pinch, but you can easily adjust to taste. Omit the red pepper flakes for zero heat, or double them if you like your Shrimp Saganaki spicy and bold.

Can I make Shrimp Saganaki dairy-free?

While feta is a hallmark of traditional Shrimp Saganaki, you can skip it or use a plant-based feta substitute if needed. The tomato-rich sauce is still bursting with Mediterranean flavor on its own.

Do I have to use wine in the sauce?

Not at all! The white wine adds depth and a subtle tang, but you can leave it out and the dish will still be absolutely delicious. If you skip the wine, maybe add a squeeze more lemon at the end for a bright finish.

Final Thoughts

There’s just something magical about the flavors and easy elegance of Shrimp Saganaki that makes it a must-try. Whether you serve it for friends or just crave a little Greek sunshine on a Wednesday night, this dish promises happy, saucy moments every time. Go ahead—bring out your skillet and let the aromas whisk you straight to the Mediterranean!

Shrimp Saganaki Recipe