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Greek-Inspired Shrimp Saganaki
Another warm, satisfying, and simple one-pan meal idea to help you with “what’s for dinner?”.
One pan means cleanup is minimal, so that’s a major win!
Preparation is very easy, so you can have a meal on the table in under 20 minutes! Another win!
Oh! This dish is so so good and quite flavorful despite the simplicity…so we’re winning all over the place here.
I should note that as with ALL recipes on this website, this is only MY QUICK interpretation of a dish. This is not the traditional method nor is this website a “traditional recipe blog”, rather my recipes are meant to give you a quick meal idea with some of the flavor inspiration from the region.
Did you know?
The exoskeleton of a shrimp – even if it’s only a small tail, is quite useful during the cooking process.
With the tail intact, it protects the small tiny end of the shrimp from being overcooked and becoming chewy, as that side of the shrimp obviously cooks faster than the larger/thicker side.
Also – once the ingredients are combined in a skillet or a pot and simmer together, the tiny shrimp tail shell actually adds a bit of flavor to your sauce.
So it’s not *just* for aesthetic reasons (although the tail DOES create prettier finished photos ☺️) Shrimp aren’t the only seafood we often keep in its shells when serving. Think: Clams, oysters, mussels, lobsters, crabs, etc…
You may absolutely choose to remove the shrimp tail before cooking this dish, it will still come out great! I just wanted to touch on my personal reasoning here 🤪
➡️ Rachel’s tips:
Since there are only a few simple ingredients used here, I really recommend using the absolute freshest, highest quality ingredients you can get your hands on…it makes all the difference.
Feta is Greece’s most famous cheese (and my favorite!) Many say it’s also the healthiest.
🐐 Usually made from sheep or goat milk (or a combo), Feta cheese is nutrient-rich. Feta is said to be easier to digest and less allergenic and inflammatory than cheeses made from cow’s milk, which makes it a good option.
🍷 If you do not have wine on hand, you may substitute the wine for broth. Any stock or broth will work great! You can use vegetable, chicken, fish, or even beef broth. Use what you have.
The wine adds depth and is used to deglaze your pot.
All of the alcohol will cook out of your final meal, so no worries there.
Do not use “cooking wine” as that has a flavor and depth much like rubbing alcohol… 😅
For best flavor and results use a decent to nicer bottle of dry wine that one would drink because this will produce the very best flavor.
- 1 1/2 Tbsps olive oil
- 1 medium onion, finely diced
- 4 garlic cloves, minced
- 1/2 cup dry white wine or stock
- 2 Tbsps tomato paste
- 3 cups fresh grape or vine tomatoes, chopped
- sea salt and freshly ground pepper, to taste
- a handful of fresh parsley, chopped
- 1 lb large raw shrimp, tails on, shelled and deveined
- 1/2 cup Greek feta cheese, crumbled
Preheat your broiler to high.
Heat the oil in an ovenproof skillet over medium heat. Saute your onion and garlic for a minute until soft.
Stir in the wine and tomato paste and cook for 2-3 minutes.
Add your fresh chopped tomatoes and reduce the heat to a medium-low.
Allow the sauce to simmer for 5 minutes to combine all the flavors. Season with sea salt and pepper to your taste.
Add in your shrimp and cook into the sauce, stirring occasionally, until pink and opaque.
Stir in the parsley and top with crumbled feta cheese.
Transfer the pan to the oven and broil for 2-3 minutes, or until the top is nicely golden.
Serve immediately as is, or overcooked long-grain brown rice or quinoa.