This healthy, quick and Easy Greek Shrimp Saganaki is a delicious dish perfect for sharing with friends or family – enjoy with fresh crusty bread!
EASY GREEK SHRIMP SAGANAKI
This Easy Greek Shrimp Saganaki is another recipe inspired by my recent holiday in Greece. (See also my Wholewheat Skordalia with Almonds). It was probably my favourite dish during my stay in Greece. One that I knew I definitely wanted to try to recreate back in the UK. And here it is!
Tomatoes are such a quintessential Mediterranean vegetable (or fruit!). It’s hard to imagine being in that part of the world and not eating something containing tomatoes at least once a day. Greek tomatoes were sweet and delicious and I just couldn’t get enough of them. The tomato sauce in the shrimp saganaki I tried on several occasions was especially delicious. Tangy, sweet and full of flavour, it complemented the juicy shrimp extremely well.
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The sauce is really quite simple to make, doesn’t require a long list of ingredients and is ready in about 20 minutes. Use good quality, very ripe sweet tomatoes as they will produce a delicious, flavourful sauce. I also think it’s a good idea to add a few anchovy fillets to the sauce for a richer, deeper flavour.
I considered using unpeeled shrimp in this recipe, but in the end decided not to. They are simply not as easy to come by here in the UK. Remember that shrimp cooks very quickly so add it to the sauce towards the end (see the Instructions below).
Keep in mind that the sauce contains a few salty ingredients (feta, olives, anchovies). It is, therefore, a good idea to season the dish once you’ve taken it off the heat, rather than during cooking. You may not need to add any salt at all, just a bit of freshly ground pepper to taste.
Enjoy this Easy Greek Shrimp Saganaki with fresh crusty bread – it makes great sharing food!
If you like this recipe you may also like these other Easy Meal Recipe ideas!
This recipe was shared with #CookBlogShare, hosted this week by Kirsty@Hijacked By Twins.
I’ve also shared this recipe with Recipe of the Week, Sew It Cook It Craft It, Tasty Tuesdays, This Is How We Roll, Fiesta Friday, which I have the pleasure of co-hosting this week with Suzanne @ apuginthekitchen.
- 20 large raw shrimp peeled
- 4 large very ripe tomatoes finely chopped
- 2 tablespoons tomato paste
- 1 onion finely chopped
- 3 garlic cloves finely chopped
- 80 g feta cheese
- 2 tablespoons green olives finely chopped
- 5 anchovy fillets marinated in oil, finely chopped (about 1 tablespoon)
- 3 tablespoons olive oil plus more for drizzling
- 5 tablespoons white wine
- Sea salt and pepper to taste
- Fresh parsley for garnish
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In a medium size skillet/heavy duty pan heat up 3 tablespoons of oil, add the garlic and onion and fry over a medium/low heat for 3-4 minutes, stirring often. Add the wine and continue frying for 2-3 minutes.
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Add the tomatoes, tomato paste, olives, anchovies, stir and cook over a medium heat for 20 minutes until the mixture has thickened, stirring often.
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Remove from the heat, stir in the shrimp and 2 quarters of the feta, crumble the remaining feta over the top, drizzle with a little oil and slide under a grill, if you've got one, for about 5 minutes (alternatively don't remove the pan from the heat, stir in the feta, shrimp and cook for 3 minutes - ensure the shrimp is pink before serving)
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Season with pepper and some salt (if needed), sprinkle fresh parsley over the top and serve with fresh crusty bread.
Pin Easy Greek Shrimp Saganaki
That looks delicious! I think I’ve heard of this one, just not sure if I have actually had it. I happen to have a good friend who is from Greece. And he owns a pizzeria! He claimed the Greeks invented pizza, to which I replied the Italians perfected it, lol.
And I would also add that the Americans made it super popular:) As for the shrimp dish I am sure your Greek friend knows it, apparently it’s very popular everywhere in Greece.
We are both thinking shrimp this week – I can never get enough of that favorite shellfish. Looks good and saucy – I rarely add salt to any recipe as I find there is usually more than enough in the other ingredients. Thanks for co-hosting!
Yes we are on the same page with shrimp this week, and I agree with you about the salt too. Happy FF:)
I am drooling over your photos!? This looks amazingly good! Thanks for sharing, Monika. Happy Fiesta Friday!
Thank you Jhuls! Happy FF to you too:)
I saw your recipe on #CookBlogShare: it’s beautiful! My hubster is all about these saucy tomato dishes, but unpeeled shrimp would be right out. Your photos make me want to grab some crusty bread and dive face-first into that skillet!
Thank you for your kind words and for stopping by!
Oh you are so lucky to go to Greece! It’s somewhere I’ve always wanted to go to but for some reason never quite got to. Now being tied to school summer hols it’s tricky to find a good time to go – August would be a wee bit too hot for me I think. This is a lovely recipe and one I’ve not heard of before. I can just imagine how good this would be…though I think it might lack something, made with british tomatoes…our tomatoes are so rubbish here! Eb x
Thank you! It’s true the tomatoes in Greece were amazing, but the vine tomatoes here can be good too, especially when very ripe. Yes it was hot, but bearable, nothing like the heat wave across Europe a couple of weeks ago, so we were actually pretty lucky:)
I don’t often cook with shrimps but this looks delicious! I do love the flavours in the sauce.
Thank you Corina:)
Prawns and tomatoes go so well together and all tasty little additions of olives, feta and anchovies make it truly Mediterranean dish. Love it!
Thank you! Glad you like it:)
Oh I adore shrimps and this looks like my ideal meal. I have never heard of this dish before I need to look into Greek cuisine a bit more. Thank you for sharing with #CookBlogShare x
Thank you Kirsty, I also hadn’t heard of this dish until about 2 weeks ago, it’s one definitely worth remembering:)