This quick and easy Greek shrimp saganaki is a delicious dish perfect for sharing with friends or family. It’s gluten free and ready in 30 minutes! Works equally well both as a family meal and party food idea.
This easy Greek shrimp saganaki is another recipe inspired by my recent holiday in Greece. 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 practically impossible to be in that part of the world and not eat 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 saganaki shrimp I tried on several occasions was especially delicious. Tangy, sweet and full of flavour, it complemented the juicy shrimp extremely well.
Equipment you’ll need
- Cutting board and knife
- Medium size shallow pan and spatula
How to make Greek shrimp saganaki: step-by-step
Start with the sauce.
The tomato 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.
1.To make the sauce fry the garlic and onion in a little oil, then add the wine.
2. Add the tomatoes, tomato pasta, olives and anchovies and cook for about 20 minutes or until the sauce has thickened, stirring often.
3. Remove from the heat, stir in the shrimp and some of the feta, scatter the remaining feta over the top and pop under a grill for a few minutes, if possible. Alternatively cook briefly on the stove top.
Top tips for shrimp saganaki recipe
- 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 Instructions below).
- Seasoning: 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 some freshly ground pepper to taste.
- Not suitable for freezing.
My favourite way of serving saganaki with shrimp and tomato is with fresh crusty bread (and freshly chopped parsley). The bread tastes super delicious if you dip it in the sauce. For a more substantial meal serve with kritharaki (Greek orzo pasta), quinoa or rice.
More easy shrimp recipes
If you like this recipe you might also like this creamy prawns with chickpeas.
Check out also this collection of 13 healthy easy one pot chicken recipes.
Keep in touch
How has your shrimp saganaki turned out for you? Let me know in the comments below, thanks!
Easy Greek Shrimp Saganaki
- 20 large raw shrimp peeled
- 4 large very ripe tomatoes finely chopped
- 3 tbsp tomato paste
- 1 medium onion finely chopped
- 3 garlic cloves finely chopped
- 80 g feta cheese
- 2 tbsp green olives finely chopped
- 2-3 anchovy fillets marinated in oil, finely chopped (about 1 tablespoon)
- 3 tbsp olive oil plus more for drizzling
- 5 tbsp white wine
- Sea salt and pepper to taste
- Fresh parsley for garnish
- Add the tomatoes, tomato paste, olives, anchovies, stir and cook over a medium heat for about 20 minutes or until the mixture has thickened, stirring often.
- 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 possible, 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)
- Season with pepper and some salt (if needed), sprinkle fresh parsley over the top and serve with fresh crusty bread.
- Remember that shrimp cooks very quickly so add it to the sauce towards the end (see the Instructions below).
- Seasoning: 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 some freshly ground pepper to taste.
- Not suitable for freezing.