This quick and Easy Healthy 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. (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 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 shrimp saganaki I tried on several occasions was especially delicious. Tangy, sweet and full of flavour, it complemented the juicy shrimp extremely well.
How to make Greek shrimp saganaki
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.
To make the sauce fry the garlic and onion in a little oil, then add the wine. Add the tomatoes, tomato pasta, olives and anchovies and cook for about 20 minutes until the sauce has thickened, stirring often.
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.
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).
How to season this shrimp saganaki recipe
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.
My favourite way of serving this Easy Greek Shrimp Saganaki 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.
Easy Healthy Greek Shrimp Saganaki
- 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
- 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.
- Add the tomatoes, tomato paste, olives, anchovies, stir and cook over a medium heat for 20 minutes 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.
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RECIPE LINK PARTIES
I am sharing this Easy Healthy Greek Shrimp Saganaki with #CookBlogShare, hosted this week by Kirsty@Hijacked By Twins.