Go Back
–+ servings
serving of shrimp saganaki garnished with fresh herbs and cherry tomato slices in white bowl.
Print Recipe
5 from 2 votes

Shrimp Saganaki

Shrimp simmered in a flavorful white wine and tomato broth and topped with plenty of feta makes for a delightful savory dish. Shrimp Saganaki, traditionally served as an appetizer, but hearty enough for a main dish is a quick, one pan recipe you’re going to love.
Prep Time10 minutes
Cook Time20 minutes
Total Time30 minutes
Course: dinner, Main Course
Cuisine: greek, Mediterranean
Servings: 4
Calories: 291kcal
Author: Courtney Paige

Equipment

  • skillet
  • Rubber Spatula
  • Measuring cups and spoons
  • vegetable chopper optional
  • Knife
  • Cutting Board
  • strainer
  • Meat Thermometer

Ingredients

  • 1 lbs raw shrimp
  • 3 tbsp minced garlic
  • ½ tbsp avocado oil
  • 7-8 campari tomatoes or 1 can (15 oz) diced tomatoes
  • ½ cup red bell pepper
  • 1/ tbsp gyro seasoning or another greek seasoning
  • ½ cup white wine
  • ¼ cup vegetable broth
  • 1 container crumbled mediterranean feta (5 oz)
  • 4-5 stalks fresh dill
  • 1 tbsp parsley

For serving

  • 2 cups cooked rice
  • vegetable of choice

Instructions

  • First prepare the ingredients: Use a vegetable chopper to dice the onion and red pepper. Dice the campari tomatoes into small pieces and set aside. Rinse the shrimp and prep them for cooking (peeled, deveined, tail removed).
  • Heat a skillet to medium heat. Add avocado oil, minced garlic, diced onion, and red bell pepper. Saute for 5-6 minutes or until the onions become translucent and peppers have softened.
    cooked diced onions, bell pepper, and garlic in tan skillet.
  • Stir in tomatoes and gyro seasoning. Cook for another 6-8 minutes. The tomatoes should shrink when cooking.
  • Add the white white, vegetable broth, and shrimp. Add the crumbled feta cheese in the center of the pan. Cover with a lid and cook for 4-5 minutes. Carefully watch the shrimp so it doesn’t overcook. We want the internal temperature of the shrimp to be 145°F and light pink in color.
    shrimp saganaki cooking in tan skillet.
  • Once the shrimp is done cooking, serve it over cooked rice or grilled vegetables. There will be extra sauce in the pan and it’s delicious mixed with rice.

Notes

To make with pre-cooked shrimp, save to add the seafood until the last minute or so of cooking. Let the sauce + feta mixture simmer with the lid on, then add the shrimp and cook for just one minute longer to heat them. You don’t want to overcook the shrimp as they’ll become super tough.
Store Shrimp Saganaki in the refrigerator in an airtight container for up to 3 days. Reheat in the microwave for 60-90 seconds until warm throughout.

Nutrition

Serving: 1 serving | Calories: 291kcal | Carbohydrates: 15g | Protein: 22g | Fat: 10g | Saturated Fat: 6g | Monounsaturated Fat: 1g | Cholesterol: 197mg | Sodium: 1479mg | Potassium: 689mg | Fiber: 6g | Sugar: 6g