Shrimp Saganaki

Shrimp Saganaki

Shrimp Saganaki is a quick and easy Greek appetizer that is often served with crusty bread to scoop up the savory tomato sauce.
For a gluten-free main course, serve on a bed of cooked zucchini noodles, rice, or quinoa instead.
Prep Time 10 minutes
Cook Time 20 minutes
Course Appetizer
Cuisine Mediterranean
Servings 4


  • 3 T. extra virgin olive oil
  • 2-3 cloves garlic finely chopped
  • 1 medium red onion finely chopped
  • ¼ c. dry white wine
  • 1 15- oz. can crushed tomatoes
  • ½ c. Kalamata olives chopped
  • 1 t. dried dill
  • 1 t. dried Greek oregano
  • ½ t. crushed red chili flakes
  • Salt and black pepper to taste
  • 1 lb. large 16/20 ct. shrimp, shelled and deveined
  • 3 T. fresh parsley leaves chopped and divided
  • 4 oz. Feta cheese crumbled


  • Heat olive oil in a large skillet over medium-high heat. Add garlic and red onion and cook, stirring occasionally, for 3-4 minutes, or until the onion softens and starts to turn golden brown.
  • Add white wine to deglaze the bottom of the skillet, scraping up any brown bits with a spatula.
  • Reduce heat to medium and add crushed tomatoes, olives, dill, oregano, and red chili flakes. Season with salt and black pepper, to taste, and stir to combine.
  • Simmer for 8-10 minutes, stirring occasionally. Add shrimp and 2 tablespoons of the parsley. Cook for 3-4 minutes, stirring occasionally, or until shrimp just turns pink. Do not overcook the shrimp.
  • Remove from heat and adjust seasonings, to taste. To serve, transfer to a serving dish and top with remaining fresh parsley and crumbled Feta cheese. Enjoy!
Keyword Gluten free, Shrimp