Greek Shrimp Saganaki features tender shrimp simmered in a bright tomato sauce with briny olives and creamy feta. It’s a quick, wholesome Mediterranean-style dinner that comes together in under 30 minutes—perfect for busy weeknights or an elegant, easy meal for guests.
Shrimp Saganaki
If you enjoy seafood and tangy feta, this Shrimp Saganaki is a must-try. The dish pairs plump shrimp with cherry tomatoes that burst into a vibrant sauce, Kalamata olives for depth, bright lemon to balance the richness, and cubes of feta that soften into a creamy finish. Traditionally made in a small two-handled pan called a sagani, this recipe adapts easily to a regular skillet, making it approachable and flexible for any home cook. The result is bold, layered flavor with minimal fuss.
Why You’ll Love Making It
- Fast and simple: Ready in about 30 minutes—ideal for weeknights.
- No special equipment: A regular skillet works beautifully.
- Mediterranean friendly: Uses whole, nutrient-dense ingredients, lean protein, and heart-healthy fats.
- Diet-friendly: High in protein, naturally low in carbs, and easy to make gluten free.
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Shrimp Saganaki Ingredients
Below are the ingredients you’ll need. Exact measurements and the full recipe are included further down.
- Jumbo shrimp, peeled and deveined — the main protein; choose fresh or thawed shrimp for best texture.
- Olive oil — for sautéing; a staple of Mediterranean cooking.
- Shallot, chopped — for a milder onion flavor.
- Garlic, chopped — adds aromatic depth.
- Cherry tomatoes, halved — they form the base of the sauce and burst with flavor when cooked.
- Kalamata olives, halved — bring savory, salty contrast to the tomatoes.
- Lemon, zest and juice — brightens the entire dish.
- Fresh dill, finely chopped — a light herbal finish that pairs well with seafood and feta.
- Feta cheese, cubed small — adds creamy tang and a satisfying finish to the sauce.
How to Make Shrimp Saganaki
Follow these simple steps to make Shrimp Saganaki. The full printable recipe is included at the end.
- Heat the oil: Warm olive oil in a deep skillet over medium heat. Add the chopped shallot and garlic and cook until fragrant, about 2–3 minutes.
- Cook the tomatoes: Add the halved cherry tomatoes and cook, stirring often, until they begin to burst, about 5–6 minutes. Add the halved Kalamata olives and about ¾ cup of water, then stir and reduce heat to medium-low. Let the sauce simmer until saucy and slightly thickened, 2–3 minutes.
- Add the shrimp: Nestle the shrimp into the tomato mixture, cover the pan, and cook until the shrimp turn pink and are just cooked through, about 3 minutes depending on size.
- Finish and serve: Stir in lemon zest, lemon juice, and chopped dill. Scatter the small cubes of feta over the top so they warm and soften into the sauce. Serve immediately.
Serving Suggestions
- Serve as an appetizer with warm crusty bread or pita for dipping into the sauce.
- For a main course, spoon the saganaki over orzo so the pasta soaks up the sauce. Whole-grain orzo, farro, or quinoa make heartier, more fiber-rich options.
- To boost protein and fiber, stir in a cup of drained canned chickpeas with the olives while the tomatoes cook.
More Shrimp Recipes You’ll Love
- Cilantro Lime Shrimp
- Blackened Shrimp and Grits
- Shrimp and Andouille Sheet Pan Dinner
- Buffalo Shrimp Lettuce Wraps
- Spicy Thai Shrimp Salad
Recipe
Yield: 4 servings
Prep: 15 mins • Cook: 12 mins • Total: 27 mins
Ingredients
- 1 tablespoon olive oil
- ¼ cup shallot, chopped
- 3 cloves garlic, chopped
- 2 cups cherry tomatoes, halved
- ⅓ cup Kalamata olives, halved
- 1¼ lb jumbo shrimp, peeled and deveined
- 1 lemon, zest and juice
- ¼ cup fresh dill, finely chopped
- 6 ounces feta cheese, cubed into small pieces
- ¾ cup water (to loosen the sauce)
Instructions
- Heat the olive oil in a deep skillet. Add the shallot and garlic and cook until aromatic, about 2–3 minutes.
- Add the cherry tomatoes and cook, stirring often, until they begin to burst, about 5–6 minutes. Add the olives and ¾ cup water, then reduce heat and simmer until saucy and slightly thickened, 2–3 minutes.
- Nestle the shrimp into the tomato mixture, cover, and cook until the shrimp turn pink and are cooked through, about 3 minutes.
- Remove the cover, stir in lemon zest, lemon juice, and dill. Top with cubed feta and serve immediately.
Notes
- Serve with orzo, crusty bread, or pita.
- Add 1 cup of drained chickpeas with the olives for extra protein and fiber.
Nutrition (per serving)
Calories: 298.5 kcal • Protein: 26.5 g • Carbohydrates: 9 g • Fat: 17.5 g • Fiber: 1.5 g • Sodium: 1436.5 mg
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