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Shrimp Saganaki

Shrimp Saganaki is a quick and easy- to make Greek appetizer that is frequently served along with crusty bread so that the savory tomato sauce can be scooped up. To make a gluten-free entrée, serve on a bed of quinoa, rice or cooked zucchini noodles instead

Course Main Course
Cuisine Mediterranean
Keyword Mediterranean diet recipes
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings 4 persons
Calories 287 kcal


  • 4 ounces Feta cheese crumbled
  • 1 Tbs parsley leaves fresh,divided and chopped
  • 1 lb shrimp large (16-20 count)deveined and shelled
  • salt to taste
  • black pepper to taste
  • 1/2 tsp chili flakes crushed red
  • 1 tsp Greek oregano dried
  • 1 tsp dill dried
  • 1/2 cup Kalamata olives chopped
  • 15 ounces canned tomatoes drained and crushed
  • 1/2 cup white wine dry
  • 1 red onion medium-sized,finely chopped
  • 3 cloves garlic finely chopped


  1. Heat up olive oil over medium-high heat in a large skillet. Add red onion and garlic and cook, while occasionally stirring for 3 to 4 minutes, or until the onion has softened and begins turning golden brown
  2. Add white wine to the bottom of the skillet to deglaze, and use a spatula to scrape any brown bits up
  3. Reduce heat down to medium and then add red chili flakes, oregano, dill, olives, and crushed tomatoes. Season to taste with salt and black pepper. Stir to combine

  4. Simmer for 8 to 10 minutes, stirring occasionally. Then add 2 tablespoons of parsley and the shrimp. Cook for 3 to 4 minutes, stir occasionally, or until the shrimp beings to turn pink. Make sure to not overcook the shrimp
  5. Take off the heat and season to taste. Transfer into a serving dish and then top with the remaining crumbled Feta cheese and fresh parsley. Enjoy!