Shrimp Saganaki (Greek Shrimp)

Ingredients & Substitutions

Here I explain the best ingredients for my Greek shrimp saganaki, what each one does in the recipe, and substitution options. For measurements, see the recipe card.

• Shrimp – You’ll need it raw, peeled, and deveined. I don’t recommend precooked here, as it’ll overcook. You can leave the tails on while cooking for extra flavor, or remove them before cooking (like I did) for convenience. I used medium shrimp, but large, jumbo, or even prawns will also work — the cook time will vary.
• Canned Diced Tomatoes – The base of the sauce. I used this kind (don’t drain the liquid) for texture, but you can use crushed tomatoes or even tomato sauce.
• Aromatics – I prefer the flavor of red onion and garlic for my Greek shrimp. Feel free to use white or yellow onions, or even shallots if that’s what you have.
• Lemon Juice – Adds a tangy flavor. Fresh works best, but bottled is fine for convenience. You can substitute another acidic ingredient if needed, such as white wine vinegar, red wine vinegar, or balsamic vinegar.
• Honey – Adds a touch of sweetness, but this is optional. I use my sugar-free honey.
• Herbs – I use a combination of fresh thyme, fresh parsley, and dried oregano. You can use fresh and dried herbs interchangeably, but you’ll need 3 times the amount to use fresh instead of dried, and vice versa.
• Spices – Simply chili powder, sea salt, and black pepper. The chili powder adds noticeable heat, which my husband and I love, but I recommend starting with less if you don’t want your shrimp saganaki spicy. You can also toss in crushed red pepper flakes for extra spice, or if you want no heat at all, swap in 1/2 teaspoon of paprika.
• Olive Oil – I used extra virgin olive oil for sauteing. Any neutral cooking oil, such as avocado oil, is fine.
• Feta Cheese – Optional, but I highly recommend it for a creamy finish. You can skip it for a dairy-free option.

How To Make Shrimp Saganaki

This section shows how to make Greek shrimp, with step-by-step photos and details about the technique, to help you visualize it. For full instructions with amounts and temperatures, see the recipe card.

1. Saute the aromatics. Heat the oil in a large skillet over medium-high heat. Cook the onions for a few minutes, then add the garlic and saute until fragrant.
2. Add the shrimp. Cook, stirring occasionally, until starting to turn pink but not completely cooked through.
3. Make the sauce. Add the diced tomatoes, lemon juice, honey (if using), thyme, parsley, oregano, chili powder, salt, and pepper. Stir to combine and reduce heat. Cook the shrimp saganaki until the tomato sauce volume is reduced by half.
4. The finishing touches. After removing from heat, sprinkle the dish with crumbled feta cheese. I like extra fresh herbs, too.

What To Serve With Greek Shrimp

I highly recommend serving this shrimp saganaki recipe over a base to soak up all that flavorful sauce. You can do rice like I did above, cauliflower rice for a lighter option, your favorite pasta, or my personal favorite, Greek lemon potatoes.

I also like to serve a fresh salad on the side, like my Mediterranean chickpea salad, quinoa salad, or simply classic Greek salad.

More Easy Shrimp Recipes

Shrimp is one of the fastest proteins you can cook, so it makes a great option when you’re short on time. Here are a few of my other quick shrimp recipes:

Garlic Butter Shrimp

Shrimp Salad

Shrimp Fajitas

Shrimp Ceviche