Shrimp Saganaki (Greek Shrimp)

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Bored with the same dinner rotation? Mix it up with shrimp saganaki, a vibrant Greek shrimp dish that captures the essence of Mediterranean cuisine. Succulent shrimp combines with tomatoes, onions, garlic, and feta for a burst of flavor in a short amount of time. This recipe checks all the boxes! My favorite way to serve it is over cauliflower rice after baked feta as a starter.

Why You’ll Love This Shrimp Saganaki Recipe

• Classic Mediterranean flavors
• Tender, succulent shrimp
• Flavorful tomato sauce
• Ready in 15 minutes
• Naturally low carb & gluten free
• Serve as a main course or appetizer

Ingredients & Substitutions

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

• Olive Oil – I used extra virgin olive oil, but any neutral cooking oil (such as avocado oil) would work.
• Shrimp – You’ll need raw, peeled, and deveined shrimp. 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 shrimp, jumbo shrimp, or even prawns will also work — the cook time will vary.
• Onions – Red onion is most common for shrimp saganaki, but you can use white or yellow if that’s what you have on hand.
• Garlic – Use fresh minced garlic for the best flavor, or sub 2 teaspoons of jarred garlic for convenience.
• Diced Tomatoes – Use the kind in a can, with the liquid, as this forms the sauce. You can also use other forms of canned tomatoes, such as crushed tomatoes or even tomato sauce.
• 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. You can use regular or sugar-free honey.
• Herbs – A combination of fresh thyme leaves, 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.
• Chili Powder – Adds subtle kick of heat and flavor. You can substitute it with paprika for flavor without heat, or crushed red pepper flakes for a spicier alternative.
• Sea Salt & Black Pepper
• Feta Cheese – This is optional, and you can omit if you want your shrimp saganaki to be dairy free. I highly recommend adding it if you can though, it brings the dish together!

VARIATION: Add ouzo!

This ingredient is common in traditional Greek shrimp saganaki, but I didn’t have any. If you want to add it, add one shot when making the tomato sauce. (It will evaporate when reducing the sauce, leaving behind a warm anise flavor.)

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 cook through.
3. Make the sauce. Add diced tomatoes, lemon juice, honey (if using), thyme, parsley, oregano, chili powder, salt, and pepper. Stir to combine and reduce heat. Cook Greek shrimp saganaki until the tomato sauce volume is reduced by half.

4. Enjoy. Remove from heat. Sprinkle with feta cheese, and more parsley and thyme if desired.

VARIATION: Bake in the oven!

I like this option less because it takes longer, but it’s a little more hands-off. Cook the sauce in a skillet without shrimp until reduced, then add the raw shrimp and sprinkle with feta. Bake until the shrimp is pink and opaque.

Storage Instructions

• Store: Keep leftovers in an airtight container in the refrigerator for up to 5 days.
• Reheat: Place shrimp saganaki in a microwave-safe dish, cover with a damp paper towel, and heat in short intervals. Alternatively, reheat the dish in a pan over medium heat with a splash of water or broth, stirring gently.
• Freeze: Store in the freezer for up to 3 months.

What To Serve With Greek Shrimp

Greek shrimp recipes work well with other Mediterranean flavors. Crusty bread or pasta are a popular pairings in Greece, but try these healthier options:

• Salads – To perfectly complement the flavors, serve shrimp saganaki with a chopped Mediterranean chickpea salad (or similar Mediterranean quinoa salad), or Greek salad on the side.
• Rice – White rice (pictured above) is perfect for soaking up the sauce, but for a lighter option, make cauliflower rice (my personal go-to).
• Potatoes – Greek lemon potatoes make an amazing combo with Greek shrimp, but you can also serve regular mashed potatoes or baked potato cubes.

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 popular — and fast — shrimp recipes:

Garlic Butter Shrimp

Shrimp Salad

Shrimp Fajitas

Shrimp Ceviche

Recipe Card

5 from 18 votes

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Shrimp Saganaki (Greek Shrimp)

Shrimp saganaki is a flavorful Greek shrimp dish cooked in savory tomato sauce with garlic, feta, & fresh herbs. Make it in just 15 minutes!

Prep: 5 minutes

Cook: 10 minutes

Total: 15 minutes

Author: Maya Krampf from Wholesome Yum

Servings: 4 (adjust to scale recipe)

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Ingredients

Tap underlined ingredients to see the ones I use.

• 1 tbsp Extra virgin olive oil ▢
• 1 lb Medium shrimp (peeled and deveined) ▢
• 1 medium Red onion (sliced thinly) ▢
• 4 cloves Garlic (minced) ▢
• 1 14.5-oz can Diced tomatoes (with liquid) ▢
• 1 tbsp Lemon juice ▢
• 1 tsp Honey (optional; can use sugar-free honey or just omit altogether) ▢
• 1 tbsp Fresh thyme (plus more for garnish) ▢
• 1 tbsp Parsley (chopped, plus more for garnish) ▢
• 1 tsp Dried oregano ▢
• 1 tsp Chili powder ▢
• 1/2 tsp Sea salt (or more to taste) ▢
• 1/4 tsp Black pepper (or more to taste) ▢
• 1/4 cup Feta cheese (crumbled, optional – omit for dairy free) ▢

Instructions

Tap on the times in the instructions to start a kitchen timer.

1. Heat the oil in a large skillet over medium-high heat. Add the onions and saute for about 3 minutes, stirring occasionally.

2. Add the garlic. Cook for 1 minute, until fragrant.

3. Add the shrimp. Cook for 2 minutes, stirring occasionally. (Shrimp will not be fully cooked at this step.)

4. Add the diced tomatoes, lemon juice, honey (if using), thyme, parsley, oregano, chili powder, salt, and pepper. Stir to combine.

5. Decrease heat to medium. Cook shrimp saganaki for 5-7 minutes, until the sauce volume is reduced by half.

6. Remove from heat. Sprinkle with feta cheese, and more parsley if desired.

LAST STEP: Leave a rating to help other readers, or tag me @wholesomeyum on Instagram. I’d love to hear from you!

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Maya’s Recipe Notes

Serving size: 1/4 pound Greek shrimp with sauce

Nutrition info does not include optional ingredients.

📖 Want more recipes like this? Find this one and many more in my 30 Dinners In 30 Minutes!

Nutrition Facts

Amounts per serving. Serving size in recipe notes above.

Calories 131

Fat 4.7g

Protein 16.2g

Total Carbs 5.8g

Net Carbs 4.7g

Fiber 1.1g

Sugar 1.5g

I provide nutrition facts as a courtesy. Have questions about calculations or why you got a different result? Please see my nutrition policy.

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Try More Of My Recipes

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