Shrimp saganaki is a simple, light, and fresh-tasting one skillet dish. One that gives you that Greek island vacation feeling. Jumbo prawns are cooked in a deliciously rich tomato sauce that is flecked with warm, melted feta cheese.
The sauce is so tasty you’ll want to have plenty of warm pita or crusty bread for sopping it up. Crushed tomatoes are cooked with ground paprika, Greek oregano, chili flakes and essential aromatics (onion and garlic). And then there are the deliciously sweet blistered cherry tomatoes which are tossed with black tiger prawns and fresh mint. And finally, it is topped with crumbled feta and baked in the oven just until the cheese starts to melt. The result: an utterly delicious kind of meal that you’ll want to make again and again. The perfect combination of simple and deeply flavorful,
Shrimp Saganaki: the best kind of one-pan dish
The name “saganaki” actually refers to the kind of skillet in which this dish is cooked, usually one with two handles for easy carrying. Good news is that you don’t need a special kind of pan to prepare this shrimp saganaki dish. Most oven-proof frying pans will do just fine. I like to use my ELAG non-stick skillet, as it has a removable handle and since it’s square it fits perfectly over the entire cooking zone of my induction stove. Keep in mind when choosing the skillet, a cast-iron skillet isn’t the best choice for cooking a tomato sauce over a longer period of time. The acid from the tomatoes can damage the the black patina seasoning of a cast iron pan.
What to serve with Greek shrimp
We love to serve this Greek shrimp recipe as an appetiser or as a dinner for two with a little warm pita bread for dipping in the sauce. But there are lots of different ways to serve this dish. Here are a few ideas:
- Toasted pita or crusty bread of choice.
- Tossed with pasta to make a simple and delicious Greek shrimp pasta dinner.
- With a big green salad or a simple Greek salad to keep things low-carb.
- Serve over zucchini noodles (zoodles) as another low-carb idea.
- Pair with rice or potatoes and another vegetable as a side.
Choosing shrimp for this recipe
When selecting the shrimp for this recipe it’s important to consider sustainability. Speak with your local fish monger or look for brands of frozen seafood that is certified as sustainable, such as the Marine Stewardship Council (MSC) and the Aquaculture Stewardship Council (ASC). Their products will carry a seal from either of these organizations, which will make you feel better about your purchase.
Looking for other Greek style dishes?
Then try one of these delicious recipe:
- Greek Style Jumbo White Bean Salad
- Greek-Style Black-Eyed Peas
- Favorite Original Tzatziki (Greek Yogurt Cucumber Dip)
Shrimp with Tomatoes and Feta (Garides Saganaki)
- 4 tablespoons extra-virgin olive oil
- 3 small yellow onion, finely chopped
- 4 cloves garlic, minced
- 1/4 teaspoon chili flakes, or more
- 1/2 tablespoon oregano
- 1/4 teaspoon paprika (sweet)
- 1/2 cup dry white wine (125 ml)
- 200 g grape or cherry tomatoes
- 1 x 400 g can crushed tomatoes (e.g. Mutti)
- 1 teaspoon salt
- 3 tablespoons chopped fresh mint
- 350 g tiger prawns, peeled and deveined, more if desired
- sea salt and freshly ground black pepper, to taste
- 180 g package of feta
- 1 tablespoon chopped fresh flat-leaf parsley
Preheat the oven to 425°F/200°C. In a large oven-proof skillet, heat the oil over medium to medium-high heat.
Add the onions and saute for about 7 minutes until a light golden and soft.
Add the garlic, chili flakes, oregano, paprika and stir to mix. Add the white wine, cook for 1 minute, then add the cherry tomatoes to the pan, cook until the liquid reduces slightly.
Add the crushed tomato and cook for 10 minutes. Season with salt and pepper.
Add the fresh mint and prawns and cook, stirring occasionally, for 1 minute. Remove from the heat.
Crumble the feta cheese over top. Transfer to the preheated oven and bake for 5-10 minutes, until the cheese melts and the prawns are fully cooked.
Garnish with parsley and serve with warm pita bread or crusty bread of your choice. Enjoy!
- If using smaller shrimp I suggest moving the rack to the top third of the oven and then broil until bubbly, 3 to 5 minutes.
- If using frozen prawns, make sure they are fully thawed before making this recipe. Either thaw them in a plastic bag emerged in cold water, or place them in a bowl, covered, overnight in the fridge.
For a relaxing atmosphere in the kitchen I recommend my personal Elle Republic: Chilled Out Kitchen Tunes Playlist on Spotify.
Did you try this recipe?
How did you like it?
Please let me know how this buckwheat bread recipe turned out for you! I would love to hear how you liked it. Simply rate it with the stars above ⭐ or leave me a comment and rate it below.
Did you make any changes to this recipe?
If you have tips for other readers, let me know! It helps me and other readers so much. Sharing is Caring :-).
Many thanks to ELAG Products GmbH for sponsoring this recipe.