Description
Shrimp Saganaki is a sizzling Greek seafood dish that brings bold Mediterranean flavors to your plate—juicy shrimp nestled in a garlicky cherry tomato sauce with briny Kalamata olives, fresh dill, and creamy chunks of feta. Serve it with crusty bread or spoon it over grains for a fast, flavorful dinner that feels like a getaway to the Aegean.
Ingredients
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1 tablespoon olive oil
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¼ cup shallot, chopped
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3 cloves garlic, chopped
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2 cups cherry tomatoes, halved
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⅓ cup Kalamata olives, halved
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1¼ pounds jumbo shrimp, peeled and deveined
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1 lemon, zested and juiced
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¼ cup fresh dill, finely chopped
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6 ounces feta cheese, cubed into small pieces
Instructions
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Sauté the aromatics
Heat olive oil in a deep skillet over medium heat. Add the chopped shallot and garlic and sauté for 2–3 minutes until soft and fragrant. -
Cook the tomatoes
Add halved cherry tomatoes to the skillet and cook for 5–6 minutes until they begin to burst and release their juices. Stir in the Kalamata olives and ¾ cup water. Simmer over medium-low heat for another 2–3 minutes until slightly thickened. -
Add the shrimp
Nestle the shrimp into the tomato-olive mixture. Cover and cook for about 3 minutes, or until the shrimp are pink and opaque. -
Finish the dish
Remove from heat and stir in the lemon zest, lemon juice, and chopped dill. Scatter the feta cubes over the top and let them warm slightly into the sauce.
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Serve and enjoy
Serve hot with crusty bread, toasted pita, or over cooked orzo, quinoa, or farro. Optional: Stir in a can of chickpeas for extra fiber and plant-based protein.
Notes
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Feta tip: Use block-style feta in brine for the best texture and flavor.
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Make it spicy: Add a pinch of red pepper flakes when sautéing garlic for a little heat.
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Shrimp size matters: Jumbo shrimp work well for this dish—don’t overcook to avoid rubbery texture.
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Leftovers: Store in an airtight container and refrigerate for up to 2 days. Reheat gently to avoid overcooking the shrimp.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Main Course
- Method: Skillet
- Cuisine: Greek, Mediterranean