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!
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. 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.)
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: 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.
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: Please enter your first name for your account. Your saved recipe will also be sent to your email. 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!
