Shrimp Saganaki

Decadent and impressive, this classic recipe for Shrimp Saganaki will wow your guests and please your family. The rich intense flavors of this homemade herbed tomato sauce and the bright contrast of feta cheese and fresh herbs added at the end make this a stand-out dish no one will forget and grown kids will ask for when they come home.

Who knew you could make such fancy foods from a freezer meal bag? I love serving my family an unexpected treat for dinner even when life has us running a thousand different ways. Shrimp is great for the freezer and can be made in so many different recipes. Be sure to try Shrimp Coconut Red Curry or our Cajun Shrimp Skewers Recipe. If you don’t want to ever run out of recipes for the freezer, join our Freezer Meals 101 Club.

What is Shrimp Saganaki?

This classic Greek dish is shrimp cooked in a rich and spicy tomato sauce with herbs and served with feta cheese. It is often served over orzo pasta or rice.

Shrimp Saganaki Recipe

Ingredients

• 1 1/2 lbs. jumbo shrimp
• salt and pepper
• 1 1/2 tsp. oregano
• 1 1/2 tsp. dill
• red pepper flakes
• 1 clove garlic, minced
• splash extra virgin olive oil
• 1 purple onion, chopped
• 28 oz. can tomatoes, partially drained
• 1 Tbsp. lemon juice
• 8 Kalamata olives, pitted, chopped coarsely

Ingredients for the Day of Cooking

• 2 Tbsp. fresh mint, chopped
• 2 Tbsp. fresh parsley, chopped
• shredded feta cheese

How to Make Shrimp Saganaki

Assembly Instructions

1. Place shrimp, salt, pepper, ½ tsp. oregano, ½ tsp. dill, red pepper flakes, minced garlic, and splash of olive oil in a large resealable bag.
2. In another large bag, add the purple onion, tomatoes, lemon juice, olives, 1 tsp. oregano, and 1 tsp. dill. 
3. Staple the bags together above the seam.
4. Remove excess air, seal, and freeze.

Cooking Instructions

1. Thaw the ingredients overnight in the refrigerator.
2. Dump the contents from the large bag into a saucepan and bring them to a boil.
3. Reduce heat and simmer for 15 minutes.
4. Add the shrimp.
5. Cook 5-7 minutes more.
6. Top with feta and fresh herbs.

How do I know when the shrimp is cooked?

The frozen shrimp will only need five to seven minutes to cook when added to the boiling liquid. It will change from pink and translucent to white and opaque. It will also float to the top of the pot.

What type of shrimp should I purchase?

I like to get frozen jumbo shrimp that has been peeled and deveined for a dish like this, because pulling them out of the hot sauce and peeling them is a pain. You can choose whatever kind of shrimp you like. Always deveined, because nobody likes to realize they’ve been eating poo.

Shrimp Saganaki Recipe Ideas

The recipe for shrimp saganaki has been customized by thousands of cooks and no two recipes are alike. Play with the flavors and adjust them as you see fit.

Try adding a small amount of white wine to the sauce, or using crushed tomatoes instead of canned diced tomatoes.

Consider amping up the heat with more red pepper flakes or a little hot sauce.

Add veggies such as diced squash or asparagus or green beans to the sauce.

Try sautéing the shrimp separately in a skillet to get some nice caramelization going before adding it to the sauce.

Use chicken and shrimp together to make the meal a little more affordable or stretch it further. Chicken can even be added on the day of cooking if you have unexpected guests.

Add lemon juice at the end of your cooking time to brighten up the dish, or brown sugar to take the edge off the acid if needed. Butter would also finish the sauce nicely at this point.

I am always a fan of adding extra garlic to these recipes even though I start with the recommended amounts. Don’t be afraid of it!

How do I store Shrimp Saganaki

Leftovers should be refrigerated or frozen in an airtight container. Refrigerated shellfish can only be kept for one or two days. Frozen, the shrimp dish will keep for a few months. Microwave the dish or cook it on the stovetop to reheat it thoroughly.

What to Serve with Shrimp Saganaki

We love to serve this dish over orzo pasta, couscous, or lemon rice with a piece of warm crusty bread. It doesn’t need anything on the side, but you can add roasted asparagus, broccoli, or Brussels sprouts or even a bagged salad if you like. Garlic bread would be a nice touch.

Print

Shrimp Saganaki

Prep Time

20 mins

Cook Time

25 mins

Total Time

43 mins

 

Servings: 6

Calories: 123 kcal

Ingredients

Ingredients for the Freezer Bag

• 1 1/2 lbs jumbo shrimp
• salt and pepper
• 1 1/2 tsp oregano
• 1 1/2 tsp dill
• red pepper flakes
• 1 clove garlic, minced
• splash extra virgin olive oil
• 1 purple onion, chopped
• 28 oz can of tomatoes, partially drained
• 1 Tbsp lemon juice
• 8 Kalamata olives, pitted and chopped coarsely

Ingredients for the Day of Cooking

• 2 Tbsp fresh mint, chopped
• 2 Tbsp fresh parsley, chopped
• shredded feta cheese

Instructions

Assembly Instructions

1. Place shrimp, salt, pepper, ½ tsp. oregano, ½ tsp. dill, red pepper flakes, minced garlic, and splash of olive oil in a large resealable bag.

2. In another large bag, add the purple onion, tomatoes, lemon juice, olives, 1 tsp. oregano, and 1 tsp. dill. 

3. Staple the bags together above the seam.

4. Remove excess air, seal, and freeze.

Cooking Instructions

1. Thaw overnight in the fridge.

2. Dump the contents from the large bag into a saucepan and bring them to a boil.

3. Reduce heat and simmer for 15 minutes.

4. Add the shrimp.Cook 5-7 minutes more.Top with feta and fresh herbs.