Shrimp Saganaki is a quick and easy Greek appetizer that is often served with crusty bread to scoop up the savory tomato sauce. For a gluten-free main course, serve on a bed of cooked zucchini noodles, rice, or quinoa instead.

Prep time: 10 minutes
Cook time: 15-20 minutes
Serves: 4


  • 3 T. extra virgin olive oil
  • 2-3 cloves garlic, finely chopped
  • 1 medium red onion, finely chopped
  • ¼ c. dry white wine
  • 1 15-oz. can crushed tomatoes
  • ½ c. Kalamata olives, chopped
  • 1 t. dried dill
  • 1 t. dried oregano
  • ½ t. crushed red chili flakes
  • Salt and black pepper, to taste
  • 1 lb. large (16/20 ct.) shrimp, shelled and deveined
  • 3 T. fresh parsley leaves, chopped and divided
  • 4 oz. Feta cheese, crumbled


  1. Heat olive oil in a large skillet over medium-high heat. Add garlic and red onion and cook, stirring occasionally, for 3-4 minutes, or until the onion softens and starts to turn golden brown.
  2. Add white wine to deglaze the bottom of the skillet, scraping up any brown bits with a spatula.
  3. Reduce heat to medium and add crushed tomatoes, olives, dill, oregano, and red chili flakes. Season with salt and black pepper, to taste, and stir to combine.
  4. Simmer for 8-10 minutes, stirring occasionally. Add shrimp and 2 tablespoons of the parsley. Cook for 3-4 minutes, stirring occasionally, or until shrimp just turns pink. Do not overcook the shrimp.
  5. Remove from heat and adjust seasonings, to taste. To serve, transfer to a serving dish and top with remaining fresh parsley and crumbled Feta cheese. Enjoy! 
  • MORTON & BASSETT: Dill Weed, 0.8 oz

  • SIMPLY ORGANIC: Oregano, .75 Oz

  • MORTON & BASSETT: Spices Red Chili Flakes, 1.3 oz

  • MORTON & BASSETT: Parsley, 0.28 oz