Skillet Shrimp Saganaki with Crusty Bread

If you mention cheese, you will always get my attention.  Mention baked cheese and that’s even better!  So, when I saw the combination of the classic saganaki cheese dish with shrimp (or prawns as we call them) this sounded just my kind of lunch recipe!  Here’s how you make Shrimp Saganaki in the skillet.

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What is saganaki?

Saganaki actually means ‘little frying pan’ in Greek and the cooking method has given its name to a particular dish or a series of them.  The actual type of pan used in traditional dishes is a two handled frying pan also known as a ‘sahan’ in Turkish which means ‘copper dish’ and is a bit like a two handled skillet.

The idea of saganaki has also spread around the world.  One example is flambeed saganaki often served in US and Canadian restaurants where the cheese is set alight then doused with lemon juice.  As well as adding shrimp to it, another variation is with mussels.

Saganaki vs halloumi

Saganaki is often confused with halloumi which is served in a similar way in Cyprus.  When you make a traditional saganaki dish, it goes a nice golden brown colour and keeps its shape.  Halloumi tends to be a bit darker once cooked and there’s this weird thing that it squeaks when you eat it – which is a bit strange the first time you try it!

What you need to make Shrimp Saganaki

• 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 Greek 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

Kitchen equipment

• Large skillet
• Silicone spoon
• Cast iron serving dish

How to make the recipe

STEP 1: Heat the oil in a large skillet over medium-high heat the add the garlic and red onion.  Cook for 3-4 minutes until the onion softens and turns golden brown

STEP 2: Add wine to deglaze the skillet, scraping up those tasty brown bites

STEP 3:Reduce the heat to medium and add the tomatoes, olives, dill, oregano and chili flakes then season and stir to mix

Step 4: Simmer for 8-10 minutes, stirring occasionally.  Add the shrimp and 2 tbsp of parsley and cook for 3-4 minutes more, stirring occasionally until the shrimp turns pink but be careful not to overcook

Step 5: Remove from the heat and season if needed then transfer to a serving dish.  Add the rest of the parsley and crumbled feta then serve

Storing the recipe

After cooking: You can store any unused portions in the fridge for up to three days and reheat to eat.

Recipe tips

Here we are using the idea of prawn saganaki as a lunch dish, but this Greek fried cheese based dish can also be used for other meals.  As a lunch, it is perfect served with crusty bread to mop up all of that tasty tomato sauce. 

But if you want to make it into a main meal for dinner, then think about things like rice or quinoa to go with it – you could even grab your spiralizer and make such zucchini noodles to serve with it!

Yield: 4 portions

Skillet Shrimp Saganaki with Crusty Bread

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If you love traditional Greek saganaki, then you will love this dish that adds shrimp to it in a tasty tomato sauce for a modern twist!

Prep Time 10 minutes

Cook Time 20 minutes

Total Time 30 minutes

Ingredients

Toggle ingredient group

• 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 Greek 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

Instructions

Heat the oil in a large skillet over medium-high heat the add the garlic and red onion. Cook for 3-4 minutes until the onion softens and turns golden brown

Add wine to deglaze the skillet, scraping up those tasty brown bites

Reduce the heat to medium and add the tomatoes, olives, dill, oregano and chili flakes then season and stir to mix

Simmer for 8-10 minutes, stirring occasionally. Add the shrimp and 2 tbsp of parsley and cook for 3-4 minutes more, stirring occasionally until the shrimp turns pink but be careful not to overcook

Remove from the heat and season if needed then transfer to a serving dish. Add the rest of the parsley and crumbled feta then serve

Nutrition Information:

Yield:

4

Serving Size:

1
Amount Per Serving: Calories: 264Total Fat: 20gSaturated Fat: 6gTrans Fat: 0gUnsaturated Fat: 13gCholesterol: 25mgSodium: 711mgCarbohydrates: 14gFiber: 3gSugar: 7gProtein: 7g

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