Greek
Greek Shrimp Saganaki with Tomatoes, Feta, and Dill
Shrimp saganaki is the kind of sharp, briny skillet dinner that works because everything stays in its lane: tomatoes simmer down, feta softens but does not disappear, and the shrimp only cook at the very end. It is fast, bright, and ideal for bread-dipping.
Gluten-FreeDairy-FreeHigh ProteinLow CarbSeafoodQuick WeeknightOne PanComfort Food
At a Glance
- Time
- 35 mins
- Serves
- 4
- Cost
- Medium
- Cuisine
- Greek
- Dietary fit
- Gluten-Free, Dairy-Free
Instructions
- Heat the olive oil in a skillet over medium heat and cook the onion until softened. Add the garlic and red pepper flakes and cook for 30 seconds, then pour in the wine and simmer until reduced by about half.
- Stir in the tomatoes and simmer 8 to 10 minutes until the sauce thickens and tastes concentrated. Season the shrimp with salt and pepper while the tomatoes cook.
- Add the shrimp to the sauce and cook just until they turn pink and curl. Scatter the feta over the top and let it soften for a minute or two without fully melting away.
- Finish with the dill, mint, and lemon zest and serve right away. The sauce should be loose enough to scoop with bread but thick enough to cling to the shrimp.
Adaptations
Easy Swap- Gluten-Free: Works As Written Works as written; verify packaged ingredients as noted below.
- Dairy-Free: Easy Swap Easy swap; see the adaptation note below.
- Vegetarian: Not Vegetarian Not adaptable; this recipe is built around meat, poultry, or seafood.
How to adapt: Naturally gluten-free if served without bread or with a gluten-free loaf. For dairy-free, swap the feta for a dairy-free salty crumble, though the classic flavor is best with real feta.