Shrimp Saganaki

Shrimp Saganaki
Recipe photo may include foods and ingredients that are not a part of this recipe and not included in the nutrition analysis.
Source: Whole Cooking and Nutrition. Recipe Credit: . Photo Credit: Renee Comet.

This quick and easy recipe was inspired by a trip Katie Cavuto took to Greece. She loves the fresh flavors and simplicity of the ingredients. This recipe uses lots of herbs to create flavor and brighten the heartier aspects of the dish. It is delicious!

  • Prep time
    15 min
  • Cook time
    15 min
  • Servings
    4 Servings
  • Serving size
    4–5 shrimp, 1/2 cup sauce, and 1/2 ounce cheese
Nutrition Facts

Nutrition Facts

4 Servings

  • Serving Size
    4–5 shrimp, 1/2 cup sauce, and 1/2 ounce cheese
  • Amount per serving Calories 170

  • Total Fat 8g
    • Saturated Fat 1.8g
    • Trans Fat 0g
  • Cholesterol 125mg
  • Sodium 420mg
  • Total Carbohydrate 6g
    • Dietary Fiber 2g
    • Total Sugars 2g
  • Protein 19g
  • Potassium 350mg
  • Phosphorus 230mg

Choices/Exchanges: 1 Nonstarchy vegetable, 2 Lean protein, 1 Fat



  • Extra Virgin Olive Oil
    1 tbsp
  • yellow onions (thinly sliced)
    3/4 cup
  • garlic (thinly sliced)
    1 clove
  • crushed red pepper flakes
    1/2 tsp
  • U16–20 shrimp (peeled and deveined (tails left on))
    1 lbs
  • grape or cherry tomatoes (halved)
    1 cup
  • Kalamata olives (pitted, rinsed)
    1/4 cup
  • low sodium vegetable broth (low-sodium)
    1/2 cup
  • fresh oregano (chopped)
    1 tbsp
  • fresh dill (chopped)
    1 tbsp
  • fresh flat-leaf parsley (chopped)
    1 tbsp
  • feta cheese (reduced-fat, crumbled)
    2 oz
  • fine sea salt
    1/8 tsp
  • freshly ground black pepper
    1/4 tsp


  1. Heat the olive oil in a large skillet over medium-high heat. Add the onion, garlic, and red pepper flakes, and cook for about 5 minutes, or until onion is soft.

  2. Add the shrimp, tomatoes, olives, stock, and oregano, and cook for 3–5 minutes, stirring occasionally, until shrimp are pink and almost completely opaque. Add the dill, parsley, and feta, and cook for 1–2 minutes to heat through.

  3. Remove skillet from the heat. Season with the salt and pepper and serve hot.

  • Recommended

    This recipe is very, very good! It surprised me how quick it cooked up. I took the idea of adding pita bread with it. Good addition as there is quite a bit of sauce. Definitely a keeper.

  • Recommended

    I made this for my friends and me. It was very delicious. The tomato’s cooked down very fast tho. I used all the ingredients and I added broccoli spears for more consistency at the very end. I served it with toasted pita bread and cold cucumber slices w/ranch and Stella Rosa. It’s a keeper.

  • Recommended

    I cooked this recipe by the book except I left out the olives, as I do not care for them, and used less of the spices, as I had only dry and not fresh. Both my husband and I really liked this recipe and it was deemed a "keeper". I served it over Hawaiian Black Rice with a pear slice. It is of restaurant caliber on taste and aroma. The rice used has a crunch to it, so all in all, it was a very satisfying meal. I would recommend trying this out if you like shrimp. It has a little bit of acidic undertone from the fresh grape tomatoes, but not overwhelmingly tomato-y. I almost added white wine, but glad I did not as the shrimp and broth married well with the bit of acid in the tomatoes and made a lovely sauce. Definitely will make this again and would not change a thing other than the above mentioned.