Easy Shrimp Saganaki Skillet
When you want Mediterranean flavors without the effort of a long simmer.
After a long day, sometimes you just need something that feels like a warm hug from the Mediterranean. This Shrimp Saganaki is your shortcut to that coastal vibe; it’s packed with bright tomatoes, garlic, and plenty of oregano. Because it cooks in one skillet, cleanup is minimal, making it perfect for those nights when your energy is low but your cravings are high. The shrimp stay succulent because they barely have to sit in the heat, while the sauce becomes rich and savory in just minutes. You'll smell that punchy garlic and herb combo the moment you walk into the kitchen—it’s like a vacation in a bowl. Serve it with some crusty bread for dipping into the tomato juices for the ultimate cozy dinner.
Ingredients
- 1.5 lb large shrimp — peeled and deveined
- 3 unit cloves garlic — minced
- 1 cup crushed tomatoes — canned is perfectly fine
- 1 tbsp olive oil
- 1 tsp dried oregano
- 0.5 tsp red pepper flakes — optional for a little kick
- 1 tbsp fresh parsley — chopped
- 0.5 tsp salt — to taste
Method
- 1 Heat the olive oil in a large skillet over medium-high heat.
- 2 Add the minced garlic and cook for about 1 minute until fragrant, being careful not to brown it too much.
- 3 Stir in the crushed tomatoes, dried oregano, salt, and red pepper flakes. Let the sauce simmer for 5 minutes.
- 4 Toss in the shrimp and spread them out in an even layer. Simmer for 4-6 minutes until the shrimp are pink and opaque.
- 5 Stir in the fresh parsley and let it sit for 1 minute before serving.
Variations
- Vegetarian Option — Swap the shrimp for 14 oz of firm tofu cubes or chickpeas (drain and rinse).
- Extra Zesty — Add a pinch of crushed red pepper flakes or extra lemon juice to increase the heat.
Notes
For extra depth, you can add a squeeze of lemon juice at the very end to brighten up the tomato acidity.
Equipment that helps
- Large Skillet — Allows for easy sautéing and simmering in one vessel to keep cleanup fast.
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