Greek Shrimp Saganaki (Garides Saganaki)
This Greek shrimp saganaki is a 4-serving honey-tomato shrimp skillet with air-fryer roasted red peppers, feta, and pickled jalapeños. No olives, dried herbs only, and perfect over rice.
Equipment
- Air fryer
- Large skillet with lid (oven-safe if you use the bake option)
- Cutting board and knife
- Wooden spoon
- Measuring spoons
Ingredients
Air-fryer roasted red bell peppers
- 1 large red bell pepper seeded and cut into ¾-inch strips or chunks
- 1 tsp olive oil
- Pinch of salt
Sauce and shrimp
- 3 Tbsp olive oil
- 1 small onion or 2–3 shallots diced
- 4 garlic cloves minced
- 1 14-oz can crushed tomatoes (or 28 oz for a thicker, saucier pan)
- 1 Tbsp honey
- ½–¾ tsp salt plus black pepper
- ¼–½ tsp crushed red pepper flakes optional
- 1 tsp dried Greek oregano
- ½ tsp dried thyme or ½ tsp dried dill
- Optional pinch of dried basil or 1 bay leaf while the sauce simmers
- 1½ lb large shrimp shell on, vein removed
- The roasted red bell peppers
- 2–4 Tbsp pickled jalapeños sliced or chopped
- 4–6 oz feta crumbled
To serve
- Rice orzo, or bread
- Lemon wedges
Instructions
- Toss the pepper strips with 1 tsp olive oil and a pinch of salt. Air fry at 390°F (200°C) for 10–14 minutes, shaking once, until blistered and softened with some charred spots. Do not peel. Set aside.
- Heat 3 Tbsp olive oil in a large skillet over medium. Cook the onion 4–5 minutes until soft. Add the garlic and cook 30–60 seconds. (If you forget the garlic, stir it in with the tomatoes. It will still be good.)
- Stir in crushed tomatoes, honey, salt, pepper, red pepper flakes, oregano, and thyme or dill. Add basil or a bay leaf if using. Simmer uncovered 12–18 minutes until thickened. Taste; add a pinch more honey if the tomatoes are sharp.
- Stir in the roasted red peppers. Nestle the shrimp into the sauce in one layer.
- Stovetop: Cover and simmer 4–6 minutes until the shrimp are just pink. Add feta and let it soften off heat.
- Oven: Bake at 400°F (200°C) for 8–12 minutes, then broil 1 minute if you want browned feta.
- Scatter pickled jalapeños on top after cooking. Taste again for salt.
- Serve with rice, orzo, or bread and lemon wedges.
Notes
- Traditional Greek shrimp saganaki often includes kalamata olives. We skipped them because my husband does not like olives. Add them if you do.
- Pickled jalapeños replace some of the briny punch olives usually give.
- Honey rounds out canned tomatoes without making the sauce too sweet.
- Dried herbs only keep this pantry-friendly.
- Leftovers keep 2 days. Reheat gently so the shrimp do not overcook.
- Pack with rice for work lunches; add lemon right before eating.