Shrimp Saganaki (Greek Shrimp with Tomatoes and Feta)

Shrimp Saganaki is a flavorful Greek-style dish made with tender shrimp in a spicy tomato sauce and creamy feta cheese. Saganaki shrimp can be served as a main dish or as an appetizer, with plenty of crusty bread to soak up the delicious savory sauce.

✔️ Greek Shrimp Saganaki

Shrimp saganaki is a quick and easy traditional Greek dish made with simple ingredients all cooked in a single pan. The perfect dinner option for busy days when you want to enjoy a wonderful meal without having to spend too much time in the kitchen.

This Greek shrimp saganaki recipe starts with a simple homemade tomato sauce made by sautéing onions and fresh garlic in extra virgin olive oil. A splash of ouzo, a traditional Greek anise-flavored drink or a bit of white wine, a little honey, dried oregano and red pepper flakes add flavor and a bit of spicy heat to this delicious dish . Fresh shrimp are nestled in the flavorful sauce and topped with chunks of Greek feta cheese. The tomato and shrimp dish goes into the oven to bake. Before serving, a couple of minutes under the broiler browns the feta to delicious perfection. A sprinkle of fresh herbs is added to finish the dish.

🔎 What is Saganaki?

In Greek cuisine, Saganaki are a variety of appetizers or mezze that are cooked in a small frying pan which also serves as a serving dish. The word saganaki or sagani means small frying pan and refers to the two-handled dish used to make saganaki dishes.

The most popular saganaki served in Greek restaurants and taverns is cheese saganaki. Pan-seared cheese that is golden brown and crispy outside and warm and melty inside? Yes please!

Shrimp saganaki (garides saganaki in Greek) as well as prawn saganaki are also popular dishes that highlight the good quality of fresh seafood found in the Greek islands.

🔎 What’s in Shrimp Saganaki?

This is a partial list of ingredients and substitutions for this Greek shrimp recipe. For a full list of ingredients and quantities, check the printable recipe card below.

• Shrimp: Jumbo shrimp (u 21/25) or large shrimp (u 26/30) are ideal for this traditional Greek appetizer. The shrimp needs to be deveined and peeled. I keep the tails mostly for looks!
• Feta cheese: Greek feta is traditionally made from sheep’s milk. My very Greek dad used to say that feta cheese and olive oil were the heart and soul of Greek cuisine. This cheese has a rich, tangy flavor and a creamy and crumbly texture. Buy a good quality block of feta cheese and crumble it yourself. Already crumbled feta cheese sold in containers is already too dry.
• Olive oil: Good quality extra virgin olive oil is a must!
• Ouzo: This Greek anise-flavored liquor can be substituted with white wine. If you prefer, you can use fish broth, chicken broth or vegetable broth.
• Tomatoes: Although I used a can of diced tomatoes, canned whole tomatoes like San Marzano tomatoes can be used. When in season, fresh tomatoes like Roma tomatoes are a good option.

✔️ How to Make this Shrimp Saganaki Recipe?

For detailed instructions and cooking times, check the printable recipe card below.

1. Preheat the oven to 400ºF. Set an oven rack in the middle and one rack 6 inches below the broiler
2. In a large oven-safe skillet heat the oil over medium heat. Cook the onion until softened, stir in the garlic and cook for 1-2 minutes.
3. Stir in the Greek ouzo or the white wine (or broth) and boil to reduce by half, about 2-3 minutes. 
4. Stir in the tomatoes with their juices, the seasonings and honey. Bring to a boil, then reduce the heat to low and cook stirring occasionally until the sauce thickens, about 15 minutes. Remove from the heat.
5. Arrange the shrimp in an even layer over the tomato sauce. Top with the crumbled feta cheese and sprinkle with the remaining dried oregano. 
6. Bake for 12-14 minutes or until the shrimp becomes pink and is just cooked through. Remember you will broil the dish for a couple of minutes. This will cook the shrimp a bit more.
7. Turn the broiler on and with an oven mitt, carefully place the skillet on the rack under the broiler. Broil for about 2 minutes or until the feta cheese is brown in a few spots. 
8. Remove from the oven and allow to rest for about 4 minutes, then sprinkle with fresh herbs and serve.

✔️ How to Serve this Shrimp Dish?

Shrimp (garides) saganaki can be served as an appetizer, or as part of a delicious mezze (a spread of Mediterranean small plates) with crusty bread, grilled bread, crostini and/or pita bread. As a main dish, I like to serve it over creamy orzo pasta, couscous, rice and although not traditional, mashed potatoes.

✔️ Can I Make this Recipe Ahead of Time?

Greek Shrimp Saganaki or garides saganaki is best when eaten fresh; however, you can make the sauce ahead of time. Cool the sauce completely and store it in an airtight container in the refrigerator for 2-3 days. When ready to finish the dish, warm up the sauce and follow the recipe as written.

✔️ How to Store and Reheat Leftovers?

If you have any leftover shrimp saganaki, cool it completely and store it in an airtight container in the refrigerator for 1-2 days.

Although this dish can be eaten at room temperature, to reheat place leftovers in a skillet and warm them up over low heat. Keep in mind that shrimp overcooks easily turning rubbery.

Take a look at these other Greek recipes:

• Greek Spanakopita Recipe
• Pastitsio Recipe (Greek Pasta Bake)
• Greek Baklava Recipe
• Greek Meatballs – Keftedes
• Greek Salad Dressing
• Saganaki Halloumi

Shrimp Saganaki (Greek-style shrimp with tomatoes and feta)

5 from 2 reviews

Kathy McDaniel

Shrimp Saganaki is a flavorful Greek-style dish made with tender shrimp in a spicy tomato sauce and creamy feta cheese

Print Pin

Prep 10 minutes mins

Cook 40 minutes mins

Total 50 minutes mins

Makes 4 servings

Ingredients 

1x2x3x

• ▢ 4 tablespoons olive oil, Greek extra virgin olive oil preferred
• ▢ 1/2 cup onions, finely chopped
• ▢ 4 garlic cloves, chopped
• ▢ 1/4 cup Greek ouzo or white wine, optional
• ▢ 1 28-ounces can diced tomatoes
• ▢ 1 1/2 teaspoon sea salt or Kosher salt
• ▢ 1/4 teaspoon ground black pepper
• ▢ 1 teaspoon dried oregano, divided
• ▢ 1/2 teaspoon crushed red pepper flakes, more or less to taste
• ▢ 1 tablespoon honey
• ▢ 1 1/2 pounds extra large shrimp, 26/30, peeled and deveined, thawed if frozen
• ▢ 6 ounces feta cheese, crumbled
• ▢ 1 tablespoons fresh parsley, chopped
• ▢ 1 tablespoons fresh dill, roughly chopped

Instructions 

1. Preheat the oven to 400ºF. Set an oven rack in the middle position and set a rack about 6 inches below the broiler.
2. In a large oven-safe skillet, heat the oil over medium heat. Add the onions and cook, stirring occasionally for about 5 minutes or until softened, stir in the garlic and cook for 1-2 minutes making sure the onions and garlic don’t get browned.
3. Stir in the Greek ouzo or white white (if using) and bring to a boil. Cook until the liquid is reduced by half, about 2-3 minutes.
4. Stir in the tomatoes with their juices, salt, pepper, about half of the dried oregano, crushed red pepper flakes and honey. Bring to a boil, then reduce the heat to low and cook stirring occasionally for about 15 minutes or until the sauce thickens. Remove from the heat.
5. Arrange the shrimp in an even layer over the tomato sauce. Top with the crumbled feta cheese and sprinkle with the remaining dried oregano.
6. Place the skillet in the oven and bake for 12-14 minutes or until the shrimp have just become pink and cooked through. Exact time will vary depending on the size of the shrimp.
7. Turn the broiler on and with an oven mitt carefully place the skillet on the rack under the broiler. Broil for about 2 minutes or until the feta cheese is browning in a few spots.
8. Remove from the oven and allow to rest for about 4 minutes, then sprinkle with fresh herbs and serve.

Notes

• If using frozen shrimp (which is as good as the fresh shrimp sold at the market), make sure to defrost it before cooking.
• Unless you live in a coastal town, the fresh shrimp sold at the fish counter in any supermarket is previously frozen.
• You can use extra-large, large or jumbo shrimp.
• If you don’t have an oven-safe skillet, transfer the sauce to a 3 Qt baking dish and top it with the shrimp. Follow recipe as written.
• Ouzo is a Greek anise-flavored liquor made from grape remnants used in wine making.
• Get a piece of good quality Greek feta cheese and crumble it yourself. Pre-crumbled cheese usually gets a bit dry and loses it’s flavor.
• Serve with crusty bread and some kalamata olives on the side.

Nutrition

Calories: 457 kcal, Carbohydrates: 19 g, Protein: 31 g, Fat: 25 g, Saturated Fat: 8 g, Polyunsaturated Fat: 2 g, Monounsaturated Fat: 12 g, Trans Fat: 0.01 g, Cholesterol: 252 mg, Sodium: 2610 mg, Potassium: 655 mg, Fiber: 3 g, Sugar: 10 g, Vitamin A: 894 IU, Vitamin C: 22 mg, Calcium: 385 mg, Iron: 3 mg

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