Shrimp Saganaki, or Garides Saganaki in Greek, is a classic dish where shrimp are cooked in a tomato-based sauce and topped with feta cheese. The word saganaki refers to the small two-handled pan traditionally used for dishes like this.
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There are also other versions of saganaki, such as fried cheese saganaki or mussels saganaki, but the one with shrimp is especially popular. The shrimp's natural sweetness works perfectly with the richness coming from the tomatoes and the creaminess from the feta. It’s a recipe that works just as well for a quick dinner at home as it does for sharing with friends.
Why You’ll Love This Recipe
- Quick and easy: Ready in just 25 minutes.
- Healthy and light: Packed with lean protein, tomatoes, and fresh herbs.
- Crowd-pleasing: The combination of shrimp, tomato, and feta is always a hit.
- Versatile: Serve as an appetiser with Bazlama - Turkish Flatbread or as a main meal with Tomato Rice Pilaf - Domatesli Pilav, pasta, or couscous.
Ingredients You'll Need
Please scroll down to the recipe card below for the full ingredients list with measurements, complete recipe method, recipe notes, and nutritional information.
- Shrimp - Large, raw shrimp (peeled and deveined). Fresh or frozen, both work well, just thaw frozen shrimp fully before cooking.
- Olive oil - A must in Mediterranean cooking. A good quality olive oil adds flavor and richness to the sauce.
- Tomatoes - I prefer fresh ripe tomatoes (grated or chopped), but you can also use canned crushed tomatoes or passata.
- Feta cheese - Crumbled on top before serving for a creamy, salty, and tangy finish.
- Ouzo (optional) - Adds a subtle sweetness and depth, and brings a faint anise flavor, common in Greek cooking. You can also use white wine if you prefer, or entirely leave it out if you are cooking for kids.
- Seasonings - Fresh red chillies or red pepper flakes (for a little heat), salt, and black pepper.
How to Make Greek Shrimp Saganaki - Garides Saganaki
If using fresh shrimp in the shell, which is my favorite, you'll need to peel and devein them before using. You can check my BBQ Grilled Shrimp Skewers recipe for detailed instructions on how to do it!
After cleaning the shrimp, pat them dry and season lightly with salt and pepper. Set aside.
In a large skillet or pan, warm the olive oil over medium heat. Sauté the chopped shallots or onion until soft and translucent, then add the garlic and cook until fragrant.
Add the ouzo or white wine, let it evaporate and then stir in the chopped tomatoes and fresh chillies. Season with the rest of the salt and black pepper.
Let the sauce simmer gently for about 10–15 minutes until it thickens slightly.
Add the shrimp to the sauce along with ¾ of the chopped herbs. Give them a good stir.
Simmer gently for 3–5 minutes until the shrimp turn pink and opaque. Sprinkle the crumbled feta over the top. Cover the pan for 1–2 minutes to let the cheese soften.
Garnish with the rest of the fresh parsley or dill. Serve hot, directly from the pan if you like, with bread, rice, or pasta to soak up the sauce.
Recipe Tips From the Chef
- Don’t overcook the shrimp: Shrimp cook quickly, usually just 2–3 minutes per side. Overcooking will make them rubbery.
- Use good feta: Authentic Greek feta made from sheep’s milk (or a mix of sheep and goat) has the best flavor and texture.
- Balance acidity: If your tomatoes are very acidic, a pinch of sugar or a drizzle of honey can balance the sauce.
- Add the shrimp last: Always cook the sauce first, then add the shrimp at the end to keep them tender.
- Fresh herbs make a difference: Finish with parsley, dill, or even a touch of fresh mint for brightness.
How to Serve Greek Shrimp Saganaki - Garides Saganaki
Shrimp Saganaki is incredibly versatile. You can enjoy it as a starter, a light meal, or part of a larger spread. Here are some serving suggestions:
With bread: Crusty Barbari Bread, Greek Pita, or even garlic bread is perfect for dipping.
Over rice: A bed of white rice, basmati, or even brown rice makes it a hearty main.
With pasta: Toss the sauce and shrimp with linguine or orzo for a Greek-inspired pasta dish.
With couscous or quinoa: A lighter alternative to rice or pasta.
As part of a mezze spread: Pair with olives, tzatziki, Greek Cucumber Salad, Baked Feta with Honey and Sesame Seeds, Beet Cucumber Salad, and grilled vegetables for a complete Greek-style meal.
Make-Ahead and Storage
You can prepare the sauce in advance and keep it in the fridge for up to 2 days. Add the shrimp and feta just before serving.
Store the leftovers in an airtight container in the fridge for up to 2 days or in the freezer for up to a month. You can gently reheat on the stove. Be careful not to overcook the shrimp when reheating.
Recipe FAQs
Yes. Just make sure to thaw them completely and pat them dry before cooking. Also, do not freeze again if there are any leftovers.
No, ouzo is optional. White wine or even broth works well as a substitute.
You can use mussels, scallops, or even chunks of white fish for a similar preparation.
Related Recipes
For more delicious shrimp recipes, why not try:
Did you make this recipe? Please let me know how it turned out! Leave a comment below and tag @cookingorgeous on Instagram and hashtag it #cookingorgeous.
I hope you enjoy the process of making this delicious and healthy Greek Shrimp Saganaki - Garides Saganaki as much as you enjoy eating it! 🙂
Bon appétit! / Afiyet olsun!
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Greek Shrimp Saganaki - Garides Saganaki
Equipment
- 1 kitchen scale
- 1 measuring spoons
- 1 Measuring cups
Ingredients
- 2 tbsps olive oil
- 1 large banana shallot or onion
- 3 cloves garlic
- 1 chopped red chili or ½ teaspoon flaked chili
- 1 ½ tablespoon raki or ouzo
- 7 oz chopped tomatoes (200 g)
- ¾ teaspoon salt
- ½ teaspoon freshly ground black pepper
- 11 oz shrimp (peeled and deveined) (330 g)
- 2 oz feta (50 grams)
- 2 tablespoon chopped parsley and dill
Instructions
- If using fresh shrimp in the shell, which is my favorite, you'll need to peel and devein them before using. You can check my BBQ Grilled Shrimp Skewers recipe for detailed instructions on how to do it!
- After cleaning the shrimp, pat them dry and season lightly with salt and pepper. Set aside.
- In a large skillet or pan, warm the olive oil over medium heat. Sauté the chopped shallots until soft and translucent, then add the garlic and cook until fragrant.
- Add the ouzo or white wine, let it evaporate and then stir in the chopped tomatoes and fresh chillies. Season with the rest of the salt and black pepper.
- Let the sauce simmer gently for about 10–15 minutes until it thickens slightly.
- Add the shrimp to the sauce along with ¾ of the chopped herbs. Give them a good stir.
- Simmer gently for 3–5 minutes until the shrimp turn pink and opaque.
- Sprinkle the crumbled feta over the top. Cover the pan for 1–2 minutes to let the cheese soften.
- Garnish with the remaining fresh parsley or dill. Serve hot, directly from the pan if you like, with bread, rice, or pasta to soak up the sauce.
Notes
- Don’t overcook the shrimp: Shrimp cook quickly—usually just 2–3 minutes per side. Overcooking will make them rubbery.
- Use good feta: Authentic Greek feta made from sheep’s milk (or a mix of sheep and goat) has the best flavor and texture.
- Balance acidity: If your tomatoes are very acidic, a pinch of sugar or a drizzle of honey can balance the sauce.
- Add the shrimp last: Always cook the sauce first, then add the shrimp at the end to keep them tender.
- Fresh herbs make a difference: Finish with parsley, dill, or even a touch of fresh mint for brightness.
Imogene says
The shrimp were juicy, and the tomato sauce was full of flavor. Great with crusty bread.