Greek Shrimp Saganaki - Garides Saganaki

5 from 1 vote

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.

Prep Time10

Cook Time15

Total Time25

Course: Appetizer, Main Course

Cuisine: Greek, Mediterranean

Diet: Gluten Free, Low Fat

Servings: people

Calories: 380kcal

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.

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.