Name: Shrimp Saganaki Recipe
Prep time: 10 min
Cook time: 25 min
Total time: 35 min
Cuisine: Greek
Ingredients: 2 tablespoons olive oil; 1 medium onion or shallot, finely chopped; 2–4 garlic cloves, minced; Optional: ½ red bell pepper or pinch of chili flakes; 1 can (14.5 oz) diced tomatoes or 2 cups fresh chopped tomatoes; 1 tablespoon tomato paste (optional); 1 teaspoon dried oregano; ½ teaspoon paprika or red pepper flakes; ⅓ to ½ cup dry white wine or ouzo (optional); Salt and black pepper to taste; 1 lb large shrimp, peeled and deveined; ¾ cup crumbled Greek feta cheese; Fresh parsley, chopped; Lemon wedges, for garnish

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Here’s a vibrant Greek dish I absolutely love—pristine shrimp cooked in a spicy tomato sauce, finished with tangy feta cheese, and perfect for scooping up with crusty bread.

Why You’ll Love This Recipe

I love how the shrimp stays juicy and firm, while the tomato sauce is rich and aromatic with garlic, onion, and herbs. When the feta melts into the sauce, it adds a creamy, salty richness that transforms every bite. It feels elegant yet cozy, takes under 30 minutes, and always impresses whether I serve it as a meze or a main course.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

Olive oil
1 medium onion or shallot, finely chopped
2–4 garlic cloves, minced
Optional: red bell pepper or chili flakes for heat
1 can diced tomatoes or equivalent fresh, chopped
Tomato paste (optional, for concentrated flavor)
Dried oregano and paprika or red pepper flakes (to taste)
Dry white wine or ouzo (optional, about ⅓ to ½ cup)
Salt and black pepper to taste
1 lb large peeled and deveined shrimp
¾ cup crumbled Greek feta cheese
Fresh parsley and lemon wedges to garnish

Directions

I heat olive oil in an oven-safe skillet or sauté pan over medium heat. I sauté the onion until softened, about 5 minutes.
I add garlic, red pepper if using, oregano, and paprika or chili, then cook another minute until fragrant.
I stir in diced tomatoes and tomato paste, season with salt and pepper, and let the sauce simmer for 15–20 minutes until slightly thickened.
I remove the pan from heat, nestle the shrimp into the sauce, and drizzle with white wine or ouzo if I’m using it.
I return the skillet to the heat and cook the shrimp until they turn pink, about 3–4 minutes.
I sprinkle feta cheese over the shrimp and place the pan under a broiler or in a preheated oven until the cheese softens and begins to brown, about 5–6 minutes.
I finish with fresh parsley and a squeeze of lemon juice before serving.

Servings And Timing

Servings: I usually serve this for 3–4 people as a main or 4–6 as an appetizer
Prep time: about 10 minutes
Cook time: 20–25 minutes
Total time: around 30–35 minutes

Variations

I sometimes stir in kalamata olives or red peppers for added flavor.
I occasionally add a pinch of sugar or honey to balance the acidity of the tomatoes.
I swap the shrimp for mussels or scallops for a different seafood twist.
I serve this over orzo, rice, or with toasted bread when I want a fuller meal.

Storage/Reheating

I refrigerate leftovers in an airtight container for up to 3 days. To reheat, I warm it gently in a skillet over low heat, adding a splash of water if the sauce has thickened. I avoid the microwave to keep the shrimp from getting rubbery. I don’t freeze this dish, as shrimp can become tough after thawing.

Shrimp Saganaki Recipe

FAQs

Can I Skip the Ouzo or Use White Wine Instead?

Yes—I often use white wine or even lemon juice instead of ouzo. The dish still tastes fresh and delicious.

What Size Shrimp Works Best?

I prefer large shrimp (16–20 count) for a meaty texture, but medium-sized shrimp also work well.

Do I Need an Oven-Safe Pan?

It helps if I plan to broil the feta. If I don’t have one, I let the feta melt gently on the stovetop instead.

Can I Make the Sauce Ahead?

Definitely—I sometimes prep the sauce a day ahead and add the shrimp and feta just before serving.

What Do I Serve This With?

I usually serve it with crusty bread, warm pita, or rice. It also pairs well with a crisp green salad or lemony orzo.

Conclusion

I absolutely enjoy making shrimp saganaki—it’s bold, satisfying, and full of flavor with very little effort. The combination of tender shrimp, savory tomato sauce, and creamy feta makes it one of my favorite quick meals to prepare. I hope you love it just as much as I do!