Shrimp saganaki (Greek shrimp with tomato and feta)
Greek shrimp saganaki (Garides saganaki) is a dish where shrimp are cooked in a rich and spicy tomato sauce with ouzo and feta. It is incredibly flavourful and can be served as a meze or a meal. This really is the best shrimp saganaki you will ever have!
In Greek cooking there are a whole slew of dishes which are categorized as saganaki. One of the most popular is cheese saganaki, a meze of fried cheese which is sometimes set aflame with the help of a little ouzo or Metaxa, which causes restaurant patrons to exclaim Opa! in delighted unison. The term saganaki actually refers to the small, two-handled frying pan in which the food is cooked called a sagani, a derivative of the Turkish word sahan, which means copper dish. Mia Kouppa is here to make you a better Greek cook, and also smarter? You’re welcome!
Why I love this recipe
Flavour packed! This recipe is beyond all others for the same dish. I promise you that the longer-than-typical list of ingredients makes this recipe a winner! Don’t worry though, all the ingredients are pretty basic and you will likely have many of them if you cook a lot of Greek and Mediterranean food.
Versatile! You can make this as part of a meze gathering, or serve it as a meal.
Beautiful and impressive! This dish just looks fancy! No one would imagine how easy it is to actually put together!
Key ingredients
My recipe for shrimp saganaki probably has more ingredients than most shrimp saganaki recipes you will find online or in cookbooks. That is probably why this recipe is so incredibly flavourful
Shrimp I use uncooked, peeled and deveined shrimp for this recipe. Sometimes I buy them this way, sometimes I prep them myself. I like to use 16 – 20 count (which means there are 16 – 20 shrimp per pound, an average size shrimp).
Olive oil Greek olive oil only please!
Onion I use yellow onions for this recipe. They are easy to find, and cook up beautifully.
Garlic Whenever possible I use locally grown garlic. It is far superior to any imported garlic you might find.
Red pepper Red bell peppers are sweet and have a great flavour. They add colour to this dish too!
Grape or cherry tomatoes Any small tomato would work well here.
Chili flakes To add some heat to this dish, which is traditional, I add a bit of chilli flakes.
Paprika Regular paprika adds a great depth of flavour and colour.
Oregano Dry Greek oregano is so amazing! The flavour, the aroma just can’t be beat!
Tomato sauce I usually use my homemade tomato sauce recipe and have tomato sauce available when I need it. You can make your own sauce too, or use a good quality passata (strained tomatoes).
Tomato paste Concentrated tomato flavour!
Ouzo This anise flavoured liqueur is amazing in shrimp saganaki!
Feta Of course, I only use Geek feta. You can learn a lot about feta facts here.
Parsley Fresh, flat leaf parsley is added to the dish right before serving.
How to make
Follow these easy instructions to make what is sure to become your new favourite meal!
Step 1
Heat the olive oil in a large skillet over medium heat and sauté the onion for 5 minutes until soft and translucent.
Step 2
Add the minced garlic, red pepper strips, cherry tomatoes, chili flakes, oregano and paprika and sauté for an additional 5 minutes, stirring regularly.
Step 3
Add the tomato paste and cook for 2 – 3 minutes, stirring regularly. Next add the tomato sauce and season with salt and pepper. Cook for another 2 – 3 minutes. Add the shrimp and the ouzo, stir, and cover your pan and cook over medium low heat for about 5 minutes.
Step 4
Uncover your skillet and sprinkle the crumbled feta onto the shrimp and tomato mixture. Cover again for an additional 3 – 5 minutes, on medium-low. Your feta will not melt, but will be soft.
Step 5
Uncover the skillet and remove from the heat. Sprinkle with the chopped parsley. Serve with plenty of fresh bread for dipping and sopping up the sauce.
Recipe substitutions
I like to use grape tomatoes in this recipe. Grape tomatoes are smaller than cherry tomatoes, but either can be used depending upon availability. You can also use regular size tomatoes it that is all you have- just cut them into small bite size pieces.
If you prefer not to use ouzo you can use white wine instead, or even vodka. Otherwise, simply omit the alcohol for an alcohol-free dish.
Instead of feta, you can add another hard Greek cheese to the top of your shrimp saganaki. Great options would be halloumi or kefalotyri or kefalograviera.
Recipe variations
You can serve the shrimp saganaki over cooked rice to make a substantive meal that is easy to serve.
Expert tips
Truth is, despite the origin of the name, you don’t actually need a special pan to prepare your saganaki dishes; any frying pan will usually do just fine with most recipes. Shrimp saganaki for instance just needs a pan large enough to fit all of your ingredients.
Shrimp saganaki tends to be a spicy dish, hence the chili flakes. My version is mildly spicy, and just the way that my family and I like it. We find that overpowering heat takes away from the subtle flavour of the ouzo and other spices, and upsets the delicate nature of the shrimp. Plus, some members of my family are a little sensitive to spicy 🙂
I use 500 grams of shrimp for this recipe, and I like to use 16 – 20 count. The count refers to the actual size of each shrimp. Specifically, when I say 16 – 20 count, it means that there are 16 – 20 shrimp per pound; this is an average sized shrimp. If your count is larger, your shrimp will be smaller. If your count is smaller, your shrimp will be larger.
If you will be using frozen shrimp, be sure to defrost them under cold running water or allow them to sit in a bowl of cold water, if you will be using them the same day. Otherwise, they can defrost overnight in the refrigerator. Never use warm or hot water to defrost your shrimp; this is unnecessary and can potentially lead to a situation where your delicate shrimp gets partially cooked on the surface by the hot water, leading to rubbery shrimp. Also, the idea or defrosting anything, especially seafood in hot or warm water just seems to us like it’s a potentially risky and unsafe situation. Better safe than sorry!
I completely peel the shrimp prior to cooking it. Although keeping the shell of the tail on can add flavour, it makes it more difficult to eat. Besides, the shrimp saganaki has enough flavour with all of the other great ingredients, you really don’t need the tail. Be sure to also remove the vein of the shrimp as you are preparing if for cooking. If you would like to see a video of peeling and de-veining shrimp, here is a great one posted by Epicurious.
Frequently asked questions
What is shrimp saganaki made of?
This classic Greek dish is made of shrimp, tomato, spices, ouzo and feta. It is a saucy, flavourful dish that is a favourite!
How do I know what size shrimp I am buying?
When you purchase shrimp at the grocery store or market, you will see numbers on the packaging like “31 – 35 count”. This means there are 31 – 35 shrimp in a pound.
Can I use frozen shrimp?
Yes! Frozen shrimp work very well in shrimp saganaki and are often the most practical choice. Thaw the shrimp completely before cooking, then pat them dry with paper towels to remove excess moisture. This helps them sear properly instead of steaming and prevents the sauce from becoming watery. Whether you use fresh or frozen shrimp, be careful not to overcook them—they only need a few minutes to become tender and juicy.
How can I defrost frozen shrimp?
If you are using frozen shrimp for this recipe either defrost them the night before in the refrigerator, or place them in a bowl of cold water for a few hours. You can also defrost them by running cold water over them for several minutes. Never use warm or hot water to defrost seafood.
Can I freeze leftovers?
Yes, you can freeze leftover shrimp saganaki, although the texture of the shrimp and feta may change slightly after thawing. Allow the dish to cool completely, then transfer it to an airtight freezer-safe container and freeze for up to 2 months. Thaw overnight in the refrigerator before reheating gently on the stovetop over low heat or in the microwave. Keep in mind that shrimp can become tough if overheated, so warm the dish just until heated through.
Can I make shrimp saganaki without ouzo?
Absolutely! While ouzo adds a subtle anise flavour and depth to the sauce, many traditional versions of shrimp saganaki are made without it. Simply omit the ouzo and continue with the recipe as written. You’ll still end up with a rich, flavourful tomato sauce that pairs perfectly with the shrimp and feta. If you’d li
What to serve with shrimp saganaki
Shrimp saganaki is a truly wonderful dish and it can certainly be served as a meal. At the same time, this spicy, rich, and creamy recipe conjures up images of friends sitting around a table, sipping on some ouzo, talking, laughing and enjoying a delicious array of mezedes together. Offered with an assortment of dips and spreads like tzatziki, fava and melitzanosalata, bowls of marinated olives, and platters of greens such as horta or vlita, shrimp saganaki is an easy and wonderful addition to the party.
Be sure to serve shrimp saganaki with plenty of fresh bread, to sop up the sauce.
Here are some recipes which would go beautifully with your shrimp saganaki. Everything from drinks, to sides, to sweet endings!
Ouzo lemonade
Greek lemon rice
Homemade Greek pita bread
Loukoumades (Λουκουμάδες)
Related recipes
If you love this shrimp recipe, you will also enjoy these recipes made with shrimp
Garides youvetsi, Greek shrimp with orzo
Shrimp and rice
Orzo with shrimp (Κριθαράκι με γαρίδες)
Chili lime side stripe shrimp lettuce wraps
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Video: Shrimp saganaki
Recipe
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Shrimp saganaki (Γαρίδες σαγανάκι)
Equipment
Ingredients
- 1/4 cup olive oil
- 1 ½ cups onion, diced
- 4 cloves garlic, minced
- 1 red pepper, cut into strips
- 10 ounces grape or cherry tomatoes
- 1/2 tsp chili flakes or to taste
- 1/2 tbsp oregano
- 1/4 tsp paprika
- 1 cup tomato sauce
- 1 tbsp (heaping tablespoon) tomato paste
- 1 tsp salt
- 1/4 tsp pepper
- 500 grams shrimp, peeled and de-veined
- 3 tbsp ouzo see notes
- 3/4 cup Greek feta, crumbled
- 2 tbsp chopped fresh parsley
Instructions
- Heat the olive oil in a large skillet over medium heat and saute the onion for 5 minutes until soft and translucent.1/4 cup olive oil, 1 ½ cups onion, diced
- Add the minced garlic, red pepper strips, cherry tomatoes, chili flakes, oregano and paprika and saute for an additional 5 minutes, stirring regularly.4 cloves garlic, minced, 1 red pepper, cut into strips, 10 ounces grape or cherry tomatoes, 1/2 tsp chili flakes, 1/2 tbsp oregano, 1/4 tsp paprika
- Add the tomato paste and cook, stirring regularly for 2 – 3 minutes. Next add the tomato sauce and season with salt and pepper. Cook, stirring regularly for 2 – 3 minutes and then add the shrimp to the pan with the ouzo. Stir, cover your skillet, and cook for 5 minutes, on medium-low.1 cup tomato sauce, 1 tbsp (heaping tablespoon) tomato paste, 1 tsp salt, 1/4 tsp pepper, 500 grams shrimp, peeled and de-veined, 3 tbsp ouzo
- Uncover your skillet and sprinkle the crumbled feta onto the shrimp and tomato mixture. Cover again for an additional 3 – 5 minutes, on medium-low. Your feta will not melt, but will be soft.3/4 cup Greek feta, crumbled
- Uncover the skillet and remove from the heat. Sprinkle with the chopped parsley.2 tbsp chopped fresh parsley
- Let sit at least 15 minutes so all the flavours can meld together.
- Serve and enjoy!