Name: Easy Shrimp Saganaki Recipe - Greek Tomato & Feta Shrimp
Prep time: 25 min
Cook time: 40 min
Total time: 65 min
Yield: 4-6 servings
Ingredients: 1.5 lbs (680g) large shrimp, peeled & deveined, tails on or off; 1 tbsp extra virgin olive oil (for shrimp); 1/2 tsp sea salt, plus more to taste; 1/4 tsp freshly ground black pepper, plus more to taste; Pinch red pepper flakes (optional); 3 tbsp extra virgin olive oil (for sauce); 1 large yellow onion, finely chopped; 4-5 cloves garlic, minced; 1 red bell pepper, finely diced (optional); 1 (28-ounce) can crushed or diced tomatoes; 2 tbsp tomato paste; 1/4 cup anise extract (non-alcoholic alternative to ouzo) OR dry white wine alternative (e.g., vegetable broth); 1 tsp dried oregano (preferably Greek); 1/2 cup vegetable or chicken broth; 1/2 tsp sugar (pinch); 6-8 ounces (170-225g) good quality feta cheese, crumbled; 1/4 cup fresh parsley, finely chopped; Crusty bread or pita bread, for serving

Shrimp Saganaki, a truly iconic dish, instantly transports your senses to the vibrant, sun-drenched coasts of Greece with every savory bite. I am delighted to share the magic behind this beloved recipe, which has captivated palates worldwide with its exquisite blend of flavors and textures.

This cherished Greek classic, traditionally served as a delightful mezze in bustling tavernas, boasts a rich history steeped in Mediterranean culinary traditions. Its name, “saganaki,” refers to the small, two-handled frying pan in which it’s often prepared and served, underscoring its authentic, rustic charm. People utterly adore this dish for its incredible balance:

Why Shrimp Saganaki is a Culinary Star

You’ll find succulent, plump shrimp bathed in a rich, aromatic tomato sauce, often infused with ouzo or white wine, and brightened by fresh herbs. The crowning glory, of course, is the generous scattering of creamy, tangy feta cheese, which melts slightly into the warm sauce, creating a symphony of savory notes. The combination of sweet shrimp, zesty tomato, and salty feta is simply irresistible, offering a comforting yet sophisticated dining experience. Preparing your own Shrimp Saganaki at home allows you to savor this authentic taste of Greece, promising a dish that is both impressive and surprisingly simple to master.

Ingredients:

For the Shrimp:
- 1.5 lbs (approximately 680g) large shrimp, peeled and deveined, tails on or off according to your preference. I personally love leaving the tails on for presentation and a bit of extra flavor.
- 1 tablespoon extra virgin olive oil, for sautéing the shrimp.
- 1/2 teaspoon sea salt, plus more to taste.
- 1/4 teaspoon freshly ground black pepper, plus more to taste.
- A pinch of red pepper flakes, optional, if you enjoy a little kick in your Shrimp Saganaki.
For the Rich Tomato Sauce:
- 3 tablespoons extra virgin olive oil, a good quality one makes all the difference for this classic Greek dish.
- 1 large yellow onion, finely chopped. We want it to melt into the sauce.
- 4-5 cloves garlic, minced. Garlic is a star here, so don’t be shy!
- 1 red bell pepper, seeds removed and finely diced (optional, but I find it adds a lovely sweetness and color to my Shrimp Saganaki).
- 1 (28-ounce) can crushed tomatoes or diced tomatoes. If using diced, you can lightly crush them with your hands before adding for a slightly smoother consistency.
- 2 tablespoons tomato paste, for deep umami flavor.
- 1/4 cup ouzo (the traditional choice for authentic Shrimp Saganaki) OR dry white wine. The ouzo adds that characteristic anise flavor that makes this dish so unique.
- 1 teaspoon dried oregano, preferably Greek oregano for an authentic taste.
- 1/2 cup vegetable or chicken broth, to adjust sauce consistency if needed.
- Sugar, a tiny pinch (about 1/2 teaspoon) to balance the acidity of the tomatoes.
For the Finishing Touches:
- 6-8 ounces (about 170-225g) good quality feta cheese, crumbled. The better the feta, the better your Shrimp Saganaki will taste. I always opt for a firm, tangy Greek feta.
- 1/4 cup fresh parsley, finely chopped, for garnish and a burst of freshness.
- Crusty bread or pita bread, for serving. You’ll definitely want something to mop up every last drop of that incredible sauce!

Preparing Your Ingredients for Shrimp Saganaki

Prepare the Shrimp: First things first, let’s get our star ingredient ready. If your shrimp aren’t already, gently peel and devein them. You can choose to leave the tails on for a more elegant presentation and a bit of extra flavor, or remove them if you prefer. Once peeled, place the shrimp in a bowl and pat them very dry with paper towels. This step is crucial for achieving a nice sear later on. Season them lightly with 1/2 teaspoon sea salt, 1/4 teaspoon black pepper, and if you’re feeling adventurous, a pinch of red pepper flakes. Give them a gentle toss to ensure they’re evenly coated. Set them aside for a moment while we prepare the aromatic base.
Chop and Mince: Now, let’s get our veggies prepped. Finely chop your large yellow onion. The goal here is for the onion to practically dissolve into the sauce, contributing sweetness and body without being chunky. Next, mince your garlic cloves. Don’t rush this; fresh minced garlic provides so much more flavor than jarred. If you’re using the red bell pepper, deseed it and finely dice it. Uniformity in your chop ensures even cooking. Having all your ingredients ready and within reach, known as “mise en place,” will make the cooking process smooth and enjoyable, especially when creating a multi-layered dish like Shrimp Saganaki.

Building the Flavorful Tomato Base for your Shrimp Saganaki

Sauté the Aromatics: Grab a large, oven-safe skillet or a shallow, wide pot – something that can comfortably hold all the shrimp later and potentially go into the oven for the final step, though that’s optional. Heat 3 tablespoons of extra virgin olive oil over medium heat. Once the oil shimmers, add your finely chopped onion and diced red bell pepper (if using). Sauté them gently for about 8-10 minutes, stirring occasionally. We’re looking for them to become beautifully softened and translucent, even slightly caramelized at the edges. This slow sauté develops the foundational sweetness of your sauce, essential for a truly delicious Shrimp Saganaki.
Introduce Garlic and Tomato Paste: Once your onions are soft and fragrant, add the minced garlic to the skillet. Stir it in and cook for just about 1 minute until it becomes wonderfully fragrant. Be careful not to let it burn, as burnt garlic can turn bitter very quickly. Immediately after the garlic becomes fragrant, stir in the 2 tablespoons of tomato paste. Cook the tomato paste for another 2-3 minutes, stirring constantly. This step, often called “cooking out” the tomato paste, is vital. It deepens its color and flavor, transforming its raw taste into a rich, concentrated sweetness that will be a backbone of your Shrimp Saganaki sauce.
Deglaze with Ouzo or Wine: This is where the magic really starts to happen for a traditional Shrimp Saganaki! Carefully pour in the 1/4 cup of ouzo or dry white wine. Stand back slightly, as the alcohol can create a burst of steam and aroma. Use a wooden spoon to scrape up any browned bits from the bottom of the pan – this is called “deglazing” and those bits are pure flavor! Let the ouzo simmer and reduce for 2-3 minutes until most of the alcohol has evaporated and you’re left with a beautiful, concentrated essence. If you’re using ouzo, you’ll notice that distinct anise scent filling your kitchen, which is exactly what we want for authentic Shrimp Saganaki.
Simmer the Tomato Sauce: Now it’s time to build the main body of our sauce. Pour in the 28-ounce can of crushed or diced tomatoes. Stir well to combine all the ingredients. Add the 1 teaspoon of dried Greek oregano and the small pinch of sugar to help balance the acidity of the tomatoes. Season with a bit more sea salt and freshly ground black pepper to taste. If the sauce seems too thick at this stage, you can add about 1/2 cup of vegetable or chicken broth to reach your desired consistency. Bring the sauce to a gentle simmer, then reduce the heat to low, cover the skillet partially, and let it cook for at least 15-20 minutes. This simmering time allows the flavors to meld and deepen, creating a rich, complex sauce that is the heart of a perfect Shrimp Saganaki. Stir occasionally to prevent sticking.

Cooking the Perfect Shrimp Saganaki

Prepare for Shrimp Addition: While the sauce is simmering, you can do a quick check on your seasoned shrimp. Ensure they are still dry. If they’ve released any moisture, pat them dry again. We’re aiming for a quick cook on the shrimp to keep them tender and juicy.
Cook the Shrimp: Uncover your simmering tomato sauce. Increase the heat slightly to a medium-low. Gently nestle the seasoned shrimp directly into the hot tomato sauce in a single layer if possible, or distribute them evenly. Do not stir too vigorously at this point. The shrimp will cook very quickly in the warm sauce. Simmer for about 3-5 minutes, or until the shrimp just turn opaque and pink. It’s crucial not to overcook the shrimp, as they will become tough and rubbery. They will continue to cook slightly from the residual heat once removed from the stove. The moment they curl into a “C” shape, they are likely done. An “O” shape means overcooked.

The Finishing Touches and Serving Your Authentic Shrimp Saganaki

Add the Feta Cheese: Once the shrimp are perfectly cooked, remove the skillet from the heat. Generously crumble the good quality feta cheese over the top of the shrimp and sauce. You can spread it evenly or cluster it in appealing mounds. The residual heat from the sauce will gently warm and soften the feta, allowing some of it to melt into creamy pockets, while other pieces will retain their tangy texture. If you prefer your feta more melted and bubbly, you can place the skillet under a preheated broiler for 2-3 minutes, or until the cheese is lightly golden and bubbly. Keep a very close eye on it, as feta can brown quickly! This step with the tangy feta is what truly defines Shrimp Saganaki and gives it its signature salty, creamy finish.
Garnish and Serve Immediately: As soon as the feta is to your liking, sprinkle the fresh, finely chopped parsley generously over the entire dish. The vibrant green of the parsley contrasts beautifully with the rich red sauce and white feta. Your exquisite Shrimp Saganaki is now ready to be enjoyed! Serve it immediately, directly from the skillet, while it’s still warm and the feta is delightfully gooey.
Enjoy with Bread: This dish practically begs for something to soak up every last drop of that incredible sauce. Be sure to have plenty of crusty bread or warm pita bread on hand. Encourage your diners to dip, scoop, and savor the rich flavors of this traditional Greek delight. There’s truly nothing quite like the combination of plump, sweet shrimp, savory tomato sauce, and salty feta in a well-made Shrimp Saganaki. It’s a culinary experience that transports you straight to the sun-drenched shores of Greece!

Conclusion:

I truly hope you’re as excited as I am about this incredible dish! This isn’t just another recipe; it’s an invitation to experience a burst of Mediterranean sunshine right in your own kitchen. I can honestly say that every time I prepare it, I’m reminded of the simple elegance and profound flavors that define Greek cuisine. The way the succulent shrimp plump up in that rich, aromatic tomato sauce, infused with a hint of ouzo and brightened by fresh herbs, is simply divine. And then, of course, there’s the creamy, tangy feta, melting ever so slightly on top, creating a perfect counterpoint to the vibrant sauce. It’s a symphony of tastes and textures that manages to be both comforting and exhilarating at the same time. You might be thinking, “Can something so impressive really be that easy to make?” And my answer is a resounding “Yes!” This dish proves that you don’t need a complicated ingredient list or hours in the kitchen to create something truly spectacular. It’s weeknight-friendly enough for a quick, delicious meal, yet elegant enough to grace your most special dinner parties. It’s the kind of recipe that makes people ask for second helpings and, inevitably, the recipe itself.

Now, let’s talk about how to truly make this dish sing and how you can make it your own. For me, the absolute non-negotiable accompaniment to this glorious Shrimp Saganaki is a generous amount of crusty bread. Think a warm, rustic baguette or a chewy sourdough – something robust enough to soak up every last drop of that incredible sauce. Trust me, you won’t want to leave a single drop behind! A simple green salad, perhaps with a light lemon-oregano vinaigrette, makes for a refreshing contrast, cutting through the richness beautifully. If you’re looking to make it a more substantial meal, consider serving it over a bed of fluffy basmati rice, or even tossing it with some al dente orzo or linguine. The sauce clings beautifully to pasta, transforming it into a complete, satisfying dinner.

But the fun doesn’t stop there! This recipe is wonderfully versatile, inviting you to experiment and personalize it. For a different cheesy twist, why not try adding crumbled halloumi towards the end? It holds its shape better and offers a delightful salty chew. Or perhaps a sprinkle of crumbled goat cheese for a creamier, tangier finish? If you’re a fan of a little heat, don’t shy away from adding more red pepper flakes, or even a tiny pinch of cayenne pepper, to give it an extra kick. For seafood lovers, this recipe is a fantastic base for a mixed seafood saganaki. Imagine adding some tender calamari rings, plump mussels, or even small scallops along with your shrimp – just adjust cooking times accordingly. You could also introduce some diced bell peppers (red or yellow would be lovely) or even a handful of fresh spinach during the last few minutes of cooking for added color and nutrients. And for the herb enthusiasts, while parsley is classic, a touch of fresh dill or a sprinkle of dried oregano can elevate the aromatic profile even further. Don’t be afraid to play around; that’s the beauty of cooking!

So, what are you waiting for? I’ve shared my passion for this dish, and now it’s your turn to experience it. I genuinely believe that once you try this recipe, it will quickly become a cherished favorite in your culinary repertoire. Imagine the aroma filling your kitchen, the vibrant colors on your plate, and the sheer joy of that first bite. It’s an experience worth savoring and sharing. I implore you to dive in, gather your ingredients, and whip up this sensational dish. Don’t just dream about delicious food; create it!

And when you do, please, please, please come back and share your experience with me! I absolutely love hearing from you and seeing your culinary creations. Did you make any exciting substitutions? What did you serve it with? Did your family rave about it as much as mine does? Drop a comment below, share a photo, or tell me all about your personal Shrimp Saganaki adventure. Your insights and variations not only inspire me but also help other home cooks in our community discover new ways to enjoy this fantastic recipe. Let’s build a delicious conversation around this amazing dish. Happy cooking, my friends! I can’t wait to hear how it turns out for you.