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Shrimp Saganaki
Plump shrimp baked in tomato sauce with feta cheese, a Greek seafood favorite.
Shrimp Saganaki takes the beloved saganaki concept - cooking in a small two-handled pan - and applies it to succulent shrimp bathed in a rich tomato sauce and topped with crumbled feta cheese. It's one of the most popular seafood dishes in Greek tavernas, and for good reason.
Our version starts with a fragrant sauce of ripe tomatoes, garlic, white wine, and a hint of ouzo that gives it an unmistakable Greek character. The shrimp are nestled into this sauce and baked until just cooked through, then generously topped with creamy feta that softens in the heat without fully melting.
The dish arrives at your table still bubbling and fragrant, crying out for crusty bread to soak up every last drop of sauce. The combination of sweet shrimp, tangy tomato, and salty feta is absolutely addictive. We serve it right in the saganaki pan it was cooked in.
Our version starts with a fragrant sauce of ripe tomatoes, garlic, white wine, and a hint of ouzo that gives it an unmistakable Greek character. The shrimp are nestled into this sauce and baked until just cooked through, then generously topped with creamy feta that softens in the heat without fully melting.
The dish arrives at your table still bubbling and fragrant, crying out for crusty bread to soak up every last drop of sauce. The combination of sweet shrimp, tangy tomato, and salty feta is absolutely addictive. We serve it right in the saganaki pan it was cooked in.
Prep: 15 mins
Cook: 30 mins
Serves: 4
Easy
Ingredients
500g large shrimp, peeled and deveined
400g crushed tomatoes
1 medium onion, finely diced
4 cloves garlic, minced
1/4 cup white wine
2 tbsp ouzo
1/2 tsp dried oregano
Pinch of red pepper flakes
150g feta cheese, crumbled
3 tbsp olive oil
Fresh parsley for garnish
Salt and pepper
400g crushed tomatoes
1 medium onion, finely diced
4 cloves garlic, minced
1/4 cup white wine
2 tbsp ouzo
1/2 tsp dried oregano
Pinch of red pepper flakes
150g feta cheese, crumbled
3 tbsp olive oil
Fresh parsley for garnish
Salt and pepper
Instructions
1. Heat olive oil in an oven-safe skillet (saganaki). Sauté onion until soft. Add garlic, cook 1 minute.
2. Add wine and ouzo, simmer 2 minutes. Add tomatoes, oregano, and pepper flakes.
3. Simmer sauce for 10-15 minutes until slightly thickened. Season with salt and pepper.
4. Nestle shrimp into the sauce in a single layer.
5. Crumble feta over the top.
6. Bake at 200°C for 10-12 minutes until shrimp are pink and feta is softened.
7. Garnish with fresh parsley. Serve immediately in the pan with crusty bread.
2. Add wine and ouzo, simmer 2 minutes. Add tomatoes, oregano, and pepper flakes.
3. Simmer sauce for 10-15 minutes until slightly thickened. Season with salt and pepper.
4. Nestle shrimp into the sauce in a single layer.
5. Crumble feta over the top.
6. Bake at 200°C for 10-12 minutes until shrimp are pink and feta is softened.
7. Garnish with fresh parsley. Serve immediately in the pan with crusty bread.
