Shrimp Saganaki (Greek Shrimp with Tomatoes & Feta)

Shrimp Saganaki – Now I am talking some serious flavors in this Greek favorite. Some incredible flavor combo happens when I cook plump shrimp in a garlicky savory tomato sauce and finish it off with salty feta. Saganaki is something you will see in every little Greek taverna, and it brings joy to everyone’s faces when it comes to the table.

Now you can do the same in your very own home. People are going to be amazed when you take this sizzling skillet right to the table. Jumbo sized shrimp all covered in a little melty feta, sprinkled with fresh parsley and a dash of extra virgin olive oil. All sizzling… all inviting!

If you’re looking for some one skillet shrimp recipe that is jam packed with flavors and super easy to whip up, try my amazing Greek flavors for a very special meal. This is the dish to serve if you’re having some Mediterranean themed get together.

This is a great dish to be a part of a spread of mezze platter with plenty of pita breads, dips, olives and some freshly chopped veggies and cheeses. Whatever the occasion, I promise you are going to come back to this again and again.

What is Shrimp Saganaki?

Locally known as “Garides Saganaki”, this is one shrimp dish you will find all over Greece. Mostly served as an appetizer along with crusty bread to mop up the sauce, it’s a great main too. Saganaki is named after the pan in which various small appetizer dishes are prepared.

Saganaki is a small, heavy bottomed frying pan, usually two handled for easy handling. There are various popular saganaki dishes like cheese saganaki, which is basically fambe cheese pan seared first and then flamed before it arrives sizzling to your table.

There is mussel saganaki, and of course there is this shrimp sagankai. Here the shrimp is cooked in thick tomato sauce along with their beloved feta and typically served straight right from skillet, aka saganaki to the table.

There are so many ways to make saganaki, and I’ve tried quite a few. Some recipes cook it entirely on the stovetop, while others finish it off under the broiler in the oven. Traditionally, this dish calls for a splash of Ouzo, a Greek anise-flavored drink, but if you don’t have any on hand, white wine works just as well. No matter which method you go with, you’re in for a delicious shrimp dish!

Ingredients Needed

• Shrimp – I suggest using jumbo sized or colossal shrimp for this special dish. You can either use fresh or frozen. I keep the tails intact. Some people even prefer heads intact for added flavors.
• Olive Oil – Light for cooking and extra virgin for drizzling at the end.
• Onion – Diced.
• Garlic – Fresh, of course.
• Tomatoes – Using good quality canned tomatoes is common. You can use either diced or crushed. If you are lucky to have some fresh ripe, juicy garden tomatoes, feel free to use them instead of canned.
• Herbs and spices – Dried oregano, red chili flakes, black pepper, fresh parsley.
• Honey – To add a touch of sweetness.
• White wine – A good quality dry white.
• Feta cheese – What makes it Saganaki.

How to Make Shrimp Saganaki

First, I take my cleaned shrimp and toss them in a bowl with some olive oil, finely chopped garlic, salt, and pepper. I make sure they’re all coated nicely before setting them aside.

Then, in my skillet on medium-high heat, I heat up some olive oil and start sautéing the onions. It usually takes about 5-6 minutes until they start getting that nice golden color. Once they do, I add in some sliced garlic, along with a sprinkle of red chili flakes and oregano, and sauté them for another minute. Then comes the white wine – I pour it in, letting it deglaze the pan, and cook it all for about 3-4 minutes.

Next, I add in the tomatoes, along with a bit of honey and some parsley. I give it all a good stir and let it cook for about 15 minutes until it thickens up nicely into a sauce. Finally, I give it a taste and adjust the seasoning if needed.

I then add in the shrimp, making sure they’re well coated in the sauce. I cover the skillet and let them cook for about 5 minutes. This allows the shrimp to soak up all those delicious flavors from the sauce and cook until they’re perfectly tender.

Next, I sprinkle feta all over the dish.

For the finishing touch, there are two options. You can either keep cooking on the stovetop for another 5-6 minutes with the cover on, until the cheese becomes soft and gooey, and the shrimp is fully cooked. Alternatively, like I prefer to do, after adding the feta cheese, you can pop the skillet under the broiler in a preheated oven on high for about 5 minutes. This gives the dish a beautiful golden brown color and melts the cheese to perfection.

When the dish is ready, the feta won’t be completely melted, but it will be soft and mushy, so you can easily spread it around while enjoying it with some crusty bread. I like to sprinkle some extra fresh parsley on top for a pop of color. And of course, I drizzle some extra virgin olive oil all over. Then, I take this sizzling skillet straight from the oven to the table, whether it’s for an appetizer or a main meal. It’s always a crowd-pleaser!

Serving Suggestions

1. My first choice to serve with this Greek Shrimp drenched in tomatoes and feta is warm crusty bread. Try some artisan style bread like my no knead bread. It’s excellent and so easy to make. You can try any sourdough or French baguette, too.
2. I also like to serve saganaki with warm pitas.
3. Serve it over a bed or orzo or any of your favorite pastas.
4. Other non-traditional options that I think would be excellent with this dish is grits or polenta or even rice. In fact, I have a post for Saganaki Shrimp and Grits!
5. If you happen to lay your hands on Ouzo, that beloved anis flavored aperitif, save a few shots to go along with this Greek classic.

Variations

1. While cooking the onions, you can add a little anis seeds for a little different flavor.
2. Adding Kalamata olives to the sauce will enhance the Mediterranean flavors.

Alpana’a Tips

• I always prefer to go with wild-caught shrimp if available. They just have so much more flavor and texture compared to farm-raised ones.
• Don’t forget to taste and adjust the sauce before adding the shrimp.
• When I have fresh oregano available, I love using it in place of dried. I just triple the amount, as the fresh leaves aren’t as potent as the dried ones.
• Use block feta that you have crumbled yourself. The pre-crumbled feta won’t melt well.

Bring these Mediterranean flavors in your life. They go so great with seafood. One of my other favorites is Psari Plaki, a Greek fish dish you absolutely have to try!

Mixing cheese with seafood isn’t very common, but somehow it works just prefect. Something magic happens with salty, tangy and savory feta goes with shrimp.

Try my version of Shrimp Saganaki for some special Sunday dinner and share the love of GypsyPlate all over your social media platforms. Dishes like saganaki need to get viral, so many many people can enjoy these great unique flavors from all over the world.

Shrimp Saganaki, on our Gypsy Plate… enjoy!

Try these other great shrimp dishes!
Shrimp and Grits
Spanish Garlic Shrimp
Baja Shrimp Tacos
Shrimp Remoulade
Shrimp de Jonghe
Cajun Shrimp Scampi
Thai Shrimp Curry

Shrimp Saganaki (Greek Shrimp with Tomatoes & Feta)

Yield: 4-6 servings

Prep Time: 5 minutes

Cook Time: 25 minutes

Total Time: 30 minutes

Shrimp Saganaki - This classic Greek dish has some incredible flavors with plump shrimp in a garlicky, savory tomato sauce and finished off with salty feta cheese!

Print

Ingredients

Marinade

• 1.5lbs shrimp
• 1 Tbsp olive oil
• 1 garlic clove, finely chopped
• ½ tsp salt
• ⅛ tsp pepper

Saganaki

• 3 Tbsp olive oil
• 1 medium onion, chopped
• 3-4 garlic cloves, sliced or chopped
• ½ tsp red chili flakes
• 1.5 tsp oregano
• 28oz canned diced tomatoes (see note 1)
• ½ cup dry white wine
• 1 Tbsp honey
• 2 Tbsp fresh parsley
• 6oz feta cheese

Instructions

1. In a bowl, mix in all the marinade ingredients with shrimp. Toss well to cover the shrimp all over.
2. In a pan, heat olive oil on medium high heat and sauté the onions till soft and starting to turn brown, about 5-6 minutes. Add in sliced garlic along with red chili flakes and oregano and sauté for a minute.
3. Add in wine and cook for 2-3 minutes, deglazing the pot. Add in tomatoes, stir well. Add in honey and parsley and simmer for 15 minutes so you create a rich, thick sauce.
4. Add in marinated shrimp and stir well. Cover and cook for 5 minutes.
5. Open the lid and sprinkle feta all over.
6. You can either cover the lid and cook another 4-5 minutes till the feta is soft and looks melty. Or you can broil it in the oven on high for 4-5 minutes.
7. Garnish with some more fresh chopped parsley and serve it along with crusty bread. You can add an extra drizzle of extra virgin olive oil over the saganaki.

Notes

1. Instead of canned tomatoes, you can use fresh ripe tomatoes when in season, or fresh heirloom tomatoes. The sauce would be naturally sweeter, so you might not need honey.

Nutrition Information

Yield 6 Serving Size 1
Amount Per Serving Calories 350Total Fat 17gSaturated Fat 6gTrans Fat 0gUnsaturated Fat 10gCholesterol 265mgSodium 1683mgCarbohydrates 14gFiber 3gSugar 8gProtein 31g

Nutrition information calculated by Nutritionix.

Did you make this recipe?

Please leave a comment on the blog or share a photo on Pinterest

Welcome to GypsyPlate! I'm Alpana, former wordwide tour manager and professional caterer, now full time blogger. I love exploring cuisines from around the world, and my recipes have been featured on sites such as MSN, Parade, Brit + Co, CNET and AOL. You can explore my entire collection of sortable recipes in my Recipe Index or learn more about me here.