shrimp saganaki

Shrimp saganaki is a Greek dish with juicy shrimp, tomato sauce, and feta. Ready in 30 minutes, it brings bold flavors and minimal prep to your table.

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Total Time 31

Servings: 4 servings

Course: Main Course

Cuisine: Greek

Calories: 320

Ingredients Method Notes

Ingredients

Main

500 g large shrimp, peeled and deveined
2 tablespoon olive oil
1 unit yellow onion, finely chopped
3 clove garlic, minced
400 g canned diced tomatoes
60 ml dry white wine
0.5 teaspoon crushed red pepper flakes
1 teaspoon dried oregano
0.5 teaspoon salt
0.25 teaspoon black pepper
150 g feta cheese, crumbled
2 tablespoon fresh parsley, chopped

Method

Pat the shrimp dry with paper towels. If they're a bit wet, they won't brown — they’ll just steam.
Heat olive oil in a wide skillet over medium. When the oil shimmers, add the onion. Stir for 3–4 minutes until soft, not browned.
Stir in the garlic. Cook just until it smells sharp — about 30 seconds. I move it around to keep it from scorching.
Add the tomatoes (with juice), wine, red pepper, oregano, salt, and black pepper. Bring to a steady simmer.
Let the sauce simmer for 10–12 minutes, uncovered. It should thicken a bit; if it looks dry and shrimp aren’t in yet, add a splash of water.
Nestle the shrimp into the sauce in a single layer. Cook 3–4 minutes, flipping once so both sides get opaque and pink.
Scatter feta over the top. Cover the pan and let the feta warm through (about 1 minute; it’ll get creamy, not melted fully).
Turn off the heat. Sprinkle with parsley and a drizzle of olive oil. Serve straight from the pan, bread alongside if you like.

Notes

I cook shrimp saganaki at least once a month when I’m craving something briny and cozy but don’t want to spend more than half an hour at the stove. The way the feta softens into the tomato sauce hits a comfort food spot that never gets old for me.

Quick tips for better saganaki

Feta matters. Skip pre-crumbled; use a block and crumble it yourself. It melts creamier and tastes fresher. If you only have pre-crumbled, it still works — just check it’s not too dry.

Don’t rush the tomato sauce. If you simmer it the full ten minutes, it gets sweet and thick. Any less and it’s a bit soupy. If you need to thin it later (say, if it reduced too fast), add a tablespoon of water or two — not more.

Shrimp timing: Bigger shrimp need a touch longer, but once they curl and go opaque, pull them off. Overcooking even by two minutes turns them rubbery.

If you want a crisp top, slide the pan under the broiler for 2–3 minutes after adding feta. But honestly? Most nights I just cover and let the residual heat do the work.

Substitutions and tweaks

If you can’t use wine, a squeeze of lemon plus 2 tablespoons of water does the trick. You can swap parsley for fresh dill or chives, depending on what’s on hand.

I’ve tried this with crumbled goat cheese, but it turns grainy in the sauce — stick with feta if you want that creamy finish.

Meal prep and storage

Shrimp doesn’t love being reheated, but the sauce itself keeps in the fridge for up to 3 days. I sometimes make the sauce ahead so I only have to add shrimp when I get home.