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shrimp saganaki

shrimp saganaki

Shrimp saganaki is a simple, vibrant Greek dish of shrimp in tomato sauce with feta. Try this irresistible comfort meal!
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Total Time 36 minutes
Servings: 4 servings
Course: Main Course
Cuisine: Greek Cuisine
Calories: 320
Ingredients Method Notes

Ingredients
  

  • 500 g shrimp, peeled and deveined
  • 2 tablespoons olive oil
  • 1 small onion, finely chopped
  • 2 cloves garlic, minced
  • 400 g canned diced tomatoes
  • 0.5 teaspoon dried oregano
  • 0.5 teaspoon dried chili flakes optional
  • 1 pinch salt
  • 0.25 teaspoon black pepper
  • 120 g feta cheese, crumbled
  • 2 tablespoons fresh parsley, chopped
  • 1 teaspoon lemon zest

Method
 

  1. Preheat the oven to 200°C (400°F).
  2. Season the shrimp with a pinch of salt and black pepper. Set aside.
  3. Heat olive oil in a large ovenproof skillet over medium heat. Sauté the chopped onion for 2-3 minutes until softened.
  4. Add minced garlic and cook for 1 minute, making sure it doesn't burn.
  5. Pour in the diced tomatoes, oregano, and chili flakes (if using). Simmer for about 8-10 minutes, stirring occasionally, until the sauce thickens slightly.
  6. Add the shrimp to the skillet, nestling them into the sauce. Cook for 2-3 minutes just until they start to turn pink.
  7. Top generously with crumbled feta. Transfer the skillet to the oven and bake for 8-10 minutes, until the shrimp are fully cooked and the feta is slightly melted.
  8. Remove from the oven. Sprinkle with fresh parsley and lemon zest before serving.

Notes

The irresistible charm of shrimp saganaki lies in its simplicity and adaptability: whether you want an elegant appetizer or a comforting main dish, this Greek classic fits perfectly to every occasion. Its popularity comes not only from its bold flavors—but also from the way it brings people together for relaxed dining and lively conversation.

Practical Tips for Success

  • Choose fresh or quality frozen shrimp for the best taste and texture. Always pat them dry before cooking to keep the sauce from getting watery.
  • If you crave more flavor, sauté the shrimp shells in the oil first, then remove before adding the onion. This step infuses your oil with a subtle depth.
  • Don’t overcook the shrimp! They cook quickly—remove them from the heat once they just turn pink. Overcooked shrimp can become rubbery.

Ingredient Swaps & Flavor Variations

  • If you prefer a milder dish, skip the chili flakes or swap them for sweet smoked paprika.
  • No feta? You can try creamy goat cheese for a slightly tangy variation.
  • Add a splash of ouzo or white wine to the tomato sauce for extra Greek flair and complexity.
  • For a more robust tomato flavor, use good-quality canned tomatoes or even fresh, ripe tomatoes if in season—just peel and chop them before using.

Technique Insights

  • Use a wide skillet for even cooking—crowding the shrimp may steam them instead of searing, which changes the result.
  • Letting the tomato sauce simmer and reduce is key for intense flavor. If you like a smoother sauce, blend it before adding the shrimp.

Serving Suggestions & Complements

  • Serve piping hot with plenty of crusty bread or pita to soak up the luscious sauce.
  • Try it over a bed of orzo pasta, steamed rice, or even couscous for a heartier meal.
  • A crisp Greek salad and a glass of dry white wine create the perfect Greek-inspired dinner spread.
Embrace the spirit of a Greek taverna right at home with this shrimp saganaki—and don’t be afraid to put your personal spin on it!