Greek Shrimp Saganaki With Tomatoes & Feta

Shrimp saganaki is a dish found in most Greek seafood tavernas and restaurants. It combines the flavors of seafood with the freshness of tomatoes and tangy feta cheese, all cooked together in a pan called ‘saganaki’.

This Greek shrimp dish is easy to make and doesn’t require much preparation. I’m also offering alternatives for many of the ingredients, so you can adapt it to your budget, use what you can find at your local shop, or make it with ingredients you already have at home.

Ingredients & How-to

To make this Greek shrimp saganaki we are going to use fresh shrimp, tomatoes, onion, garlic, bell pepper, fresh parsley, ouzo(optional), olive oil, feta cheese, chili flakes, salt and black pepper.

• Shrimp: I’m using large shrimp. You can buy them pre-cleaned and gutted or do it yourself at home.
• Tomatoes: I like to use fresh tomatoes to get that fresh summer flavor.
• Fresh parsley: It’s optional and added at the end when serving the shrimp saganaki.
• Ouzo: Ouzo is added for flavor and can be substituted with half a chopped fennel or be left out at all.
• Chili flakes: Chili or red pepper flakes add a kick to the shrimp saganaki. You can adjust it to your liking or leave it out.

For full quantities check the recipe down below.

01. I start with preparing the ingredients for the saganaki. I grate the tomatoes in a big bowl and discard the skins. I’m using 3-4 medium tomatoes that give around 2 cups of grated tomato juices.

02. Next, I peel and chop the onion and garlic cloves. I do the same with the bell pepper, removing the seeds before dicing it.

03. Moving on to the shrimp, if they are not already cleaned, I peel them, leaving the tails on, and remove the vein along the back. Some people also like to leave the heads on, as they add a lot of flavor to the dish, but that’s completely up to you and what you can easily find at your local store.

04. Then, I place a pan over medium high heat and once hot, I add some olive oil. I place the shrimp all around the pan and leave them to cook for 1-2 minutes on each side.

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05. Before removing the shrimp, I add the ouzo and let it cook for a couple of minutes so the alcohol can evaporate. Then I remove the shrimp from the pan and set them aside to add back later to the tomato sauce.

06. I add a little more olive oil to the pan, and now it’s time to sauté the vegetables. I add the chopped onion, garlic, and bell pepper, and cook them for 3–4 minutes until softened and fragrant.

07. I add the grated tomatoes and season with salt and freshly ground black pepper. For a little extra kick, I like to add a pinch of chili flakes, but that’s completely optional. I then lower the heat to medium and let the sauce simmer for about 20–25 minutes.

If you’re using passata or canned tomatoes, you may need to add a little water, about half a cup, to adjust the consistency.

08. When the sauce is nearly ready and most of the liquid has evaporated, I add the shrimp back to the pan and gently stir them into the sauce so all the flavors come together. I let them cook in the sauce for 4–5 minutes, then turn off the heat and sprinkle the crumbled feta cheese on top.

Tips

• Be careful not to overcook the shrimp, as they can become tough and less juicy.
• You could add a tablespoon of tomato paste for a stronger tomato flavor.
• You can also use half a fennel bulb, finely chopped, instead of ouzo to add that distinctive aniseed flavor.
• You could leave the head of the shrimp on to get a stronger seafood flavor.

Serving suggestions

You’ll usually find shrimp saganaki in the appetizers section of a Greek taverna menu, as it’s considered a classic meze dish and pairs perfectly with a cold beer or a glass of ouzo over ice.

At home, though, I often enjoy it as a light lunch with a thick slice of crusty bread to soak up all that delicious tomato sauce. You can also serve it with fries or a fresh salad to turn it into a more complete meal.

Storage

If you have any leftovers of this Greek shrimp saganaki, store them in the fridge and enjoy within 2 days. Seafood is generally best eaten the same day or the next day for the best texture and flavor.

I like to reheat any leftovers in a pan until piping hot, although the shrimp can become a little firmer the next day.

FAQ

Can I use frozen shrimp instead of fresh?

Can I use canned tomatoes instead of fresh?