Shrimp Saganaki (Greek Shrimp with Tomatoes and Feta)
Shrimp Saganaki is a classic Greek dish that’s both rustic and elegant, featuring tender shrimp simmered in a rich, flavorful tomato sauce with garlic, onions, and a touch of white wine or ouzo. The dish is finished with crumbled feta cheese, which melts slightly into the sauce, adding a creamy, tangy contrast. Seasoned with fresh parsley, shrimp saganaki is served sizzling hot—either as a meze (appetizer) or a light main course—accompanied by crusty bread for scooping up every bit of the savory sauce. It’s a simple yet vibrant dish that showcases the bold, sun-soaked flavors of Greece.
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Tips for Making the Perfect Shrimp Saganaki
take your time
The secret to Shrimp Saganaki is patience. Shrimp cook fast, but the sauce needs time to cook through, simmer, and bring all the flavors together. An easy mistake to make is thinking the sauce is ready for the shrimp only to find carrots and celery that are still crunchy.
do they have to be florina peppers?
My husband’s family is from the Florina region of Greece. So when we get a chance to highlight Florina, we do. I use fire-roasted peppers spcifically from the Florina region (I found mine at Costco, but you can buy some here). If you can’t find Florina peppers or don’t have the time to search for them, any fire-roasted peppers will work.
Ouzo vs. white wine
I’ve used both ouzo and white wine in this dish. While there’s some flavor differences between the two, both taste amazing. No matter which one I’ve used, there’s never any leftovers. You can find some ouzo options here.
broiling
Since shrimp take very little time to cook through, using the broiler to finish Shrimp Saganaki ensures the feta is slightly melted. The combination of savory tomato sauce and creamy feta creates a blend of rich flavors perfect for a light dinner for two or an appetizer for a dinner party.
Shrimp Saganaki
Equipment
- Cast iron skillet or other oven-safe pan
Ingredients
- ½ cup extra virgin olive oil
- 2 cups onion diced
- 1½ cups carrots diced
- 1 cup celery diced
- 1 cup fire-roasted Florina peppers sliced
- 4 cloves garlic minced
- ¼ cup ouzo or ½ cup white wine
- 1 6-oz can tomato paste
- 1 14.5oz can diced tomatoes
- 1 tbsp sea salt
- 1 tsp ground black pepper
- 1½ pounds U-15 shrimp peeled, deveined, and tails removed
- ½ cup feta crumbled
- fresh parsley (for garnish) chopped
Instructions
- Heat the olive oil in a large oven-safe pan over medium high heat.½ cup extra virgin olive oil
- Saute the onion, carrots, celery, peppers, and garlic until they start to carmalize. Stir occasionally.2 cups onion, 1½ cups carrots, 1 cup celery, 1 cup fire-roasted Florina peppers, 4 cloves garlic
- Add the ouzo (or white wine) to deglaze the pan. Cook for 2-3 minutes to allow the alcohol to reduce by half.¼ cup ouzo
- Add the tomato paste and cook, stirring frequently, until it begins to darken.1 6-oz can tomato paste
- Add the tomatoes, salt, and pepper and stir to combine. Cover and let simmer for 30 minutes or until the vegetables are cooked through and tender.1 14.5oz can diced tomatoes, 1 tbsp sea salt, 1 tsp ground black pepper
- While the sauce is simmering, adjust oven rack about 6 inches from broiler and preheat the broiler.
- Add the shrimp in a single layer and cook for 3 minutes.1½ pounds U-15 shrimp
- Stir to coat the shrimp in sauce. Sprinkle with crumbled feta and broil for 3 minutes until shrimp are cooked through.½ cup feta
- Garnish with fresh parsley and serve immediately.fresh parsley (for garnish)
