Greek Shrimp Saganaki with Feta and Tomato

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Greek shrimp saganaki is shrimp cooked in a tomato sauce with garlic, ouzo, and feta on top. The sauce is simple but has a good punch from the ouzo and oregano. Feta melts just enough to go soft and creamy without fully disappearing into the sauce.

I make this when I want something that feels a little special but takes under an hour. The shrimp cook fast, so most of the work is really the sauce.

You don’t need anything fancy for this. One skillet, a handful of pantry ingredients, and a block of feta do the job.

Serve it with warm bread to soak up the sauce, or spoon it over rice, much like you would with skillet lemon garlic shrimp. Either way, this is a good one for a weeknight when you want dinner to feel a bit more than plain shrimp and pasta.

Why You’ll Love This Recipe

• Ready in 45 minutes with one skillet
• Feta adds a salty, creamy finish without extra work
• Ouzo gives the tomato sauce a real depth
• Good for a weeknight dinner or a small get-together

Ingredient Notes

• Shrimp: Use raw, peeled, and deveined shrimp, tails on or off. Frozen shrimp works fine if you thaw it fully and pat it dry first.
• Feta: Buy a block and crumble it yourself. Pre-crumbled feta is drier and won’t go as soft in the oven.
• Ouzo: This Greek anise spirit gives the sauce its background flavor. Dry white wine or brandy work as a substitute, though the taste will be milder.
• Crushed tomatoes: Canned crushed tomatoes give the sauce body without extra blending. Diced tomatoes work too, just crush them a bit with a spoon.
• Dried oregano: Greek oregano has a stronger, slightly sharper flavor than the Italian kind. Use what you have, just don’t skip it.

Greek Shrimp Saganaki with Feta and Tomato

Shrimp simmered in a tomato and ouzo sauce, topped with feta, and baked until the cheese softens and the shrimp turn opaque.

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Prep Time 15 minutes mins

Cook Time 30 minutes mins

Total Time 45 minutes mins

Servings: 4 servings

Course: Main Course

Cuisine: Mediterranean

Calories: 334

Ingredients Method Notes

Ingredients

  

For the sauce

• 3 tbsp olive oil
• 1 yellow onion medium, finely chopped
• 4 garlic cloves , minced
• 2 tbsp tomato paste
• 60 ml ouzo / 1/4 cup; or dry white wine
• 400 g crushed tomatoes / 1 can
• 1 tsp dried oregano
• 1/4 tsp red pepper flakes optional
• 1/2 tsp salt plus more to taste
• 1/4 tsp black pepper

For the shrimp

• 500 g raw shrimp, peeled and deveined 16-20 count, patted dry
• 150 g feta cheese crumbled by hand
• 2 tbsp fresh parsley chopped; for garnish
• 1 lemon , cut into wedges; for serving

Method

 

Make the sauce

1. Heat the oven to 200 C / 390 F.
2. Heat the olive oil in a 12-inch oven-safe skillet over medium heat. Add the onion and cook for 4 to 5 minutes, until soft and translucent.
3. Add the garlic and cook for 1 minute, until fragrant.
4. Stir in the tomato paste and cook for 1 minute, stirring often, until it darkens slightly.
5. Pour in the ouzo and simmer for 2 minutes to cook off the raw alcohol smell.
6. Add the crushed tomatoes, oregano, red pepper flakes, salt, and black pepper. Simmer for 10 minutes, stirring occasionally, until the sauce thickens slightly and coats the back of a spoon.

Add the shrimp and bake

1. Season the shrimp lightly with salt and pepper. Nestle them into the sauce in a single layer so they're all touching the liquid.
2. Scatter the crumbled feta evenly over the top.
3. Transfer the skillet to the oven and bake for 10 to 12 minutes, until the shrimp are opaque and reach 145 F / 63 C, and the feta looks soft at the edges.
4. Remove from the oven and scatter the chopped parsley over the top.
5. Serve straight from the skillet with lemon wedges on the side.

Notes

• Use a 12-inch oven-safe skillet so the dish goes from stovetop to oven without switching pans.
• Don't skip patting the shrimp dry, wet shrimp water down the sauce.
• Crumble feta by hand for uneven, rustic chunks rather than a fine crumble.
• Watch the shrimp closely in the oven, they overcook fast past 12 minutes.

Tips for Success

• Pat the shrimp dry before adding them to the sauce so they sear instead of steam.
• Simmer the ouzo for a full 2 minutes to cook off the harsh alcohol smell.
• Don’t overbake once the shrimp go in, they cook fast and turn rubbery past 145 F / 63 C.
• Crumble the feta by hand into rough chunks so it holds some texture after baking.
• Taste the sauce before adding salt, feta is salty and will season the dish on its own.

Variations

• Add a pinch of red pepper flakes to the sauce for a spicier version.
• Swap shrimp for chunks of firm white fish and adjust the bake time to 12 to 14 minutes.
• Stir in a handful of spinach with the tomatoes for a green shrimp saganaki.

Storage and Reheating

Shrimp saganaki is best eaten right after it comes out of the oven, while the feta is still soft and the shrimp are tender. Leftover shrimp turn tough and rubbery once reheated, so I only make this dish fresh.

If you want to prep ahead, make the tomato sauce up to 2 days in advance and keep it in the fridge in a covered container. When you’re ready to eat, reheat the sauce in the skillet over medium heat, then add the raw shrimp and feta and finish the dish as usual.

Any leftover sauce without shrimp freezes well for up to 2 months. Thaw it in the fridge overnight before using.

Serving Suggestions

I like to serve this straight from the skillet with warm pita or crusty bread for scooping up the sauce. A simple green salad with lemon and olive oil on the side keeps things light.

Over rice or into a tomato feta orzo, the sauce stretches into more of a full meal. A glass of dry white wine or a small glass of ouzo on ice fits right in if you’re serving this for a dinner with friends.

A squeeze of fresh lemon and a scatter of chopped parsley right before serving wakes up the whole dish.

FAQ

How do I know when shrimp saganaki is done?

The shrimp should turn opaque and curl slightly into a loose C shape, reaching 145 F / 63 C inside. The feta on top should look soft and slightly melted at the edges, not fully liquid. This usually takes 10 to 12 minutes in the oven once the shrimp go in.

Can I use a substitute for ouzo in this recipe?

Yes, dry white wine or a splash of brandy both work in place of ouzo. You’ll lose the light anise flavor ouzo gives the sauce, but the dish still tastes good. Skip it entirely if you’d rather keep the recipe alcohol-free, the sauce will just taste a bit more straightforward.

Can I make Greek shrimp saganaki ahead of time?

You can make the tomato sauce up to 2 days ahead and keep it in the fridge. Add the raw shrimp and feta and bake fresh when you’re ready to eat, since cooked shrimp go rubbery if reheated. This way the shrimp still taste tender on serving day.

What goes well with Greek shrimp saganaki?

Warm bread or pita is the easiest pairing since it soaks up the tomato sauce well. Rice or orzo turns it into a fuller meal, and a simple cucumber tomato feta salad on the side keeps things balanced. A glass of dry white wine rounds it out.

Is Greek shrimp saganaki gluten free?

Yes, the shrimp, tomato sauce, and feta are all naturally gluten free on their own. Just check your ouzo brand if you’re strict about it, and skip serving it with regular bread or pita. Serve it over rice instead if you need to keep the meal fully gluten free.

What’s the difference between shrimp saganaki and shrimp scampi?

Shrimp saganaki is cooked in a tomato sauce with ouzo and topped with feta, then baked. Shrimp scampi is cooked in butter, garlic, and white wine with no tomato or cheese involved. They’re both quick shrimp dishes, but the flavor and sauce are completely different.

If you enjoyed this, try

• this Greek Gigantes Plaki: Baked Butter Beans in Tomato Sauce
• this Skillet Lemon Garlic Shrimp with Feta and Herbs
• Fresh Cucumber Tomato Feta Salad with Lemon and Herbs
• Pan-Fried Greek Turkey Meatballs with Feta and Lemon