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Skillet of Greek shrimp saganaki with pink shrimp, red tomato sauce, and soft melted feta crumbles on a wooden table

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
Cook Time 30 minutes
Total Time 45 minutes
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.