GREEK SHRIMP WITH TOMATO AND FETA

If you’re looking for a fast, flavorful, and utterly impressive seafood dish, this Greek shrimp recipe called “garides saganaki” is your ticket to success. Featuring juicy shrimp nestled in a rich tomato sauce, infused with vegetables, and topped with creamy feta, shrimp saganaki brings big flavor with minimal effort.

Jump to:

• What is Greek shrimp saganaki
• Why this recipe works
• The Mediterranean way of eating
• How to choose and prepare shrimps
• Other key ingredients for this recipe
• Meal prepping this recipe
• Substitutions and variations
• How to make Greek shrimp saganaki
• Expert tips
• How to serve Greek shrimp saganaki
• How to serve leftovers
• How to store and freeze
• More Greek seafood recipes
• Recipe

What is Greek shrimp saganaki

Greek Shrimp Saganaki is a classic Greek dish that brings together tender shrimp, a rich tomato sauce, and creamy feta cheese—all cooked in a single skillet. The word “saganaki” refers to the small two-handled pan traditionally used to prepare and serve a variety of Greek appetizers.

While there are several types of saganaki (like cheese saganaki or mussel saganaki), shrimp saganaki is one of the most beloved versions, especially during the warmer months.

The dish is known for its bold Mediterranean flavors: juicy shrimp are quickly simmered in a fragrant tomato sauce made with garlic, herbs like parsley, a touch of spice from chili flakes, and sometimes a splash of ouzo for added depth. It's finished with crumbled feta cheese, which melts slightly into the sauce, creating a rich, tangy finish.

Shrimp saganaki is typically served hot, straight from the skillet, often with crusty bread. It’s a perfect example of Greek cuisine at its best—simple, rustic, and deeply satisfying.

Why this recipe works

Quick and easy: Ready in 30 minutes or less, this meal is perfect for weeknights yet elegant enough for formal dinner parties.

Bold Mediterranean flavors: Fennel, tomato, spring onions, parsley, chili flakes, and olive oil blend to create a classic Greek profile.

Versatile: It can be served over pasta, couscous, rice, or simply with crusty bread.

Healthful: Loaded with lean protein, heart-healthy fats, and antioxidants.

Elegant: Looks restaurant-quality, but requires only basic cooking skills.

Traditional dish with unique ingredient: if you can find ouzo, I highly recommend using it in the recipe. Ouzo is a traditional Greek anise-flavored spirit and adds aromatic complexity and a hint of sweetness. If you don’t have ouzo, you can skip it or substitute with a small amount of white wine.

If you love Mediterranean shrimp dishes, Greek cuisine has so much to offer. There is a wide range of shrimp pasta dishes and endless combinations, such as this one with pan-seared shrimp served with Greek fava (a yellow split pea puree).

The Mediterranean way of eating

This dish perfectly embodies the Mediterranean approach to food, which emphasizes balance and bold, natural flavors. It brings together rich olive oil, tender seafood, ripe tomatoes, and fresh herbs in a way that feels both satisfying and vibrant.

The feta adds a creamy, salty contrast that ties it all together without overpowering the other ingredients. It’s a delicious example of how Greek Mediterranean cuisine celebrates simplicity, quality ingredients, and thoughtful combinations.

Originating from coastal regions in Greece, especially the islands, it’s a summer favorite often served as mezze with ouzo or white wine.

How to choose and prepare shrimps

Let’s start with the dish’s king: Shrimp. Properly prepped shrimp are the heart of a good Greek shrimp saganaki. Choose them carefully, handle them with care, and you’ll be rewarded with a dish so delicious, you’ll be reaching for every last drop of sauce.

Buying shrimp: Fresh vs. Frozen

Fresh Shrimp. Always displayed on a thick bed of ice and covered for protection.

Should have little to no smell — a strong or sour odor is a red flag.

Look for firm texture and shiny shells.

Frozen Shrimp. Should be fully sealed in intact packaging.

Shrimp should feel solid when touched — if it’s bendable, it’s starting to thaw.

Avoid bags with lots of ice crystals; this may be a sign of freezer burn.

Greek shrimp saganaki: Head and shell on or not?

In Greece, we prefer fresh shrimp, especially when they are in season (summer and early autumn). Either we cook the shrimp without cleaning it at all, or we clean the shell, devein it, and keep the head and tail on. That’s the most traditional way to make Greek saganaki.

I see some of you already grimacing — maybe even letting out a dramatic “ewww!” Allow me to explain.

Shrimp saganaki is, at its heart, a casual dish — a mezze, a laid-back appetizer meant to be enjoyed with good company, not formal cutlery. And yes, sometimes the shrimp come whole, shell-on, and heads intact. Why? Because cooking them this way locks in all the flavor and keeps them incredibly plump and juicy. The trade-off? You’ll have to do a bit of work to peel them yourself.

In that case, do not reach for a knife and fork. Absolutely not. The only proper tools here are your fingers. Pick up the shrimp you want, get in there with your hands, and yes... you're going to get messy. So what? That’s part of the fun.

Not a simple dish, but a whole experience

Now close your eyes for a second and picture this:

You’re sitting at a little taverna perched on the edge of the Aegean, the salty breeze ruffling your hair, the table covered in simple dishes and mismatched plates. The scent of garlic, tomato, and oregano fills the air.

Your friends are laughing, teasing you because you’ve somehow managed to get sauce all over your chin, your fingers, maybe even your shirt. There's a cold glass of ouzo or crisp white wine in front of you, and someone’s already dipping the last piece of bread into the pan juices before you can claim it (Nooooo!!!).

This is what Greek shrimp saganaki is all about — slow food, maximum flavor, laughter, messiness, and that unmistakable feeling that you’re on holiday in Greece. So roll up your sleeves, embrace the chaos, and don't forget to lick your fingers. You’ll thank me later.

The perfect shrimp size for Greek saganaki

For shrimp saganaki, you don’t need to go jumbo to get great results — medium, large, and jumbo shrimp all work well, especially if your cooking method keeps the shrimp tender and juicy (and my recipe does). The key is to avoid overcooking and choose shrimp that can soak up the bold tomato and feta flavors without getting lost in the sauce.

Why medium to jumbo shrimp work:

• Medium shrimp are tender and bite-sized — ideal if you want more shrimp per serving and a balanced bite with the sauce and feta.
• Large or jumbo shrimp hold their shape beautifully and give a more dramatic presentation.
• All three sizes retain juiciness if cooked properly, as in this recipe.

Recommended sizes:

• Fresh shrimp:
  • Medium: 31/35 count per pound (about 20–30g each)
  • Large: 21/25 or 26/30 count per pound
  • Roughly the length of your thumb to index finger
• Frozen shrimp:
  • Look for peeled and deveined medium to jumbo shrimp, typically 31/40 to 16/20 count
  • Once thawed, they should be 5–10 cm (2–4 inches) in length

How to clean shrimp (shell-on)

Cleaning fresh shrimp may seem like a chore, but it’s actually quite easy:

Remove the head (if attached): Slice it off where it meets the body using a sharp knife.

Pull off the legs: Once they’re gone, the shell is easier to peel.

Peel the shell: Starting from the head end, peel back the shell segments. Leave the tail on if desired.

Devein: Make a shallow cut along the back to expose the black vein. Lift it out with the tip of your knife and rinse under cold water.

Pro Tip: While cleaning the shrimps, place the heads and shells in a pot to make a flavorful seafood stock.

Other key ingredients for this recipe

Shrimp for the post's recipe: I know that fresh shrimp is either difficult to find or quite expensive for most of you. That’s why I cooked this recipe with medium frozen shrimp, which is the most widely sold type of shrimp on the market.

Olive Oil: Extra virgin Greek olive oil preferred for depth of flavor.

Ouzo (optional): Ouzo is a popular Greek spirit. A splash adds the traditional Greek flair that makes this dish unique. Highly recommended. Nevertheless, I know it is difficult to find because you have to go to a Greek deli or order it online, or visit your Greek friend's house. There is always ouzo in a traditional Greek house.

So even though it is an essential ingredient for this traditional shrimp saganaki version, you can skip it or substitute it with a good quality dry white wine.

Feta cheese: Crumbled from the feta cheese block. It’s creamy and tangy. To be sure that you have purchased the real traditional Greek feta, take a good look at the ingredients: there should be sheep's milk, or a combination of sheep and goat's milk, cheese culture, rennet, or microbial enzymes. Finally, it is traditionally brined in salt water. Some brands also include calcium chloride and lactic acid in the brine.

Herbs and vegetables

Tomatoes: Fresh tomatoes (the sweetest you can find) or diced canned tomatoes.

Red onion and spring onions: For savory, aromatic depth.

Fennel: Fennel combined with ouzo enhances the anise's taste that characterizes this dish. I recommend half a fennel bulb for a pound (500g) of shrimp. However, if you love fennel and you don’t add ouzo, you can add more fennel.

Parsley: Fresh parsley adds a bright, herbaceous note that contrasts beautifully with the richness of the tomato sauce and the creaminess of the feta. It lightens the overall flavor profile and adds a touch of freshness just before serving, enhancing the dish’s Mediterranean character.

Chili flakes: Chili flakes bring a gentle heat and depth to the dish, cutting through the sweetness of the tomatoes and the briny, creamy feta. They add a warm, lingering spice without overwhelming the delicate flavor of the shrimp, making each bite more dynamic and layered.

Meal prepping this recipe

Prepping ahead is easy: Peel and devein shrimp (if needed) up to 24 hours in advance. Store refrigerated.

Chop onions and store them in an airtight container. Additionally, measure herbs and seasonings ahead of time.

This makes cooking a breeze when you're ready to assemble the dish.

Substitutions and variations

Cheese: Don’t have feta? Try goat cheese or a soft French-style cheese.

Tomatoes: Fresh tomatoes work beautifully in summer. That’s why this dish is even tastier in summer.

Herbs: Substitute with basil or cilantro if parsley isn’t available.

Spicy: Add extra red pepper flakes for heat.

Ouzo: Not necessary, but adds complexity. Substitute with a splash of white wine or skip entirely.

Make it fasting-friendly: If you want to enjoy this dish during fasting periods, simply omit the feta cheese.

How to make Greek shrimp saganaki

Step 1

Sear the shrimp briefly until just cooked, then remove from the pan and set them aside.

Step 2

Sauté onions and fennel until soft and aromatic.

Step 3

Deglaze the pan with ouzo or wine, then add tomatoes and simmer to a rich sauce.

Step 4

Return the shrimp to the pan, coat in sauce, and top with crumbled feta.

Step 5

Finish with parsley and/or chili flakes and serve warm.

Expert tips

Don’t be afraid to buy frozen shrimp — in many cases, they’re frozen immediately after harvesting, preserving freshness better than “fresh” shrimp that’s been sitting out for days.

Be careful not to overcook the shrimp. Keep them fresh, tender, and juicy, releasing all their juices into the sauce. To achieve this, the shrimp needs a very short cooking time. This way, they don’t become tough or rubbery.

If you find fresh shrimps, either use them whole or keep the shrimp heads on and clean the rest. The heads release juices that enhance the dish with a fresh, sea-like flavor.

The flavor of ouzo and fennel truly makes the difference. The result is unique and unforgettable. Highly recommended. However, if you don’t like the anise taste, you can skip both, and the dish will still be amazing.

Use traditional Greek block feta: Avoid pre-crumbled feta because it’s dry and lacks flavor.

How to serve Greek shrimp saganaki

Traditionally served in the pan it’s cooked in, Greek shrimp makes a striking family-style centerpiece.

In Greece, this is mainly an appetizer and, to be more precise, one popular mezze plate when you want to eat fish and seafood (thalassina in Greek). We love serving it with plenty of crusty homemade bread or whole wheat pita bread to soak up the rich tomato sauce — and there’s usually a minor family fight over who gets to mop up the last of the juices from the pan.

Nevertheless, it can be an amazing main dish when served with your favorite grain (pasta, orzo, couscous, etc), Greek lemon rice for a gluten-free option, and a crisp traditional winter salad or refreshing summer salad.

To complete the meal like a true Greek, you should serve traditional Greek spirits like ouzo, tsipouro (raki, especially if you are in Crete), or chilled dry white wine.

How to serve leftovers

Leftover shrimp saganaki keeps surprisingly well. Allow to cool completely before storing and reheat gently to avoid overcooking the shrimp. Add a splash of water to reheat it, and you are good to go. Serve with rice, pasta, couscous, quinoa, yellow split pea puree, or just crusty bread.

How to store and freeze

To store: Refrigerate in an airtight food container for up to 3 days.

To freeze: It’s fine to freeze cooked shrimp, but they’re best eaten fresh or reheated in a saucy dish like shrimp saganaki to mask any minor textural changes.

Let the shrimp saganaki cool completely before freezing and store in an airtight container or freezer bag, ideally with as little air as possible. Label with the date — best used within 1–2 months for best quality.

To thaw and reheat: Thaw slowly in the refrigerator and reheat gently over low heat. Flavor usually remains good, especially if the shrimp were well-seasoned or cooked in sauce, but texture can become slightly rubbery or mushy if overcooked before freezing or if thawed improperly.

More Greek seafood recipes

If you’re loving the flavors of this shrimp saganaki, don’t stop here. Dive into more delicious Greek-inspired seafood mezze dishes below — perfect for sharing, snacking, or building a stunning Greek Mediterranean spread.

I would love to hear your feedback. It keeps my kitchen alive and my spirits high. Save this recipe and leave your rate and comment below, or take a photo of your Greek shrimp saganaki and tag me on Instagram with #30daysofgreekfood and Facebook with @30daysofgreekfood.

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