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An overhead shot of a traditional Greek pan with shrimp saganaki.

Greek Shrimp with Tomato and Feta

Sylia
With just a few pantry ingredients and some good shrimp, this Greek shrimp saganaki recipe turns into a satisfying, crowd-pleasing meal that feels both comforting and special. Make it once, and it will become a go-to in your Greek Mediterranean cooking rotation!
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Prep Time 10 minutes
Cook Time 20 minutes
Course Appetizer, Main Course, Side Dish
Cuisine Greek, Mediterranean
Servings 4
Calories 180 kcal

Ingredients
  

  • 1 pound (500g) fresh or frozen shrimp, preferably medium, large, or jumbo, fully thawed (if frozen)*1
  • 4 tablespoons olive oil
  • 1 medium dry onion, finely chopped
  • 3 fresh spring onions, finely chopped
  • ¾ fennel bulb, finely chopped
  • ⅓ cup (80 ml) ouzo or dry white wine
  • 1.5 pounds (650g) about 5 medium fresh tomatoes, ripe, finely diced
  • 1 ½ 14.5oz cans tomatoes, diced or crushed
  • 1 pinch sugar (or a slightly generous pinch if the tomatoes aren't ripe enough)
  • ¾ cup (150g) feta cheese, crumbled
  • Salt and freshly ground pepper, to taste

FOR SERVING

  • Chili flakes, to taste (optional)
  • Chopped parsley, to taste (optional)

Instructions
 

PREPARE THE SHRIMP (3 options)

  • Whole shrimp (head and shell on) (Traditional Saganaki Style): Leave the shrimp entirely intact. Rinse well under cold water.
    (This is the most rustic and traditional option, yielding intense flavor but requiring diners to peel at the table).
  • Head and tail on, body peeled*2: Twist off the legs and peel the shell from the body, leaving the head and tail attached. With a paring knife, make a shallow slit along the back and remove the black vein. Rinse under cold water and pat dry.
    (This method preserves flavor and presentation while making the dish easier to eat).
  • Fully cleaned (tail on or off): Remove the head (if present) and peel the entire shell, optionally leaving the tail on for aesthetics. Devein by slitting the back and pulling out the vein. Rinse and pat dry.
    (Ideal for ease and convenience, especially if serving with grains or pasta).

SAUTE THE SHRIMP

  • In a large skillet or sauté pan, heat 2 tablespoons of the olive oil over medium-high heat. Add the shrimp in batches if needed, season lightly with salt and pepper, and sauté for:
    Medium shrimp (31/35 count)*3: 30–45 seconds per side, until pink and just firm.
    Large shrimp (21/25 or 26/30 count): 45–60 seconds per side, until slightly curled and opaque.
    Jumbo shrimp (16/20 count): 60–75 seconds per side, until golden and barely cooked through.
  • Remove shrimp immediately once seared. They will return to the pan at the end to finish gently in the hot tomato sauce — this prevents them from becoming tough or rubbery.

SAUTE THE VEGETABLES

  • In the same pan, add the remaining 2 tablespoons of olive oil. Lower the heat to medium and add the dry onion, spring onions, and fennel. Sauté for 5–7 minutes, or until softened and aromatic.
  • Pour in the ouzo (or white wine) and allow it to simmer for 1–2 minutes to reduce slightly. Stir in the chopped tomatoes and a pinch of sugar. Season with salt and freshly ground black pepper to taste. Simmer the sauce uncovered for about 10–15 minutes, until thickened and rich.

COMBINE AND FINISH

  • Return the cooked shrimp to the pan and gently stir to coat them in the sauce. Simmer together for 2–3 minutes, just until the shrimp are heated through. Scatter the crumbled feta over the top, allowing it to warm and soften slightly without fully melting.

SERVE

  • Sprinkle with chopped parsley and/or chili flakes (both optional) and serve immediately. Ideal with crusty bread, rice, or your favorite grain (pasta, orzo, etc).

Notes

  1. Use medium to jumbo shrimp (31/35 to 16/20 count per pound). Fresh or frozen is fine. Ensure they’re firm, odor-free, and fully thawed before cooking.
  2. Reserve the heads and shells to make a quick seafood stock for future recipes or to enhance the tomato sauce flavor.
  3. Shrimp are commonly labeled by a “count per pound” number, which indicates how many individual shrimp make up one pound.
    For example:
    • 31/35 count = 31 to 35 shrimp per pound (medium)
    • 21/25 count = 21 to 25 shrimp per pound (large)
    • 16/20 count = 16 to 20 shrimp per pound (jumbo)
    The lower the count, the larger the shrimp. This sizing system helps you choose the right shrimp for the recipe and ensures even cooking.

Nutrition

Serving: 1gCalories: 180kcalCarbohydrates: 15gProtein: 37gFat: 21gSaturated Fat: 7gPolyunsaturated Fat: 2.3gMonounsaturated Fat: 11.48gCholesterol: 260mgSodium: 488mgPotassium: 932mgFiber: 3.65gSugar: 9.98gVitamin A: 1.9556IUVitamin C: 32.09mgCalcium: 307mgIron: 1.79mg
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