Greek Shrimp Saganaki

5 from 1 vote

Greek Shrimp Saganaki is a Greek seafood dish with juicy shrimp, rich tomato sauce, salty feta, fresh herbs, and a light touch of chilli. Serve it hot with bread, rice, pasta, or orzo.

Prep Time10

Cook Time15

Total Time25

Course: Appetizer, Main Course

Cuisine: Greek, Mediterranean

Diet: Gluten Free, Low Fat

Servings: people

Calories: 380kcal

Author: Ayla Clulee

Ingredients

2 tbsps olive oil
1 large banana shallot or onion
3 cloves garlic
1 chopped red chili or ½ teaspoon flaked chili
1 ½ tablespoon raki or ouzo
7 oz chopped tomatoes (200 g)
¾ teaspoon salt
½ teaspoon freshly ground black pepper
11 oz shrimp (peeled and deveined) (330 g)
2 oz feta (50 grams)
2 tablespoon chopped parsley and dill

US Customary - Metric

Instructions

If using fresh shrimp in the shell, which is my favorite, you'll need to peel and devein them before using. You can check my BBQ Grilled Shrimp Skewers recipe for detailed instructions on how to do it!
After cleaning the shrimp, pat them dry and season lightly with salt and pepper. Set aside.
In a large skillet or pan, warm the olive oil over medium heat. Sauté the chopped shallots until soft and translucent, then add the garlic and cook until fragrant.
Add the ouzo or white wine, let it evaporate and then stir in the chopped tomatoes and fresh chillies. Season with the rest of the salt and black pepper.
Let the sauce simmer gently for about 10–15 minutes until it thickens slightly.
Add the shrimp to the sauce along with ¾ of the chopped herbs. Give them a good stir.
Simmer gently for 3–5 minutes until the shrimp turn pink and opaque.
Sprinkle the crumbled feta over the top. Cover the pan for 1–2 minutes to let the cheese soften.
Finish with the remaining herbs and serve hot.

Notes

Use raw shrimp for the best texture. Cooked shrimp can turn tough in the sauce.
Thaw frozen shrimp fully before cooking. Pat them dry so they do not water down the sauce.
Let the tomato sauce thicken before adding the shrimp. The sauce should coat the spoon but still be loose enough for dipping bread.
Keep the heat gentle after the shrimp go in. A hard boil can make them rubbery.
Remove the pan from the heat as soon as the shrimp are pink and opaque. They will continue to firm up slightly in the hot sauce.
Use good feta if you can. Very soft supermarket-style feta can melt into the sauce too quickly.
Taste before adding more salt. Feta is salty, and the sauce may not need extra seasoning.
If the tomatoes taste sharp, add a tiny pinch of sugar or a small drizzle of honey.
Serve soon after cooking. Shrimp Saganaki is best while the shrimp are freshly cooked.
You can make the tomato sauce ahead. Add the shrimp and feta just before serving.
Store leftovers in the fridge for up to 2 days. Reheat gently over low heat.
Do not freeze cooked Shrimp Saganaki. The shrimp can turn rubbery, and the feta can become grainy.

Nutrition