This authentic Greek Shrimp Saganaki recipe combines succulent shrimp and creamy feta cheese in a mouthwatering Mediterranean dish.
Ready in just 20 minutes, this protein-rich appetizer (29.7g per serving) brings the warmth of Greek tavernas straight to your table.
Perfect for seafood lovers who appreciate bold flavors, this traditional saganaki delivers a delightful balance of textures and tastes while keeping the carbs low at just 7.7g per portion.
Ingredients for Greek Shrimp Saganaki
- Prawns: 25 medium-sized, peeled and deveined
- Tomatoes: 4 ripe ones, finely diced for the best flavor
- Red Onion: 1 medium, finely chopped for aromatics
- Chili Pepper: Adjust amount based on heat preference
- Spring Onions: 2, thinly sliced for garnish (optional)
- Garlic: 2 cloves, finely chopped for depth
- Ouzo: 60ml, adds authentic Greek flavor
- Fresh Herbs: 2 tbsp dill or parsley, chopped
- Feta Cheese: 200-250g, crumbled or cubed
- Olive Oil: For sautéing
- Seasonings: Salt, pepper, and sweet paprika (optional)
Step-by-Step Instructions
- Prep Work: Peel and clean shrimp, dice tomatoes and drain excess liquid
- Make the Sauce: Heat oil, sauté onions and garlic with seasonings until fragrant
- Develop Flavor: Add tomatoes, simmer covered for 5 minutes until slightly thickened
- Cook Shrimp: Season shrimp, sauté in olive oil, then deglaze with ouzo
- Combine: Add sauce to shrimp, top with feta cheese, cover and cook 2 minutes
- Final Touch: Garnish with herbs and serve hot with a glass of ouzo
Cooking Techniques
This saganaki dish uses a simple two-pan method that brings out amazing flavors! The trick is to drain those tomatoes really well – this helps create a thick, rich sauce instead of a watery one.
When you’re cooking the shrimp, watch for that perfect pink color – it only takes about a minute per side. The ouzo adds a special anise flavor that’s classic in Greek cooking.
Don’t worry if the alcohol makes the pan flame up a bit – that’s normal and adds to the fun of making this dish!
Simple Variations
Want to make this dish your own? Try these easy swaps:
- Replace the ouzo with white wine for a milder taste
- Skip the chili peppers if you prefer less heat
- Use canned diced tomatoes (well-drained) when fresh ones aren’t in season
- Try different fresh herbs – oregano works great too!
- Mix up the cheese by using halloumi or kefalograviera instead of feta
Serving Ideas
This saganaki is super versatile! Serve it as a main dish with crusty bread to soak up all that yummy sauce.
It’s perfect for sharing as an appetizer at dinner parties – just put the pan right on the table and let everyone dig in.
Add a simple Greek salad on the side, and don’t forget that suggested glass of cold ouzo! For a fuller meal, serve it over rice or orzo pasta.
Storage Tips
You can keep leftover saganaki in the fridge for up to 2 days in an airtight container. Just warm it gently on the stovetop or microwave when you’re ready to eat.
The shrimp might get a bit firmer when reheated, but the flavors will still be tasty. For the best experience, though, try to eat this dish fresh – that’s when the feta is perfectly melty and the shrimp are at their best!
Greek Shrimp Saganaki with Feta cheese (Garides Saganaki)
Equipment
- Large saucepan
- Colander
Ingredients
Main Ingredients
- 25 medium prawns
- 4 ripe tomatoes finely chopped
- 1 red onion finely chopped
- 60 ml Ouzo 1/4 cup
- 200 g feta cheese crumbled or cubed
Instructions
- To prepare this Greek shrimp saganaki recipe start by peeling and cleaning the shrimps.
- Dice the fresh tomatoes in small cubes and let them strain in a colander, so that no excess water is added to the sauce.
- Heat the olive oil over medium-high heat, add the chopped onion and sauté for 1 minute.
- Season the shrimps with salt and pepper on both sides. Heat a large saucepan over medium heat and add 3-4 tbsps olive oil. Add the shrimps, sauté for 1 minute and deglaze with the ouzo.
- Pour the sauce in the saucepan along with the shrimps and stir. Top with crumbled feta cheese, cover and cook for 2 more minutes.