Shrimp Saganaki

Shrimp Saganaki always takes me back to the long summer dinners we’ve had in Greece, where every table came with good bread, olive oil, and something cooked in tomatoes. The food was simple, generous, and full of flavor, and this version brings a bit of that feeling into my own kitchen. It’s quick to make and tastes like something you’d order by the sea. Spoiler alert, you’ll eat a lot of bread with it!

The tomatoes cook down into a rich, sweet sauce, the feta softens just enough to blend in, and the shrimp stay perfectly tender. It’s bright, comforting, and one of my favorite ways to bring Mediterranean warmth to the table.

Ingredients

• Olive oil

• 1 small onion, finely chopped

• 2 garlic cloves, minced

• A pinch of chili flakes

• 400 g peeled tomatoes (or cherry tomatoes, halved)

• Salt

• Black pepper

• 250 g peeled raw shrimp, patted dry

• 120 g feta cheese, crumbled

• A small handful of parsley, chopped

• Optional 30 ml ouzo or dry white wine

• Optional lemon zest for serving

Instructions

Make the tomato base

Warm a drizzle of olive oil in a wide pan over medium heat. Add the onion and cook until soft and translucent.

Stir in the garlic and chili flakes for a minute.

Add the peeled or cherry tomatoes, gently breaking them up with a spoon, and season with salt and black pepper.

Let the sauce simmer for about 10 to 12 minutes until slightly thickened.

If using, pour in ouzo or white wine halfway and let it reduce before adding the shrimp.

Cook the shrimp

Add the shrimp directly into the sauce in an even layer. Cook for 2 to 3 minutes until pink and opaque.

Option 1 – Stovetop

Turn off the heat. Scatter the feta on top, cover the pan, and let it rest for a few minutes so the cheese softens into the sauce. Finish with parsley and a touch of lemon zest.

Option 2 – Oven-baked

Transfer the shrimp and sauce to an ovenproof dish, top with feta, and bake at 200°C for about 8 to 10 minutes until bubbly and lightly golden. Garnish with parsley and lemon zest before serving.

Tips

• Use good-quality feta; its saltiness balances the sweetness of the tomatoes.

  
  

• Ouzo or white wine adds depth and aroma, but you can skip it if you prefer a simpler tomato flavor.

  
  

• Pat shrimp dry so they cook evenly and stay juicy.

  
  

• If the sauce tastes a bit acidic, stir in a small pinch of sugar or a drizzle of olive oil.

  
  

Storage

Best enjoyed right away, but leftovers can be stored in the fridge for up to one day. Reheat gently over low heat. The sauce can be prepared a day ahead and finished with shrimp just before serving.