Saganaki Shrimp with Tomatoes, Ouzo, and Feta: A Taste of Greece in Every Bite

If you’ve ever sat under the Mediterranean sun, with the sound of waves lapping gently nearby and the scent of garlic and tomatoes filling the air, then you already know the magic of Greek cuisine. One of its most seductive offerings? Saganaki shrimp with tomatoes, ouzo, and feta—a dish that’s fiery, rich, aromatic, and utterly unforgettable.

Welcome to your new favorite recipe, one that brings the spirit of a Greek seaside taverna straight into your kitchen.

What Is Saganaki Shrimp?

Saganaki shrimp is a warm, comforting Greek seafood dish where succulent prawns are simmered in a spicy, garlicky tomato sauce with a hint of ouzo and finished off with generous crumbles of creamy, tangy feta cheese. It’s the kind of recipe that makes you want to call friends over, open a bottle of wine (or a chilled glass of ouzo), and gather around a table filled with laughter, stories, and lots of bread to mop up every last drop of that glorious sauce.

But what does “saganaki” really mean?

The Origins of “Saganaki”: More Than Just Cheese on Fire

In Greek cuisine, saganaki refers not just to the popular flaming cheese meze often ignited tableside with a splash of brandy and the crowd-pleasing cry of “Opa!”—it actually stems from the name of a small, two-handled pan used for cooking various dishes. The term is derived from sagani, which in turn traces back to the Turkish word sahan, meaning a copper or shallow dish.

This iconic pan has lent its name to several beloved Greek appetizers, but few are as soul-satisfying as shrimp saganaki.

And don’t worry—while the traditional pan adds authenticity, you don’t need a sagani to make this dish at home. A good skillet will do just fine.

Why You’ll Love This Recipe

Saganaki shrimp delivers bold flavors in every bite: juicy prawns, a lush tomato sauce kissed by the distinctive licorice-like aroma of ouzo, and creamy crumbles of briny feta. The sauce is spicy but balanced, rich but not heavy, and so full of flavor it could stand on its own with a loaf of crusty bread.

This dish is perfect for dinner parties, romantic meals, or simply when you’re craving something out-of-the-ordinary that doesn’t require restaurant-level effort. It’s ready in under 30 minutes and tastes like it took all afternoon.

Expert Tips for Perfect Saganaki Shrimp

Cooking shrimp may seem simple, but a few key tips ensure they turn out tender and flavorful every time:

• Use fresh or properly thawed shrimp: If using frozen shrimp, defrost them slowly in the fridge overnight, or place them in a bowl of cold water for about 15–20 minutes. Avoid hot water, which can partially cook the shrimp and make them rubbery.
• Peel and devein your shrimp: While leaving the tails on can add visual appeal, removing them makes the dish easier to eat—especially when the sauce is this good. Don’t forget to remove the vein for the best texture and flavor.
• Don’t overcook: Shrimp cook quickly. As soon as they turn pink and opaque, they’re done. Let them simmer gently in the sauce for just a few minutes to soak up the flavors without becoming tough.

Ingredients for Greek Shrimp Saganaki

Here’s what you’ll need to bring this delicious dish to life:

• ¼ cup high-quality olive oil
• 1½ cups finely chopped onion
• 4 garlic cloves, minced
• 1 red bell pepper, sliced into thin strips
• 300g (about 10 oz) cherry tomatoes, halved
• ½ tsp red chili flakes (adjust to taste)
• ½ tbsp dried oregano
• ¼ tsp sweet paprika
• 1 cup tomato passata or tomato sauce
• 1 tbsp tomato paste
• 1 tsp salt
• ¼ tsp freshly ground black pepper
• 500g (1.1 lbs) medium shrimp, peeled and deveined
• 3 tbsp ouzo (any quality brands work well)
• ¾ cup crumbled Greek feta cheese
• 2 tbsp fresh parsley, finely chopped

How to Make Saganaki Shrimp – Step by Step

1. Sauté the aromatics:
   Heat the olive oil in a large skillet over medium heat. Add the chopped onion and sauté for about 5 minutes, until it becomes soft and translucent.
2. Build the flavor:
   Stir in the minced garlic, red pepper strips, and cherry tomatoes. Let everything cook together for another 5 minutes, stirring often to help the tomatoes begin to break down and release their juices.
3. Spice it up:
   Add the chili flakes, oregano, and paprika. Stir to combine, then add the tomato sauce and tomato paste. Season with salt and pepper, and let it simmer gently for 2–3 minutes.
4. Add the shrimp and ouzo:
   Place the shrimp into the skillet and pour in the ouzo. Stir to coat everything evenly, then cover the pan and let the shrimp cook for about 5 minutes over medium heat. They should just turn pink and curl slightly.
5. Finish with feta:
   Uncover the pan and sprinkle the crumbled feta cheese generously over the top. Cover again and reduce the heat to medium-low. Cook for another 3–5 minutes, just until the feta is soft and the flavors have melded beautifully.
6. Serve with flair:
   Remove from heat, sprinkle with fresh parsley, and serve immediately with warm, crusty bread to soak up all the flavorful sauce.

Serving Suggestions

Saganaki shrimp is a complete meal in itself, but it pairs beautifully with:

• Crusty rustic bread or pita
• A side of lemony orzo or rice pilaf
• A crisp cucumber-tomato Greek salad
• A glass of chilled white wine or ouzo on ice

A Mediterranean Moment in Every Bite

This dish isn’t just a recipe—it’s a celebration of Greek hospitality and vibrant coastal flavors. Whether you’re looking to impress dinner guests or simply treat yourself to something special, shrimp saganaki delivers bold, comforting flavors with every bite.

So light some candles, pour yourself a drink, and imagine the soft breeze of the Aegean as you dip warm bread into this mouthwatering sauce. Your Greek escape is just a skillet away.

Kali orexi—bon appétit!