Shrimp Saganaki Recipe

Plump shrimp simmered in a rich tomato, feta and ouzo sauce, straight from the pan to the table — shrimp saganaki is the Greek taverna dish everyone orders twice.

Prep time

10 mins

Cook time

15 mins

Total time

25 mins

Servings

4 servings

Calories

420

Ingredients

• 500 g large shrimp, peeled and deveined
• 3 tablespoons olive oil
• 4 garlic cloves, sliced
• 1 small onion, finely diced
• 400 g chopped tomatoes (canned or fresh)
• 1 teaspoon dried oregano
• 1/2 teaspoon chilli flakes
• 60 ml ouzo (or dry white wine)
• 150 g feta cheese, crumbled
• Small handful of parsley, chopped
• Salt and black pepper to taste
• Crusty bread, to serve

Instructions

1. Heat the olive oil in a large skillet over medium heat and cook the onion for 4 minutes until soft.
2. Add the garlic and chilli flakes and cook for 30 seconds until fragrant.
3. Pour in the ouzo and let it bubble for 1 minute, then add the tomatoes and oregano. Simmer for 8 minutes until thickened.
4. Season the shrimp and nestle them into the sauce. Cook for 3 to 4 minutes, turning once, until pink and just cooked.
5. Scatter over the feta, cover for 1 minute until it softens, then top with parsley.
6. Serve straight from the pan with crusty bread for the sauce.

Pro tips

• Do not overcook the shrimp; they turn rubbery in seconds once pink.
• Let the tomato sauce thicken properly before adding the shrimp, or the dish turns watery.
• Feta goes in last so it softens without disappearing into the sauce.

Frequently asked questions