Greek Shrimp Saganaki with Tomatoes and Feta

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Shrimp Saganaki is a beloved Greek taverna classic featuring plump shrimp simmered in a bright tomato sauce and finished with creamy feta cheese. The name refers to the small two-handled pan it's cooked in, and the dish showcases the sun-soaked flavors of the Mediterranean. Serve it straight from the skillet with plenty of crusty bread for a casual, shareable meal.

Nutrition Facts

Per serving (estimated)

• 420 kcalCalories
• 22 gFat
• 7 gSaturated Fat
• 15 gCarbs
• 3 gFiber
• 8 gSugar
• 30 gProtein
• 780 mgSodium
• 780 mgPotassium
• 180 mgCalcium
• 3.5 mgIron
• 55 mgVitamin C
• 180 mcgVitamin A

Ingredients

For the Tomato Sauce

• 3 tbsp extra-virgin olive oil
• 1 medium yellow onion, finely chopped
• 1 red bell pepper, diced
• 4 cloves garlic, minced
• 2 tbsp tomato paste
• 1 (28 oz) can crushed tomatoes
• 1/4 cup dry white wine or ouzo
• 1 tsp dried Greek oregano
• 1/2 tsp red pepper flakes
• 1 tsp sea salt
• 1/4 tsp freshly ground black pepper

For the Shrimp and Finish

• 1.5 lbs large shrimp, peeled and deveined
• 6 oz Greek feta cheese, crumbled into large pieces
• 1 tbsp fresh lemon juice
• 3 tbsp chopped fresh flat-leaf parsley
• Crusty bread or warm pita, for serving

Directions

1. Heat the olive oil in a large, deep oven-safe skillet over medium heat. Add the chopped onion and diced red bell pepper and sauté for 6-7 minutes until softened and lightly golden at the edges.
2. Stir in the minced garlic and tomato paste and cook for 1 minute, stirring constantly, until the paste darkens slightly and becomes deeply fragrant.
3. Pour in the white wine (or ouzo) and scrape up any browned bits from the bottom of the pan. Allow it to simmer for 2-3 minutes until reduced by about half.
4. Add the crushed tomatoes, dried oregano, red pepper flakes, salt, and black pepper. Bring to a gentle simmer and cook for 8-10 minutes, stirring occasionally, until the sauce thickens enough to coat the back of a spoon.
5. Pat the peeled shrimp dry with paper towels, then arrange them in a single layer in the simmering sauce. Cook for 2-3 minutes per side, turning once, until the shrimp turn pink and are just opaque.
6. Scatter the crumbled feta cheese evenly over the top of the shrimp and sauce. Squeeze the lemon juice over everything and cover the pan with a lid or foil.
7. Remove the skillet from the heat and let rest, covered, for 2-3 minutes so the feta softens into creamy pockets without fully melting into the sauce.
8. Sprinkle generously with chopped fresh parsley and bring the skillet directly to the table. Serve immediately with thick slices of crusty bread or warm pita for sopping up every drop of the rich tomato sauce.

Cook’s Notes

• Pat the shrimp very dry before adding them to the sauce; excess moisture will dilute the flavors and prevent proper searing.
• Use authentic Greek feta made from sheep's milk if possible—it has a tangier, less rubbery texture than cow's milk varieties.
• A splash of ouzo adds traditional anise depth, but dry white wine keeps the dish family-friendly without sacrificing flavor.
• Don't fully melt the feta—the goal is soft, creamy pockets throughout the sauce, not a uniform cheese sauce.
• If using a cast-iron skillet, you can finish the dish under the broiler for 1-2 minutes to lightly brown the feta on top.

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