Shrimp saganaki is a Greek dish of shrimp simmered in a lively tomato sauce, usually finished with feta and herbs and served hot with bread. The key is to build a flavorful sauce first, then cook the shrimp briefly so they stay tender; versions vary by region and household, including whether they use ouzo or different cheeses.
Ingredients
- 1 lb (450 g) large raw shrimp, peeled and deveined; tails on or off
- 2 tbsp (30 ml) extra-virgin olive oil
- 1 small yellow onion, about 1 cup (150 g), finely chopped
- 2 garlic cloves, finely chopped
- ¼ tsp (1 g) red pepper flakes, or to taste
- ¼ cup (60 ml) dry white wine or ouzo
- 1 can (14.5 oz / 411 g) diced tomatoes, with juices
- 1 tbsp (15 g) tomato paste
- ½ tsp (1 g) dried oregano
- ¼ tsp (1 g) fine salt, plus more to taste
- ⅛ tsp freshly ground black pepper
- 4 oz (115 g) feta cheese, crumbled
- 2 tbsp (8 g) chopped fresh flat-leaf parsley
- 1 tsp (5 ml) fresh lemon juice, optional
- Crusty bread, for serving
Instructions
- Prepare the shrimp. If frozen, thaw shrimp overnight in the refrigerator or in a sealed bag submerged in cold water, changing the water as needed. Pat dry, then season lightly with a pinch of the measured salt and pepper. Keep refrigerated while you start the sauce. If the shrimp are very large, leave them whole; do not cut them into small pieces.
- Soften the aromatics. Heat the olive oil in a wide skillet over medium heat. Add the onion and cook for 4–5 minutes, stirring, until softened but not browned. Add the garlic and red pepper flakes and stir for about 30 seconds, just until fragrant.
- Deglaze and make the sauce. Pour in the wine or ouzo and simmer for 1–2 minutes, scraping up any browned bits, until the sharp alcohol smell has eased. Stir in the tomatoes and their juices, tomato paste, oregano, remaining salt, and pepper. Bring to a gentle simmer, then cook uncovered for 10–12 minutes, stirring occasionally, until the sauce thickens slightly. If it becomes too thick, add 1–2 tablespoons (15–30 ml) water.
- Cook the shrimp in the sauce. Arrange shrimp in a single layer in the skillet and spoon sauce over them. Simmer gently for about 2 minutes, turn each shrimp, and cook another 1–3 minutes, depending on size. Check the thickest shrimp with a food thermometer: the USDA FSIS safe minimum internal temperature for fish and shellfish is 145°F (63°C). Remove the pan from the heat as soon as they reach temperature; shrimp can turn tough if overcooked.
- Finish and serve. Scatter the feta over the shrimp and sauce, cover the skillet for 1–2 minutes to soften it, then uncover and add parsley and lemon juice, if using. Taste the sauce before adding more salt because feta can be quite salty. Serve immediately with bread.
Tips
- Choose the right pan and heat. A wide skillet gives the shrimp room to cook evenly. Keep the sauce at a gentle simmer rather than a hard boil, which can make shrimp cook unevenly and break up the feta.
- Use fresh or frozen shrimp thoughtfully. Both work. Thaw frozen shrimp safely in the refrigerator or cold water, and pat them dry so excess water does not thin the sauce. Avoid pre-cooked shrimp; they are likely to become rubbery when simmered again.
- Adjust the wine substitute. Ouzo is a traditional anise-flavored option in some versions, but dry white wine gives a less licorice-like flavor. For an alcohol-free version, use low-sodium broth or water with a little extra lemon; the result will be less aromatic.
- Season after adding feta. Feta brings salt and tang, so taste the finished sauce before adjusting. If it tastes too sharp, a small pinch of sugar can balance the tomatoes without making the dish sweet.
Serving Suggestions
Serve shrimp saganaki straight from the skillet while the sauce is hot and the feta is soft. Crusty bread is especially useful for scooping up the tomato sauce; warm pita or toasted sourdough also works. For a fuller meal, pair it with rice, orzo, or boiled potatoes and a simple green salad dressed with olive oil and lemon. A dish of olives or sliced cucumber and tomato makes a fresh side without competing with the savory sauce.
Variations
For a milder dish, leave out the red pepper flakes; for more heat, increase them slightly or add a finely chopped fresh chile with the garlic. A pinch of smoked paprika adds warmth but is not a traditional replacement for oregano. If feta is unavailable, use a firm, salty white brined cheese; a softer, less salty cheese will melt more and give a creamier, less tangy finish. You can also add a handful of pitted Kalamata olives with the tomatoes. For a more substantial skillet, simmer a drained can of chickpeas in the sauce before adding shrimp, adding a splash of water if needed.
Storage and Reheating
Refrigerate leftovers within 2 hours of cooking in a shallow, covered container. Keep them for 3–4 days in the refrigerator at 40°F (4°C) or colder. For best texture, store the shrimp and sauce together and reheat only the portion you plan to eat. Warm gently in a covered skillet over low heat, stirring carefully, until the leftovers reach 165°F (74°C); check with a food thermometer. Avoid prolonged boiling, which can toughen the shrimp. You may freeze leftovers for up to 2 months for best quality, though shrimp can become softer after thawing; thaw in the refrigerator before reheating.
Frequently Asked Questions
What does “saganaki” mean in shrimp saganaki?
“Saganaki” refers to a small, two-handled frying pan and is also used for dishes prepared or served in that style. Shrimp saganaki is commonly cooked in a skillet, with regional and household differences in its ingredients.
Can I use frozen shrimp?
Yes. Thaw them in the refrigerator or in cold water, then drain and pat dry. Do not thaw shrimp on the counter; keeping them cold helps limit time in the food-safety danger zone.
How do I keep shrimp from getting rubbery?
Cook them only after the tomato sauce has thickened, keep the simmer gentle, and check the thickest shrimp with a thermometer. Take the pan off the heat once they reach 145°F (63°C), rather than continuing to simmer them while the feta melts.
Can I make the sauce ahead?
Yes. Make the tomato sauce up to 2 days ahead and refrigerate it promptly in a covered container. Reheat it until steaming, then add raw shrimp and cook them to 145°F (63°C) just before serving.
Can I make shrimp saganaki without alcohol?
Yes. Replace the wine or ouzo with an equal amount of low-sodium broth or water. Add a little lemon juice at the end if you want extra brightness; the sauce will lack some of the aroma that wine or ouzo contributes.
Is shrimp saganaki very spicy?
Not necessarily. The recipe uses a modest amount of red pepper flakes, which you can omit for a mild sauce or adjust to taste. Keep in mind that the pepper flavor becomes more noticeable as the sauce simmers.
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Safety notes: safe minimum internal temperatures from USDA FSIS; raw and undercooked fish guidance from the U.S. FDA. Food safety notes
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