Name: Shrimps Saganaki (Greek Recipe) Recipe
Prep time: 5 min
Cook time: 35 min
Total time: 40 min
Cuisine: Greek
Ingredients: 1 pound medium shrimp, with shells; 1 onion, chopped; 2 tablespoons chopped fresh parsley; 1 cup white wine; 1 (14.5 ounce) can diced tomatoes, drained; ¼ teaspoon garlic powder (optional); ¼ cup olive oil (divided, 2 tablespoons + 2 tablespoons); 1 pinch salt and pepper to taste; 1 (8 ounce) package feta cheese, cubed

Jump to Recipe· 3.8 from 12 reviews

I absolutely love sharing this Shrimps Saganaki (Greek Recipe) Recipe with friends because it captures the warm, vibrant flavors of Greece in such a delightful way. From the tender shrimps nestled in a savory tomato and wine sauce to the creamy cubes of feta melting gently on top, this dish always feels like a special treat. I first savored it in a small taverna by the sea and was thrilled when I discovered how easy it is to recreate at home. Whether served as a charming appetizer or a light main course, it’s a dish that never fails to impress.

Why You’ll Love This Shrimps Saganaki (Greek Recipe) Recipe

What makes this Shrimps Saganaki (Greek Recipe) Recipe so irresistible to me is its incredible balance of flavors. The bright acidity from the white wine and tomatoes combines beautifully with the fragrant herbs and just a hint of garlic powder, creating a sauce that’s rich but not overpowering. Then there’s the feta cheese, which adds a lovely creamy saltiness as it softens into the warm sauce — it’s comfort and sophistication all in one bite!

Beyond its deliciousness, this recipe is surprisingly easy to prepare. I’ve found it perfect for those evenings when I want something impressive yet uncomplicated. The ingredients are straightforward, and the slow-simmering sauce allows me to multitask in the kitchen without stress. Plus, this dish shines during gatherings; whether it’s a casual dinner with friends or a festive meze spread, everyone always asks for seconds. It’s the kind of dish that feels effortlessly special and authentic.

Ingredients You’ll Need

A close-up top view of a dark pan filled with about thirty cooked shrimp that are pinkish-orange and white, arranged evenly in one layer. The shrimp have a slight shine and some light black pepper seasoning, sitting in a thin layer of yellowish liquid at the bottom of the pan. The pan has a silver handle on a white marbled surface. photo taken with an iphone --ar 4:5 --v 7

To get the right balance of flavors and textures, I stick to simple but essential ingredients that truly bring the dish to life. Each element plays an important role: fresh shrimp add sweetness and succulence, white wine brings brightness, and feta contributes that signature tangy creaminess.

Medium shrimp (1 pound): Fresh or thawed, shrimp provide a tender, juicy protein base with great flavor.
Onion (1, chopped): Adds a mild sweetness and depth to the sauce when sautéed.
Fresh parsley (2 tablespoons, chopped): For a burst of fresh, herbal brightness that lightens the dish.
White wine (1 cup): Provides acidity and complexity to build the sauce’s flavor.
Diced tomatoes (1 can, drained): The core of the sauce offering natural sweetness and tang.
Garlic powder (¼ teaspoon, optional): A subtle hint of garlic to enhance overall warmth.
Olive oil (¼ cup): Gives richness and helps meld the ingredients together beautifully.
Feta cheese (8 ounces, cubed): The star cheese that melts into the sauce, adding creamy saltiness.
Salt and pepper (to taste): Essential seasonings that balance and enhance all the flavors.

Directions

Step 1: Start by bringing about 2 inches of water to a boil in a large saucepan. Add the shrimp, making sure the water just covers them completely, and boil for 5 minutes. Once cooked, drain the shrimp, but be sure to reserve the cooking liquid — it’s packed with flavor and will be added back later. Set the shrimp and liquid aside to cool.

Step 2: Heat 2 tablespoons of olive oil in a separate saucepan over medium heat. Add the chopped onions and cook, stirring frequently, until they become soft and translucent — usually about 5 minutes. This step builds a sweet, aromatic base for your sauce.

Step 3: Stir in the chopped parsley, white wine, drained diced tomatoes, garlic powder (if using), and the remaining olive oil. Bring everything to a simmer, then reduce the heat and let it cook gently for about 30 minutes. Stir occasionally as the sauce thickens and develops deeper flavor and texture.

Step 4: While the sauce simmers, peel the shrimp. Start by pinching off the legs, then pull off the shells, leaving the head and tail intact for an attractive presentation and extra flavor.

Step 5: Once the sauce has thickened nicely, stir in the reserved shrimp stock and the peeled shrimp. Bring the mixture back to a gentle simmer and cook for about 5 minutes to allow all the flavors to marry.

Step 6: Finally, add the cubed feta cheese on top of the sauce but do not stir it in completely. Remove the pan from heat and let it stand for a few minutes so the cheese starts to melt luxuriously without losing its shape. Serve the dish warm for the best experience.

Servings and Timing

This Shrimps Saganaki (Greek Recipe) Recipe makes about 4 generous servings, perfect for a small dinner party or a family gathering. Prep time is just 5 minutes, which is wonderfully quick, while the cooking time is approximately 35 minutes to allow the sauce to develop those beautiful rich flavors. In total, you’re looking at around 40 minutes from start to finish, with no extra resting needed besides the brief time for the cheese to melt — making this an easy weeknight dish or a sophisticated weekend meal.

How to Serve This Shrimps Saganaki (Greek Recipe) Recipe

A close-up view of a white plate with blue patterns holds a shrimp dish. The shrimp are orange and cooked, scattered in two main layers. The first layer is shrimp mixed with red diced tomatoes and small white cheese pieces. The second layer is fresh green herbs sprinkled on top of the shrimp. The plate is placed on a white marbled surface with a glass of water and a blue bottle blurred in the background. Photo taken with an iphone --ar 4:5 --v 7

I love serving this dish warm, straight from the pan, accompanied by plenty of crusty bread to soak up the luscious tomato and feta sauce. Greek pita or a rustic Italian loaf works beautifully here. For something heartier, you could turn it into a seafood pasta meal by tossing some cooked pasta into the sauce — this is a little trick I discovered that makes the dish even more satisfying.

For garnish, I sprinkle a handful of fresh parsley just before serving to add a pop of color and freshness that complements the slightly briny feta and rich tomatoes. To make it even more festive, I sometimes add a few lemon wedges on the side for squeezing over the top, which adds a lively brightness that cuts through the richness.

Beverage-wise, I’m partial to a crisp white wine like Assyrtiko or a Sauvignon Blanc, both of which balance the acidity of the tomato sauce and enhance the shrimp’s sweetness. If you prefer a cocktail, a light ouzo is the traditional Greek match and pairs beautifully. For non-alcoholic options, sparkling water with a splash of lemon is refreshing and cleansing between bites.

Variations

One of the things I enjoy about this Shrimps Saganaki (Greek Recipe) Recipe is how versatile it is. If you don’t have fresh shrimp or want to change it up, you can substitute with scallops or chunks of firm white fish. Just adjust the cooking time slightly since different seafood cook at different speeds.

For those looking for a gluten-free option, this recipe is naturally friendly as is, but if you’re adding pasta, just be sure to choose gluten-free varieties. I also often experiment with different cheeses — while feta is traditional, halloumi or kasseri can add a new twist with their textures and flavors. For a vegan adaptation, try using marinated tofu cubes instead of shrimp and a vegan feta alternative; the cooking method stays virtually the same and it still tastes fantastic.

Sometimes, I like to add a bit of spice by including red pepper flakes during the onion sauté for a subtle heat. Or, for a smoky flavor, a small splash of smoked paprika tossed into the sauce works wonders. I’ve also made this dish in the oven, assembling everything in an oven-safe skillet and baking it until bubbly and golden on top. It’s a great variation when you want minimal attention on the stove.

Storage and Reheating

Storing Leftovers

After enjoying this Shrimps Saganaki (Greek Recipe) Recipe, if you have leftovers, I recommend storing them in an airtight container in the refrigerator. Because of the seafood and feta, try to consume within 1-2 days to ensure freshness and food safety. Keeping the sauce and shrimp together is best to maintain all the flavors melding nicely.

Freezing

Freezing is possible but not my favorite option for this dish because the texture of shrimp and feta can change — the shrimp might become a bit rubbery, and the cheese’s texture may alter after thawing. However, if you want to freeze it, place the cooled dish in a freezer-safe container and consume within 1 month. Thaw it slowly in the refrigerator overnight before reheating gently.

Reheating

When reheating, I always prefer warming the dish slowly on the stovetop over low heat to avoid overcooking the shrimp and curdling the cheese. Stir gently just until heated through; this helps keep the sauce luscious without breaking. Avoid using the microwave if possible, as it can make the shrimp tough and the feta grainy.

FAQs

Can I use frozen shrimp for this recipe?

Absolutely! Just be sure to thaw the shrimp completely before cooking. I recommend patting them dry to remove excess moisture, which helps the shrimp cook evenly and absorb the flavors better.

Is it okay to substitute feta with another cheese?

Feta is traditional and gives the dish its distinctive tangy, salty finish, but you can experiment with cheeses like halloumi or kasseri if you want a different texture or flavor. Just keep in mind that softer cheeses might melt faster and alter the dish’s consistency.

Can I make this dish spicier?

Definitely! I like adding a pinch of red chili flakes while cooking the onions or a little cayenne pepper to the sauce for a gentle kick that complements the sweetness of the shrimp.

What do I do if my sauce is too watery?

If your sauce hasn’t thickened enough after simmering, just increase the heat slightly and let it cook a bit longer uncovered, stirring often, until it reduces to your desired consistency. This concentrates the flavors beautifully.

Can I prepare this dish ahead of time?

You can prepare the sauce a day ahead and refrigerate it, then add the shrimp and feta just before warming and serving. This way, the flavors have more time to develop, and the final cooking steps stay quick and fresh.

Conclusion

I truly hope you give this Shrimps Saganaki (Greek Recipe) Recipe a try — it’s become one of my go-to dishes when I want something that feels both elegant and comforting. The combination of tender shrimp, a rich tomato-wine sauce, and melty feta is simply a winning one every time. Cooking it at home not only brings a little bit of Greece to your table but also fills your kitchen with amazing aromas that invite everyone to gather round. Enjoy every delicious bite!