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; 2 tablespoons olive oil (for onions); 1 (8 ounce) package feta cheese, cubed; Salt and pepper to taste (a pinch)

Jump to Recipe· 4.3 from 3 reviews

I absolutely adore making Shrimps Saganaki at home, and I’m thrilled to share my personal rendition with you. This Shrimps Saganaki (Greek Recipe) Recipe is a dish that tastes like it belongs in a cozy seaside taverna in Greece. With succulent shrimp simmered in a vibrant tomato and white wine sauce, finished with creamy feta melting just right on top, it’s a perfect blend of bold yet comforting flavors that I find irresistible every time I make it.

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

What draws me to this recipe, beyond its deliciousness, is the harmony of flavors it delivers. The combination of tender shrimp with a rich tomato and white wine sauce accented by fresh parsley and the salty creaminess of feta creates a mouthwatering sensation that feels both rustic and elegant. I love that the dish strikes a beautiful balance—it’s bright and fresh but also satisfyingly hearty, making it a go-to for any season.

From my experience, this dish is extremely easy to prepare, which is a huge plus in my book. Most of the ingredients are straightforward kitchen staples, and the steps are simple enough that even on busy nights I can whip this up without stress. It’s also wonderfully versatile; I enjoy serving it as a starter for dinner parties or pairing it with crusty bread for a casual weeknight meal. Honestly, this recipe stands out because it feels special without demanding too much from you in the kitchen.

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

The ingredients for this Shrimps Saganaki (Greek Recipe) Recipe are simple but essential, each adding a unique layer to the final dish. From the aromatic onions and fresh parsley to the tangy feta and juicy shrimp, everything works together beautifully to create that authentic Greek flavor profile I love.

1 pound medium shrimp, with shells: Using shrimp with shells adds more flavor to the broth during cooking.
1 onion, chopped: Provides a sweet and savory base for the sauce.
2 tablespoons chopped fresh parsley: Adds a fresh, herbaceous brightness to the dish.
1 cup white wine: Infuses the sauce with acidity and complexity.
1 (14.5 ounce) can diced tomatoes, drained: Brings juiciness and natural sweetness to the sauce.
¼ teaspoon garlic powder (Optional): Offers a subtle garlic kick without overpowering the other flavors.
¼ cup olive oil: Makes the sauce rich and gives it a silky texture.
1 (8 ounce) package feta cheese, cubed: The star ingredient that melts slightly, creating creamy salty pockets in the dish.
1 pinch salt and pepper to taste: Enhances all the other flavors perfectly.

Directions

Step 1: Begin by bringing about 2 inches of water to a boil in a large saucepan. Add the shrimp, ensuring the water just covers them. Boil the shrimp for 5 minutes, then drain them, but make sure to reserve the cooking liquid to use later in the sauce. Set the shrimp and reserved liquid aside to cool.

Step 2: Heat about 2 tablespoons of olive oil in a saucepan over medium heat. Add the chopped onions and cook, stirring occasionally, until they become soft and translucent, which should take about 5-7 minutes.

Step 3: Stir in the fresh parsley, white wine, drained diced tomatoes, garlic powder if using, and the remaining olive oil. Let this mixture simmer gently for approximately 30 minutes, stirring occasionally, until the sauce has thickened beautifully and developed rich flavors.

Step 4: While the sauce simmers, peel the cooled shrimp by pinching off the legs and pulling off the shells, leaving the head and tail on to retain a bit of visual charm.

Step 5: Once the sauce is thickened, stir in the reserved shrimp cooking liquid and the peeled shrimp. Bring the mixture back to a simmer and cook for about 5 minutes, allowing the shrimp to warm through and soak up the flavors.

Step 6: Finally, add the cubed feta cheese to the pan and remove it from the heat. Let it rest for a few minutes until the feta just begins to soften and melt. Serve the dish warm, perfect for dipping with crusty bread or dolloping over pasta if you want a heartier meal.

Servings and Timing

This recipe makes 4 delicious servings, perfect for sharing with family or friends. The prep time is a quick 5 minutes, followed by 35 minutes of cooking, making the total time about 40 minutes. There is no extra resting time needed aside from letting the feta soften off the heat for a few minutes, which adds to that luscious melt without overcooking it.

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

When I serve this Shrimps Saganaki (Greek Recipe) Recipe, I love to pair it with a slice of warm, crusty bread or toasted pita to soak up every last bit of the flavorful sauce. Sometimes, I turn it into a light main by tossing it with freshly cooked pasta to make a stunning seafood pasta dish that’s both satisfying and elegant.

For garnishing, a sprinkle of extra fresh parsley or a few lemon wedges on the side add a zesty brightness that complements the richness of the feta and shrimp. If I’m hosting, I like to present it in a shallow ceramic dish right at the table, which keeps it warm and inviting, encouraging everyone to dig in family-style.

To drink, I usually go for a chilled Assyrtiko wine if I’m feeling authentic, but a crisp Sauvignon Blanc or even a refreshing ouzo makes the perfect accompaniment. For non-alcoholic options, sparkling water with a splash of lemon does the trick beautifully. This dish works wonderfully for casual dinners, holiday gatherings, or even as a special weekend treat, and I always serve it warm to preserve the creamy texture and deep flavors.

Variations

I’ve experimented with this recipe quite a bit, and I love how adaptable it is. For instance, if you can’t find fresh shrimp with shells, peeled shrimp works fine though I recommend adding a teaspoon of seafood broth powder to the simmering sauce to boost the flavor. If you are looking for a lighter option, substituting the feta with a lower-fat cheese or even halloumi can be interesting and keeps that salty punch.

If you or your friends follow gluten-free or dairy-free diets, you can easily adapt this recipe. Swap the white wine for a dry vermouth or a splash of lemon juice for acidity, and replace feta with a creamy vegan cheese or omit it altogether while adding a touch more olive oil for richness. Flavor-wise, I sometimes add a pinch of crushed red pepper flakes to give it a little heat, which pairs beautifully with the mild shrimp.

For a different cooking approach, you could try grilling the shrimp separately for a smoky touch before adding them to the sauce, or even bake the entire dish in a ceramic casserole until the feta turns golden and slightly bubbly for an extra layer of texture.

Storage and Reheating

Storing Leftovers

Once your Shrimps Saganaki (Greek Recipe) Recipe has cooled, I recommend storing any leftovers in an airtight container in the refrigerator. It will keep well for up to 2 days. Because shrimp can become rubbery if overcooked again and feta tends to intensify in saltiness, it’s best to consume leftovers relatively soon after preparing.

Freezing

I generally don’t suggest freezing this dish because the shrimp’s texture can suffer, becoming tough and chewy once thawed. However, if you must freeze it, place it in a freezer-safe container without the feta cheese and consume within 1 month. When ready to eat, thaw overnight in the fridge and add fresh feta after reheating.

Reheating

To reheat, gently warm the dish in a saucepan over low heat, stirring occasionally until just warmed through. Avoid microwaving at high heat as it can make the shrimp rubbery and the cheese separate. Adding a splash of water or reserved shrimp stock when reheating helps maintain the sauce’s consistency, ensuring the dish stays luscious and delicious.

FAQs

Can I use frozen shrimp for this recipe?

Yes, you can use frozen shrimp, but I highly recommend thawing them completely before cooking to ensure even cooking and the best texture. Be sure to pat them dry to avoid excess water diluting the sauce.

Is there a substitute for feta cheese in Shrimps Saganaki?

If you’re not a fan of feta or avoiding dairy, halloumi or a firm vegan cheese that melts slightly can work as alternatives. Just keep in mind that feta’s crumbly texture and salty tang are signature aspects of the dish’s flavor.

Can I make Shrimps Saganaki ahead of time?

You can prepare the sauce a day ahead and refrigerate it separately from the shrimp. Add and gently warm the shrimp and feta just before serving for the best taste and texture.

What wine pairs best with this dish?

I recommend a crisp, dry white wine like Greek Assyrtiko or a Sauvignon Blanc to complement the bright acidity and seafood flavors without overpowering the delicate shrimp and creamy feta.

How do I prevent shrimp from overcooking?

Keep a close eye while simmering shrimp in the sauce; it only takes a few minutes to cook through. Remove the heat as soon as they turn pink and opaque to avoid toughness.

Conclusion

I hope you’re as excited as I am to try this Shrimps Saganaki (Greek Recipe) Recipe. It’s a dish that brings a little taste of Greece into your kitchen without any fuss. Whether you’re serving it as a starter, a light main, or alongside some pasta, I promise it will delight your taste buds and make you feel like you’re dining by the Aegean Sea. Give it a go—you’ll be so glad you did!