Shrimp saganaki is a traditional Greek dish that beautifully combines tender shrimp, a savory tomato sauce, salty feta cheese, and fresh herbs, all finished with a hint of citrus. It’s a vibrant, one-pan meal that’s typically served as a meze (appetizer) but is also substantial enough to be enjoyed as a main dish with crusty bread or rice.

The word “saganaki” refers to the small, two-handled frying pan traditionally used to make this dish, but you don’t need special equipment—any oven-safe skillet works. Shrimp saganaki is celebrated for its rich, layered tomato sauce infused with garlic, onions, and a subtle heat from chili flakes, all topped with creamy, briny feta that softens as it bakes.

This is a dish that feels luxurious but comes together quickly, making it perfect for a weeknight dinner or a rustic centerpiece for sharing.

In this step-by-step Shrimp Saganaki Recipe, I’ll walk you through selecting the right shrimp, building a flavorful sauce, avoiding common pitfalls, and offering tasty variations to make this dish your own.

Why Shrimp Saganaki Can Go Wrong: Common Pitfalls and How to Avoid Them

Shrimp saganaki is quick, but timing and layering flavors properly are key.

Common Mistakes:

Overcooked shrimp: Shrimp can become rubbery if left in the oven too long.
Watery sauce: Occurs if tomatoes aren’t simmered enough to reduce properly.
Overly salty dish: Can happen if using very salty feta without balancing the sauce.
Flat flavor: Skipping fresh herbs or citrus can leave the dish lacking brightness.

Keys to Success:

Simmer the tomato sauce until thick before adding shrimp.
Use good-quality feta that softens but holds its shape.
Add shrimp and bake just until pink—overbaking will toughen them.
Finish with fresh parsley and lemon juice to brighten and balance the dish.

Choosing the Best Ingredients for Shrimp Saganaki

Shrimp

Medium or large shrimp (16-30 count per pound) are perfect.
Fresh or thawed frozen shrimp, peeled and deveined.
Tails can be left on for presentation or removed for easier eating.

Tomatoes

Crushed canned tomatoes or fresh ripe tomatoes work well.
Tomato paste adds richness and depth.

Cheese

Good-quality feta cheese, preferably in brine, is essential for creamy, tangy contrast.

Aromatics and Seasonings

Garlic, onion, and red pepper flakes create the base flavor.
Oregano (fresh or dried) is traditional.
Fresh parsley and lemon juice lift the dish at the end.

Essential Equipment

Oven-safe skillet or baking dish: For stovetop-to-oven cooking.
Mixing spoon: For stirring sauce and layering shrimp.
Citrus juicer: For fresh lemon juice.

If you don’t have an oven-safe skillet, you can make the sauce on the stovetop and transfer everything to a baking dish before broiling.

Smart Preparation Tips

Preparation Timeline:

Active prep: ~15 minutes
Cooking: ~20-25 minutes

Prep Checklist:

Peel and devein shrimp ahead of time.
Crumble feta and chop parsley before starting.
Preheat oven or broiler in advance.

Flavor Variations and Customizations

Spicy Version: Increase red pepper flakes or add fresh chili.
Herb-Rich: Add fresh basil or dill for a Mediterranean twist.
With Olives: Kalamata olives add briny depth.
Over Pasta: Serve as a sauce for linguine or orzo.

Common Mistakes and How to Fix Them

Shrimp overcooked: Bake just until shrimp are pink and opaque.
Watery sauce: Simmer longer to reduce before adding shrimp.
Overly salty: Balance with a splash of lemon juice and don’t oversalt the sauce.
Dry shrimp: Ensure there’s enough sauce in the pan to surround the shrimp.

Storage, Freezing, and Reheating Tips

Storage: Store in an airtight container in the fridge for up to 2 days.
Freezing: Not recommended; shrimp texture and feta quality suffer after freezing.
Reheating: Reheat gently in a skillet over low heat. Avoid microwaving to prevent tough shrimp.

Shrimp Saganaki Recipe

Ingredients

For the Shrimp Saganaki:

3 tablespoons olive oil
1 small onion, finely chopped
3 cloves garlic, minced
½ teaspoon red pepper flakes (optional)
1 tablespoon tomato paste
1 (14-ounce) can crushed tomatoes
½ cup dry white wine (or seafood/chicken broth)
1 teaspoon dried oregano (or 1 tablespoon fresh)
Salt and black pepper, to taste
1 pound large shrimp, peeled and deveined
5 ounces feta cheese, crumbled
Fresh parsley, chopped (for garnish)
Juice of half a lemon

For Serving:

Crusty bread
Lemon wedges
Optional: Cooked orzo or rice

Step-by-Step Instructions

Step 1: Make the Tomato Sauce

Preheat oven to 400°F (200°C).
Heat olive oil in an oven-safe skillet over medium heat.
Sauté onion for 5-7 minutes until soft and translucent.
Add garlic and red pepper flakes; cook for 30-60 seconds until fragrant.
Stir in tomato paste and cook for 1 minute.
Pour in crushed tomatoes, white wine, oregano, salt, and pepper.
Simmer uncovered for 10-12 minutes until sauce thickens.

Step 2: Add Shrimp and Feta

Nestle shrimp into the sauce in a single layer.
Sprinkle crumbled feta over the top.

Step 3: Bake

Transfer skillet to the oven and bake for 8-10 minutes, just until shrimp turn pink and feta softens.
(Alternatively, broil for 3-5 minutes until feta begins to brown slightly.)

Step 4: Finish and Serve

Remove from oven and drizzle with fresh lemon juice.
Garnish with chopped parsley and serve immediately with crusty bread.

Serving Suggestions

With Crusty Bread: Perfect for scooping up the sauce and melted feta.
Over Orzo or Rice: Makes a more filling main dish.
With a Greek Salad: Adds freshness and balance.
As a Meze Platter: Serve alongside olives, hummus, and grilled vegetables.

Shrimp Saganaki Variations: Classic vs. Spicy vs. Olive-Enhanced

Feature	Classic Shrimp Saganaki	Spicy Shrimp Saganaki	Olive Shrimp Saganaki
Heat Level	Mild	Medium to hot	Mild
Key Additions	Tomato, feta, herbs	Extra red pepper flakes	Kalamata olives
Serving Style	Bread, orzo, salad	Bread, orzo, salad	Bread, rice, meze platter

FAQs and Troubleshooting

Can I use frozen shrimp?
Yes, just thaw completely and pat dry.

What’s a good feta substitute?
Try soft goat cheese, though feta provides the signature briny contrast.

Can I skip the wine?
Yes, substitute with seafood or chicken broth.

How do I prevent overcooked shrimp?
Bake or broil just until the shrimp turn pink—watch closely.

Can I make this ahead?
You can prepare the sauce in advance but add the shrimp and bake just before serving.

Final Thoughts

Shrimp saganaki is a bold, comforting, and effortlessly elegant dish that beautifully blends tender shrimp, savory tomato sauce, and creamy feta into a perfect one-pan meal. With its layers of garlic, herbs, and citrus, it’s a standout addition to weeknight dinners, weekend gatherings, or a Mediterranean-inspired spread.

This detailed recipe ensures you’ll create perfectly cooked shrimp, a balanced, rich sauce, and just the right touch of briny feta every time, whether you keep it classic, add extra spice, or customize with olives and fresh herbs. Shrimp saganaki is a Greek favorite you’ll want to make again and again.