Shrimps Saganaki (Greek Recipe)

Shrimps Saganaki (Greek Recipe)


"This is a starters Greek recipe that is also eaten as an ouzo 'meze' (snack). It is a delicious dish that I'd only tried in restaurants but when I tried to make it at home I found out I made it as good and delicious. With a small alteration of adding pasta you can turn this dish into a delicious seafood pasta dish."


40 m servings 441 cals
Serving size has been adjusted!

Original recipe yields 4 servings



  • Calories:
  • 441 kcal
  • 22%
  • Fat:
  • 26.6 g
  • 41%
  • Carbs:
  • 10.1g
  • 3%
  • Protein:
  • 27.8 g
  • 56%
  • Cholesterol:
  • 223 mg
  • 74%
  • Sodium:
  • 1093 mg
  • 44%

Based on a 2,000 calorie diet

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  • Prep

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  1. Bring about 2 inches of water to a boil in a large saucepan. Add the shrimp, the water should just cover them. Boil for 5 minutes, then drain, reserving the liquid, and set aside.
  2. Heat about 2 tablespoons of oil in a saucepan. Add the onions; cook and stir until the onions are soft. Mix in the parsley, wine, tomatoes, garlic powder, and remaining olive oil. Simmer, stirring occasionally, for about 30 minutes, or until the sauce is thickened.
  3. While the sauce is simmering, the shrimps should have become cool enough to handle. First remove the legs by pinching them, and then pull off the shells, leaving the head and tail on.
  4. When the sauce is thickened, stir in the shrimp stock and shrimp. Bring to a simmer, and cook for about 5 minutes. Add the feta cheese and remove from the heat. Let stand until the cheese starts to melt. Serve warm.
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  1. 12 Ratings


I used all of the ingredients listed (except i used 1 minced garlic clove instead of the garlic powder) but followed a different prep method. First, I used frozen peeled and deveined shrimp, so ...

I'd definitely reduce the "2 inches of water "- if I'd added the entire amount of shrimp stock, I'd have had soup. I only used a portion of the stock, then added 1 1/2 Tbsp. of cornstarch to thi...

Delicious on toasted bread - bruschetta.

this was very good, fast to make. I made a slight adjustment since I was out of metaxa so I replaced it with a TBL of ouzo which worked well, I thought. I served it with olive oil, lemon juice...

This is a wonderful dish! So simple to make but elegent in appearance! Can be served over Rice or Orzo as a warm meal on a cold winter here in New York! We also add some olives to keep the au...

This was really good. I didn't add the stock back in though, and I used fresh garlic. This recipe is a staple for us.

I think this recipe was awesome. I just didn't add all the feta cheese since I wanted to taste more the shrimp . I cooked it with some other Greek recipes and it was a hit w my family. Also I di...

This was fantastic! I used 1/2 cup wine, added chopped olives at the end with the feta and served over rice. I also used frozen large shrimp and did not have to de-head them...Lovely. I would ma...

Absolutely delicious. I added fresh cut garlic cloves, used real Greek feta and put it under the broiler for a few minutes.