🍤 Shrimp Saganaki
Shrimp saganaki is a Greek dish of shrimp simmered in a thick tomato sauce, splashed with ouzo and finished with crumbled feta that softens into the sauce. It is briny, sweet and herby with a faint anise note, topped with fresh parsley and served bubbling in the pan as a starter or light main.
Diets
Allergens
Contains (in a typical recipe):
What it is made of
Recipe
Ingredients
- 400 g raw shrimp, peeled
- 2 tbsp olive oil
- 400 g chopped tomatoes
- 30 ml ouzo
- 80 g feta, crumbled
- 2 tbsp chopped parsley
- Salt and black pepper
Method
- Heat the oil in a wide pan and simmer the tomatoes for 10 minutes until thick.
- Add the shrimp and cook 2 minutes.
- Pour in the ouzo and let it bubble for 1 minute.
- Scatter over the feta and cook 3 minutes more until the shrimp are pink and the cheese softens.
- Season, sprinkle with parsley and serve.
How to make it lighter
- Use 1 tbsp oil instead of 2; 1 tbsp oil ≈ 120 kcal.
- Halve the feta and add more parsley for freshness.
- Serve with a green salad instead of extra sides.
History
Like other saganaki dishes, it takes its name from the small two-handled pan it is cooked in. It is a staple of seaside tavernas across Greece and the islands, though no reliable record of its first appearance exists.
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Values are estimates per 100 g for a typical recipe; home and restaurant versions vary. Diets and allergens are worked out from the ingredients of a typical recipe — always check with whoever cooked the dish. Not medical advice. Nutrition data: Me Nutrition dish database v13. How we count →