Greek shrimp saganaki in a baking dish with melted feta and tomato sauce

Shrimp baked in a spiced tomato sauce with creamy crumbled feta

Greek Shrimp with Feta (Garides Saganaki)

Name: Greek Shrimp with Feta (Garides Saganaki)
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Yield: 3-4 servings
Cuisine: Mediterranean
Ingredients: 1 pound large shrimp, peeled and deveined; 1 can (14 oz) diced tomatoes; 4 oz crumbled feta cheese; 3 cloves garlic, minced; 1 small onion, diced; 2 tablespoons olive oil; 1 teaspoon dried oregano; 2 tablespoons ouzo or dry white wine; Fresh parsley for garnish

30 minEasy

Prep Time

10 min

Cook Time

20 min

Total Time

30 min

Servings

3-4 servings

Difficulty

Easy

Cost

Moderate

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Greek Shrimp with Feta (Garides Saganaki)

Shrimp baked in a spiced tomato sauce with creamy crumbled feta

Plump shrimp nestled in a oregano-spiced tomato sauce and topped with crumbled feta cheese, baked until bubbly and served with crusty bread.

10m

Prep Time

20m

Cook Time

30m

Total Time

Servings

Easy

Difficulty

Moderate $$

Cost

Mediterranean Cuisine Main Course Appetizer Gluten-Free Healthy

Sarah Chen

November 4, 2021(Updated April 13, 2026)

Garides saganaki is a beloved Greek taverna dish that combines two of the Mediterranean's greatest ingredients — sweet shrimp and tangy feta cheese — in a bubbling, spiced tomato sauce. Named after the small two-handled pan it is traditionally baked in, this dish is as beautiful to look at as it is to eat.

The sauce is a quick affair of tomatoes, garlic, oregano, and a splash of ouzo (the traditional anise-flavored Greek spirit), which simmers briefly before the shrimp and generous crumbles of feta are added. A quick trip to a hot oven melts the feta into the sauce and cooks the shrimp to tender perfection. Serve it with warm, crusty bread for mopping up every last drop of that incredible sauce.

Ingredients

1 pound large shrimp, peeled and deveined
1 can (14 oz) diced tomatoes
4 oz crumbled feta cheese
3 cloves garlic, minced
1 small onion, diced
2 tablespoons olive oil
1 teaspoon dried oregano
2 tablespoons ouzo or dry white wine
Fresh parsley for garnish

Instructions

1
Preheat oven to 400°F.
2
Heat olive oil in an oven-safe skillet over medium heat. Sauté onion until soft, about 4 minutes. Add garlic and cook 30 seconds.
3
Add diced tomatoes, oregano, a pinch of red pepper flakes, salt, and pepper. Simmer for 8 minutes until slightly thickened.
4
Pour in the ouzo or wine and stir. Nestle the raw shrimp into the tomato sauce in a single layer.
5
Scatter crumbled feta over the top. Transfer to the oven and bake for 10-12 minutes until the shrimp are pink and the feta is soft and lightly golden.
6
Garnish with fresh parsley and serve immediately with crusty bread for dipping.

Serving Suggestions

Ways to Serve This Dish

Serve with crusty artisan bread for dipping
Finish with a drizzle of high-quality extra virgin olive oil
Pair with a simple arugula salad dressed in lemon vinaigrette
Arrange on a platter for easy sharing at your next gathering

Substitutions

FetaGoat cheese or halloumi

Goat cheese is creamier while halloumi holds its shape when heated

OuzoDry white wine or skip entirely

Wine adds acidity without the anise flavor

ShrimpChunks of firm white fish

Fish requires similar baking time and absorbs the sauce beautifully

DepthPantry

Test Kitchen Pick

Olive Oil

Helpful Pantry Staple

Why the olive oil matters

On recipes like this, olive oil is not just a background fat. A better bottle gives you cleaner flavor and a better finish.

This is one of the few pantry upgrades that keeps paying off every time you cook in this lane.

Useful in dressings, sauces, and finishing
Improves flavor without changing the recipe structure

A good bottle of olive oil is one of the safest pantry upgrades for Mediterranean and Italian cooking.

Shop olive oil for this recipe

Tips & Storage

Pro Tips

Use a good-quality Greek feta for the best flavor — it should be creamy and tangy, not dry and crumbly.
If you do not have an oven-safe skillet, transfer the sauce to a baking dish before adding shrimp and feta.
The ouzo is traditional and adds a subtle anise note, but the dish is still excellent with white wine or even without alcohol.

Storage

Refrigerate in an airtight container for up to 2 days. The sauce actually improves overnight.

Reheating

Reheat in a 350°F oven for 10 minutes or gently on the stovetop until bubbling.

Nutrition Facts

Per serving (1/4 of the dish) · 4 servings

Calories280

LowModerateHigh

A moderate-calorie serving · based on a 2,000 cal daily diet

Protein26g

Carbohydrates10g

Fat14g

Fiber2g

Sugar4g

Sodium680mg

Nutritional values are approximate and may vary based on specific ingredients and preparation methods.

Frequently Asked Questions

What is ouzo?: Ouzo is a Greek anise-flavored spirit. It adds a distinctive licorice-like note to the sauce. If you cannot find it, Pernod or pastis work, or simply use white wine for a different but still delicious result.
Can I make this entirely on the stovetop?: Yes, after adding the shrimp and feta, cover the skillet and cook over medium-low heat for 5-6 minutes until the shrimp are pink and the feta has softened.

Explore More

More Mediterranean Recipes More Main Course More Appetizer Gluten-Free Recipes Healthy Recipes Stovetop Recipes Oven Recipes

About Sarah Chen

Sarah Chen is a professional recipe developer and food editor with over a decade of experience in test kitchens and food media. She trained at the Culinary Institute of America before spending six years developing and testing recipes for national food publications, where she honed her ability to translate restaurant techniques into approachable home cooking. At RecipePool, Sarah leads recipe development, ensuring every dish is tested at least three times for clarity, accuracy, and genuine deliciousness. When she is not in the kitchen, she is browsing farmers markets and collecting vintage cookbooks.

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Instructions

1
Preheat oven to 400°F.
2
Heat olive oil in an oven-safe skillet over medium heat. Sauté onion until soft, about 4 minutes. Add garlic and cook 30 seconds.
3
Add diced tomatoes, oregano, a pinch of red pepper flakes, salt, and pepper. Simmer for 8 minutes until slightly thickened.
4
Pour in the ouzo or wine and stir. Nestle the raw shrimp into the tomato sauce in a single layer.
5
Scatter crumbled feta over the top. Transfer to the oven and bake for 10-12 minutes until the shrimp are pink and the feta is soft and lightly golden.
6
Garnish with fresh parsley and serve immediately with crusty bread for dipping.

Tips & Storage

Pro Tips

Use a good-quality Greek feta for the best flavor — it should be creamy and tangy, not dry and crumbly.
If you do not have an oven-safe skillet, transfer the sauce to a baking dish before adding shrimp and feta.
The ouzo is traditional and adds a subtle anise note, but the dish is still excellent with white wine or even without alcohol.

Storage

Refrigerate in an airtight container for up to 2 days. The sauce actually improves overnight.

Reheating

Reheat in a 350°F oven for 10 minutes or gently on the stovetop until bubbling.

Frequently Asked Questions

What is ouzo?

Ouzo is a Greek anise-flavored spirit. It adds a distinctive licorice-like note to the sauce. If you cannot find it, Pernod or pastis work, or simply use white wine for a different but still delicious result.

Can I make this entirely on the stovetop?

Yes, after adding the shrimp and feta, cover the skillet and cook over medium-low heat for 5-6 minutes until the shrimp are pink and the feta has softened.

Greek Shrimp with Feta (Garides Saganaki)

Greek Shrimp with Feta (Garides Saganaki)

Greek Shrimp with Feta (Garides Saganaki)

Ingredients

Instructions