Shrimp Saganaki with Tomato and Feta Sauce

Imperial May 17, 2026May 17, 2026

Quick Recipe Version (TL;DR)

Yield: 4 servings
Prep Time: 15 minutes
Cook Time: 25 minutes
Total Time: 40 minutes

Quick Ingredients

1 1/4 pounds large shrimp, peeled and deveined, patted dry
1 teaspoon kosher salt, divided
1/2 teaspoon freshly ground black pepper, divided
3 tablespoons extra-virgin olive oil
1 small yellow onion, finely diced
4 garlic cloves, minced
2 tablespoons tomato paste
1 teaspoon dried oregano
1/2 teaspoon red chili flakes
1/3 cup dry white wine or ouzo
1 can crushed tomatoes, 28 ounces
1 teaspoon honey or sugar
6 ounces feta cheese, crumbled
2 tablespoons chopped fresh parsley
1 tablespoon chopped fresh dill, optional
1/2 lemon, cut into wedges
Crusty bread, for serving

Do This

1. Preheat the oven to 425°F and place a rack in the upper third of the oven.
2. Season shrimp with 1/2 teaspoon kosher salt and 1/4 teaspoon black pepper.
3. Sauté onion in olive oil for 5 minutes, then add garlic, tomato paste, oregano, and chili flakes for 1 minute.
4. Add wine or ouzo and simmer for 2 minutes, scraping up the flavorful bits.
5. Stir in crushed tomatoes, honey, remaining salt, and remaining pepper; simmer uncovered for 10 minutes.
6. Nestle shrimp into the sauce, scatter feta on top, and bake for 6 to 8 minutes, until bubbling and the shrimp reach 145°F.
7. Finish with parsley, dill, and lemon; serve hot with crusty bread.

Why You’ll Love This Recipe

Big flavor, simple method: Garlic, oregano, chili flakes, tomatoes, and feta create a bold Greek-inspired sauce with very little fuss.
Fast enough for weeknights: The entire dish comes together in about 40 minutes, including prep.
Perfect for sharing: Serve it straight from the skillet, bubbling hot, with plenty of bread for scooping.
Restaurant-worthy at home: Plump shrimp and salty feta make this feel special without requiring complicated techniques.

Grocery List

Seafood: 1 1/4 pounds large shrimp, peeled and deveined
Produce: 1 small yellow onion, 4 garlic cloves, fresh parsley, fresh dill, 1 lemon
Dairy: 6 ounces feta cheese
Pantry: Extra-virgin olive oil, tomato paste, crushed tomatoes, dried oregano, red chili flakes, kosher salt, black pepper, honey or sugar, dry white wine or ouzo
Bakery: Crusty bread for serving

Full Ingredients

For the Shrimp

1 1/4 pounds large shrimp, 21/25 count, peeled and deveined, tails on or off
1/2 teaspoon kosher salt
1/4 teaspoon freshly ground black pepper

For the Tomato and Feta Sauce

3 tablespoons extra-virgin olive oil
1 small yellow onion, finely diced, about 1 cup
4 garlic cloves, minced
2 tablespoons tomato paste
1 teaspoon dried Greek oregano
1/2 teaspoon red chili flakes, or 1/4 teaspoon for milder heat
1/3 cup dry white wine or ouzo
1 can crushed tomatoes, 28 ounces
1 teaspoon honey or granulated sugar
1/2 teaspoon kosher salt, plus more to taste
1/4 teaspoon freshly ground black pepper
6 ounces feta cheese, crumbled, divided

For Finishing and Serving

2 tablespoons chopped fresh parsley
1 tablespoon chopped fresh dill, optional but recommended
1/2 lemon, cut into wedges
Crusty bread, warmed, for serving

Shrimp Saganaki with Tomato and Feta Sauce – Closeup

Step-by-Step Instructions

Step 1: Prep the oven and shrimp

Preheat the oven to 425°F and position a rack in the upper third of the oven. If your shrimp were frozen, thaw them completely, then pat them very dry with paper towels. Season the shrimp with 1/2 teaspoon kosher salt and 1/4 teaspoon black pepper. Set them aside while you make the sauce.

Step 2: Soften the onion

Place a 10- to 12-inch oven-safe skillet over medium heat. Add 3 tablespoons extra-virgin olive oil. When the oil is shimmering, add the finely diced onion and cook for 5 minutes, stirring often, until the onion is soft and translucent but not browned.

Step 3: Build the garlicky tomato base

Add the minced garlic, tomato paste, dried oregano, and red chili flakes to the skillet. Cook for 1 minute, stirring constantly, until the garlic smells fragrant and the tomato paste darkens slightly. This brief toasting step gives the sauce deeper flavor and helps the oregano bloom in the oil.

Step 4: Deglaze with wine or ouzo

Pour in 1/3 cup dry white wine or ouzo. Let it simmer for 2 minutes, using a wooden spoon to scrape up any browned bits from the bottom of the skillet. The liquid should reduce slightly and lose its raw alcohol aroma.

Step 5: Simmer the tomato sauce

Stir in the crushed tomatoes, honey or sugar, remaining 1/2 teaspoon kosher salt, and remaining 1/4 teaspoon black pepper. Bring the sauce to a lively simmer, then reduce the heat to medium-low. Simmer uncovered for 10 minutes, stirring occasionally, until the sauce thickens slightly and tastes rich, savory, and balanced. Taste and adjust with a small pinch of salt if needed, keeping in mind that the feta will add saltiness.

Step 6: Add the shrimp and feta

Turn off the heat. Nestle the seasoned shrimp into the hot tomato sauce in a mostly even layer, spooning a little sauce over the top of each shrimp. Scatter the crumbled feta over the skillet, using about two-thirds of it across the top and tucking the remaining feta into a few pockets of sauce for extra creamy, briny bites.

Step 7: Bake until bubbling hot

Transfer the skillet to the 425°F oven. Bake for 6 to 8 minutes, until the sauce is bubbling around the edges, the feta is softened, and the shrimp are pink, curled, and opaque. For best texture, check the shrimp with an instant-read thermometer; they are done when the thickest part reaches 145°F. Avoid baking much longer, since shrimp can become rubbery when overcooked.

Step 8: Finish and serve

Remove the skillet from the oven and let it rest for 3 minutes. Sprinkle with chopped parsley and dill, then squeeze a little fresh lemon juice over the top. Serve immediately while hot and bubbling, with warm crusty bread for scooping up the garlicky tomato-feta sauce.

Pro Tips

Pat the shrimp dry: Dry shrimp sear and bake more evenly, and they will not water down the sauce.
Use block feta if possible: Feta sold in a block, especially in brine, tends to be creamier and more flavorful than pre-crumbled feta.
Keep the simmer uncovered: This allows excess moisture to evaporate so the sauce becomes rich enough to cling to the shrimp and bread.
Do not overbake: Shrimp cook quickly. Pull the skillet as soon as they are opaque and reach 145°F.
Serve right away: Shrimp saganaki is at its best when the sauce is bubbling, the feta is soft, and the shrimp are tender.

Variations

Add olives: Stir in 1/3 cup pitted Kalamata olives with the crushed tomatoes for an extra briny, Mediterranean flavor.
Make it extra spicy: Increase the red chili flakes to 3/4 teaspoon, or add 1 thinly sliced fresh red chile with the garlic.
Skip the alcohol: Replace the wine or ouzo with 1/3 cup seafood stock, chicken stock, or water plus 1 teaspoon lemon juice.

Storage & Make-Ahead

Shrimp saganaki is best served fresh, but leftovers can be stored in an airtight container in the refrigerator for up to 2 days. Reheat gently in a covered skillet over low heat for 5 to 7 minutes, adding a splash of water if the sauce has thickened too much. Avoid microwaving for too long, as shrimp can become tough. To make ahead, prepare the tomato sauce up to 2 days in advance and refrigerate it; when ready to serve, warm the sauce in an oven-safe skillet, add the shrimp and feta, then bake as directed.

Nutrition (per serving)