Shrimp baked in a spiced tomato sauce with creamy crumbled feta
Greek Shrimp with Feta (Garides Saganaki)
Prep Time
10 min
Cook Time
20 min
Total Time
30 min
Servings
4
3-4 servings
Difficulty
Easy
Cost
Moderate
$$
Greek Shrimp with Feta (Garides Saganaki)
Shrimp baked in a spiced tomato sauce with creamy crumbled feta
★4.4(10)
Plump shrimp nestled in a oregano-spiced tomato sauce and topped with crumbled feta cheese, baked until bubbly and served with crusty bread.
10m
Prep Time
20m
Cook Time
30m
Total Time
4
Servings
Easy
Difficulty
Moderate $$
Cost
Sarah Chen
(Updated )
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
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
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.
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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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