Quick Recipe Version (TL;DR)

Yield: 4 servings (as a generous meze or light main)
Prep Time: 20 minutes
Cook Time: 25 minutes
Total Time: 45 minutes

Quick Ingredients

1 1/2 lb (680 g) large raw shrimp, peeled and deveined
4 tbsp extra-virgin olive oil, divided
Salt and freshly ground black pepper
1 small onion, finely chopped
3 garlic cloves, minced
1 small fresh chili or 1/4 tsp red pepper flakes
1/2 cup (120 ml) ouzo
1 can (14.5 oz / 400 g) crushed tomatoes
1 tbsp tomato paste
1 tsp dried oregano, 1/2 tsp sugar, pinch cinnamon (optional)
6 oz (170 g) feta, crumbled
2–3 tbsp chopped fresh parsley and/or dill
Lemon wedges and crusty bread, for serving

Do This

1. Preheat oven to 400°F (200°C). Pat shrimp dry and season with salt and pepper.
2. Heat 2 tbsp olive oil in an oven-safe skillet over medium heat. Sauté onion 4–5 minutes until soft.
3. Add garlic and chili; cook 30–60 seconds. Pour in ouzo and simmer 2–3 minutes to reduce.
4. Stir in crushed tomatoes, tomato paste, oregano, sugar, cinnamon (if using), a pinch of salt and pepper. Simmer 8–10 minutes to thicken.
5. Toss shrimp with remaining 2 tbsp olive oil, then nestle into the sauce in a single layer. Scatter feta evenly over the top.
6. Bake 8–10 minutes, until shrimp are just opaque and the sauce is bubbling. If desired, broil 1–2 minutes to lightly brown the feta.
7. Sprinkle with fresh herbs, drizzle with a little olive oil, add lemon wedges, and serve hot with crusty bread.

Why You’ll Love This Recipe

Classic Greek flavors: briny feta, anise-scented ouzo, and a rich tomato-garlic sauce all in one bubbling dish.
One-pan and weeknight-friendly, yet impressive enough for guests.
Perfect meze for sharing, but hearty enough to turn into a light main with bread or a simple salad.
Flexible and forgiving: easy to adjust spice level, herbs, and richness to your taste.

Grocery List

Produce: 1 small onion, 3 garlic cloves, 1 small fresh chili (or red pepper flakes), 1 lemon, fresh parsley, fresh dill (optional)
Dairy: 6 oz (170 g) block feta cheese
Pantry: 1 1/2 lb (680 g) large shrimp (fresh or frozen), extra-virgin olive oil, 1 can (14.5 oz / 400 g) crushed tomatoes, tomato paste, ouzo, dried oregano, sugar, ground cinnamon (optional), salt, black pepper, crusty bread or pita

Full Ingredients

Shrimp

1 1/2 lb (680 g) large raw shrimp (16–20 count), peeled and deveined, tails on or off
1/2 tsp kosher salt (for seasoning shrimp)
1/4 tsp freshly ground black pepper
2 tbsp extra-virgin olive oil

Tomato–Ouzo Sauce

2 tbsp extra-virgin olive oil
1 small onion, finely chopped (about 3/4 cup)
3 garlic cloves, minced
1 small fresh red chili, finely chopped, or 1/4 tsp red pepper flakes (adjust to taste)
1/2 cup (120 ml) dry ouzo
1 can (14.5 oz / 400 g) crushed tomatoes (or tomato passata)
1 tbsp tomato paste
1/4 cup (60 ml) water or light seafood/vegetable stock (optional, for a slightly looser sauce)
1 tsp dried oregano (Greek-style if possible)
1/2 tsp sugar (balances the acidity of the tomatoes)
1/4 tsp ground cinnamon (optional, a subtle Greek-style warmth)
1/2 tsp kosher salt, plus more to taste
1/4 tsp freshly ground black pepper, plus more to taste

To Finish & Serve

6 oz (170 g) feta cheese, preferably in a block, crumbled into small chunks
2 tbsp chopped fresh flat-leaf parsley
1 tbsp chopped fresh dill (optional but very flavorful)
1–2 tbsp extra-virgin olive oil, for drizzling
1 lemon, cut into wedges
Crusty country bread, baguette slices, or warm pita, for dipping into the sauce

Step-by-Step Instructions

Step 1: Preheat the oven and prep the shrimp

Preheat your oven to 400°F (200°C).

If using frozen shrimp, thaw them fully, then pat them very dry with paper towels. Excess moisture will dilute the sauce and prevent good texture. Place the shrimp in a bowl, sprinkle with 1/2 teaspoon kosher salt and 1/4 teaspoon black pepper, and toss to coat. Drizzle with 2 tablespoons olive oil and toss again. Set aside while you start the sauce; this brief seasoning time helps the shrimp stay flavorful and juicy.

Step 2: Sauté the aromatics

Heat 2 tablespoons olive oil in a large oven-safe skillet (a 10–12 inch cast-iron or heavy stainless pan is ideal) over medium heat. Add the chopped onion and cook, stirring often, for 4–5 minutes until it is soft and translucent but not browned.

Add the minced garlic and chopped chili (or red pepper flakes). Cook for 30–60 seconds, stirring constantly, just until the garlic is fragrant. Avoid browning the garlic, which can make the sauce taste bitter.

Step 3: Deglaze with ouzo

Pour in the ouzo, stirring to loosen any browned bits from the bottom of the pan. Let it come to a lively simmer and cook for 2–3 minutes. The ouzo should reduce by about half and lose most of its harsh alcohol smell, leaving a gentle anise aroma that will mingle with the tomatoes and feta.

Step 4: Build and simmer the tomato sauce

Stir in the crushed tomatoes, tomato paste, and (if using) the 1/4 cup water or stock. Add the dried oregano, sugar, cinnamon (if using), 1/2 teaspoon salt, and 1/4 teaspoon black pepper. Mix well so everything is evenly combined.

Bring the sauce to a gentle simmer, then reduce the heat slightly and cook for 8–10 minutes, stirring occasionally. The sauce should thicken slightly and deepen in color. Taste and adjust seasoning with a bit more salt, pepper, or chili heat if needed. Remember the feta will add extra saltiness later, so do not over-salt at this stage.

Step 5: Nestle in the shrimp and add feta

Turn off the heat under the skillet. Give the shrimp a quick toss to redistribute the seasoning and oil. Carefully nestle the shrimp into the sauce in a single layer, tucking them in so they are mostly submerged but still visible. This helps them cook evenly in the oven.

Scatter the crumbled feta evenly over the top. Aim for a mix of smaller crumbles that melt into the sauce and a few larger chunks that will become lightly browned and creamy as they bake.

Step 6: Bake until bubbly and shrimp are just cooked

Transfer the skillet to the preheated oven. Bake for 8–10 minutes, until the shrimp are just opaque and pink and the tomato sauce is bubbling around the edges. Check a thicker shrimp: it should be barely opaque in the center, not dry or rubbery.

If you would like a little color on the feta, switch the oven to broil for 1–2 additional minutes, watching carefully so it does not burn. Remove the skillet from the oven and set it on a heatproof surface.

Step 7: Finish with herbs and serve

Immediately sprinkle the hot saganaki garides with chopped parsley and dill. Drizzle 1–2 tablespoons of good extra-virgin olive oil over the top for a glossy finish and extra richness.

Serve the dish straight from the skillet or transfer to a warm shallow serving dish. Add lemon wedges around the edges so each person can squeeze fresh lemon juice over their portion. Bring plenty of crusty bread or warm pita to the table for scooping up the sauce and melted feta. Enjoy while it is still bubbling hot.

Pro Tips

Do not overcook the shrimp: Large shrimp only need about 8–10 minutes in the oven. Pull the dish as soon as they are just opaque; they will continue to cook slightly in the hot sauce.
Use block feta, not pre-crumbled: Block feta melts more creamily and has better flavor. Greek sheep’s milk feta is ideal for a tangy, rich result.
Choose a good pan: A heavy, oven-safe skillet (cast iron or enamelled cast iron) holds heat well and gives you that classic tavern-style presentation.
Control the sauce thickness: If the sauce looks too thick before baking, add a splash of water or stock. If it is too thin after baking, you can simmer it on the stovetop for a minute or two after removing the shrimp.
Ouzo substitutes: If you do not have ouzo, use 1/2 cup dry white wine plus 1/8 teaspoon crushed fennel or anise seeds to mimic the gentle anise note.

Variations

Extra spicy saganaki garides: Double the fresh chili or red pepper flakes, and finish with a drizzle of spicy olive oil for a bolder kick.
Vegetable-packed version: Add 1 small diced red bell pepper and/or a handful of baby spinach to the sauce during the last 2–3 minutes of simmering for extra color and nutrients.
Individual ramekins: Divide the sauce and shrimp among small oven-safe dishes, top with feta, and bake. Perfect for a meze spread or elegant individual servings.

Storage & Make-Ahead

The tomato–ouzo sauce can be made 1–2 days ahead. Prepare the sauce through the end of Step 4, let it cool, then refrigerate in an airtight container. When ready to serve, reheat the sauce in an oven-safe skillet, add the seasoned shrimp and feta, and proceed with baking.

Leftover cooked saganaki garides will keep in the refrigerator for up to 2 days. Store in a covered container and reheat gently on the stovetop over low heat just until the shrimp are warmed through; avoid boiling or long reheating, which can make the shrimp tough. This dish is not ideal for freezing once the shrimp are cooked, but the sauce alone (without shrimp and feta) freezes well for up to 3 months.

Nutrition (per serving)

Approximate values per serving (1/4 of the recipe, without bread): about 380 calories, 30 g protein, 23 g fat, 9 g carbohydrates, 2 g fiber, and 4 g sugar. Sodium will vary depending on the saltiness of your feta and how much salt you add, but expect roughly 750–900 mg per serving.

Greek Shrimp Saganaki With Tomato, Ouzo, and Feta