Shrimp Saganaki Recipe (2024)

Recipe from Carolina Doriti

Adapted by Alexa Weibel

Updated Oct. 12, 2023

Shrimp Saganaki Recipe (1)

Total Time
50 minutes
Prep Time
10 minutes
Cook Time
40 minutes
Rating
4(513)
Notes
Read community notes

Built for a weeknight but worthy of company, this Greek dish coddles shrimp in a delicate tomato sauce that gains depth from olives, ouzo and feta. Its name is derived from sagani, a two-handled pan in which the dish is traditionally cooked and served. Garides saganaki can be an appetizer, mopped up with bread, or it can anchor a meal. Some versions might be flambéed, but this recipe, from “Salt of the Earth: Secrets and Stories from a Greek Kitchen” by Carolina Doriti (Quadrille Publishing, 2023), is sautéed, then baked, which is an easy way to ensure plump, pillowy pieces of shrimp. If you don’t have licorice-scented ouzo, Ms. Doriti suggests brandy or white wine as potential substitutes. —Alexa Weibel

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Ingredients

Yield:4 to 6 servings

  • 1pound medium shrimp, peeled and deveined
  • Sea salt and black pepper
  • 4tablespoons extra-virgin olive oil, plus more for serving
  • 1medium onion, finely chopped
  • 3garlic cloves, thinly sliced
  • 2fresh or dried bay leaves and/or 2 sprigs of thyme
  • cup ouzo (or white wine, or scant ⅔ cup Pernod)
  • 8ounces cherry tomatoes, halved (about 1 ¾ cups)
  • 1(14-ounce) can crushed tomatoes
  • ½cup pitted Kalamata olives
  • ½cup crumbled feta (or more to taste)
  • Fresh parsley leaves or torn dill (optional), for garnish
  • Toasted bread, for serving

Ingredient Substitution Guide

Nutritional analysis per serving (6 servings)

318 calories; 14 grams fat; 3 grams saturated fat; 0 grams trans fat; 8 grams monounsaturated fat; 2 grams polyunsaturated fat; 16 grams carbohydrates; 3 grams dietary fiber; 6 grams sugars; 20 grams protein; 656 milligrams sodium

Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.

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Shrimp Saganaki Recipe (2)

Preparation

  1. Step

    1

    In a large cast-iron skillet, heat 2 tablespoons olive oil over medium. Add the shrimp, season with ½ teaspoon each salt and pepper, and cook, stirring occasionally, just until they start to turn pink and barely any gray remains on the outside, about 4 minutes. Transfer to a medium bowl.

  2. Step

    2

    Heat the oven to 400 degrees. Add another 2 tablespoons oil to the skillet over medium. Add the onion, garlic and herbs, season lightly with salt and pepper and cook, stirring occasionally, until starting to soften, about 5 minutes. Pour in the ouzo. Cook, stirring occasionally, until almost evaporated, about 3 minutes.

  3. Step

    3

    Stir in the halved cherry tomatoes, crushed tomatoes and ½ cup water, season with salt and pepper and cook, stirring occasionally, until slightly thickened, about 5 minutes.

  4. Step

    4

    Once the sauce has thickened, stir in the reserved shrimp, nestling them into the sauce in an even layer. Evenly sprinkle with the olives and feta and bake until the shrimp is cooked through and the feta softened, about 15 minutes.

  5. Step

    5

    Drizzle generously with more olive oil, sprinkle with the fresh parsley or dill, and serve immediately.

Ratings

4

out of 5

513

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Private Notes

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Cooking Notes

Shari

If you saute the shrimp, and then bake them for 15 minutes (or until the feta is softened), won't they be overcooked and tough?

Jean21

Yes, you can make this on the cooktop or on the grill. I'm basically lazy, so I make my tomato sauce first. Sauce should be simmering then add olives, and feta, give the sauce a stir then place raw shrimp on top. Do not cover. Depending on size of shrimp let cook 1-3 minutes, with a tongs turn shrimp and cook another 1-2 minutes. I have been making a recipe very similar to this for 30 years. During heat of the summer on the cooktop or grill and in cold months I use the oven.

linda

How can you cook shrimp for 15 minutes after they’re already sautéed? They will be overcooked! Put them in the sauce a couple of minutes before serving.

Cathy

A paella pan or any large pan (roasting, skillet, sauté) that is presentation-worthy would work. There is no inherent need for cast iron in this recipe.

Mike

Could also add fennel

Cathy

This sounds like it would be fabulous with squid. I would skip putting the squid in the oven in the last step, though. It could toughen. You need to soften the feta and heat the olives, but then folding in the sautéed squid would do it.

Shrimp Allergy

Make this with chicken tenderloins.

Andalucia

As much as I love cast iron, the acid in the tomatoes means that you can taste the iron in the food, so I have avoided cooking tomatoes in cast iron.

Bree La Fin

Generally, 8" or less is considered small, 10" is medium, 12" is large. To serve 8 ppl you'll probably need a 14"+ or 2 skillets. Wouldn't advise working in batchess with shrimp since it turns rubbery so quickly. Hope the meal goes well!

Chris Ogan

I have been making a different version of this recipe where green onions are sauteed in the olive oil and parsley is added to the tomato mixture along with dry white wine (1/2 cup) (which replaces the ouzo). Raw shrimp are layered with the sauce and more parsley added on top before putting it in the oven with the feta cheese added on top. Oven Temp is 500 degrees and it is seven with crusty bread, rather than toast. It is called "Garthes Yiouvetsi" in Greek.

DRK

The word "saganaki" actually means "little frying pan" and refers to a type of pan for cooking on top of the stove, particularly for flaming cheese or other dishes This recipe is close to how it's made in Greece, but it is not finished in the oven. Oregano is used rather than thyme

Patty S

Since all the comments that worried about the shrimp being baked too long did not appear to be by people who had actually cooked the recipe, I made the recipe as written (15 minutes in the oven) and the shrimp turned out fine and was like you would expect in jambalaya or paella. I served it on a bed of baby spinach which wilted under the heat and bread.

melinda

As often happens w/ NYT Cooking, this recipe is underspiced. My go-to saganaki recipe also has: basil, red pepper flakes -- & as another reviewer commented, what I see as the key ingredient -- fennel. I pound a tablespoon of seeds w/ mortar & pestle; ground could work too...I also agree with making the sauce first and then nestling the shrimp in at the end for 3-5 minutes until they're cooked. Easier and just as good. Can even add the feta then, too, and cover til shrimp is cooked & feta melted.

Fast Marty

Why cast iron? Wouldn't it react with the tomatoes?

marbsmama

No need to bake this at all! I lived in Athens years ago and always enjoyed this dish - both homemade and restaurant-made - as a stovetop preparation. Sautéing and then baking shrimp for nearly 20 minutes will turn them into something unpleasant.

Kolbird

Just cooked this per the instructions (ie: sauted the shrimp first).....and, Yes! The shrimps were overcooked! Next time I'll simply nestle raw shrimp into the sauce before baking.

Christina

I made this dish last night according to the recipe. Bay leaves, tyme, sambuca, cast iron skillet, oven.dill for garnish. It was incredible. It's not under seasoned, it doesn't taste of the iron skillet, and the shrimp are not tough and rubbery. It's a gorgeous recipe that I fell in love with.

Christina

I fell in love with this dish tonight

Doug

I live in a town where shrimp is our primary economic driver. Cooking shrimp for almost 20 minutes is criminal. Saute the shrimp as directed , then add them at the end just before serving.

DNDO

I followed the recipe as instructed, and the shrimp were not overdone. I think the key is a very light sauté. They had some color, but were clearly not done When initially removed from the pan. If your cast iron is properly seasoned and aged, you will get no metallic flavor from the pan. Be sure to clean the cast iron as soon as the meal is over to prevent damage to the seasoning. I think this would be great served over pasta, and I may do that next time I cook it.

Worked well for me!

I followed the instructions as given and thought the dish turned out great! I think the key is a very light initial sauté of the shrimp. Mine had some color, but were clearly not cooked through when I initially removed them from the pan. As far as cast iron concerns go, if your cast iron is properly seasoned and aged you will not get any metallic flavor from the iron. Make sure to clean the cast iron ASAP after the meal to prevent any damage to the seasoning of the pan.

Christo

I put the raw shrimp into the sauce and it cooked perfectly in the 15 mins in the oven. We had a big bunch of basil so used that instead of other herbs. I served it over quinoa, the family enjoyed the meal. Quick, easy and tasty, it's a keeper.

carolyn

Made this as is last night. Yes - cooked shrimp first and then finished in oven and it was delicious! This will be going into the rotation. I added oregano at the end to mine. Someone else commented fennel would be a nice touch - I agree. 10/10!

Lynn

Added fennel seeds and used white wine (didnt have ouzo) and red pepper flakes. Might cook shrimp a bit less- put in halfway through baking time. Delicious!

Derek

This is great, but the shrimps don’t need pre-cooking.

Brushjl

Made it like the instructions said. Delicious. Shrimp, feta and tomatoes are a perfect trinity.

David

Made this as is and then also with a white firm fish like cod or tilapia and it was delicious! Only addition might be some crushed red pepper when you add the tomatoes or a bit of lemon juice at the end. This also goes great with pasta and rice!

Elliot

I thought this was delicious! The ouzo definitely added an interesting (but surprisingly subtle) note to the sauce.I think I did overcook the shrimp, but they were still tasty. I see a lot of comments saying not to bake it, or not to saute the shrimp first, but I think the juice from the shrimp in the pan also flavored the sauce. I wish I'd been able to get a bit of color on my feta, but that also did not happen.Overall, highly recommend!

Michael

Made this the other night and it was a huge hitDefinitely needed to spice it up a bit with red pepper flakes and even added a little cuminSauteed the shrimp first for only about 2 minutes until just lightly pink but still mostly grey and finished it in the oven for the recommended 15 minutesNo need to worry about overcooking, they came out perfectly

ShannonW

A tasty base to riff. I used colossal shrimp and cooked for 6 mins before putting into the sauce, and with the 15 mins in the oven they turned out perfectly. I subbed sherry and a bulb of fennel for ouzo, doubled the feta and olives, and used a healthy quantity of thyme and parsley. As per an earlier reviewer's recommendation, I served it over a bed of spinach.

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Shrimp Saganaki Recipe (2024)

FAQs

How many minutes to cook shrimp? ›

Cook without moving for 2 minutes for medium shrimp, 3 minutes for large shrimp, or 4 minutes for jumbo shrimp. Flip shrimp and continue to cook, tossing, until the shrimp are just cooked through—1 minute for medium shrimp, 1–2 minutes for large shrimp, or 2–3 minutes for jumbo shrimp.

How many carbs are in shrimp saganaki? ›

Per serving: 230 calories; 11g total fat (3g saturated, 0g trans); 155mg cholesterol; 870mg sodium; 11g carbohydrates; 3g fiber; 6g sugars; 19g protein.

How long does it take to cook shrimp on the stove? ›

Sauté the shrimp until pink and opaque.

The tails will also turn bright red. Cook the shrimp, stirring occasionally, until the flesh is totally pink and opaque, and you see no more grey bits. Depending on the size of your shrimp and how many you have in the pan, this will usually take 4 to 5 minutes.

How many calories are in shrimp saganaki? ›

How many calories shrimp saganaki? One serving of my shrimp saganaki recipe is only 287 calories, making this a great healthy meal!

How many calories are in saganaki cheese? ›

Krinos Saganaki Cheese (0.25 pack) contains 2g total carbs, 2g net carbs, 10g fat, 7g protein, and 130 calories.

How many calories are in Greek saganaki? ›

APPETIZERS - Saganaki, Mr Greek Restaurants
Nutrition Facts
For a Serving Size of 0.25 serving
How many calories are in Saganaki? Amount of calories in Saganaki: Calories 190Calories from Fat 144 (75.8%)
% Daily Value *
How much fat is in Saganaki? Amount of fat in Saganaki: Total Fat 16g-
13 more rows

How do you cook raw shrimp? ›

Sautéing: Sauté raw shrimp in a mixture of oil, garlic, and herbs until they are opaque and lightly browned. Broiling: Place raw shrimp on a baking sheet, drizzle with oil, and broil them in the oven until they are opaque and lightly browned.

How long does it take to cook frozen shrimp? ›

Cook for 5 minutes if using frozen cooked shrimp or for 10 minutes if using frozen raw shrimp. Flip the shrimp halfway through to ensure they are evenly cooked.

Is it better to cook shrimp with the shell on or off? ›

Shrimp shells are made of an elastic substance called chitin, which does not break down when heated. That means the shells do a great job of protecting lean, delicate shrimp flesh during cooking, helping to keep it juicy and tender.

Can you eat slightly undercooked shrimp? ›

The Risks of Consuming Undercooked Shrimp Undercooked shrimp may contain harmful bacteria, viruses, or parasites that can lead to foodborne illnesses. These can cause symptoms like nausea, vomiting, diarrhea, and in severe cases, even hospitalization.

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