Dinner · Greek

Garides Saganaki (Greek Shrimp with Tomato and Feta)

Sofia Romano

Recipe by Sofia Romano

Pasta & Mediterranean · July 30, 2026

This Greek classic brings together plump shrimp, a garlicky tomato sauce, and creamy feta that softens right into the pan. It comes together in about 45 minutes and tastes like a coastal taverna dinner. Serve it warm with plenty of crusty bread for scooping up the sauce.

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Garides Saganaki (Greek Shrimp with Tomato and Feta)

Why you'll love this

  • Restaurant-quality Greek flavor from simple pantry ingredients.
  • Mostly hands-off while the sauce simmers.
  • The melty feta and tomato sauce beg for crusty bread.
  • Easy to turn into a pasta sauce for a bigger crowd.

EveryDayMeal recipe

Garides Saganaki (Greek Shrimp with Tomato and Feta)

Prep
10m
Cook
40m
Total
50m
Serves
4
Level
Medium

Ingredients

  • 1 pound raw king or jumbo shrimp
  • 3 tablespoons olive oil
  • 1 medium onion, chopped
  • 2 tablespoons fresh parsley, chopped
  • 1 cup dry white wine
  • 1 can (14.5 ounces) chopped tomatoes
  • 1/2 teaspoon (about 1 clove) garlic, minced
  • 7 ounces feta cheese, cubed
  • crusty bread, for serving

Equipment

  • Pot for boiling shrimp
  • Saucepan or skillet
  • Colander
  • Wooden spoon

Instructions

  1. Put the shrimp in a pot, cover with water, and boil for 5 minutes until just pink. Drain, saving the liquid in case you need to loosen the sauce later, and set the shrimp aside to cool.
  2. Heat 2 tablespoons of the olive oil in a saucepan over medium heat. Add the onion and cook, stirring often, until soft and translucent, about 5 minutes, so it turns sweet instead of sharp.
  3. Stir in the parsley, wine, tomatoes, garlic, and the last tablespoon of olive oil. Simmer, stirring now and then, for about 30 minutes, until the sauce thickens and the raw wine smell cooks off.
  4. While the sauce simmers, peel the cooled shrimp: pinch off the legs, then pull away the shells, leaving the head and tail on for looks and flavor.
  5. When the sauce is thick, stir in the shrimp and simmer for about 5 minutes to warm them through. Splash in a little of the reserved cooking liquid if the sauce looks too tight.
  6. Scatter the feta over the top and pull the pan off the heat. Let it sit a couple of minutes until the cheese just starts to melt and go creamy, then serve warm with crusty bread.

Tips from the kitchen

  • Do not overcook the shrimp; the quick boil plus a few minutes in the sauce is all they need, or they turn rubbery.
  • Use a good briny feta packed in brine for the best creamy, tangy finish. Skip pre-crumbled kinds.
  • Let the feta soften off the heat rather than stirring it in hard, so you get pockets of melting cheese.

Estimated nutrition per serving: 390 cal · 30g protein · 12g carbs · 22g fat

Make it your own

  • Stir a couple tablespoons of stock or tomato passata into the finished sauce and toss with pasta for a hearty shrimp pasta.
  • Add a pinch of red pepper flakes or a splash of ouzo for extra kick.
  • Swap in cleaned pre-peeled shrimp to skip the boiling and peeling step; just simmer them in the sauce until pink.

Storing & make-ahead

Refrigerate leftovers in an airtight container for up to 2 days. Reheat gently on the stovetop over low heat with a splash of water so the shrimp stay tender.

Good to know

Can I use frozen shrimp?
Yes. Thaw them fully in the fridge or under cold water and pat dry before boiling.
What can I use instead of white wine?
Use extra shrimp cooking liquid or chicken broth with a squeeze of lemon for brightness.
Do I have to leave the shells on?
No, fully peeled shrimp are easier to eat. The tail and head just add flavor and presentation.
What should I serve with it?
Crusty bread is classic, but rice, orzo, or a simple Greek salad all work well.

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