If you love bold Mediterranean flavors that feel indulgent yet nourishing, this Shrimp Saganaki is about to become a favorite. It’s briny, garlicky, lightly spicy, and finished with creamy feta that melts into a rich tomato sauce—comforting without being heavy.
Traditionally served in Greek tavernas, shrimp saganaki is a celebration of simple ingredients done right. Extra-large shrimp are quickly cooked, then nestled into a tomato, garlic, and oregano sauce with olives, honey, and feta for balance and depth.
This version is high-protein, naturally gluten-free, and perfect for a dinner that feels special while still fitting a clean-eating lifestyle.
Servings: 4
Total Time: 40 minutes
Difficulty: Medium
Calories per Serving: 599 kcal
Macros (per serving):
Protein: 62.4g | Carbs: ~25g | Fat: 21.9g | Fiber: 9.2g
Look at the Recipe
- Juicy shrimp in a bold tomato–feta sauce
- High-protein and Mediterranean-inspired
- Perfect for sharing with crusty bread or grains
Ingredients Needed
For the Shrimp
- 2 pounds extra-large shrimp (U26 or larger), peeled and deveined
- ¼ cup olive oil, divided
- ½ teaspoon baking soda
- 1 teaspoon kosher salt
- ¼ teaspoon crushed red pepper flakes
For the Sauce
- ¼ cup extra-virgin olive oil
- 1 medium onion, diced
- 8 cloves garlic, sliced
- ½ teaspoon crushed red pepper flakes
- ¼ cup Ouzo or ½ cup dry white wine
- 1 (14-ounce) can diced tomatoes
- ¾ pound cherry tomatoes, halved
- 2 teaspoons dried Greek oregano
- 1 tablespoon honey
- ¾ cup feta cheese, crumbled (plus more for serving)
- ⅓ cup Kalamata olives, pitted
- ¼ cup fresh flat-leaf parsley, minced
- Salt and black pepper, to taste
- 1 large lemon, cut into wedges (for serving)
How to Make Our Shrimp Saganaki
-
Prep the shrimp.
In a bowl, toss shrimp with baking soda, salt, red pepper flakes, and 2 tablespoons olive oil. Let sit for 10 minutes, then rinse and pat dry. -
Sear the shrimp.
Heat remaining olive oil in a large skillet over medium-high heat. Sear shrimp briefly, about 1 minute per side, just until lightly cooked. Remove and set aside. -
Build the sauce.
Lower heat to medium. Add olive oil, onion, and garlic to the skillet. Sauté for 4–5 minutes, until soft and fragrant. Stir in red pepper flakes. -
Deglaze.
Add Ouzo or white wine and simmer for 2–3 minutes, letting the alcohol cook off. -
Add tomatoes and seasoning.
Stir in canned tomatoes, cherry tomatoes, oregano, honey, salt, and pepper. Simmer for 8–10 minutes, until thickened. -
Finish the dish.
Add shrimp back to the pan along with feta and olives. Simmer 3–4 minutes, just until shrimp are cooked through and feta softens into the sauce. -
Serve.
Remove from heat, sprinkle with parsley, and serve with lemon wedges and extra feta.
This dish delivers serious flavor while staying firmly in the high-protein Mediterranean lane.
Storage & Serving Suggestions
- Best enjoyed fresh, but leftovers keep up to 2 days refrigerated.
- Reheat gently on the stovetop to avoid overcooking shrimp.
- Serve with crusty bread, orzo, rice, or a simple cucumber salad.
- Excellent for entertaining or a special weekend dinner.
Tips & FAQs
Is shrimp saganaki spicy?
Mild to medium. Adjust red pepper flakes to taste.
Can I skip the Ouzo?
Yes. Dry white wine works perfectly, or use broth with a splash of lemon.
Is this good for weight loss?
It’s very high in protein. Pair with lighter sides for balance.
Can I make this dairy-free?
You can omit feta, but it changes the classic flavor.
What shrimp size is best?
Extra-large shrimp hold up best and stay juicy.
