Shrimp Saganaki with Feta and Tomato is a must delicacy in Greece. Tender shrimp are cooked in sweet, savory tomato sauce with feta cheese, fresh basil, and a shot of ouzo. The result is a delectable appetizer guaranteed to please and excite your guests.

If you love this Shrimp Saganaki-Greek Shrimp with Feta and Tomato, you will also love this Greek Grazing Board, Roasted Tomato, Pita Pizza or Phyllo Cup Appetizers!

A yellow cast iron with shrimp saganaki in tomato sauce, and bread and chili flakes on a table.

Why this recipe sings

A Shrimp Saganaki-Greek Shrimp with Feta and Tomato is a spectacular recipe with few ingredients. You will need juicy tomatoes, some fairly large shrimp, chopped onion, and bell pepper, and you are almost done! Ask your fishmonger to clean and devein the shrimp to save time.
Extra virgin olive oil and a shot of Greek ouzo add warmth and flavor. Good Greek feta cheese and fresh herbs help for a strong finish.
This is a great appetizer recipe that can wow your guests. With minimal effort, you have a delicious dinner party-worthy dish.

Here is what you need

Shrimp. I usually buy large shell-on shrimp and ask my fishmonger to remove the shells and devain.
Green bell peppers, onion and garlic.
Tomatoes and fresh basil. I use good quality canned tomatoes like San Marzano. They are sweet and wonderful, like summer tomatoes. Also, a key ingredient is the tomato liquids in the can, an important element to the sauce of this recipe.
Extra virgin olive oil. My favorite olive oil in the US is Athena Kolimbari Olive oil. My local supermarket, Whole Foods, and other stores carry it. Check before you buy for the best price because it varies between stores.
Tomato paste. To build a deeper sauce flavor.
Ouzo. Ouzo is a dry anise-flavored aperitif that is widely consumed in Greece. Its taste resembles other anise liquors like pastis and sambuca. This aromatic Greek spirit pairs so well with shrimp. I love using it in my seafood recipes, like this shrimp spaghetti dish.
Greek feta cheese. Always buy a bock of Greek feta in brine. Avoid plastic containers with crumbled feta and French fat-free feta; they are not real Greek products and are flavorless and dry.
Sea salt, freshly ground pepper, chili flakes, star anise and sugar. The latter is used to bring out the sweetness of the tomatoes. Star anise has a wonderful aroma, similar to the ouzo.

Step by step making shrimp saganaki

Preheat oven to 390°F.
Place the tomatoes in a bowl and smash them with your hands. Add the sugar and stir.

Large cleaned shrimp with tails on in a white bowl with olive oil.

Place the shrimp in a large bowl and drizzle with 1-2 tbs olive oil—season with sea salt, and freshly ground pepper. Mix well gently.

Place a large cast-iron pan (or large skillet) over high heat. Add the shrimp. Sauté for 1 minute total, until they are golden all over. Remove shrimp on a plate and set aside.

Onion and green peppers, diced sautéed in a cast iron pan.

Using the same pan, on medium heat, add 1-2 tbs olive oil. Add the onions. Sauté for 1-2 minutes; make them sweat a little. Add the garlic. Stir and add the bell pepper.

Onion and green peppers in tomato paste, cooking in a cast iron pan.

Season with sea salt and fresh ground pepper. Add the tomato paste and star anise and stir well. Sprinkle some red pepper flakes and dried oregano. Sauté for 1-2 min on medium heat.
Carefully add the shot of ouzo and let it evaporate. (If you have a gas range, lower the heat to a minimum to not accidentally set the pan on fire.)

Tomato sauce with bell peppers in a yellow cast iron pan.

Add the tomatoes. Stir well. Bring to a boil for half a minute or so.

Shrimp, nion and green peppers, in tomato sauce with fish basil in a cast iron pan.

Sprinkle half of the chopped basil and add half of the crumbled feta cheese all over.
Place the shrimp in the sauce, pressing gently—no need to fully incorporate it. Halfway is fine.
Add the rest of the feta cheese, sprinkle some chopped basil and some oregano, and drizzle 1-2 tbsp extra virgin olive oil.
Bake for 25 minutes.
Enjoy!

What to serve with shrimp saganaki

A shrimp saganaki should be served immediately with a lot of crusty fresh bread for wild dipping in the divine sauce. Add more Greek delicacies to the table for a family-style dinner. Horta-Greek Greens With Olive oil And Lemon, fried eggplant and zucchini, codfish cakes with skordalia dip, and Greek lemon potatoes are excellent to accompany this dish.

Tips and substitutions

Make sure the pan has plenty of tomato liquids. They are mainly responsible for the flavor and success of this recipe.
Substitute white wine for ouzo. It is great with shrimp, like in this shrimp orzo dish. If alcohol is not desirable, substitute with broth.
Use dry herbs in a pinch instead of fresh herbs. Dried oregano is a Greek staple and works well with tomatoes, basil, and olive oil.
Make this recipe in the summer with fresh, ripe, juicy tomatoes. Grate the tomatoes and add them to the pan with their liquids and half a cup of water(or a little more if you feel it is needed).
I use a large cast-iron pan for this recipe. I also serve it in the same pan; I see no reason to transfer it to a serving dish. You can use a large, deep skillet and transfer the shrimp saganaki to an ovenproof pan before adding the last batch of cheese and fresh basil.