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+ servings
A cast iron pan with baked shrimp in tomato sauce.

Greek Shrimp Bake - Garides Saganaki

Greek shrimp bake - garides saganaki with tomatoes, tender shrimp, onions, peppers and a shot of ouzo! 
Course Appetizer
Cuisine Greek
Prep Time 10 minutes
Cook Time 25 minutes
Total Time 1 hour
Servings 8
Calories 306kcal
Author by Jenny Skrapaliori Graves


  • large cast iron skillet


  • 1 lb large shrimp shell removed, deveined, tail intact
  • 1 green bell pepper diced
  • 1 onion diced
  • 3 cloves garlic thinly sliced
  • 3 cups grated ripe tomatoes a 28 oz can of Gustarosso San Marzano tomatoes
  • 1 tsp sugar
  • ½ cup extra virgin olive oil total
  • red chili flakes
  • 2 star anise
  • 1 tsp tomato paste
  • 1 shot Greek ouzo
  • 2 handfulls fresh basil chopped
  • 1.5 cups Greek feta cheese
  • dry oregano
  • sea salt
  • freshly ground pepper


  • Preheat oven to 390* F.
  • Place the grated tomatoes in a bowl. Add the brown sugar and stir.
  • Place the shrimp in a large bowl, drizzle with 1-2 tbs olive oil. Mix well gently.
  • Place a large cast-iron skillet over high heat. Add the shrimp. Season with salt and pepper. Sauté for 1 minute total, until they are golden all over. Remove shrimp on a plate and set aside.
  • Using the same pan, in medium heat, add 1-2 tbs olive oil. Add the onions. Sauté for 1-2 minutes, make them sweat a little. Add the garlic and star anise. Stir and add the bell pepper. Stir.
  • Season with sea salt and fresh ground pepper. Add the tomato paste and stir well. Sprinkle some chili flakes and add the star anise. 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 not to set the pan on fire accidentally.)
    Add the tomatoes. Stir well. Bring to a boil for half a minute or so.
  • Sprinkle half of the chopped basil and add half of the crumbled feta cheese all over.
  • Start placing the shrimp in the sauce, pressing gently a little. No need to fully incorporated into the sauce, half way is fine.
  • Add the rest of the feta cheese, sprinkle some chopped basil, and some oregano leaves and drizzle 1-2 tbsp extra virgin olive oil.
    Bake for 20 minutes.
  • Serve immediately with a lot of crusty fresh bread for wild dipping!


  • I prefer using good quality canned tomatoes for this recipe, especially if I can find really ripe fragrant fresh tomatoes. If you decide to use canned, my recommendation is to use authentic San Marzano D.O.P. tomatoes, they are truly the best. My favorite San Marzano D.O.P. are Gustarosso. If you cant find authentic San Marzano, San Merican tomatoes are also good.
  • If you use fresh tomatoes, I am a big fan of Campari tomatoes, they are sweet and lovely. The only downside considering Campari is that they are small and you will need 3-4 in place of 1 regular tomato. Also, in the summertime, there is an abundance of heirloom tomatoes for you to choose from, get ripe, juicy tomatoes that smell like summer. 


Calories: 306kcal | Carbohydrates: 11g | Protein: 17g | Fat: 21g | Saturated Fat: 6g | Cholesterol: 168mg | Sodium: 882mg | Potassium: 391mg | Fiber: 2g | Sugar: 7g | Vitamin A: 387IU | Vitamin C: 24mg | Calcium: 261mg | Iron: 3mg