Shrimp Saganaki (Garides Saganaki)

40 min Cook
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Shrimp Saganaki is a common menu item in many restaurants and tavernas in Greece.  There are many variations, however, the basic ingredients are the same: shrimp, feta, and tomato sauce baked in the oven.  

You can serve this with peeled shrimp or with the shell (and the head) depending on what kind of dish you want to present to your guests.  For me, I like to peel the shrimp, especially if I have guests over.  If you are going to peel them, at least leave the tail on for a better presentation.  This recipe included two kinds of shrimp today:  Colossal wild Gulf of Mexico shrimp, and small wild Argentian Red shrimp.  Each provides its own unique taste and texture. 

Shrimp Saganaki Raw shrimp

Colossal Gulf of Mexico Shrimp and small Argentian red shrimp.

The basic ingredients as I said are shrimp, feta, and tomatoes.  You can use both white wine, and Ouzo, or you can omit the ouzo.  Use fresh tomatoes instead of tomato puree and tomato paste.  However, don’t substitute the Feta cheese for anything else, because then you will not have Shrimp Saganaki.  

Shrimp saganaki ingredients

Wine, Ouzo, olive oil, tomato purée & paste, onion, garlic, parsley, feta, oregano, salt, pepper, and Aleppo pepper flakes.

The steps are fairly easy and quick.  The idea is that you must prepare your sauce first.  Since shrimp are quick to cook, and of course cooking times vary based on whether or not you cook the shrimp with the shells on, or off.  You allow the sauce to cook on the stove top and reserve the baking for cooking the shrimp and melting the Feta cheese. 

Shrimp Saganaki

Steps for preparing Shrimp Saganaki.

  1. Saute your onions in olive oil over medium-high heat. Then add your salt, pepper, Aleppo pepper flakes (or paprika).
  2. Add your parsley, oregano, and continue to sauté.
  3. Add your tomato puree, tomato paste, and water.  Then add your wine and Ouzo. 
  4. Now add your shrimp and mix until all the shrimp are covered and coated with the tomato sauce.
Shrimp Saganaki

Baked Shrimp Saganaki

Traditionally you would eat this with bread, whilst sipping Ouzo in a Taverna overlooking the Aegean Sea.  However, on keto, you can’t really have bread unless you serve this with some low-carb tortillas, Keto buns, or Keto-style bread.  You could serve it with a cauliflower mash, or just a side salad of Romaine lettuce with my Greek vinaigrette dressing.  

Greek Shrimp Scampi

Greek Shrimp Scampi

You can make this dish ahead by preparing the sauce all the way up until you add the shrimp. You can even do this step the night before. Then, once your guests arrive, just incorporate everything and bake in the oven and this cuts down the prep time significantly.
prep time
20 min
cooking time
40 min
total time
1 hour and 10 min and 30 min


  • Saute pan

  • Baking Dish


  • 1 lb. (454 grams) Wild Mexican Colosal Tiger Shrimp

  • 1 lb. (454 grams) Wild Arentinian Red Shrimp

  • ½ lb. (225 grams) Feta cheese

  • 1 small onion, (1/2 chopped, ½ sliced)

  • 4 garlic cloves, chopped

  • ½ cup water

  • ½ cup white wine

  • 1 Tbsp. Ouzo (optional)

  • ½ cup tomato puree

  • 1 Tbsp. tomato paste

  • ½ cup parsley, chopped (divided)

  • 1 Tsp. black pepper

  • 1 Tsp. Aleppo pepper flakes or regular paprika

  • ½ Tsp. salt

  • 1 Tsp. oregano, divided


Preheat your oven to 400 F degrees. I personally did mine on convection, but you can do normal conventional baking as well.
Over medium-high heat, add your olive oil, then your onions and sauté 3 minutes. Then add your salt, pepper, Aleppo pepper flakes (or paprika) and sauté for 1 minute.
Add ½ of your parsley, ½ oregano, and continue to sauté for 3 more minutes.
Add your tomato puree, tomato paste, water and stir. Then add your wine and stir again until it is all combined. Simmer for 5 minutes.
Now add your shrimp and mix until all the shrimp are covered and coated with the tomato sauce. Continue to cook for 2 more minutes.
Remove from the heat and place in your pre-heated oven. Bake for 15 minutes. Now, add all your feta and place back in the oven and bake for an additional 5 minutes.
Enjoy! Bon Appetit! Kali Orexi.


Serve this with with Shirataki noodles, cauliflower mash, low-carb tortillas or any Keto-style bun or bread. Please note: I used a sauté pan that can be placed in the oven. If you don't have one, then sauté then ingredients and transfer to a baking dish.

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