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Saganaki Shrimp

This Saganaki Shrimp recipe is made with succulent shrimp, saucy tomatoes, bold Mediterranean spices and briny feta all baked together until bubbly and melty and delicious.
Prep Time10 mins
Cook Time35 mins
Total Time45 mins
Course: Dinner
Cuisine: Mediterranean
Keyword: seafood recipe, shrimp recipe


  • 1 tbsp olive oil
  • ½ cup diced red onion
  • 2 cloves garlic minced
  • ¼ cup ouzo
  • 1 can 14.5 oz diced tomatoes
  • ½ tsp dried oregano
  • ½ tsp dried red pepper flakes
  • Pinch salt
  • 1 lb raw shrimp peeled and deveined
  • 2 tbsp finely chopped parsley plus more for garnish
  • ½ cup crumbled feta cheese


  • Preheat oven to 425°F.
  • In a large oven-proof skillet set over medium high heat, saute the onions in olive oil for 5 minutes or until soft and translucent. Add the garlic and cook for 1 minute longer or until fragrant. Pour in the ouzo, and simmer for 2-3 minutes, or until reduced by half.
  • Stir in the tomatoes, oregano, red pepper flakes and salt. Bring to a boil, then reduce the heat to low and let simmer for 7-10 minutes or until thickened. Remove from heat, then stir in the shrimp and parsley, and crumble the feta overtop.
  • Transfer the pan to the preheated oven, and bake until the shrimp are cooked through and the mixture is bubbly, about 12-15 minutes.
  • Note: If you don’t have ouzo, use sambuca, Pernod, or any other anise-flavoured liqueur instead. Don’t have any anise-flavoured liqueur kicking around, or just really hate that licoricey taste? White wine will do nicely in a pinch, too.


Recipe by Isabelle Boucher of Crumb