Garides Saganaki

Name: Garides Saganaki
Prep time: 20 min
Cook time: 20 min
Total time: 40 min
Yield: 4 servings
Cuisine: Greek
Ingredients: 800 g raw shrimp, peeled and gutted, tail segment left as desired; 3 tbsp Olive oil; 1 red onion, finely diced; 3 Garlic cloves, finely chopped; 150 ml dry white wine; 500 g chopped tomatoes; 1 tbsp Tomato paste; 0.5 tsp Chilli flakes, to taste; 1 tsp dried oregano; 200 g Feta, Crumbled; 0.5 bunch Flat-leaf parsley, roughly chopped; 0.5 tsp Salt, Carefully dosed; 0.5 tsp black pepper; 1 Lemon, in wedges to serve

By the Kochzauber editorial team Published 1 August 2026 Updated 3 September 2026 Editorially approved

Why this recipe works

Greek prawn pan with tomatoes and feta

Saganaki is the small pan used to prepare various Greek dishes. At Garides Saganaki, juicy shrimp meets concentrated tomato and feta. Because shrimp take only a few minutes, the sauce is cooked first; otherwise, the seafood would be dry before the tomatoes have developed enough flavour.

Quick Dinners Mediterranean Cuisine Summer Recipes Dinner

Recipe

Garides Saganaki briefly cooks shrimp in a spicy tomato sauce with white wine, garlic, oregano, some chilli and crumbled feta.

Method

1

Prepare shrimp

Pat the prawns dry and check that the dark intestine is removed. Season lightly with pepper, but do not salt them at first because of the feta.
2

Sweat the onions

Heat the olive oil in a large frying pan. Sauté the onion for 5 minutes until soft, add the garlic, tomato paste and chilli flakes and fry for 1 minute.
3

Reduce tomato sauce

Deglaze with white wine and reduce to half. Add tomatoes and oregano and simmer open for 10 to 12 minutes until the sauce is considerably creamier.
4

Cook the prawns briefly

Place the prawns in the hot sauce and cook for 3 to 5 minutes, depending on the size, turning once. They are ready as soon as they are pink throughout and just opaque inside.
5

Let feta soak in

Sprinkle the feta over the pan, cover and heat over low heat for 2 minutes. Soften the cheese but still remain visible as pieces.
6

Taste and serve

Fold in the parsley and check for salt and pepper. Serve with lemon wedges and bread or kritharaki.

Kitchen know-how

Tips for Garides Saganaki

Cook the prawns for the last time

The tomato sauce must be reduced in advance and just a few extra minutes will make the shrimp firm and dry.

Check salt late

Feta adds a lot of salt to the pan. Season the sauce and prawns gently at first and only season after the cheese.

Variations

How to adapt this recipe

Replace white wine with 60 ml ouzo and 90 ml water. Boil the ouzo completely before adding the tomatoes.

Replace 300 g of shrimp with 500 g of cleaned mussels. Cover the mussels and open them in the sauce and dispose of the closed mussels.

Nutrition per serving

460kcal

15.0 gCarbohydrates

46.0 gProtein

23.0 gFat

Values are estimates and may vary depending on the ingredients, brands, portion size and preparation method used.

Frequently asked questions

FAQ about Garides Saganaki

Saganaki is a small, two-handled pan and dishes that are prepared in it. Besides cheese, there are also shrimps or mussels Saganaki.

Raw medium-sized or large shrimps remain juicier and can be easily controlled over time. Warm up already cooked shrimps only at the very end.

No. Feta becomes soft and joins part of its surface to the sauce, but should still be visible as creamy, salty pieces.

The tomato sauce can be cooked the day before. Add the prawns and feta only when reheating to preserve their consistency.

They are pink, slightly C-shaped and just opaque inside. Tightly rolled, solid shrimps were usually cooked for too long.

Keep cooking

Garides Saganaki

Greek prawn pan with tomatoes and feta