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 shrimps, 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, coarsely crumbled; 0.5 bunch Flat-leaf parsley, Roughly chopped; 0.5 tsp Salt, Dosage carefully; 0.5 tsp Black pepper; 1 Lemon, in wedges for serving

By the Kochzauber editorial team Published 1 August 2026 Updated 4 September 2026 Editorially approved

Why this recipe works

Greek shrimp pan with tomatoes and feta

Saganaki refers to the small pan in which various Greek dishes are prepared. At Garides Saganaki, juicy shrimps meet concentrated tomato and feta. Because shrimps only take 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 cooks shrimp briefly in a spicy tomato sauce with white wine, garlic, oregano, some chilli and crumbled feta.

Method

1

Prepare shrimps

Dip shrimp dry and check if the dark intestine is removed. Slightly pepper, but because of the feta at first do not salt.
2

Sweat onions

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

Reduce tomato sauce

Deglaze with white wine and cook on half. Add tomatoes and oregano and simmer open for 10 to 12 minutes until the sauce is much more whole.
4

Shrimps cook briefly

Place shrimp 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 move in

Sprinkle feta over the pan, put on the lid and heat for 2 minutes at the smallest heat. The cheese should become soft, but still remain recognisable as pieces.
6

Season and serve

Add parsley and check salt and pepper only now. Serve with lemon clefts and bread or kritharaki.

Kitchen know-how

Tips for Garides Saganaki

Shrimp last cooking

The tomato sauce must be reduced before it is ready. Shrimps are already a few extra minutes hard and dry.

Check salt late

Feta brings a lot of salt into the pan. Season sauce and shrimp carefully and taste only after the cheese.

Variations

How to adapt this recipe

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

Replace 300 g of shrimp with 500 g of cleaned mussels. Open shells covered in the sauce and then discard closed specimens.

Nutrition per serving

460kcal

15.0 gCarbohydrates

46.0 gProtein

23.0 gFat

Values are estimates per serving 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-hectare pan and dishes prepared in it. In addition to cheese, there are also prawns or mussels Saganaki.

Raw medium-sized or large shrimps remain juicyer and can be controlled well over time. Warm already cooked shrimps only briefly at the end.

No. Feta becomes soft and combines part of its surface with the sauce, but should remain visible as creamy, salty pieces.

The tomato sauce can be cooked the day before. Add shrimps and feta only after reheating so that their consistency is maintained.

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 shrimp pan with tomatoes and feta