Garithes Saganaki: Shrimp with Feta & Tomatoes

Sandwich with seafood
Natasha Breen / Getty Images
  • Total: 35 mins
  • Prep: 20 mins
  • Cook: 15 mins
  • Yield: serves 2
Nutritional Guidelines (per serving)
970 Calories
55g Fat
46g Carbs
78g Protein
See Full Nutritional Guidelines Hide Full Nutritional Guidelines
Nutrition Facts
Servings: serves 2
Amount per serving
Calories 970
% Daily Value*
Total Fat 55g 70%
Saturated Fat 21g 106%
Cholesterol 548mg 183%
Sodium 2664mg 116%
Total Carbohydrate 46g 17%
Dietary Fiber 6g 22%
Protein 78g
Calcium 924mg 71%
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
(Nutrition information is calculated using an ingredient database and should be considered an estimate.)

In Greek: γαρίδες σαγανάκι, say: ghah-REE-thes sah-ghah-NAH-kee

Saganaki dishes take their name from the pan in which they are cooked. If you can't find one, use a small skillet or another pan that is safe for both stovetop and oven use, to hold shrimp snugly.

This dish calls for jumbo shrimp (or larger) and but works well with any size from large on up.


  • 10 jumbo (or colossal) shrimp (1 pound of shrimp)
  • 3 to 4 tablespoons of olive oil
  • 1 clove of garlic, grated
  • 1 medium to medium-large onion, finely chopped or grated
  • 1 pound of ripe tomatoes, grated
  • 1/2 teaspoon of sweet paprika
  • 1/2 teaspoon of sea salt
  • 1/4 teaspoon of freshly ground pepper
  • 1/3 pound (5 1/3 to 5 1/2 ounces) of feta cheese, cut into small chunks
  • 1/8 pound (2 ounces) of kefalotyri cheese (or regato), grated

Steps to Make It

  1. Gather the ingredients.

  2. If using fresh shrimp, remove the shell from the body only, leaving the head and tail intact. Devein by running a sharp knife down the back of the shrimp to remove the vein.

  3. If using frozen shrimp, defrost completely, shell, and devein.

  4. In a skillet, sauté onion and garlic in the olive oil until onions are translucent. Add tomatoes, paprika, salt, and pepper and cook over low heat until the sauce thickens.

  5. Preheat oven to 355 F (180 C).

  6. Place uncooked shrimp in a saganaki pan or oven-safe dish, and pour the tomato sauce over the top. Tuck pieces of feta cheese into the sauce between the shrimp. Sprinkle the grated kefalotyri (or regato) over the top and bake until the cheese forms a crust on top, about 15 minutes.

  7. Garnish with chopped parsley and serve hot.

Serving alternative: If you have small saganaki dishes on hand (or shallow ramekins, paella pans, or au gratin dishes), divide the shrimp and sauce into two dishes to create individual servings.