Shrimp Saganaki – Baked Shrimp with Feta and Tomatoes


Shrimp Saganaki

Take a virtual trip to Santorini and and enjoy the flavors of the Mediterranean with this delicious Shrimp Saganaki recipe.  Baked shrimp simmered in a dreamy white wine tomato sauce with tangy feta.  It’s a perfect low carb, ket, and paleo meal the whole family will love. 

A traditional Greek recipe, Shrimp Saganaki is a delicious dish that you can prepare with a few simple ingredients and the flavors of this baked shrimp dish are outstanding! 

The secret is in the sauce – you can use white wine, or for the traditional saganaki, you use real ouzo to get the perfectly balanced flavors combined with acidic tomatoes, tangy feta, and sour lemon.  Ouzo is a Greek liquor that tastes like anise, or black licorice.  When it’s used in cooking, the alcohol burns off, but the resulting flavor enhances the final dish tremendously. 

Ouzo is used in many seafood dishes in Greece as well as in baking cakes and cookies.

A few years ago I helped publish a cookbook for a non-profit women’s philanthropy.  This was one of the recipes I contributed to the cookbook and it made it into the book. 

Now is the perfect time to try this amazing dish with the hot sale on shrimp at Safeway!

Ingredients in Shrimp Saganaki

  • shrimp, peeled and deveined
  • yellow onion
  • green onions
  • celery
  • olive oil
  • salt
  • pepper
  • crushed tomatoes
  • tomato sauce
  • white wine or ouzo
  • sugar
  • parsley
  • bay leaf
  • feta cheese



Shrimp Saganaki

5 from 1 vote
Print Pin Rate
Course: Main Course
Cuisine: Greek
Keyword: Shrimp Saganaki
Prep Time: 10 minutes
Cook Time: 25 minutes
Total Time: 35 minutes
Servings: 5 servings
Author: Eva Fry


Saganaki Sauce (Tomato Sauce):

  • 1 onion chopped
  • 6 green onions chopped
  • ½ cup celery chopped
  • 2 tablespoons olive oil
  • ¼ teaspoon salt
  • ¼ teaspoon pepper
  • 2 cups crushed tomatoes
  • ½ cup tomato sauce
  • ½ cup white wine
  • ½ teaspoon sugar
  • 1 bay leaf
  • ½ teaspoon dried oregano
  • ¼ cup chopped fresh parsley


  • 2 pounds medium shrimp peeled and deveined
  • Juice of 1 lemon
  • 2 tablespoons olive oil
  • 2 garlic cloves crushed
  • ¼ teaspoon salt
  • ¼ teaspoon pepper
  • 1 cup feta cheese crumbled
  • ¼ cup ouzo optional


  • Sauté onions, green onions and celery in oil until softened. Add salt, pepper, tomatoes, tomato sauce, wine, sugar, bay leaf, oregano and parsley. Simmer for 15 minutes until thickened. Rinse shrimp. Toss with lemon juice. Heat oil in a large skillet. Sauté shrimp and garlic for 3 minutes, stirring until liquid is evaporated and shrimp are almost cooked through. Sprinkle lightly with salt and pepper.
  • Pour half of the tomato sauce into a 2 quart casserole dish. Spoon shrimp over sauce. Cover with remaining sauce and sprinkle with feta cheese. Bake at 375 for 10 minutes or until hot and bubbly. Remove from oven. Pour ouzo over all. Bake for an additional 3 minutes. Remove bay leaf prior to serving.

Recipes using shrimp here:

Shrimp Egg Rolls – Air Fried or Baked


Bang Bang Shrimp & Chicken Rice Bowl Recipe


Greek Grilled Shrimp Skewers




Check out additional shrimp recipes here: Roasted Shrimp & Asparagus Salad, Shrimp Taco Salad, Pineapple Shrimp Buddha Bowl


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About The Author

3 thoughts on “Shrimp Saganaki – Baked Shrimp with Feta and Tomatoes”

  1. Sounds/looks scrumptious. As a Type 2 Diabetic I’m always on lookout for good seafood recipes. And shrimp has been a lot less costly of late. Thanks!

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