Garides Saganaki – Greek Shrimp with Tomato and Feta

Garides saganaki is a vibrant Greek seafood dish that straddles the line between meze and main course. In this classic recipe, large shrimp are briefly sautéed, then bathed in a rich, chunky tomato sauce infused with garlic, herbs, and a hint of heat. A splash of lemon and generous crumbles of feta cheese finish the dish, lending bright acidity and creamy saltiness. The result is a comforting yet elegant skillet meal that bursts with Mediterranean flavor.

The name “saganaki” refers to the small two-handled pan traditionally used, although any oven-safe skillet will do. In Greece, saganaki dishes are often served as appetizers to share, and they often incorporate cheese (as in fried cheese saganaki). Shrimp saganaki (garides saganaki) is especially beloved in coastal tavernas, often accompanied by an ouzo or crisp white wine. Shrimp saganaki is typically enjoyed as a meze (tapas-style shared dish) or as a light entrée, paired with crusty bread or a bed of orzo to soak up the sauce.

Though it sounds gourmet, garides saganaki comes together in about 30 minutes, making it perfect for a weekday feast. Its ingredients reflect the bounty of the Aegean Sea and Greek markets. Fresh or thawed jumbo shrimp are marinated quickly with garlic and herbs to deepen their flavor. The tomato sauce relies on canned or fresh tomatoes, plenty of garlic, and aromatic spices like oregano and dill. As the shrimp cook in the gently simmering sauce, they become plump and juicy, absorbing the garlicky-tomato richness. The final garnishes – crumbled feta, chopped parsley and mint, and lemon – add layers of freshness and tang.

This dish is notable for its balance of textures and flavors. The silky tomato sauce is enlivened by the salty crumble of feta. Herbs give brightness, while a pinch of chili flakes adds warmth. The shrimp themselves offer tender bite and a subtle sweetness that harmonizes with the savory sauce. Each mouthful is a little bit sweet, a little bit briny, and altogether satisfying.

Historically, shrimp saganaki exemplifies Greek coastal cuisine’s knack for turning simple shellfish into memorable meals. In many seaside towns, fishermen would catch jumbo shrimp and other shellfish to serve under the saganaki name. In April and May, when shrimp are particularly plentiful, local tavernas often feature this dish. It is also quite common to include a splash of ouzo (an anise-flavored spirit) in the cooking liquid; this imparts an aromatic lift. (Even if you skip the ouzo, think of pouring a small glass as a companion drink.)

With its ingredients and preparation, garides saganaki also fits the Greek penchant for convivial dining. It’s the kind of recipe that invites passing the skillet around the table. By the time it’s ready, diners gather, bread or rice at the ready. In Greece, it’s not unusual to serve it alongside other small plates – olives, grilled vegetables, and light salads – letting people pick and choose from the spread. In that way, garides saganaki is as much about the experience of sharing food as it is about the shrimp itself.

In summary, this shrimp saganaki recipe is a celebration of Greek coastal flavors. It’s bold enough to serve at dinner parties and easy enough for weeknights. The dish’s inviting aroma and rich sauce make it a hit even before it’s tasted. And once you try it, you’ll find yourself transported to a warm Greek evening, where dinner revolves around good company and delicious, unpretentious fare.