Greek Pan Fried Shrimp "Garithes Saganaki"

Maria *


Saganaki dishes take their name from the pan in which they are cooked. Saganaki pan is a small two-handled frying pan, very similar to the Spanish Paella pan, only much smaller. If you can't find one, use a small skillet or other pan that is safe for both stovetop and oven use.
This is among the most known summer appetizers on all the Greek islands. Enjoyed by adults & children alike. Don't forget the fresh bread to dip in the tasty sauce. Also a glass of ouzo is a must for adults:)

Kali Orexi! Have a good appetite!


★★★★★ 2 votes

Stove Top


  • 2 lb
    fresh shrimp (frozen can be used)
  • 1
    onion, finely chopped
  • 3/4 c
    olive oil
  • 2
    medium tomatoes, crushed
  • 1 tsp
    tomato paste
  • 1
    chili pepper, minced (optional)
  • ·
    salt & pepper to taste
  • 1/2 tsp
    sugar (optional)
  • 1-2 Tbsp
    chopped flat-leaf parsley
  • 1/3 lb
    hard feta cheese, cut into small chunks

How to Make Greek Pan Fried Shrimp "Garithes Saganaki"


  1. If using fresh shrimp, remove the shell from the body, leaving the head and tail intact. Devein by running a sharp knife down the back of the shrimp to remove the vein.
    If using frozen shrimp, defrost completely, shell and devein.
  2. In a heavy-bottomed skillet, sauté onion in the olive oil until onions are translucent. Add tomatoes, tomato paste diluted in a little water, chili pepper (if using), salt, pepper and sugar if using. Cook over low heat until the sauce thickens.

    Preheat oven to 355°F (180°C).
  3. Place parsley & shrimp in a saganaki pan or oven-safe dish and pour the tomato sauce over the top. Place feta chunks in the sauce between the shrimp. Bake until the cheese melts on top, about 10 miinutes. Serve immediately. ENJOY!

Printable Recipe Card

About Greek Pan Fried Shrimp "Garithes Saganaki"

Course/Dish: Seafood Appetizers
Main Ingredient: Seafood
Regional Style: Greek

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