Shrimp Saganaki (Greek Shrimp with Tomato, Ouzo & Feta)

Shrimp Saganaki is one of those dishes that doesn’t try too hard—and doesn’t need to. It’s simple, it’s bold, and it absolutely begs for bread.

If you’ve never had it, think of this as Greece’s answer to baked shrimp. But instead of butter and garlic, you get rich tomato, briny feta, a splash of ouzo, and that signature dusting of dried oregano at the end. It’s rustic and comforting, but still elegant enough to serve for company.

What makes it really stand out is how it balances everything: the ouzo brings a subtle anise flavor that cooks off just enough to leave a hint behind, the tomato sauce is slightly sweetened with honey, and the feta? It doesn’t melt entirely—it softens and stays a little chunky, giving you creamy pops of saltiness in every bite.

It’s also a one-pan recipe, which means less cleanup and more time to enjoy your food. And while it’s traditionally a mezze, I’ve eaten this as dinner plenty of times with nothing more than a loaf of bread and a glass of wine.

Here’s what you’ll need: shrimp, tomatoes, garlic, onion, ouzo, tomato paste, chili flakes, honey, and feta. Everything simmers down in the pan before heading into the oven to finish. The result is rich, briny, slightly spicy—and exactly the kind of dish that makes you close your eyes after the first bite.

Whether you’re new to Greek food or just looking for something different to do with shrimp, give this one a try. Just… maybe don’t pour the ouzo into a screaming hot pan unless you like a little drama in the kitchen.

Serve it hot. Serve it with bread. And don’t plan on leftovers.