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Fish, European

Shrimp saganaki with rice

Shrimp saganaki is a Greek dish of shrimp simmered in a tomato sauce spiked with ouzo, topped with melted feta, and served over rice. It feeds 4 people in 40 minutes, rated easy, for about €4.20 per person. The key to success is a well reduced sauce and shrimp cooked just until pink.

Tonight I'm making you shrimp saganaki, simmered in a tomato and ouzo sauce and melted under feta.

Shrimp saganaki with rice
Total time
40 min
Difficulty
Easy
Cost per person
€4.20
Calories per person
630 kcalcalculated by Kiloach, your weight coach
Season
Spring, Summer
The kids
They generally like it

The tomato sauce simmers with onion and garlic until thick and concentrated, then a splash of ouzo slips in a subtle anise note. The shrimp cook in it for just a few minutes, barely enough to turn pink, before crumbled feta melts softly on top into a creamy, salty layer. Plain rice underneath soaks up all that flavorful sauce.

This is a weeknight dish that breaks up the routine without any real effort, ready in 40 minutes with simple steps. Kids generally like the combination of tomato and melted cheese, and the cooked ouzo loses its alcohol while keeping its aroma. You can also serve it to guests on a summer evening, alongside a crisp salad.

The ingredients

4 people

Fish counter

  • Raw peeled shrimp 600 g

Pantry

  • Crushed tomatoesoften in the pantry 500 g
  • Ouzo (or pastis)often in the pantry 4 cl
  • Riceoften in the pantry 300 g
  • Olive oiloften in the pantry 3 tbsp
  • Saltoften in the pantry 1 pinch
  • Pepperoften in the pantry 1 pinch

Fruits and vegetables

  • Onion 1
  • Garlic 3 cloves
  • Parsley 6 sprigs

Dairy

  • Feta 150 g

Allergens Shellfish, Lactose

The step by step recipe

  1. Sauté the chopped onion and garlic in the oil, add the tomatoes and let the sauce reduce. 15 min

    Let the sauce thicken until it coats the shrimp well.

  2. Meanwhile, cook the rice in salted water. 11 min

    Drain it well and keep it warm.

  3. Add the ouzo to the sauce, then drop the shrimp into it.

    Don't overcook them, they turn rubbery within minutes.

  4. Let it cook over low heat until the shrimp turn pink. 4 min

    As soon as they curl up, they're done.

  5. Crumble the feta on top, let it soften slightly, sprinkle with parsley and serve over the rice.

    Pop it under the broiler for 2 minutes if you like the feta lightly golden.

Our tips to get it right

  • Pick raw peeled shrimp rather than precooked ones, they hold up better when simmered in the sauce without turning tough.
  • Crush the tomatoes a bit as they cook so the sauce stays smooth and coats the shrimp evenly.
  • Taste the sauce before adding the feta, since the cheese is already salty and can easily throw off the balance.

The variations

  • Swap the ouzo for pastis, the result stays very close with the same anise note.
  • For a vegetarian version, replace the shrimp with cooked chickpeas or pan fried diced zucchini.
  • For kids in a hurry, serve the tomato sauce and feta over short pasta instead of rice.

What to serve it with

  • A Greek cucumber and tomato salad
  • Bread for soaking up the sauce
  • Cold lemon water

Storage

Keep leftovers in the fridge in a closed container for up to 2 days, shrimp don't hold up well longer than that. Reheat gently in a pan over low heat so the shrimp don't overcook. Freezing isn't recommended, it would ruin the texture of both the shrimp and the feta.

Questions about this dish

Can you make the tomato sauce ahead of time?

Yes, you can make the ouzo tomato sauce the day before and keep it in the fridge. Just reheat it and add the shrimp at the last minute so they stay tender.

What if you don't have ouzo or pastis?

You can simply skip the alcohol, the dish still tastes good but loses its signature anise note. A pinch of crushed fennel seeds can bring a similar aroma.

Can you use frozen shrimp?

Yes, as long as you thaw them fully and pat them dry before adding them to the sauce. Shrimp that are too wet will dilute the sauce and cook unevenly.

What kind of feta works best here?

A classic Greek sheep's milk feta melts better and holds its character against the tomato sauce. Avoid overly soft fetas that fall apart completely during cooking.

How long does it take to make shrimp saganaki with rice?

Count 40 min in total, prep and cooking included. The recipe is rated “easy”.

How many calories are in shrimp saganaki with rice?

About 630 kcal per serving, for a recipe meant for 4 people. Calories are calculated by Kiloach, your weight coach, the app that partners with Mon Chou.

How much does shrimp saganaki with rice cost?

About €4.20 per serving, or €16.80 for 4 people, based on average supermarket prices.

What allergens does this recipe contain?

This recipe contains shellfish, lactose. Always check the labels of the products you buy.

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