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Shrimp with Feta Cheese (Garides Saganaki)

4 Servings

30 minutes

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This classic Greek dish pairs plump, sweet shrimp with briny feta cheese. We added chopped Kalamata olives for added savoriness, as well as ground fennel seed for hint of anise flavor. Our preferred tomato for this recipe is Campari (or cocktail) tomatoes, as they tend to be sweet and flavorful year-round; they're larger than cherry tomatoes but smaller than standard round tomatoes and usually sold on the vine in plastic containers. We tried cherry and grape tomatoes but found their skins to be tough and unpleasant in the finished sauce. Chopped Peppadew peppers are an unconventional ingredient, but their mild, sweet heat makes them a welcome addition. Serve with crusty bread to sop up the sauce.




Don't use pre-crumbled feta. The cheese plays a prominent role in this dish, so good-quality feta sold in blocks is important. We had success using Greek, Bulgarian, French and Israeli feta.

30 minutes


  • 3

    tablespoons extra-virgin olive oil, divided

  • pounds jumbo shrimp, peeled, deveined, tails removed, patted dry


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stephanie e.
March 12, 2023
great dish!
Three of us finished 2 lbs of shrimp! The dish came together easily after the prep work was done. We enjoyed it with orzo and a crisp green salad. Will definitely be making again.
Mary E.
June 24, 2023
A good weeknight dinner
Simple and delicious! Didn't have any peppadews but look forward to having it again with them.
Lisa W.
June 11, 2023
Laura W.
I made this a couple of weeks ago and am making it again tonight for the third time- definitely becoming one of my fave MS recipes. My dad is allergic to shrimp but can eat things like scallops- would this be suitable to substitute for a yummy dinner?
Marianna R.

This was delicious!! Easy enough for a weeknight, but also company worthy. I threw a take and bake loaf of bread in the oven, while I cooked to sop the pan juice. I forgot to buy oregano and subbed chicken broth for white wine and it was still the best dinner we've had in a while.

Stephanie W.

Thanks for mentioning using the chicken broth. I’ll be making it right away. Happy cooking :)

Sharon S.

Made this tonight. We live in Wilmington, NC so have excellent local fresh shrimp. This is an amazing dish! Did not change a thing. My husband said it was the best shrimp dish he had ever had. This also would be a great company dish (if we can ever have dinner parties again!). Now on our list of regulars. We did a baguette but would also consider trying a whole grain like freekah instead for soaking up the juices.

Diana L.

It was so tasty. I loved it. I did not change anything at all.

Janet B.

I made this for dinner tonight and was very pleased with the dish. It is delicious and a lighter dish now that the weather is getting warmer. Definitely one we will have frequently this summer!