This dish is light and fresh with bold, punchy flavors. Shrimp saganaki with fried halloumi comes together quickly on the stovetop and makes an impressive appetizer or main—especially when served with crusty bread for dipping.
Table of Contents
- What is Saganaki?
- How to choose shrimp when cooking?
- Ingredients
- For the fried halloumi
- To serve
- How to make shrimp saganaki
- To make the saganaki shrimp
- Fry the Halloumi
- To serve
- Girl Carnivore Expert Tips
- What to serve with saganaki shrimp
- Leftovers and Reheating
- Recipe FAQs
- More delicious shrimp recipes to try:
- Shrimp Saganaki Recipe
- Sources
What is Saganaki?
Saganaki is a classic Greek preparation, often featuring seafood like shrimp or mussels simmered in a spicy tomato sauce and topped with salty cheese. Traditional versions use feta, but here we swap in fried halloumi for a delightful crisp, chewy bite. Halloumi holds up well when fried, adding texture and a mild, savory contrast to the bright tomato sauce. This variation makes a striking appetizer or a satisfying main when paired with plenty of bread.
In some restaurants saganaki is presented flambéed in a heatproof dish for dramatic effect. If you choose to flambe at home, use caution: flame the dish only with nothing flammable overhead and follow safe practices.
How to choose shrimp when cooking?
Good-quality shrimp are essential for any seafood-forward dish. For this recipe choose large shrimp (labeled 16/20), peeled and deveined. Buying frozen shrimp with the shell on can save money—thaw and peel them yourself for best texture.
Ingredients
- High-quality extra virgin olive oil (or a neutral cooking oil)
- White onion
- Fresh garlic
- Girl Carnivore Over Easy Spice Blend or your favorite Italian seasoning
- Oregano
- Ouzo (traditional Greek spirit) — optional for deglazing and flambéing
- Canned diced tomatoes, drained
- Fresh parsley
- Kosher salt and freshly ground black pepper
- 16–20 large shrimp — peeled and deveined
For the fried halloumi
- Oil for frying
- Halloumi cheese
To serve
- Toasted bread
- Red pepper flakes
- Fresh parsley
- Ouzo (optional, for flambé)
How to make shrimp saganaki
To make the saganaki shrimp
- Make sure the shrimp are completely thawed and pat them dry with paper towels.
- Preheat a large skillet over medium heat.
- Add oil and swirl to coat the pan. Sauté the diced onion for 3–4 minutes until translucent.
- Add minced garlic, the spice blend, and oregano. Cook for about 30 seconds, stirring constantly to release the aromatics.
- Deglaze the pan with a splash of ouzo, scraping up any browned bits with a wooden spoon.
- Reduce heat to medium-low and add the drained diced tomatoes and parsley. Season with a pinch of salt and pepper.
- Simmer gently for about 10 minutes until the sauce thickens slightly.
- Add the shrimp and simmer for 5–7 minutes until they turn opaque and firm. Avoid overcooking to keep shrimp tender.
Fry the Halloumi
- While the sauce simmers, heat a small frying pan with a little oil.
- Slice the halloumi into roughly 1/4-inch slices.
- When the oil is hot, add the halloumi and fry 2–3 minutes per side until golden brown and crisp.
- Transfer to a paper towel-lined plate to drain briefly.
To serve
- Spoon the shrimp and tomato sauce into a heatproof serving dish or cast-iron skillet.
- Tuck the fried halloumi slices among the shrimp so they soak up a little sauce.
- Garnish with chili flakes and finely chopped parsley. Serve immediately with toasted bread for dipping.
- Optional flambé: place the finished dish away from anything flammable, splash a little ouzo around the edges, and carefully ignite with a long lighter. The flame burns off quickly for dramatic presentation. Only attempt this with strict safety precautions or skip it entirely.
Girl Carnivore Expert Tips
- If you’re uncomfortable with the flambé step, skip it—safety first.
- Add mussels or other seafood to bulk up the dish if desired.
- Omit the bread to keep this dish low-carb or keto-friendly.
What to serve with saganaki shrimp
The bright, herb-forward tomato sauce pairs well with a simple salad dressed in oil and vinegar, a small plate of olives, and toasted baguette or pita. Light Mediterranean sides—stuffed artichokes, avgolemono soup, or keftedes—also complement the dish. A crisp dry white wine like Sauvignon Blanc or a dry Riesling makes a nice pairing.
Leftovers and Reheating
Store leftovers in an airtight container for up to 2 days. Keep leftover fried halloumi separate on a paper towel-lined plate and cover lightly with plastic wrap.
Reheat the saganaki in the microwave in short bursts (20 seconds), stirring between intervals. To refresh the halloumi, warm it briefly in a preheated skillet to regain crispness.
Recipe FAQs
Traditional saganaki uses Greek ouzo for its anise flavor. Sambuca can be a substitute. If neither is available, deglaze with a dry white wine and skip the flambé step.
Ouzo is a Greek anise-flavored spirit commonly served as an aperitif with small plates (mezes).
Shrimp are done when they turn opaque and pink and feel firm to the touch. The USDA recommends an internal temperature of 145°F, but visual cues work well for these small pieces. Avoid overcooking to prevent a rubbery texture.
Thaw shrimp fully. Hold the tail, pinch the legs and peel the shell away while rotating the body. Discard shells. Leaving tails on looks nice for presentation if preferred.
More delicious shrimp recipes to try:
Seafood
New Orleans BBQ Shrimp
Seafood
Grilled Shrimp Skewers
Seafood
Cajun Grilled Shrimp Tacos
Seafood
Easy Garlic Butter Shrimp
Have you tried shrimp saganaki before? It became a favorite after our travels. If you have tips for sourcing a traditional saganaki pan, share them in the comments. If you make this recipe, please rate it and leave feedback to help others find tested, reliable instructions from the GirlCarnivore kitchen.
Shrimp Saganaki
Ingredients
For the shrimp saganaki
- 2 tbsp Olive oil, divided
- 1/2 Onion, minced
- 3 Garlic cloves, minced
- 1 tbsp Girl Carnivore Over Easy Spice Blend (or substitute)
- 1 tsp Oregano
- 1 tbsp Ouzo
- 14 oz canned diced tomatoes, drained
- 2 tbsp Parsley, minced
- 1 tsp Salt and pepper
- 1 lb Large shrimp, thawed, peeled and deveined
For the fried halloumi
- 1 tbsp oil
- 8 oz halloumi cheese
To serve
- Toasted bread, sliced
- Chile flakes, if desired
- Fresh minced parsley
- 1 tbsp ouzo (optional)
Instructions
Cook the saganaki sauce
- Pat shrimp dry and ensure they are fully thawed.
- Preheat a large skillet over medium heat and add oil to coat the pan.
- Sauté diced onion 3–4 minutes until translucent.
- Add minced garlic, spice blend, and oregano; cook 30 seconds, stirring.
- Deglaze with ouzo, scraping up browned bits.
- Lower heat to medium-low and add tomatoes and parsley; season with salt and pepper.
- Simmer 10 minutes until sauce reduces slightly.
Add the Shrimp
- Add shrimp and cook 5–7 minutes until opaque and firm.
Fry the Cheese
- While the sauce simmers, heat a small pan with oil.
- Slice halloumi into 1/4″ pieces and fry 2–3 minutes per side until golden.
- Drain on paper towels.
Serve
- Spoon shrimp and sauce into a heatproof dish and tuck in the fried halloumi.
- Garnish with chili flakes and parsley; serve with toasted bread.
To flambe
- Place the dish somewhere clear of flammables. Add a small splash of ouzo around the edges and, using a long lighter, carefully ignite. The flame will burn off quickly. Only attempt this with safety in mind.
Notes
Nutrition
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Sources
“Ouzo” via Wikipedia.