Shrimp Saganaki in Cyprus — recipe and history of the dish

Saganaki shrimp is a vivid example of Mediterranean cuisine, where simple ingredients combine with rich flavors. This dish is equally popular in coastal tavernas of Cyprus and in Greek restaurants around the world.

• Saganaki shrimp in Cyprus
• History of the dish
• Cooking recipe
• Where to try
• Frequently asked questions

Saganaki shrimp in Cyprus

Saganaki shrimp is a traditional Greek dish that has firmly established itself in Cyprus as well. It consists of shrimp simmered in a flavorful tomato sauce with feta cheese.

The name of the dish comes from the Greek word «σαγανάκι» — referring to a small pan with two handles in which the dish is traditionally cooked and served.

History of the dish

Originally, the word "saganaki" referred not to a specific dish but to a method of cooking — in a pan of the same name. The earliest and most well-known variation is fried saganaki cheese.

Over time, seafood versions appeared. In coastal areas of Greece and Cyprus, saganaki shrimp became especially popular due to the combination of fresh seafood, tomatoes, and feta.

Fun fact: in Cyprus, this dish is often served as part of a meze — a set of appetizers before the main course.

Cooking recipe

Ingredients

• 250 g raw shrimp
• 1 onion
• 3 cloves of garlic
• 400 g canned tomatoes
• 100 ml dry white wine
• 1 tsp sugar
• 1 tsp dried oregano
• 100 g feta cheese
• olive oil
• salt and black pepper to taste
• fresh herbs (oregano or parsley)

Preparation

1. Preheat the oven to 200 °C.
2. Peel the shrimp, remove the vein, rinse and pat dry.
3. Mix the shrimp with a small amount of olive oil, juice of half a lemon, half of the oregano, salt, pepper, and crushed garlic. Let marinate.
4. Finely chop the onion.
5. In a skillet, heat olive oil and quickly sauté the shrimp for about 30 seconds until the color changes. Transfer to a bowl.
6. In the same skillet, sauté the onion until soft.
7. Add the tomatoes, sugar, remaining oregano, salt, and pepper. Bring to a boil, add the wine, and cook the sauce for 5–10 minutes until thickened.
8. Return the shrimp to the sauce, sprinkle with feta pieces and fresh herbs.
9. Transfer the skillet to the oven and bake for about 10 minutes until the feta is soft and lightly golden.
10. Serve hot with toasted bread and a glass of white wine.

Where to try

Saganaki shrimp can be found on the menu of most Greek and Mediterranean restaurants. In Cyprus, the dish is especially popular in coastal tavernas, often served with a sea view.

Generally, if a place markets itself as a Greek taverna, saganaki shrimp will definitely be on the menu.

Frequently asked questions

Can frozen shrimp be used?

Yes, frozen shrimp works perfectly. Just make sure to fully thaw and thoroughly pat dry before cooking.

What can be used instead of feta?

Feta can be substituted with bryndza or halloumi, although the taste will differ slightly from the classic version.

What side dish goes with saganaki shrimp?

The best accompaniment is toasted bread. Rice or pasta also works well.

Can it be cooked without wine?

Yes, wine can be replaced with fish or vegetable broth, but the flavor will be less pronounced.

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