Shrimp Saganaki alla Vodka

JUMP TO RECIPE ⇣

Succulent shrimp simmered in a rich, tomato-forward vodka sauce that’s bold and flavourful with a touch of spicy, this Shrimp Saganaki alla Vodka is my take on a classic Greek dish with a little Italian twist.

Instead of a traditional tomato base, this version leans into the creamy depth of a good vodka sauce, which brings out the natural sweetness of tomatoes while adding a luxurious finish. Juicy shrimp, a splash of vodka and creamy briny feta as the finishing move all contribute to making this a one-pan dish that tastes elevated but actually comes together in under 30 minutes.

Vodka sauce is richer, creamier, and more nuanced than plain tomato sauce like marinara. Where marinara is bright and tangy, vodka sauce has a velvety texture and a subtle depth thanks to the addition of vodka and cream and/or cheese. The vodka itself doesn’t make the sauce taste boozy at all but adds depth of flavour. The creamy dairy mellows the acidity and brings out the natural sweetness of the tomatoes. For how simple it is and without hours of cooking, vodka sauce is one of the best Italian sauces ever, in my opinion!

🎥 Watch video for Shrimp Saganaki alla Vodka

Hey! If you have any questions about the recipe, shoot it to me in the comments below. I’m always happy to help!

Eat well and be well,

Sonia

---

what you’ll need:

Ingredients for Shrimp Saganaki alla Vodka

• Shrimp - for a dish like this where shrimp is front and center, I love using bigger shrimp such as “colossal” or “jumbo” shrimp. Look for the size count per pound on the package e.g. Colossal usually means there are 15 shrimp per pound and Jumbo means there are 16-25 per pound

• Vodka tomato sauce - while not authentic to the classic Greek Saganaki where simple tomato sauce is typical, I think fans of pasta alla vodka would love this delicious twist too

• Fennel bulb - adds an authentic anise flavour to the dish

• Red onion - forms an aromatic base for the sauce. You can use yellow or white onion too

• Minced garlic - for the shrimp marinade and for the sauce because it tastes good

• Fresh oregano - quintessential herb in Greek cuisine; to sub with dried oregano, the rule of thumb is to use about one-third the amount of fresh

• Fresh dill - to sub with dried dill, the rule of thumb is to use about one-third the amount of fresh

• Dried red chili flakes - use to taste

• Vodka - traditional saganaki uses Greek ouzo (or brandy) to deglaze the pan (or flambé the dish!) but I’m leaning into the vodka tomato sauce and using vodka instead. Vodka or white wine would be nice subs for those who don’t prefer the prominent anise flavour of ouzo

• Greek feta cheese - for the most authentic feta, look for Greek feta made with sheep milk or combo of sheep and goat milks

• Lemon slices - if I have a lemon on hand, I always include a few small slices to marinade seafood like shrimp and salmon. Don’t squeeze the juice or the acid will begin ‘cooking’ the shrimp while it marinades. The lemon’s presence alone imparts a gentle touch of citrusy freshness to counter any fishiness. If you don’t have lemon, you can omit

• salt and pepper to taste

• extra virgin olive oil for cooking

• Orzo, rice or crusty bread for serving to enjoy all the saucy goodness

---

steps at a glance:

How to make Shrimp Saganaki alla Vodka (scroll down to recipe card for full printable recipe)

• Toss shrimp in marinade ingredients - minced garlic, chopped oregano, salt, extra virgin olive oil and optional lemon slices. Set aside to marinade

• In a skillet over medium heat, sauté onions and garlic until fragrant

• Add fennel, oregano, dill, dried red pepper flakes, salt and pepper. Saute until fennel is lightly caramelized

• Deglaze pan with vodka

• Add jarred tomato vodka sauce. Bring to a simmer. Season with salt and pepper one final time to taste. Simmer 5 minutes

• If needed, add a splash of water or broth (or orzo-cooking water if you made orzo for this) to thin sauce to desired consistency

• Scatter shrimp all over the pan. Cover and cook until shrimp just turns opaque and pink (be careful not to overcook)

• Uncover and scatter crumbled feta cheese all over

• Cover again and cook one more minute until cheese is warm and shrimp is now all the way cooked through

• Serve with plain orzo, rice or crusty bread to soak up all the saucy goodness, and lemon wedges for squeezing

Tips & FAQs

What kind of shrimp should I use?

This recipe is written to be cooked with raw shrimp. The easiest and most accessible shrimp for home cooking is frozen tiger shrimp which you can find at any grocery store freezer seafood section. Use already peeled and deveined shrimp for ease, with tails on or off depending on your presentation preference. I love larger shrimp for this dish —colossal or jumbo sizes — because they’re succulent and meaty enough to hold up in the sauce. But medium size shrimp work well too!

How do I avoid overcooking the shrimp?

Add them to the simmering sauce according to the recipe directions and watch closely to cook them just until they curl and turn opaque. For colossal-size shrimp, that’s about 5-7 minutes. Smaller shrimp will cook faster than that.

Can I skip the vodka?

Yes — if you don’t have it or prefer not to cook with alcohol, just leave it out. You’ll still get great depth from the vodka sauce and the shrimp itself.

What kind of vodka sauce should I use?

A high-quality jarred vodka sauce with real tomatoes listed as one of the first ingredients, is not too high in either sodium or sugar. Classico’s Vodka Sauce lists “water, tomatoes, tomato paste” as the first 3 ingredients along with real cheeses in the sauce.

Can I make it without feta?

Feta is traditional in saganaki and adds briny richness, but you can substitute with goat cheese or leave it out if needed. Just note it’ll be less creamy and tangy. for the most authentic feta, look for Greek feta made with sheep milk or combo of sheep and goat milks.

Is this dish spicy?

That depends on your vodka sauce! If you’re using a spicy version, it’ll have a little heat, but it’s easy to tone down by skipping chili flakes or adding a splash of cream.

What should I serve with Shrimp Saganaki alla Vodka?

The Greek classic Shrimp Saganaki is often served with lots of crusty bread but I also love it with orzo (or other pasta), rice or even creamy polenta. Basically, just make sure you serve it with something to soak up the delicious saucy goodness.

---

You may also be interested in these recipes

• Chicken Meatballs with Roasted Tomato Pepper Orzo

• Poached Shrimp and Tomato Salad

---

Recipe Notes for Shrimp Saganaki alla Vodka

1. The number of shrimp per pound, or size count, is always labelled on the packaging. “Colossal” shrimp typically means there are 15 shrimp per pound and Jumbo means there are 16-25 per pound, give or take.

2. To sub fresh herbs with dried herbs, the rule of thumb is to use about one-third the amount of dried e.g. 1/3 tsp of dried = 1 tsp chopped fresh.

Shrimp Saganaki alla Vodka

Yield: 3-4

Author: sonia wong | www.saltnpepperhere.com

Print

With ImageWithout Image

Shrimp Saganaki alla Vodka

This Shrimp Saganaki alla Vodka is basically the Greek classic dish made with one of the best Italian sauces ever invented, featuring succulent shrimp simmered in a rich, tomato-forward vodka sauce that’s flavourful with a touch of spicy.

Prep time: 10 MinCook time: 20 MinTotal time: 30 Min

Cook modePrevent screen from turning off

Ingredients

For the marinated shrimp:

• 1 lb (450g) colossal or jumbo shrimp (13/15 size), defrosted peeled and deveined (note 1)
• 3-4 thinly sliced lemon half moons
• ½ tsp kosher salt (increase to 1 tsp if using Diamond Crystal kosher salt)
• 1 clove garlic, minced
• 1 tsp fresh oregano, chopped (note 2)
• Drizzle of extra virgin olive oil

For the sauce:

• 1 C finely diced red onion
• 1 C thinly sliced fennel bulb (reserve fronds for garnish)
• 5 cloves garlic, minced
• ½ tsp dried chili flakes, more or less to taste
• ¼ C vodka (can substitute ouzo or dry white wine)
• 1¾ C (415ml) Classico or your favourite brand jarred tomato vodka sauce
• 1 tbsp chopped fresh oregano (note 2)
• 1 tbsp chopped fresh dill (note 2)

For the shrimp saganaki:

• 4 oz (100g) Greek feta cheese, crumbled
• Salt and black pepper to taste
• Extra virgin olive oil for sautéing
• Splash of broth or water to thin sauce consistency based on preference

For serving:

• Fennel fronds and dill
• Lemon wedges
• Plain orzo, rice or crusty bread

Instructions

1. Toss shrimp with marinade ingredients (lemon slices, salt, dried oregano, minced garlic and oil). Note - do not squeeze the lemon slices – their presence in the marinade will impart a freshness to the shrimp but we don’t want the juices to “cook” the shrimp while they marinade. Set shrimp to marinade while you gather and prepare remaining recipe ingredients.
2. In a large cast iron or heavy bottom skillet over medium heat, drizzle some oil and add onions and garlic. Sauté briefly until onion is softened and garlic is fragrant. Add fennel, oregano, dill, red pepper flakes and sauté until fennel is slightly caramelized on the edges, a few minutes. Deglaze pan with vodka, scraping the bits at the bottom of the pan. Simmer briefly until liquid is almost evaporated. Add tomato vodka sauce and bring to a simmer. Reduce heat to medium-low. Season with salt and pepper to taste.
3. Simmer sauce gently for 5 minutes, lowering heat as needed so sauce doesn’t dry out. After the 5 minutes, check thickness of sauce and add a splash of broth or water if you wish to thin it out a little.
4. Scatter marinated shrimp around the pan in a single layer. Continuing on medium-low heat, cover and poach shrimp until shrimp just turns opaque and pink – only barely cooked all the way through – about 5 minutes for colossal-size shrimp. Note that smaller shrimp will take less time. Take care not to overcook them.
5. Uncover, add crumbled feta, cover again and cook 1 minute more to warm the cheese and shrimp is now all the way cooked through.
6. Garnish with sprigs of dill and reserved fennel fronds. Serve with plain orzo, rice or crusty bread to soak up all the saucy goodness, and lemon wedges for squeezing.

Notes

1. The number of shrimp per pound, or size count, is always labelled on the packaging. “Colossal” shrimp typically means there are 15 shrimp per pound and Jumbo means there are 16-25 per pound, give or take.
2. To sub fresh herbs with dried herbs, the rule of thumb is to use about one-third the amount of dried e.g. 1/3 tsp of dried = 1 tsp chopped fresh.

Nutrition Facts

Calories

713

Fat

19 g

Sat. Fat

7 g

Carbs

15 g

Fiber

3 g

Net carbs

12 g

Sugar

4 g

Protein

28 g

Sodium

2081 mg

Cholesterol

225 mg

Disclaimer: nutritional information is auto-generated and should be used as an approximation.

Similar Recipes

Chicken Meatballs with Roasted Tomato and Pepper Orzo

Poached Shrimp + Tomato Salad

Copyright 2025 © saltnpepperhere. All content including images is copyrighted and may not be republished or copied in part or whole without prior written permission and proper credit.

This recipe was developed for a social media collaboration sponsored by Classico Canada. Thank you for supporting the brands I love so I can provide free content to you on my site!

---

Did you make this recipe? Let me know how it went and what you think of it. Better yet, tag me on social so I can see!