Air Fryer Shrimp Saganaki with Feta Sauce

Name: Air Fryer Shrimp Saganaki with Feta Sauce
Prep time: 15 min
Cook time: 12 min
Total time: 27 min
Yield: 4 servings
Cuisine: Greek
Ingredients: 1½ lb (680 g) large shrimp, peeled and deveined, patted dry with paper towels; ½ cup (60 g) all-purpose flour; 2 tbsp (16 g) cornstarch; ½ tsp (3 g) sea salt; ¼ tsp (½ g) freshly ground black pepper; ½ tsp (1 g) smoked paprika; 1½ tbsp (22 ml) olive oil; 1 cup (150 g) crumbled feta cheese; 14½ oz (411 g) canned crushed tomatoes; 3 cloves (15 g) garlic, minced, minced; 1½ tsp (2 g) dried oregano; 3 tbsp (45 ml) extra virgin olive oil; 2 tbsp (30 ml) ouzo or anise liqueur (optional); 2 tbsp (30 ml) fresh lemon juice; to taste red pepper flakes (optional); 2 tbsp (8 g) fresh parsley, chopped, chopped; 1 tbsp (3 g) fresh dill, chopped, chopped (optional)

From the MyKitchenBank Kitchen

Crispy air-fried shrimp coated in a light, golden crust, topped with a creamy feta and tomato sauce infused with garlic, oregano, and a hint of ouzo. This Greek-inspired dish is elegant enough for entertaining yet simple enough for weeknight dinner. The shrimp cook in minutes while the feta sauce develops its rich, tangy flavor.

Prep: 15 min
Cook: 12 min
Total: 27 min
Makes: 4 servings (about 12 shrimp per person)

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Steps

Before you start

Preheat air fryer to 400°F (200°C) for 3 minutes
Pat shrimp dry with paper towels so they crisp evenly
Have all sauce ingredients measured and ready

1
Prepare sauce base
- In a medium saucepan over medium heat, warm 3 tbsp (45 ml) extra virgin olive oil.
- Add 3 minced garlic cloves and cook for 1 minute, stirring constantly, until fragrant but not browned.
- Stir in 1.5 tsp (2 g) dried oregano and cook for 30 seconds.
- Pour in the 14.5 oz (411 g) can of crushed tomatoes, stirring well to combine.
- If using ouzo, add 2 tbsp (30 ml) now and let it bubble gently for 1 minute to cook off the alcohol.
- Add a pinch of red pepper flakes if desired.
- Reduce heat to low.
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Ready when: Garlic is fragrant and tomatoes are warming through
Tip: Don't let garlic brown or it will turn bitter. Keep the sauce at a gentle simmer while you cook the shrimp.
2
Mix coating blend
- In a small bowl, whisk together 0.5 cup (60 g) all-purpose flour, 2 tbsp (16 g) cornstarch, 0.5 tsp (3 g) sea salt, 0.25 tsp (0.5 g) black pepper, and 0.5 tsp (1 g) smoked paprika until well combined.
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Ready when: Mixture is uniform with no lumps
Tip: The cornstarch helps the coating crisp up in the air fryer by absorbing moisture.
3
Coat shrimp
- Pour the flour mixture into a shallow bowl.
- Toss the 1.5 lb (680 g) of patted-dry shrimp with 1.5 tbsp (22 ml) olive oil in another small bowl until each piece is lightly coated.
- Working in batches of 8–10 shrimp, toss them in the flour mixture, shaking off excess, and transfer to a clean plate.
- Make sure each shrimp is evenly coated on all sides.
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Ready when: All shrimp are lightly and evenly dusted with flour mixture
Tip: Coating in oil first helps the flour stick better and ensures crispier results. Don't over-coat—excess flour will clump.
4
Air fry shrimpOven 400°F / 205°C
- Arrange the coated shrimp in a single layer in the preheated 400°F (200°C) air fryer basket, working in batches if necessary (don't overcrowd).
- Air fry for 8–10 minutes, shaking the basket halfway through, until the shrimp are golden brown and cooked through (internal temperature should reach 145°F/63°C).
- The shrimp should be opaque and slightly curled.
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Ready when: Shrimp are golden brown, opaque, and curled; internal temperature is 145°F (63°C)
Tip: Shrimp cook very quickly, so watch carefully to avoid overcooking. Shake the basket at the 4-minute mark so they brown evenly.
5
Finish the sauce
- While the shrimp are air frying, add 2 tbsp (30 ml) fresh lemon juice and a pinch of sea salt to the warm tomato sauce on low heat.
- Crumble 1 cup (150 g) of feta cheese directly into the sauce and stir gently with a whisk until the cheese softens and creates a creamy, somewhat chunky sauce.
- Don't stir vigorously—you want some feta pieces to remain intact for texture.
- The sauce should be warm and pourable but still thick enough to coat the shrimp.
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Ready when: Feta is melted into a creamy sauce with some visible chunks; mixture is warm throughout
Tip: Keep heat low so the feta doesn't fully melt into a thin sauce. The rustic, chunky texture is part of the charm of saganaki.
6
Plate and serve
- Divide the hot feta sauce evenly among four serving bowls or plates.
- Top each with 12 air-fried shrimp (about 6 oz/170 g per serving).
- Drizzle any pan drippings from the air fryer basket over the top.
- Garnish generously with 2 tbsp (8 g) fresh parsley and 1 tbsp (3 g) fresh dill if using.
- Season with a pinch more red pepper flakes if desired.
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Ready when: Shrimp are arranged on warm sauce and garnished
Tip: Serve immediately while the shrimp are hot and crispy and the sauce is still steaming.

Good to know

Tips

Pat the shrimp very dry before coating. Any moisture will steam them instead of crisping them in the air fryer.
Don't skip shaking the basket halfway through air frying—it ensures even browning and prevents sticking.
The feta sauce should be warm and creamy but not piping hot, which would cause it to separate. Low heat is your friend.
This dish pairs beautifully with crusty bread to soak up the sauce, or serve over rice or pasta to catch every drop.

Storage & reheating

Leftover shrimp and sauce can be stored separately in airtight containers in the refrigerator for up to 2 days. Reheat the sauce gently in a saucepan over low heat. The shrimp can be reheated in the air fryer at 350°F (175°C) for 2–3 minutes to restore crispness, though they are best eaten fresh. Do not freeze.

Substitutions

ouzo or anise liqueur → dry white wine or vermouth. Use the same amount (2 tbsp/30 ml) for a less licorice-forward flavor while still adding depth and complexity.
crumbled feta cheese → crumbled ricotta salata or aged feta. Ricotta salata is less salty and creamier; aged feta will be tangier. Both work well in the sauce.
fresh dill, chopped → fresh mint or additional parsley. Mint adds a lighter, fresher note; parsley keeps the herb profile straightforward and classic.
canned crushed tomatoes → 14.5 oz (411 g) tomato sauce or puree. Tomato sauce is slightly thinner; use it as-is. Puree is thicker, so thin it with 2–3 tbsp (30–45 ml) water.