Saganaki Fried Cheese & Shrimp Appetizer
Crispy golden-fried saganaki cheese paired with plump shrimp, drizzled with lemon and served warm. A showstopping Greek appetizer that takes just 15 minutes.
- Total time
- 15 min
- Servings
- 4
- Calories
- 385
- Protein
- 22g
Ingredients
- 10 oz saganaki cheese (or halloumi)
- 12 count large shrimp, peeled and deveined
- ½ cup all-purpose flour
- 1 count egg
- 2 cup vegetable oil for frying
- ½ count fresh lemon
- ¼ tsp sea salt
- ⅛ tsp black pepper
- ¼ tsp dried oregano
Instructions
- 1
Cut the saganaki cheese into 0.5-inch-thick slices (about 3 inches square), then pat both the cheese and shrimp completely dry with paper towels. Season the shrimp on both sides with a pinch of salt, black pepper, and oregano, pressing gently so it adheres.
- 2
Set up a breading station: place flour in a shallow bowl and beat the egg in another bowl. Working with one piece of cheese at a time, dredge it lightly in flour, shaking off excess, then dip into beaten egg and coat both sides evenly.
- 3
Heat 2 cups vegetable oil in a deep skillet to 350°F (test by dropping a small piece of bread—it should sizzle and turn golden in about 60 seconds). Carefully add the coated cheese slices in a single layer and fry 1–2 minutes per side until deep golden brown and crispy, then transfer to a plate lined with paper towels.
- 4
Lightly dust the seasoned shrimp with a tiny amount of flour (1–2 teaspoons total), then carefully slide them into the hot oil, working in two batches if needed. Fry 1.5–2 minutes per side until they turn bright pink and opaque, then remove with a slotted spoon to the paper towels.
- 5
Arrange the fried cheese slices and shrimp on a serving platter. Cut the lemon half into wedges and serve immediately while everything is still warm and crispy, with lemon wedges for squeezing over the top.
Tools you’ll need
- Sharp knife
- Paper towels
- Two shallow bowls
- Deep skillet or heavy-bottomed pot
- Instant-read thermometer
- Slotted spoon
- Plate
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