Simiako Garidaki – A Tiny Shrimp with Big Flavor

If you’ve ever visited a seaside taverna in the Dodecanese, there’s a good chance you’ve tasted Simiako Garidaki—the famous baby shrimp of Symi Island. These tiny treasures of the Aegean are more than just a dish—they’re a bite-sized taste of Greek summer.

Unlike other shrimp, garidaki Symis are so small and delicate that they’re eaten whole—head, shell, and all. Lightly floured, fried until golden, and finished with a splash of ouzo, they’re crispy, flavorful, and truly addictive. Served hot with a squeeze of lemon and a cold glass of ouzo or white wine, it’s the kind of meze that brings people together around the table, laughing and reaching for more.

What makes this dish special isn’t just the shrimp—it’s the simplicity. A few basic ingredients, a little technique, and the freshest seafood you can find. That’s the beauty of Greek cooking: it honors the ingredient and the moment.

Whether you’re making these at home to bring a taste of the islands to your kitchen, or dreaming of your next trip to Greece, this recipe is pure nostalgia—crispy, aromatic, and full of heart.

Crockery & ingredients I love using—find them all here: My Mediterranean Greek Pantry

1 kg baby Symi shrimp (uncooked, unpeeled)

1 cup all-purpose flour

1 teacup ouzo

1 tablespoon salt

Olive oil for frying

Directions

Rinse the baby shrimp well and drain thoroughly. Spread them out on a baking tray lined with paper towels to dry completely.

Lightly coat the shrimp in flour, just enough to get a thin, even dusting. Heat olive oil in a frying pan and fry the shrimp in batches until crisp and golden.

Once all shrimp are fried, return them to the pan together, lower the heat, and deglaze with the ouzo. Let it simmer briefly so the alcohol cooks off and the flavor infuses.

Serve immediately. These little shrimp are eaten whole—shell, head, and all—for the ultimate crunch and full taste of the sea.

Kali orexi!