No need to fly to Greece to enjoy saganaki — make it at home. This prawn saganaki recipe combines fresh prawns, ripe tomatoes and crumbly Greek feta, finished with a splash of ouzo for authentic flavour.
What is saganaki?
When people talk about their holidays in Greece, the conversation almost always turns to food — and saganaki is one of those memorable dishes. The term “saganaki” originally refers to the small pan or shallow clay pot used to cook the dish, rather than a single recipe. Because of that, there are many variations: cheese saganaki, mussel saganaki, and this version, prawn saganaki.
This recipe is ideal for seafood lovers. Picture it on a sunlit terrace with a crisp Greek white wine, but it’s just as comforting on a chilly night. Though often enjoyed in summer, prawn saganaki adapts beautifully to cooler weather — it’s warming, fragrant and quick to prepare.
What you need for prawn saganaki
You don’t need a traditional saganaki pan; a deep frying pan or oven-safe skillet works fine. The dish relies on good-quality ingredients: olive oil, fresh prawns, tomatoes, a little chilli for heat, a splash of ouzo for aroma, fresh parsley and a generous crumble of feta that melts into the sauce. Serve with sourdough or crusty bread to mop up the juices and enjoy a small glass of ouzo on the side to complete the experience.
📖 Recipe
Prawn Saganaki
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Ingredients
- 250 g prawns, fresh, cleaned, deveined and tails left intact
- ¼ cup olive oil
- 1 red onion, finely diced
- 2 cloves garlic, finely minced
- 1 long red chilli, finely chopped
- 1 pepper (bullhorn variety), finely sliced
- 3 tablespoons ouzo
- 200 g tomatoes (or 2 large tomatoes, pureed)
- ¼ cup flat-leaf parsley, finely chopped
- 100 g feta cheese, crumbled
- Salt and pepper, to taste
Instructions
- Heat the olive oil over medium heat in a large, deep frying pan. Add the diced onion, garlic and chillis, and cook until softened and translucent, a few minutes.
- Add the prawns and sauté gently for a few minutes until they begin to turn pink.
- Stir in the ouzo, pureed tomatoes, parsley, salt and pepper. Bring to a boil, then reduce to a medium-low simmer and cook for about 10 minutes to let flavours meld.
- Transfer the mixture to oven-safe bowls or leave it in an ovenproof pan. Crumble feta over the top and place under a hot grill (broiler) until the feta softens and begins to ooze into the sauce. Serve immediately with crusty bread.
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Nutrition
This website provides approximate nutrition information for convenience and as a courtesy only. Nutrition data is gathered primarily from the USDA Food Composition Database or other reliable calculators.
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