Dinner

Prawn Saganaki Recipe

Name: Prawn Saganaki Recipe
Prep time: 15 min
Cook time: 20 min
Total time: 35 min
Cuisine: Greek
Ingredients: 250 g prawns (fresh, cleaned, deveined, tails left intact); 1 red onion (finely diced); 2 cloves garlic (finely minced); 1 long red chilli (finely chopped); 1 bullhorn pepper (finely sliced); 200 g tomatoes (or 2 large tomatoes pureed in a blender); 1/4 cup flat-leaf parsley (finely chopped); 1/4 cup olive oil; 3 tbsp ouzo; salt and pepper to taste; 100 g feta cheese

Bylina Carter December 17, 2025December 17, 2025

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Introduction

Prawn Saganaki is a vibrant Greek dish featuring succulent prawns simmered in a rich tomato sauce, infused with garlic, chilli, and ouzo. Topped with melted feta, it’s a perfect blend of spicy, tangy, and creamy flavors that’s simple to prepare and sure to impress.

A small, dark brown oval dish contains a rich stew with about five large shrimp on top, their pink-orange shells contrasting against the warm reddish broth below. The broth has visible herbs and small white chunks, likely cheese or tofu, floating inside. The dish sits on a deep blue cloth with white stripes, all placed on a white marbled surface. photo taken with an iphone --ar 4:5 --v 7

Ingredients

250 g prawns (fresh, cleaned, deveined, tails left intact)
1/4 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 tbsp ouzo
200 g tomatoes (or 2 large tomatoes pureed in a blender)
1/4 cup flat-leaf parsley (finely chopped)

100 g feta cheese
Salt and pepper for seasoning

Instructions

Step 1: Heat the olive oil over medium heat in a large deep frying pan. Add the red onion, garlic, and chillis, and cook until they soften and become translucent, about a few minutes.

Step 2: Add the prawns to the pan and sauté gently for a few minutes until they start to turn pink.
Step 3: Pour in the ouzo, then add the pureed tomatoes, sliced pepper, parsley, salt, and pepper. Bring the mixture to a boil, then reduce the heat to medium-low and simmer for 10 minutes.
Step 4: Transfer the prawn saganaki mixture into oven-safe ceramic bowls. Crumble the feta cheese over the top, then place the bowls under a hot grill (broiler) until the feta melts and starts to ooze into the sauce.

Tips & Variations

Use fresh, high-quality prawns for the best flavor and texture.
If you prefer less heat, reduce the amount of chilli or omit the pepper.
Substitute ouzo with white wine if ouzo is unavailable.

Serve with crusty bread to soak up the delicious sauce.

Storage

Store any leftovers in an airtight container in the refrigerator for up to 2 days. Reheat gently in a pan over low heat to avoid overcooking the prawns. It’s best enjoyed fresh, but careful reheating preserves the flavors well.

How to Serve

A rustic oval metal dish sits on a folded blue cloth with white stripes, showing four large shrimp with a light orange-pink color and visible texture on their shells. The shrimp rest on a layer of rich, red-orange sauce mixed with small white chunks of cheese and specks of green herbs scattered throughout. The dish has two small handles on either side. Below the cloth is a dark wooden surface with a silver fork lying flat near the bottom edge. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use frozen prawns for this recipe?

Yes, you can use frozen prawns; just thaw them completely and pat dry before cooking to prevent excess liquid from diluting the sauce.

What can I substitute for feta cheese?

If you don’t have feta, you can use halloumi or a crumbly goat cheese as an alternative, though the flavor and texture will differ slightly.

lina Carter