Prawn Saganaki Recipe

Do you love seafood, but are scared of cooking it? Then our Prawn Saganaki Recipe is the perfect way to start building your seafood cookery confidence.

What’s more, this recipe gives you the perfect way to enjoy prawns. The Greek style sauce is packed with the fresh flavours of herbs, garlic and tomatoes. 

Prawn Saganaki Recipe

What Do You Need? 

One of the great things about this recipe is that it can all be made in one pot. All you need is a large, heat proof casserole dish or a Dutch oven.

You can make it in a large saucepan if you don’t have a casserole dish, but this means that you won’t be able to brown off the cheese under the grill at the end.

If you don’t have a Dutch Oven, you can buy one here. They are such a useful cooking pot – perfect for heating things on the stove top, or popping into the oven.

You will also need a knife and a chopping board to prepare some of the ingredients. 

If you adore prawns, give our Prawn Pasta Recipe a go

Tips And Tricks 

If you want your prawn saganaki to taste as authentic and delicious as possible, follow these tips and tricks. 

  • Prawns – try to use fresh prawns if you can as they will have the most flavour. If you cannot get hold of fresh prawns then make sure that you thoroughly defrost the prawns before you start cooking them. 
  • Tomatoes – Tomato varieties differ in terms of flavour and sweetness. When buying canned tomatoes and passata, check the label to see where the tomatoes were grown. Look out for tomatoes grown in California or Mediterranean countries like Greece, Spain or Italy. These tend to have the best flavour for this kind of dish. 
  • Feta – Some stores sell ‘feta style cheese’ which is not actually authentic feta. Make sure you are buying the real thing as it is much more tasty and has the right texture. 

Our Seafood Pizza Recipe is a real winner for a quick dinner

How Do You Serve Prawn Saganaki? 

Prawn Saganaki can be served as an appetiser or a main course. 

If you are serving it as an appetiser then this prawn saganaki recipe will make enough for 6 people.

Serve it in individual bowls with a basket of warm, crusty bread in the middle of the table for mopping up the sauce. 

If you are serving this as a main dish for four people then you could cook some rice to go alongside it as well as including a bread basket on the table.

You may also want to prepare a Greek salad or some grilled vegetables to go on the side. 

You could also include a dish of prawn saganaki as part of a Greek Meze along with a variety of other Greek dishes. 

Another idea is to whip together one of our delicious Roasted Beetroot Salad Recipes

How Can You Customize This Recipe?

This recipe guides you through the process of making a traditional Greek prawn saganaki.

If you want to make some adjustments then you can customise this prawn saganaki recipe in several ways. 

  • Prawns – If you don’t like seafood then you can switch out the prawns for grilled chicken or lamb, or some Greek sausage. If you want to make this recipe vegetarian then you could use eggplant instead. If you want to experiment with different types of seafood, you could use squid, mussels or even scallops. You will need to adjust the cooking time depending on what you use. 
  • Meat – If you want to add a rich, meaty flavour into this dish then you can add some bacon, chorizo or a Greek sausage when you are frying the onions. 
  • Wine – The recipe recommends dry white wine, but you could use red if you wanted to. You can try out different wines and see how they change the flavour of the dish. 
  • Herbs – thyme and bay leaves are the main herbs used to flavour this dish. You could try some different herbs like basil or oregano. 
  • Cheese – Feta cheese crumbled on top of this dish and then browned under the grill. Whilst feta cheese really complements the other flavours and textures in this meal, you could switch it out for something else. You could place cubes of fried halloumi on top, or some shredded mozzarella to melt under the grill. 
  • Garnish – Fresh, chopped herbs are suggested as a garnish for this dish. You could also drizzle it with some olive oil, or even some garlic oil. You could serve this dish with a wedge of fresh lemon to squeeze over the shrimp. 

Prawn Saganaki Recipe

Recipe by Dylan Cole
0.0 from 0 votes
Course: Recipes


Prep time


Cooking time






  • 2 Tablespoons Olive Oil

  • 1 Onion (finely diced)

  • 3 Garlic Cloves (minced)

  • 1 Teaspoon Sugar

  • 1 Teaspoon Thyme (dried)

  • 0.5 Teaspoon Salt

  • 0.25 Teaspoon Chili flakes

  • 2 Tablespoons Tomato Paste

  • 2 Bay Leaves

  • 1 Cup/240g Passata

  • 400 Grams Crushed tomatoes in juice (canned)

  • 0.5 Cup Dry White Wine

  • 450 Grams Jumbo Shrimp or prawns (raw, peeled,, deveined)

  • 200 Grams Feta cheese (crumbled)

  • Salt and pepper – To taste

  • Parsley or thyme (fresh, chopped) – to garnish


  • Place a heat proof casserole dish over a medium heat and add the olive oil. Add the onion and fry it for around 5 minutes until it starts to turn soft. 
  • Next, add the garlic, chili flakes, thyme, bay leaves, salt and sugar. Fry the ingredients for a few more minutes to release the flavors. 
  • Now you need to add in the wine and stir.. Wait for about 30 seconds and then add the tomato paste, passata and chopped tomatoes. Stir all of the ingredients to make sure that they are combined. 
  • Adjust the heat so that the contents of the pan are simmering gently. Cook the sauce for between 20 and 30 minutes to let the tomatoes break down. The sauce will begin to reduce and thicken. 
  • Preheat your grill. After 20 to 30 minutes of simmering, add in the prawns. Cook them until they turn from white to pink which should take 2 to 3 minutes. Make sure the prawns are stirred in so they are evenly distributed throughout the sauce. Taste the sauce to check for seasoning and add more salt and pepper if needed. 
  • Sprinkle the feta cheese on top of the sauce but don’t stir it in. Place the casserole dish underneath the grill for a few minutes until the cheese starts to turn golden brown. Remove the dish from the grill and garnish it with freshly chopped herbs – parsley or thyme. 

Do you love the spice and pep of Mexican food? And do you have an event to organise soon? Then check out our piece on Chipotle Catering.

Dylan Cole

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