Hands down, my favourite dinner pick this year!
I know it’s a BIG call to give this the Favourite Dinner Number 1 Spot – but it’s true! Prawn (Shrimp) Saganaki is one of those recipes that makes you wonder “how can so little create so much flavour and why have I never made this at home before!” It’s prepared with a really simple garlicky, tomato-based sauce where the prawns are stirred through in the last few minutes of cooking. There’s no pre-searing of the prawns and they are cooked to absolute perfection. The dish is then topped with crumbled feta – the cheese is a key part of saganaki! – and finished under the grill (broiler). Do not skip this grilling (broiling) step, as it makes all the difference! I love this recipe so much that I included it in my new cookbook Simple Dinners Every Day.
I think the part that blows me away most with this recipe is that it’s on the table in less than 30 minutes … and that’s not a rapid-fire, use-every-pan-in-the-kitchen 30 minutes. It’s just 5 minutes of prep, then 25 minutes’ cooking, and the whole dish is made using only one pan.
Not only is this version of the classic Greek dish seriously easy, it is impressive enough to serve to company, or to make on a date night … or to make “just because”. It might be elegant and restaurant-quality, but this is the type of meal that should not be reserved for eating out. It’s so simple that you can whip this up on any busy weeknight!
What kind of prawns (shrimp) do I use?
I keep a bag of peeled prawns (shrimp) in the freezer for recipes like this. They are generally peeled and deveined and are quick and easy to thaw (in cool running tap water), which means dinner is ready fast and with minimal fuss. You can use any frozen or fresh prawns that you have available to you. Just make sure they are raw and not cooked. The recipe is based on using small–medium prawns. If using a larger variety, make sure you adjust the cooking time. The prawns need to be peeled, deveined and the tails left intact (optional).
What can I serve with Prawn (Shrimp) Saganaki?
Although I like to serve the saganaki just with crusty bread and a squeeze of lemon, you could serve it over rice to make more of a substantial meal. Or serve it over pasta (risoni/orzo would be good) or creamy polenta.
Where does prawn saganaki come from?
“Saganaki” is a classic Greek dish and gets its name from the small round frying pan with two handles that is traditionally used to make this dish. The most famous saganaki is a simple fried cheese version, but other ingredients, such as prawns (shrimp) and mussels are often combined with the cheese. In some Greek restaurants the cheese is set aflame with a little brandy or ouzo.
Watch how to make Prawn (Shrimp) Saganaki
If you enjoyed Prawn (Shrimp) Saganaki, I think you’ll love:
Tuscan Prawn Pasta Recipe
Supercharged Tuna Mornay Recipe
Bang Bang Salmon Recipe
Garlic Butter Prawn (Shrimp) Linguine Recipe
Creamy Cajun Prawn (Shrimp) Pasta Recipe
Prawn (Shrimp) Saganaki
“Wow. Just made this and it is amazing! Tasted better than a restaurant.” Share PrintIngredients
- 2 tbsp olive oil
- 1 red onion, sliced
- 1 tbsp freshly minced garlic
- 1 tbsp freshly grated ginger
- 3 tbsp tomato paste
- 125 ml (½ cup) white wine (or use 1 tbsp white or red wine vinegar)
- 800 g (28 oz) canned crushed tomatoes
- 2 tbsp fresh oregano leaves or 1 tsp dried oregano
- ½ tsp chilli (red pepper) flakes (optional)
- 1 tsp sugar
- 1 tsp sea salt flakes
- 450 g (1 lb) prawns (shrimp), peeled, deveined and tails left intact if you like (fresh, or thawed if frozen) (see note 1)
- 150 g (½ oz) Greek feta
- ¼ bunch flat-leaf parsley, finely chopped
- Lemon wedges
- Sourdough bread (use gluten-free bread if necessary)
Equipment
Instructions
- Preheat the oven grill (broiler) to high.
- Make the sauce – Heat the olive oil in a large, deep, heavy-based frying pan over medium heat. Add the onion, garlic and ginger and cook, stirring, for 3–4 minutes until tender.
- Add the tomato paste and cook, stirring, for 1–2 minutes.
- Add the wine (or vinegar) and cook for 2 minutes, until evaporated.
- Add the crushed tomatoes, oregano, chilli flakes (if using), sugar and salt. Simmer for 10 minutes, or until the mixture has thickened and reduced by about one-third.
- Add the prawns – Add the prawns and cook, stirring, for 1–2 minutes or until just cooked through.
- Finish under the grill (broiler) – Remove from the heat, crumble over the feta and place into the oven under the grill for 3–4 minutes, or until bubbling and the feta is golden brown. Don’t skip this step!
- Serve – Serve sprinkled with parsley, topped with a squeeze of fresh lemon and crusty bread on the side.
Nutrition information
Disclaimer re gluten-free and dairy-free recipes
Simon says:
Easy and delicious
Nicole says:
Great to hear, Simon! Nic x
Jess says:
Wow. Just made this and it is amazing! Tasted better than a restaurant. My new go-to date night in recipe.
Nicole says:
This is brilliant news, Jess! And I’m so thrilled you think it tastes better than a restaurant! Wow! Nic x
Natalie says:
Just made this and it tasted amazing..I only had cooked prawns,but it still tasted great..will definitely be making it again.
Nicole says:
Wonderful to hear, Natalie! Nic x
Angela says:
I’ve made this meal twice now and it’s seriously easy and so delicious! I’ve passed it onto multiple friends too! Thanks!
Nicole says:
Wonderful to hear, Angela! Nic x
Julie says:
Superb.
Made this tonight and it was goggled up in a flash. Yum, yum and yum
Nicole says:
Wonderful to hear! Thanks so much for sharing. Nic x
Anna says:
Just made this for lunch and served with bread and sliced cucumber. It’s so simple but so flavoursome! I cooked down some parsley stems with the onion for extra flavour and reduced waste.
Nicole says:
Brilliant! I love your no-waste tips, too! xx