3 min read

Prawn Saganaki


prawn saganaki

When people recount their Greek holiday experiences to me the subject inevitably turns to food.


“Oooh!…the feta”.

“The moussaka was to die for…”.

“The sganaki was melt in the mouth delicious…do you know how to make it?”.

The saganaki remark always leads me to ask “which” saganaki dish are they referring to?

I won’t harp on too much about the confusion this can cause but as I explained in my saganaki cheese post, saganaki usually refers to the cooking vessel the ingredients were cooked in.

Sometimes it’s a small clay pot but most times it’s a small frying pan.


Let’s ignore the semantics for today and focus on this prawn saganaki I whipped up the other day.

prawn saganaki
prawn saganaki

This dish is definitely one for the seafood lovers.

Ideally you would be enjoying this on a tranquil Greek isle along with a crisp Greek white and the sound of the bouzouki humming along in the background.

But the reality for me is, it’s winter. It’s cool outside and this prawn saganaki recipe brings joy and warmth to my being!

Traditionally it’s a dish that would be served in the summer time but I think it adapts to the cooler temepratures perfectly. Also don’t stress if you don’t have the traditional bowls or frying pan. It works well in a deep dish frying pan.

There’s a little chilli, a dash of ouzo and it all marries perfectly with melted feta cheese on top. Think of it as a “quick” prawn casserole!

As per usual, make sure you have some good quality sourdough nearby to dip in the hearty sauce.

Sip some ouzo and create your won Greek magic.

prawn saganaki
prawn saganaki


Serves 4 (as a meze)


  • * 250 grams fresh prawns, cleaned deveined and tails left intact
  • * 1/4 cup olive oil
  • * 1 red onion finely diced
  • * 2 cloves garlic, finely minced
  • * 1 long red chili, finely chopped
  • * 1 large bullhorn or banana chilli, finely sliced
  • * 2-3 tbsp ouzo
  • * 200 grams canned tomatoes (or 2 large tomatoes pureed in a blender)
  • * 1/4 cup freshly chopped, flat leaf parsley
  • * salt and pepper for seasoning
  • * 100 grams feta cheese


1. Heat the olive oil on a medium heat in a large deep frying pan. Once heated through add the onion, garlic and chillis. Allow the mixture to soften and become translucent after a few mins.
2. Add the prawns and saute gently for a few mins.
3. Add the ouzo, tomatoes, parsley, salt and pepper and allow the mixture to come to a boil. Once it reaches boiling point turn the temperature down to a medium-low simmer. Cook for 10 mins.
4. Transfer the prawn saganaki mixture to oven safe ceramic bowls and crumble the feta on top. Place under a hot grill (broiler) until the feta melts and oozes into the sauce.


If you don’t have oven safe ceramic bowls you can use the same frying pan…just make sure it’s safe to use in the oven!!

prawn saganaki
prawn saganaki

  • Spanish Recipes

    Que bueno, Peter! I’m in :D. Marchando unas gambas! Delicious, simple and easy… and yes, I’m already picturing the Greek Taverna and the sand and the parasol and the ouzo bottle. I’m heading to the Summer 😀

  • Peter, I’ve been following your blog for some time. It’s just about the most delicious collection of food combinations and photography I’ve ever seen. If I had to rely on one single source for inspiration this would be it. Let me know where I can register my vote for blog awards please!

  • What a winner of a recipe. I would love this for a meal soon.

  • Lena

    This looks so delicious and I am going to make it. Since I do not use ouzo regularly and would not buy a whole bottle to use a few tablespoons I will probably use Vodka instead….I hope it works. Also, since I love Greek food all your recipes look and taste delicious…I have tried several. I was wondering why you use grams instead of the traditional ounces and cup measurements. I have to translate all of your recipes into traditional measurements which is a little bit cumbersome. Thanks for all the great recipes and I will continue to try new ones.

  • bellini

    I served this dish once to some family members from Portugal at Christmas. There was not a drop left.

  • Rosa

    What gorgeous flavors! This dish is just fabulous.



  • This is so similar to an Italian dish I ate the other night at a place in Alexandria. Theirs was much more “saucy”, and I added the chilli when i thought it needed it. Yours looks so much nicer!

  • joannova

    OK, that is absolutely my favorite thing to order in a Greek restaurant. The only thing more delicious are your photos!

  • I am a seafood lover 🙂 Once again I need to write that your pictures are beautiful. I love to come on your website and watch new recipes.

    Marta @ What Should I Eat For Breakfast Today?

  • Kankana

    I love shrimp so much, that I can eat it every single day. And here you have added feta, which is another fav of mine. I am so going to try this out over the weekend.

  • Yes, yes, yes… I can hear the waves lapping on the shore too! Love this Peter.

  • AmandaChewTown

    Yum… but as much as I feel like I want to make this… I feel a more pressing surging desire to plonk myself on a Greek isle!

  • Anna @ The Littlest Anchovy

    I have never tried saganaki before – but if it contains prawns as plump and as juicy as the ones in your version I will be a very happy woman. Oh, and I will take the Greek Isle fantasy too!

  • WorldTasting

    Now I am dreaming for a vacation on a Greek island with some saganaki and retsina =)
    So glad I discovered your blog!!!

    Sylvia @ http://worldtasting.com

  • One of favourites at the taverna….’cuz you get to dunk bread in that yummy sauce!

  • Looks delish! What kind of ouzo would you recommend? The cheapest? Any particular brand?

  • Steven

    Made this last night in under 30 minutes. inexpensive and delish! I added two cod filets that were in the freezer and a small Dungeness Crab. I don’t think the ouzo added much to the dish so I might leave it out next time. Also, I definitely would NOT saute the shrimp. They have plenty of time to cook in the last 10 minutes (maybe even last 5 so they don’t overcook!). Served with San Francisco sourdough bread, orzo with garlic and some of the leftover red onion, and lemon garlic baby artichokes.