This is one of those dishes I often ordered at a Greek restaurant but hadn’t yet ventured making (but now I’m glad I did)! It features prawns (shrimp) simmered in a slightly-spiced tomato sauce. There’s also a little chili, a dash of ouzo, plenty of olive oil and it all marries perfectly with melted feta cheese on top.
There are many Saganaki recipes to choose from, but here are my suggestions for creating a stand-out dish. First, use ouzo to flavor your dish. This is an anise-flavored liqueur, giving it a mild licorice flavor. Some recipes call for using white wine, some recommend brandy, but a splash of ouzo will give your dish an authentic Greek taste!
Second, I prefer using real chili peppers in my recipe, rather than dried chili flakes. Using diced real chilis will give a little more ‘crunch’ and color to the dish. I use red chilis like Fresno or small Thai ones, and sometimes augment with green Jalapeno peppers (which turn red after a few days). You can dial the amount of heat up or down according to your taste.
Also, let your tomato sauce fully develop before adding the prawns toward the end (I use large, raw ones). I cook my sauce for at least 15-20 minutes before adding the prawns. Once they are cooked, add the feta cheese and then broil in the oven for several minutes until the cheese is melted.
Saute’ the veggies and chilis until soft.
Add the tomatoes and ouzo and cook for at least 15 minutes before adding the raw prawns.
Prawn Saganaki
- Prep Time: 30 mins
- Cook Time: 30 mins
- Total Time: 1 hour
- Yield: 4–6 servings 1x
Ingredients
1/2 red onion
4 Tbsps. olive oil
4–5 garlic cloves, diced
1–2 red chilis, diced
sprinkle of red chili flakes (optional)
1 Tbsp fresh ginger, diced
3 Tbsps. tomato paste
1 14-0unce can of diced tomatoes
2 tsps. oregano
3 Tbsps. Ouzo or white wine (add more, if desired)
several tsps. fresh lemon juice
1 cup unsalted chicken stock or water (as required)
100 g. feta cheese
Italian parsley
salt to taste
Instructions
Slice the red onion in half, then slice into thin strips. Dice the garlic cloves and ginger, then cut the chilis into small pieces. Over medium-high heat, add olive oil to a fry pan and cook the red onion, garlic, ginger and chilis until soft (5-10 minutes). Reduce heat slightly and add the tomato paste and can of tomatoes. Stir and add the ouzo, oregano, and lemon juice. Let cook for 1 5 minutes until the flavors infuse. If the sauce becomes dry, add some chicken stock or water to re-hydrate as needed.
Add the raw prawns, cover the pan with a lid and let cook until the prawns turn pink (do not overcook). While the prawns are cooking, pre-heat the oven broiler to 500 F. Sprinkle some crumbled pieces of feta cheese on top and place the pan on the top shelf of the oven. Broil for 3-6 minutes until the feta cheese melts. Serve with chopped parsley on top and several lemon slices.
8 Comments
angiesrecipes
June 2, 2026 at 8:16 pmso colourful and inviting with those succulent prawns!
Fran Flint
June 5, 2026 at 7:19 amThanks for the comment, Angie!
Frank | Memorie di Angelina
June 3, 2026 at 12:40 pmSounds lovely, Fran. I love quick and easy dishes like this one that are also delicious.
Funny when I read the headline I thought this would be a Japanese dish, lol! But the ingredients tell another story..
Fran Flint
June 5, 2026 at 7:22 amYes, the name does sound a bit Japanese! You’ll find this dish offered in just about any Greek restaurant!
Ben | Havocinthekitchen
June 4, 2026 at 2:10 pmThis looks fantastic, Fran! I love the classic Greek flavours, and the prawns with that rich tomato sauce sound absolutely delicious.
David Scott Allen
June 5, 2026 at 11:41 amWow — our recipes are so very different. I will need to try yours, Fran. For mine, a block of feta is cooked in the sauce with the shrimp around the edge — it is the way a Greek friend taught me. (Not that there is one right or wrong way, right>?) Love all the flavors in yours, too.
Fran Flint
June 5, 2026 at 6:34 pmI’ve also heard that the chef might also flambe’ the feta block with some ouzo or brandy on top. I’d be a little afraid to do that (might singe my eyebrows, ha ha)!
2pots2cook
June 10, 2026 at 1:16 amDear Fran, I’m so in! Thank you so much for the recipe and all the tips!!!!
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