Greek Prawn Saganaki Recipe | Greek Shrimp Saganaki Recipe | Kitchenstagram
Greek Prawn Saganaki also known as Garides Saganaki, is a bold and comforting Greek classic where tender shrimp are gently cooked in a robust tomato-based sauce, finished with briny feta and a splash of ouzo. It’s a dish that balances warmth, spices and richness, making it equally suited for sharing as a Meze or enjoying as a satisfying main course.
What makes this dish so special is its simplicity paired with big flavours. You don’t need a trip to Greece to enjoy it-this is the kind of recipe that brings Mediterranean flair straight to your kitchen. Juicy prawns simmer in a fragrant sauce that comes together quickly, while feta melts just enough to add creamy, salty contrast without overpowering the dish.
The name Saganaki actually refers to the traditional small, two-handled pan used to prepare it. While many people associate Saganaki with fried cheese, Greek cuisine features several variations, including seafood versions with prawn or mussels. In some tavernas, the dish is dramatically finished with a splash of ouzo or brandy, sometimes even flambéed for effect.
One of the best things about Prawn Saganaki is how effortless it is. With minimal prep and just one pan, the entire dish can be ready in under half an hour. It’s relaxing cooking- no complicated steps, no sink full of dishes- yet the end result feels polished and restaurant worthy.
Whether you’re planning a cozy date night, entertaining guests or simply craving something special on a busy weeknight, this dish fits the bill. Serve it with crusty bread to soak up the sauce or pair it with a simple salad for a complete meal. Elegant but unfussy, Prawn Saganaki proves that great food doesn’t need to be complicated to be memorable.
Ingredients needed for Prawn Saganaki:
• Prawn: Medium size raw prawns or shrimp work best, as they cook evenly and stay tender. Using peeled and deveined prawn also keeps preparation simple.
• Extra Virgin Olive Oil: A robust olive oil, preferably Greek, forms the base and adds a bold, slightly peppery note to the dish.
• Onion: Red onions add mild sweetness and colour, through yellow onions a reliable substitute if needed.
• Garlic: Fresh garlic brings warmth and depth, enhancing the overall aroma and flavour of the sauce.
• Red Bell pepper: Adds natural sweetness, texture and a pop of colour that brightens the dish visually.
• Paprika: Paprika contributes warmth and depth, enhancing the overall aroma and flavour of the sauce.
• Kalamata Olives: Olives provide a salty, briny contrast but can easily be left out if preferred.
• Tomato sauce: A well-balanced tomato base ties everything together, homemade or good-quality strained tomato broth work well.
• Feta Cheese: Feta adds a creamy, salty finish, best when taken from a block stored in brine.
• Herbs: Dried oregano and Greek basil adds a distinctive Mediterranean profile.
Serving Suggestions:
Prawn Saganaki is wonderfully versatile and pairs well with simple sides that soak up its rich sauce. Serve it with warm, crusty bread and a touch of fresh citrus for a light option. For a heartier meal, spoon it over fluffy rice, tender orzo or small pasta shapes. Creamy polenta also works beautifully as a base. For a gluten-free option, lemon-infused Greek-style rice makes an excellent choice. Round out the meal with a crisp Greek Salad on the side and you have a balanced, satisfying spread perfect for sharing.
Storage Tips:
Prawn Saganaki truly shines when eaten right away. If you do have leftovers, let them cool completely before refrigerating in a tightly sealed container. Use within two days. Warm gently over low heat or microwave briefly to avoid overcooking the shrimp.
Ingredients
For Marinating Prawns:
• 200 gm Medium sized Prawns
• 1 tsp Salt
• 1 tsp Olive oil
For Prawn Saganaki:
• 2 tbsp Extra virgin Olive Oil
• 1 no. Red Onion, finely chopped
• 1 tbsp Garlic, minced
• 1 tbsp Red Pepper, finely chopped
• 1 tbsp Greek Basil, chopped
• 1 tbsp Dried Oregano
• 1/2 cup Kalamata Olives, sliced
• 200 gm Tomato Puree
• 1 tbsp Paprika Powder
• 1 tsp Black pepper powder
• Salt to taste
• Marinated Prawns
• 50 g Feta Cheese
Preparation
- Step 1: Marinate the prawns with salt and olive oil, keep aside.
- Step 2: Heat olive oil in a pan, once heated through add the onion, and cook until translucent. Then add garlic and chilis, and cook for a few minutes or until golden.
- Step 3: Add chopped Greek Basil, dried oregano and chopped olives, sauté for few minutes.
- Step 4: Add tomato puree, paprika powder, pepper powder and salt to taste, stir to combine. Let it simmer for 10 minutes on low heat.
- Step 5: Transfer the cooked sauce in a baking tray, arrange the marinated prawns on top. Crumble the feta on top.
- Step 6: Preheat the oven @180ºC. Bake the Prawn Saganaki for 10-15 minutes, ensuring the prawns are fully cooked and pink throughout. Allow to cool for 5 minutes before serving. Enjoy!!
About Me
DEBJANI MONDAL
Welcome to Kitchenstagram, the home of delicious recipes, culinary inspiration and cooking adventures. I’m Debjani and I’m thrilled to be your guide through the wonderful world of food. I’m a self-taught professional baker, home chef, recipe developer, author of Kitchenstagram and an aspiring YouTuber.
My passion for food and cooking began at a very young age, when I would watch my mom and dad cook for me and my brother. My dad, in particular is a great cook whose culinary skills made a lasting impression on me. My dad would cook up a storm on special occasions by cooking variety of dishes, from delicious biriyani to samosa, fish fry, rasgullas and kachoris (sweet & spicy deep fried pastry with filling of lentils, meat or fish…>>>>>
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- Step 7: To serve, in a glass add ice cubes, mango syrup, black salt, prepared masala, mix well. Then add ice cold water, mix well.