Greek Prawn Saganaki with Tomato and Feta

Greek prawn saganaki is a lively seafood dish of prawns simmered in a tomato, garlic and herb sauce, then finished with salty feta. It is often served as a shared meze or a light main with bread for scooping; recipes vary, but the balance of sweet prawns, tangy tomato and creamy cheese makes it especially satisfying.

Ingredients

1 lb large raw prawns or shrimp, peeled and deveined (450 g)
2 tbsp extra-virgin olive oil (30 ml)
1 small yellow onion, finely chopped (about 150 g)
3 garlic cloves, finely chopped (about 9 g)
¼ tsp red pepper flakes (about 0.5 g), or to taste
1 tbsp tomato paste (15 g)
1 can crushed tomatoes (14.5 oz / 410 g)
¼ cup dry white wine (60 ml), or use water or seafood stock
½ tsp dried oregano (about 1 g)
¼ tsp fine salt (about 1.5 g), plus more to taste
⅛ tsp freshly ground black pepper (about 0.3 g)
4 oz Greek feta, crumbled into large pieces (115 g)
2 tbsp chopped fresh flat-leaf parsley (about 8 g)
1 tbsp chopped fresh dill (about 3 g), optional
1 tsp lemon juice (5 ml), plus lemon wedges to serve

Instructions

Prepare the prawns. If using frozen prawns, thaw them in the refrigerator or in a sealed bag submerged in cold water, changing the water as needed. Pat them dry with paper towels. Keep raw seafood separate from ready-to-eat ingredients, and wash hands, utensils and surfaces after handling it.
Soften the aromatics. Heat the olive oil in a wide, lidded skillet over medium heat. Add the onion and cook for 4–5 minutes, stirring occasionally, until softened but not browned. Stir in the garlic and red pepper flakes and cook for 30 seconds, just until fragrant.
Build the tomato sauce. Add the tomato paste and stir for 1 minute. Pour in the wine and simmer for about 1 minute, scraping up any browned bits. Add the crushed tomatoes, oregano, salt and black pepper. Bring to a gentle simmer, then cook uncovered for 8 minutes, stirring occasionally, until the sauce thickens slightly.
Cook the prawns. Nestle the prawns into the sauce in an even layer and turn them once so they are coated. Cover the skillet and cook for 3–5 minutes, depending on their size, until opaque and firm. Check the thickest prawn with a food thermometer: the USDA FSIS safe minimum temperature for seafood is 145°F (63°C). Avoid prolonged cooking, which can make prawns tough.
Add the feta and herbs. Scatter the feta over the prawns and cover for 1–2 minutes, just until it softens. Remove the pan from the heat, then add the parsley, dill if using, and lemon juice. Taste the sauce before adding more salt, since feta can be quite salty. Serve hot.

Tips

Choose raw prawns: Peeled and deveined prawns make this a quick meal. If yours are still in their shells, remove the shells and vein before cooking; shell-on prawns take longer to eat and are less convenient in the sauce.
Keep the simmer gentle: A hard boil can break down the sauce and overcook the prawns. If it becomes too thick before they are ready, stir in a tablespoon of water or stock.
Adjust the salt thoughtfully: Feta and some canned tomatoes are salty already. Start with the listed amount, then taste after the cheese has softened.
Use another pan if needed: A wide skillet gives the prawns room to cook evenly. If your pan is small, cook them in two batches rather than piling them up.

Serving Suggestions

Serve the saganaki straight from the skillet while the feta is warm and the tomato sauce is still loose. Warm crusty bread or pita is ideal for soaking it up. For a more substantial meal, spoon it over or alongside orzo, rice or boiled potatoes. A simple green salad, sliced cucumber and olives make fresh, easy accompaniments. Put lemon wedges on the table so everyone can brighten their portion to taste.

Variations

For extra vegetables, stir in a handful of baby spinach during the final minute of cooking, or add diced red bell pepper with the onion and cook until softened. A pinch of smoked paprika gives the sauce a warmer, smoky note, while additional red pepper flakes make it hotter. If you cannot find Greek feta, use another brined feta-style cheese; a milder, less salty cheese will change the flavor, so season carefully. For a version without wine, substitute the same amount of seafood stock or water. You can also use peeled, deveined shrimp in place of prawns—the cooking method and timing are the same for similarly sized pieces.

Storage and Reheating

Refrigerate leftovers within 2 hours of cooking in a covered, shallow container. Keep them refrigerated at 40°F (4°C) or below and use within 3–4 days. For best texture, reheat only the portion you plan to eat: warm it gently in a covered skillet over low heat, stirring carefully, until steaming throughout and 165°F (74°C) in the center, as recommended for reheated leftovers. Add a splash of water if the sauce has thickened. Avoid repeated reheating, since prawns can become rubbery. Freezing is possible for up to 2 months, although the feta may turn grainy and the prawns may soften after thawing; thaw in the refrigerator and reheat thoroughly.

Frequently Asked Questions

Can I use cooked prawns?
Raw prawns are best because they cook gently in the sauce and take on its flavor. If you only have cooked prawns, prepare the sauce and feta first, then fold in the prawns at the end and heat just until hot. Check that the dish reaches 165°F (74°C) when reheating leftovers, and avoid simmering cooked prawns for several minutes.

Do I need to remove the tails?
Either choice works. Removing tails makes the dish easier to eat with bread or a spoon; leaving them on can look attractive, but diners will need to remove them as they eat.

What does “saganaki” mean here?
Saganaki refers to food cooked or served in a small pan, and the name is used for several Greek dishes. Prawn saganaki is a popular variation featuring prawns in tomato sauce with feta; ingredients and seasonings differ between recipes.

Can I make the tomato sauce ahead?
Yes. Cook the sauce through the simmering step, cool it promptly, and refrigerate it in a covered container for up to 3–4 days. Reheat the sauce until simmering, then add the raw prawns and cook them as directed, checking for 145°F (63°C).

Why are my prawns tough?
They are usually overcooked. Prawns cook quickly, with small ones needing less time than large ones, so begin checking after 3 minutes. Remove the pan from the heat as soon as they are opaque, firm and have reached the safe temperature.

Can I make this without feta?
Yes. The tomato and prawn sauce is still flavorful without it, though it will lack feta’s salty, tangy richness. You could finish with a little extra lemon and parsley, or use a different crumbly brined cheese if available.

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Safety notes: safe minimum internal temperatures from USDA FSIS; raw and undercooked fish guidance from the U.S. FDA. Food safety notes

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