Prawn saganaki is a Greek-style dish of prawns simmered in a bright tomato sauce and finished with salty feta, often served straight from the pan with bread. The sauce is quick to make, while adding the prawns near the end keeps them tender rather than rubbery; versions vary in their herbs and level of heat.
Ingredients
- 1 lb large raw prawns (450 g), peeled and deveined; tails on or off
- 2 tbsp extra-virgin olive oil (30 ml)
- 1 medium yellow onion (about 150 g), finely diced
- 2 garlic cloves, finely chopped
- ¼ tsp red pepper flakes (about 0.5 g), or to taste
- 1 tbsp tomato paste (16 g)
- 1 can chopped tomatoes (14.5 oz / 410 g)
- ¼ cup dry white wine (60 ml), or water or seafood stock
- ½ tsp dried oregano (about 0.5 g)
- ¼ tsp fine salt (about 1.5 g), plus more only if needed
- ¼ tsp freshly ground black pepper (about 0.5 g)
- 4 oz feta (115 g), crumbled
- 1 tbsp chopped fresh parsley (4 g)
- 1 tsp lemon juice (5 ml), plus lemon wedges to serve
Instructions
- Prepare the prawns. If they are frozen, thaw them in the refrigerator overnight or in a sealed bag submerged in cold water, changing the water every 30 minutes. Pat thawed prawns dry. Keep raw seafood separate from ready-to-eat ingredients, and wash hands, utensils and surfaces after handling it.
- Start the sauce. Warm the olive oil in a wide skillet over medium heat. Add the onion and cook for 5–6 minutes, stirring now and then, until softened but not browned. Stir in the garlic and pepper flakes and cook for 30 seconds, just until fragrant.
- Simmer the tomatoes. Mix in the tomato paste and cook for 1 minute. Pour in the wine and scrape any browned bits from the pan. Let it bubble for 1–2 minutes, then add the chopped tomatoes, oregano, salt and black pepper. Bring to a gentle simmer and cook uncovered for 10–12 minutes, stirring occasionally, until the sauce thickens slightly. If it becomes too thick before the prawns are ready, stir in a splash of water.
- Cook the prawns. Nestle the prawns in a single layer in the sauce and turn them once so they are coated. Simmer gently for about 3–5 minutes, depending on their size, until opaque and firm. Check the thickest prawn with a food thermometer: the USDA FSIS safe minimum internal temperature for fish and shellfish is 145°F (63°C). Avoid prolonged simmering, which can make prawns tough.
- Finish and serve. Take the skillet off the heat. Scatter over the feta and parsley, then add the lemon juice. Taste the sauce before adding more salt, since feta can be quite salty. Serve promptly with lemon wedges and bread or another accompaniment.
Tips
- Choose raw prawns for the best texture. Pre-cooked prawns can turn rubbery if simmered in the sauce. If using them, make the sauce first, stir the prawns in only long enough to heat through, and check that the dish reaches 165°F (74°C) when reheated leftovers are involved.
- Use a wide skillet. A broad pan gives the sauce room to reduce and lets the prawns sit in one layer. If your pan is small, cook the prawns in batches or use a larger amount of time for them to heat evenly.
- Adjust salt at the end. Feta and some canned tomatoes are already salty. Start with the measured amount, then taste once the feta is added.
- Substitute thoughtfully. If you do not have white wine, use water or seafood stock; the sauce will be a little less fragrant but still flavorful. Greek kefalotyri is sometimes used in regional or personal versions; feta is easier to find and gives a tangier, creamier finish.
Serving Suggestions
Bring the skillet to the table while the sauce is hot and offer crusty bread, pita or toasted sourdough for scooping it up. For a more substantial meal, spoon the saganaki over orzo, rice or boiled potatoes. A crisp green salad with cucumber and a simple lemon-and-olive-oil dressing balances the rich feta and tomato sauce. If serving as part of a Greek-inspired spread, pair it with olives and grilled vegetables.
Variations
For a spicier version, increase the red pepper flakes or add a finely chopped fresh chile with the garlic. Add a handful of pitted Kalamata olives to the tomato sauce for a briny note, or stir in a small handful of baby spinach just before the prawns. You can replace some or all of the prawns with firm white fish cut into chunks, but cook the pieces gently until they reach 145°F (63°C). For a dairy-free variation, leave off the feta; the dish will be less salty and creamy, so finish with a little extra olive oil and lemon.
Storage and Reheating
Refrigerate leftovers in a covered, shallow container within 2 hours of cooking. Keep them refrigerated at 40°F (4°C) or colder and use within 3–4 days. For best texture, store the sauce and prawns together but reheat only what you plan to eat. Warm gently in a covered skillet over low heat, stirring carefully, until the leftovers reach 165°F (74°C) throughout; a food thermometer is the reliable check. Avoid repeated reheating, since prawns can become tough. You can freeze leftovers in an airtight container for up to 2–3 months for quality, though the feta may change texture; thaw in the refrigerator and reheat safely.
Frequently Asked Questions
What does saganaki mean?
Saganaki refers to a small, two-handled pan used in Greek cooking, and the name is also used for dishes prepared or served in that pan. Prawn saganaki is commonly cooked in a skillet; a traditional saganaki pan is not essential.
Can I use frozen prawns?
Yes. Thaw them completely before cooking, preferably in the refrigerator, then pat them dry so they do not water down the sauce. Do not thaw prawns at room temperature.
Can I make the tomato sauce ahead?
Yes. Make the sauce without the prawns up to 2 days ahead and refrigerate it promptly. Reheat it until steaming, add the raw prawns, and cook them until they reach 145°F (63°C). This approach helps keep the seafood from overcooking.
How do I know when prawns are done?
They should be opaque and firm, but appearance alone is not a dependable safety test. Check the thickest prawn with a food thermometer and make sure it reaches 145°F (63°C); remove the pan from the heat as soon as they are cooked.
Can I make prawn saganaki without wine?
Yes. Replace the wine with an equal amount of water or seafood stock. The sauce will lack some of wine’s aromatic sharpness, but the tomatoes, garlic, oregano and feta still provide plenty of flavor.
Is prawn saganaki very spicy?
Not with the small amount of pepper flakes listed; it has gentle warmth. Leave them out for a mild dish or add more gradually if you prefer a stronger kick.
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More recipes to cook
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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