Prawn Saganaki (Greek Shrimp with Feta)
You will love my easy and quick prawn saganaki recipe. Succulent prawns (shrimp) topped with tangy feta cheese sit pretty in juicy, spicy tomato sauce and are ready to be mopped up by some crusty bread.
You can have this on the dinner table in 30 minutes. Serve it with crusty bread to soak up all that delicious, hearty, and rich tomato sauce, or enjoy it over rice for a heartier meal.
Prawn saganaki recipe
If you’re a fan of Greek cuisine, you’ve probably heard of saganaki, the act of cooking in a small pan with two handles (sagani). This popular dish is traditionally prepared by frying cheese in a small pan and serving it as an appetizer or part of a meze. However, saganaki can also be made with prawns (shrimp), and I am showing you a version of this dish today.
I’m currently obsessed with Greek cuisine. Thankfully, my family shares the same enthusiasm. Shrimp saganaki (also known as Garídes Sagináki) has become a staple in our home, and it makes a beautiful appearance on our dinner table at least twice a month.
You will love this easy seafood recipe, which can be served as an appetizer, brunch, lunch, or dinner and is perfect for any time of the year. When I don’t serve this dish with crusty bread, it is over spaghetti or Greek lemon rice. It is easy, quick and full of delicious flavours.
I hope you enjoy my version and interpretation of this prawn saganaki you can make at home without leaving the comfort of your sofa for Greece.
Related recipes: Greek sheet pan chicken and Greek lettuce salad.
What you will need
Canned chopped tomatoes
2 lb large shrimp deveined and cleaned
1/2 Tablespoon dried oregano
2 Tablespoons olive oil
1 Tablespoon tomato paste
1/2 cup dry white wine: this is not the traditional wine used but is definitely cheaper than ouzo, which is the traditional wine used to make prawn saganaki.
200g feta cheese crumbled
1/2 cup brown onion finely chopped
4 garlic cloves finely chopped
1 teaspoon red pepper flakes: adjust to taste
Salt and pepper to taste
Fresh parsley chopped to garnish: substitute with fresh mint or thyme.
Fresh lemon juice to serve
Honey to serve
How to make shrimp saganaki
Preheat the oven to 390F / 190C.
Season the shrimp lightly with salt and set aside.
Place a skillet on medium-high heat. Add olive oil and heat until hot. Add onion and garlic and saute until soft, translucent, and fragrant. Keep an eye on the aromatics so they don’t burn.
Add tomato paste, oregano, red pepper flakes and cook for 2-3 minutes, stirring occasionally so it doesn’t burn.
Deglaze the pan with the white wine and let it cook for 2 minutes until slightly reduced and the alcohol evaporates.
Add chopped tomatoes, salt, and black pepper, stir to combine, and cook for 5 minutes.
Arrange the shrimp in the tomato sauce, then crumble some feta cheese on top.
Transfer the skillet to the oven, uncovered, and bake for 15-20 minutes or until the prawns are cooked through. For a more charred finish, you can also place the skillet under the broiler for the last 5 minutes of cooking.
Remove the prawn saganaki from the oven. Squeeze some fresh lemon juice over it, garnish with fresh parsley, and finish it off with a drizzle of runny honey.
Garnish with fresh parsley, portion into bowls and enjoy with crusty bread. Enjoy!
Watch how to make it
How to store
This dish is best served fresh, as shrimp have the potential to get rubbery when reheated. However, if you have leftovers, store them in an airtight container in the refrigerator for up to 2 days. Reheat in a skillet on low heat or in a microwave until warmed through.
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Prawn Saganaki (Greek Shrimp with Feta)
Ingredients
- 400 g Canned chopped tomatoes
- 1½ lb large shrimp deveined and cleaned
- ½ Tablespoon dried oregano
- 2 Tablespoons olive oil
- 1 Tablespoon tomato paste
- ½ cup dry white wine
- 200 g feta cheese crumbled
- ½ cup brown onion finely chopped
- 4 garlic cloves finely chopped
- 1 teaspoon red pepper flakes Adjust to taste
- Salt and pepper to taste
- Fresh parsley chopped to garnish
Instructions
- Preheat the oven to 390F / 190C.
- Season the shrimp lightly with salt and set aside.
- Place a skillet on medium-high heat. Add olive oil and heat until hot. Add onion and garlic and saute until soft, translucent, and fragrant. Keep an eye on the aromatics so they don’t burn.
- Add tomato paste, oregano, red pepper flakes and cook for 2-3 minutes, stirring occasionally so it doesn’t burn.
- Deglaze the pan with the white wine (Urzo) and let it cook for 1-2 minutes until slightly reduced and the alcohol evaporates.
- Add chopped tomatoes, salt, and black pepper, stir to combine, and cook for 5 minutes.
- Arrange the shrimp in the tomato sauce, then crumble some feta cheese on top.
- Transfer the skillet to the oven, uncovered, and bake for 15-20 minutes or until the prawns are cooked through. For a more charred finish, you can also place the skillet under the broiler for the last 5 minutes of cooking.
- Remove the prawn saganaki from the oven. Squeeze some fresh lemon juice over it, garnish with fresh parsley, and finish it off with a drizzle of runny honey.
- Garnish with fresh parsley, portion into bowls and enjoy with crusty bread. Enjoy!
Nutrition
Nutritional data: Please note that the nutrition label provided is an estimate based on an online nutrition calculator. It will vary based on the specific ingredients and brands you use. Under no circumstances will thedinnerbite.com be responsible for any loss or damage resulting for your reliance on nutritional information.
And there you have it, a simple and delicious Greek shrimp with tomatoes and feta cheese recipe you can make at home in no time. As always, if you made this recipe, I would love to hear from you! Kindly rate the recipe 5 stars and leave me feedback in the comment section below. Tag me @thedinnerbite on Instagram and Facebook and save it to your Pinterest. Please subscribe to the blog if you haven’t for free new recipes in your inbox.
