Prawn Saganaki with Tomato and Feta
Why this recipe works
- Fast cooking: The tomato sauce reduces quickly before the prawns are added, keeping the total cooking time short.
- Simple layered flavour: Garlic, oregano, ripe tomato, feta and lemon build a savoury, tangy sauce without a long simmer.
- Built for sharing: The saucy pan works as a generous starter, light dinner or taverna-style dish with plenty of crusty bread.
Get the most out of this recipe
Ingredient notes
- Choose good tomatoes: Ripe fresh tomatoes give the sauce a brighter flavour, while canned chopped tomatoes are useful when fresh tomatoes are out of season.
- Use proper feta: Feta softens rather than melts, adding salty, creamy pockets through the sauce.
- Grate the tomatoes: Grating helps create a quick sauce and naturally leaves most of the skins behind.
Common mistakes
- Overcooking the prawns: Add the prawns only once the sauce has thickened, then cook just until pink and opaque.
- Letting the garlic brown: Garlic should turn fragrant but not coloured; browned garlic can make the sauce taste bitter.
- Adding prawns too early: If the sauce is still watery, the prawns may overcook while you wait for it to reduce.
Make-ahead tips
- Make the sauce ahead: The tomato base can be cooked in advance, then reheated gently before adding the prawns and feta.
- Reheat gently: Warm leftovers over low heat until piping hot, avoiding a hard boil so the prawns stay tender.
- Best served straight away: The dish is at its best when the prawns are just cooked and the feta is freshly softened.
Authenticity notes
- Taverna-style serving: Prawn saganaki is commonly served in the pan or a shallow dish, with bread for scooping up the tomato-feta sauce.
- Tomato base variations: Fresh grated tomatoes give a lighter, fresher sauce, while canned tomatoes create a slightly richer, more consistent version.
Equipment you'll need
Ingredients
Instructions
- Slice the crusty white bread and set aside for serving. Finely slice the garlic. Roughly grate the tomatoes on a box grater into a bowl, discarding the skins.
- Heat the extra virgin olive oil in a large frying pan over medium heat. Add the garlic and cook for 30 to 60 seconds until fragrant, without letting it brown. Stir in the tomatoes and dried oregano.
- Simmer the sauce for 6 to 8 minutes, stirring occasionally, until slightly thickened and glossy. Add the prawns and cook for 2 to 3 minutes, turning once, until just pink and opaque. Keep the heat gentle so the prawns stay tender.
- Crumble the feta cheese over the top and cover the pan for 1 to 2 minutes, just until the feta softens. Squeeze over the lemon to taste. Serve straight away with the crusty white bread for scooping.
Recipe notes
Serving suggestions
This recipe pairs well with:
Tips
- If your prawns are raw, cook only until they turn pink and opaque; overcooking will make them rubbery.
- For a smoother sauce, grate the tomatoes and then press the pulp through a sieve-strainer before simmering.
- If serving anyone who is pregnant, elderly, or immunocompromised, use fully cooked prawns and ensure the dish is piping hot throughout.
Substitutions
- Replace Tomato with canned chopped tomatoes for a more consistent sauce.
- Replace Feta cheese with goat-cheese for a creamier, tangier finish.
- Replace Crusty white bread with baguette for extra crunch and easy dipping.
Storage
- Refrigerate up to 2 days
- Cool, then refrigerate in an airtight container for up to 2 days. Reheat gently in a frying pan over low heat until piping hot, adding a small squeeze of lemon at the end to freshen the flavour.
Ratings & reviews
Liked this recipe? Share your feedback to support our cooking community.
Tried this recipe?
Choose 1–5 stars. A comment is optional.
Stay inspired
Discover new recipes, seasonal favourites and cooking inspiration every day. Follow JustRecipes on Pinterest and Spillt.
Recipe overview
- Servings: 2 servings
- Total time: 25min (20min active)
- Difficulty: Easy
- Cuisine: Greek
-
Allergens:
Crustaceans Gluten Milk Wheat
Plan your meals and get a complete grocery list automatically.
Add to meal plannerEquipment you'll need
Got ingredients left?
Find recipes using ingredients from this recipe or what you already have at home.
Find recipes with these ingredients →
Dongpo Pork (Braised Pork Belly from Hangzhou)
Hangzhou dongpo pork belly braised with Shaoxing wine and soy sauces
Chinese Red-Braised Pork Belly (Hong Shao Rou)
Tender red-braised pork belly in a glossy soy sauce
Galbijjim (Korean Braised Beef Short Ribs with Carrots and Potatoes)
Korean braised beef short ribs with potatoes and carrots
Lion’s Head Meatballs (Shanghai-Style Braised Pork Meatballs with Napa Cabbage)
Braised Shanghai-style pork meatballs with napa cabbage
Ternera a la Riojana (Veal with Rioja Wine and Peppers)
Spanish veal stew with Rioja wine and peppers
Nikujaga (Beef and Potato Stew)
Japanese beef stew with potatoes and onion in a savoury broth
Chuletón a la Parrilla con Chimichurri (Grilled T-Bone Steak)
Grilled T-bone steak with parsley chimichurri
Veal Scaloppine al Limone (Italian Lemon Veal)
Pan-fried veal in a lemon, white wine and caper sauce
New Orleans Red Beans and Rice with Andouille
Creamy red beans with Andouille sausage served over rice
Cajun Blackened Chicken Thighs
Blackened Cajun chicken thighs finished with lemon
Milanesa de Res (Breadcrumbed Beef Steaks) with Tomato and Avocado Salad
Fried breadcrumbed beef steaks with tomato and avocado salad
Skillet Cornbread-Topped Tamale Pie
Skillet tamale pie with beef, beans and cornbread topping
Aubergine and Feta Bake with Tomato Sauce
Roasted aubergine baked in tomato sauce with feta and oregano
Greek Kale and Feta Salad
Shredded kale salad with feta and lemon-oregano dressing
Bruschetta with Tomato and Garlic (Bruschetta al Pomodoro e Aglio)
Toasted bread topped with fresh tomato and garlic
Pan con Tomate (Catalan Tomato Toast with Garlic and Olive Oil)
Toasted bread rubbed with garlic and ripe tomato
Sardinhas no Forno (Oven-Baked Sardines)
Oven-baked sardines with peppers, tomatoes, garlic and lemon
Greek Meze Platter (Assorted Small Plates)
Greek meze platter with tzatziki, feta, olives and warm pitta
You might also like
Seolleongtang (Korean Ox Bone Soup with Brisket)
Korean ox bone soup with brisket and a milky broth
Galette des Rois (Puff Pastry Cake with Almond Frangipane)
Puff pastry cake filled with sweet almond frangipane
Cháo Gà (Vietnamese Chicken Rice Porridge)
Silky Vietnamese chicken rice porridge with ginger and herbs
Carne de Porco à Alentejana (Portuguese Pork with Clams)
Portuguese pork with clams, garlic, white wine and fried potatoes
Coquilles Saint-Jacques (Scallop Gratin with Creamy Wine Sauce)
Scallop gratin in creamy white wine sauce with breadcrumbs
Pastis (French Anise Aperitif with Water)
French pastis diluted with cold water until cloudy
Make this recipe easier next time
AdvertisementThese tools help you get better results with less effort.
Misen 8-Inch Chef Knife
- AUS-10 steel
- Balanced design
- Less traditional feel
Titanium & PP Double-Sided Cutting Board
- Separate surfaces for meat and produce
- Resists odors and stains
- Harder on knife edges than wood or plastic
All-Clad HA1 Hard Anodized Nonstick Fry Pan 12 Inch
- Top-tier build quality
- Excellent heat distribution
- Expensive
OXO Good Grips 2-Piece Cutting Board Set
- Two useful sizes with reversible cutting surfaces
- Dishwasher safe and easy to clean
- Plastic surfaces will show knife marks over time
Enjoy cooking with JustRecipes?
Add JustRecipes as one of your preferred Google sources to discover our recipes more easily across Google Search.
Add JustRecipes to GoogleEvery recipe on JustRecipes follows the same structured editorial process. Learn how recipes are created, validated, translated, illustrated, and continuously improved across the platform. How we create recipes.
