30-Minute Prawn Saganaki: A Greek Delight You’ll Crave

Name: 30-Minute Prawn Saganaki: A Greek Delight You'll Crave
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Cuisine: Greek
Ingredients: 500g prawns, peeled and deveined; 2 tbsp olive oil; 1 onion, finely chopped; 2 garlic cloves, minced; 400g canned tomatoes; 1 tsp dried oregano; 200g feta cheese, crumbled; Salt and pepper to taste; Fresh parsley for garnish

Author: lia

Published: January 5, 2026

Jump to Recipe·Print Recipe

Oh, my heart skips a beat every time I make Prawn Saganaki! This Greek treasure is one of those magical dishes that tastes like it took hours, but trust me—it’s ready in under 30 minutes. Picture this: plump, juicy prawns swimming in a rich tomato sauce, topped with creamy, tangy feta that melts just enough to make every bite heavenly.

I first fell in love with Prawn Saganaki on a tiny island in Greece, where a local grandma (yia-yia, as they say) served it straight from her sizzling pan with a hunk of crusty bread. The way the tomato sauce soaks into the bread? Absolute perfection. The secret is in the simplicity—garlic, oregano, and sweet tomatoes create a base so flavorful, you’ll want to lick the plate clean.

And let’s talk about those prawns—cooked just until they turn pink, so they stay tender and sweet, not rubbery. The feta adds a salty punch that ties everything together. Whether you’re making it for a quick weeknight dinner or impressing guests, this dish never fails to wow. Plus, it’s so easy, you’ll wonder why you’re not making it every week!

Prawn Saganaki - detail 1

Why You’ll Love This Prawn Saganaki

Let me count the ways this dish will steal your heart—because honestly, it’s impossible to pick just one!

Quick & easy: From pan to table in 30 minutes flat—perfect for those “I need dinner NOW” nights.
Bold flavors: Garlic, oregano, and sweet tomatoes create a sauce so good, you’ll want to drink it with a spoon.
Foolproof: Even if you overcook the prawns a smidge (we’ve all been there), that creamy feta saves the day.
Versatile: Fancy enough for date night, simple enough for Tuesday. Serve with bread, rice, or even pasta—it’s all delicious.
Crowd-pleaser: My pickiest eater friends always ask for seconds. The magic of garlic and cheese, I tell you!

Trust me, once you try it, you’ll be hooked. This is the kind of dish that makes people think you’re a kitchen genius—and we’ll keep your secret!

Ingredients for Prawn Saganaki

Gathering the right ingredients is half the battle won with this dish—and luckily, they’re all simple, fresh, and easy to find. Here’s what you’ll need to make magic happen:

500g prawns – peeled and deveined (trust me, do this messy work upfront—it’s worth it!)
2 tbsp olive oil – the good stuff, for sautéing
1 onion – finely chopped (I sometimes cheat with a food processor when I’m in a hurry)
2 garlic cloves – minced (or more—I won’t judge if you add an extra!)
400g canned tomatoes – whole, crushed, or diced—whatever’s in your pantry
1 tsp dried oregano – the quintessential Greek flavor
200g feta cheese – crumbled (don’t use pre-crumbled—it’s too dry!)
Salt and pepper – to taste (go easy at first—the feta adds saltiness)
Fresh parsley – for that bright pop of color and freshness at the end

See? Nothing fancy, just honest ingredients that work beautifully together. Now let’s get cooking!

How to Make Prawn Saganaki

Alright, let’s dive into making this gorgeous dish! Don’t worry—it’s easier than it looks, and I’ll walk you through each step so you get restaurant-quality results right at home.

Sautéing the Aromatics

First things first: heat that olive oil in a large pan over medium heat. Toss in your chopped onion and minced garlic—ahhh, that sizzle is music to my ears! Cook them gently, stirring often, until they turn soft and translucent (about 3-4 minutes). You want them sweet and fragrant, not browned. This base is what gives Prawn Saganaki its incredible depth of flavor.

Simmering the Tomato Sauce

Next, pour in those canned tomatoes and sprinkle in the oregano. Break up whole tomatoes with your spoon if needed—I love how chunky they get! Let everything bubble away for about 10 minutes until the sauce thickens slightly. You’ll know it’s ready when it coats the back of a spoon. This simmering time lets the flavors meld beautifully.

Cooking the Prawns and Melting Feta

Now for the star of the show: those gorgeous prawns! Nestle them into the tomato sauce and cook for just 3-4 minutes until they turn pink and curl slightly—no more, or they’ll get rubbery. Here’s my trick: turn off the heat when they’re *almost* done, as they’ll keep cooking in the residual heat. Then, shower the top with crumbled feta, cover the pan, and let it sit for 1-2 minutes until the cheese softens into creamy pockets. Don’t stir—you want those lovely cheese streaks!

Finish with a handful of fresh parsley, and voilà! You’ve just made magic in a pan. Serve it piping hot—the aroma alone will have everyone rushing to the table.

Prawn Saganaki - detail 2

Expert Tips for Perfect Prawn Saganaki

After making this dish more times than I can count (and yes, burning a batch or two along the way), I’ve learned a few secrets that’ll take your Prawn Saganaki from good to “oh-my-god-I-need-this-every-day” amazing:

Fresh is best: Splurge on fresh prawns—they’re sweeter and more tender than frozen. If you must use frozen, thaw them overnight in the fridge.
Salt smartly: Go easy on salt until after adding the feta—that cheese packs a salty punch!
Don’t crowd the pan: Cook prawns in a single layer so they sear properly instead of steaming.
Cheese choices: Authentic Greek feta makes all the difference—its tangy creaminess can’t be matched.
Finish bright: A squeeze of lemon at the end cuts through the richness beautifully.

Remember: the prawns cook FAST—keep your eyes peeled for that perfect pink curl!

Serving Suggestions for Prawn Saganaki

Now, let’s talk about the best part—digging in! Prawn Saganaki is glorious on its own, but pairing it right takes it to another level. My absolute must-have? A loaf of crusty bread—preferably still warm—to mop up every last drop of that tomato-feta sauce. Trust me, you’ll fight over who gets to scrape the pan!

For something heartier, serve it over fluffy rice or orzo—the grains soak up the sauce like a dream. If you’re feeling fancy, add a crisp Greek salad on the side for freshness. And don’t forget a chilled glass of white wine—the perfect partner for this Mediterranean masterpiece!

Storing and Reheating Prawn Saganaki

Okay, let’s be real—there probably won’t be leftovers (this stuff disappears fast at my house!). But just in case, here’s how to keep it tasting fresh: store any extra Prawn Saganaki in an airtight container in the fridge for up to 2 days. When reheating, go low and slow—gently warm it in a pan over medium-low heat with a splash of water to loosen the sauce. Microwaving works in a pinch, but stir every 30 seconds to keep those prawns tender. Pro tip: sprinkle a little extra feta on top after reheating for that just-made magic!

Prawn Saganaki Nutritional Information

Here’s the scoop on what you’re eating—but remember, these numbers are estimates since ingredients vary! One serving packs about 320 calories with 25g of protein from those gorgeous prawns. The feta adds calcium and healthy fats, while tomatoes bring vitamin C. Just watch the sodium if you’re sensitive—that feta is salty business!

FAQs About Prawn Saganaki

I get asked these questions all the time—so let me save you the trouble of wondering!

Can I use frozen prawns?
Absolutely! Just thaw them overnight in the fridge first. Pat them dry with paper towels before cooking—extra moisture makes them steam instead of sear. Fresh prawns have better texture, but frozen work in a pinch!

What if I can’t find feta?
Oh, this hurts my Greek heart a little—but halloumi or ricotta salata can sub in a pinch. Avoid regular ricotta—it’s too wet. For dairy-free, try firm tofu with lemon juice and nutritional yeast for tang.

How do I know when the prawns are done?
They’ll turn from gray to pink and curl slightly—usually 3-4 minutes max. Cut one open if unsure; it should be opaque, not translucent. Remember: they keep cooking off the heat!

Can I make this ahead?
You can prep the sauce early, but cook the prawns fresh—they toughen if reheated. Assemble everything except the cheese, then add feta when ready to serve.

Too spicy for kids?
Nope! This dish is naturally mild. Just skip extra chili flakes if your little ones prefer it that way. Mine gobble it up—especially the cheesy bits!