Shrimp Saganaki (Greek-style shrimp with tomatoes and feta)

Ingredients

• 60 mlolive oil (Greek extra virgin olive oil preferred)
• 75 g (1/2 cup)onions, finely chopped
• 4garlic cloves, chopped
• 60 ml (1/4 cup)Greek ouzo or white wine (optional)
• 794 g (28 oz)diced tomatoes, with their juice
• 7.5 mlsea salt or kosher salt
• 1.25 mlground black pepper
• 5 ml, divideddried oregano
• 2.5 ml (more or less to taste)crushed red pepper flakes
• 15 mlhoney
• 680 g (1 1/2 lb)extra-large prawns (26/30), peeled and deveined, thawed if frozen
• 170 g (6 oz)feta cheese, crumbled
• 15 mlfresh parsley, chopped
• 15 mlfresh dill, roughly chopped

Instructions

1. 1

   Prepare the oven

   Preheat the oven to 200°C (400°F). Set a rack in the middle of the oven and another about 15 cm (6 inches) below the grill.

2. 2

   Sauté the aromatics

   Heat the oil in a large oven-safe frying pan over medium heat. Add the onions and cook, stirring occasionally, for about 5 minutes until softened. Stir in the garlic and cook for 1–2 minutes, taking care not to brown either.

3. 3

   Reduce the wine

   Stir in the ouzo or white wine, if using, and bring it to the boil. Cook for 2–3 minutes, until the liquid has reduced by half.

4. 4

   Simmer the sauce

   Add the tomatoes and their juice, salt, pepper, about half the oregano, the chilli flakes and honey. Bring to the boil, then turn the heat to low and cook, stirring occasionally, for about 15 minutes until thickened. Remove the pan from the heat.

5. 5

   Add prawns and feta

   Arrange the prawns in an even layer over the tomato sauce. Scatter over the crumbled feta and the remaining oregano.

6. 6

   Bake until cooked

   Bake the pan for 12–14 minutes, until the prawns have just turned pink and are cooked through. The exact time depends on their size.

7. 7

   Brown the feta

   Switch on the grill and, wearing an oven mitt, carefully place the pan on the rack beneath it. Grill for about 2 minutes, until the feta has browned in a few spots.

8. 8

   Rest and serve

   Remove the pan from the oven and leave it to rest for about 4 minutes. Sprinkle with the fresh herbs and serve.

What is shrimp saganaki?

Saganaki is a Greek name associated with dishes cooked in a small, two-handled pan; shrimp saganaki is a familiar combination of prawns, tomato and feta. This version builds a rich sauce on the hob, then finishes the prawns and cheese in the oven.

The tomato's tang, feta's salty creaminess and a little chilli give the dish its balance. Ouzo is optional, so white wine or no added alcohol can also be used.

Nutrition and macros by portion

The nutrition label shows one serving as written: 457 calories, 31g protein, 19g carbs, 25g fat.

The prawns provide much of the protein, while the tomatoes and honey contribute carbohydrates. Most of the fat comes from the olive oil and feta; pair a portion with a green salad or vegetables for a balanced plate.

Build the tomato sauce

Onions first: cook them gently until soft, then add the garlic briefly without letting either ingredient brown. This gives the sauce a mellow aromatic base.

Reduce before simmering: boiling the ouzo or wine until its volume halves concentrates its flavour. The tomatoes, honey and seasonings then cook until the sauce thickens.

Choose and arrange the prawns

Large prawns are specified so they can bake briefly in the sauce without being overwhelmed by it. If using frozen prawns, thaw them before cooking as directed in the ingredient list.

Even layer: arrange the prawns over the sauce so they cook at a similar rate. Crumbled feta and the remaining oregano go on top before the pan enters the oven.

Watch for doneness

The recipe gives a 12–14 minute bake, but prawn size affects the timing. Look for prawns that have just turned pink and are cooked through, rather than relying on the clock alone.

A short grill finishes the feta, adding a few browned patches. Stay close during these 2 minutes, as the cheese can colour quickly.

Finish with fresh herbs

Let the pan rest for about 4 minutes after cooking, then add the chopped parsley and dill. Adding them at the end keeps their fresh flavour distinct from the cooked tomato sauce.

Serve straight from the pan while the prawns and feta are warm. Take care when handling the hot pan, especially when moving it to and from the grill.

What to serve alongside

Bread is useful for scooping up the tomato sauce, while rice or boiled potatoes can make the meal more substantial. A simple green salad offers a fresh contrast to the warm, savoury topping.

The sauce and feta bring plenty of flavour, so keep side dishes simply seasoned. Serve the meal as soon as the prawns have rested.

Recipe notes & tips

• Use an oven-safe frying pan so the sauce can go from hob to oven without being transferred.
• Thaw frozen prawns before cooking so they bake evenly in the sauce.
• Keep the onions and garlic from browning during the first stage.
• Stir the sauce occasionally as it simmers to help it thicken evenly.
• Check the prawns near the end of the stated baking time, since their size affects how quickly they cook.
• Watch the feta closely under the grill, particularly during the final minute.

Variations

• Adjust the heat: use more or fewer chilli flakes to suit your taste.
• Skip the alcohol: leave out the ouzo or wine if you prefer.
• Choose ouzo: use it in place of white wine for the optional splash in the sauce.
• Change the herbs: use the parsley and dill in the recipe, or favour one of them when serving.
• Add a side: serve with bread, rice or potatoes to make the meal more substantial.

Common mistakes to avoid

• Browning the aromatics: cook the onions until softened and add the garlic only for the final 1–2 minutes.
• Skipping the reduction: boil the ouzo or wine until it has reduced by half before adding the tomatoes.
• Leaving the sauce thin: simmer it for about 15 minutes, until thickened, before adding the prawns.
• Overcooking the prawns: check for pink, cooked-through prawns and account for their size.
• Grilling unattended: stay by the oven as the feta browns quickly under the grill.
• Serving immediately: allow the finished pan to rest for about 4 minutes before adding the herbs.

How to store

Refrigerate leftovers in a covered container and use within 2 days. Reheat gently until hot throughout, taking care not to cook the prawns for longer than necessary.

Frequently asked questions