Prawn (Shrimp) Saganaki Recipe | Authentic Greek Island Classic

Prawn (Shrimp) Saganaki Recipe | Greek Island Classic with Cherry Tomatoes & Feta 🍤🇬🇷

If you’ve ever been to a Greek taverna, chances are you’ve seen Prawn Saganaki (Shrimp Saganaki) bubbling away — juicy prawns in a rich tomato and ouzo sauce, topped with tangy feta cheese. Today I’m making this authentic Greek recipe using fresh cherry tomatoes from my garden, perfect if you’ve got a late-summer glut and don’t know what to do with them! 🌱🍅

This Greek prawn saganaki recipe is easy, full of Mediterranean flavour, and perfect served with crusty bread to mop up all that sauce. Whether you call it Shrimp Saganaki or Prawn Saganaki, this dish is one of Greece’s most loved seafood recipes — rustic, vibrant, and ideal for entertaining or a weekend treat.

🥘 Ingredients for Prawn (Shrimp) Saganaki:
Extra virgin olive oil (or regular olive oil)
½ finely diced onion
2 garlic cloves, sliced
Pinch of chilli flakes (optional)
400g fresh peeled cherry tomatoes (or 400g tin of tomatoes)
Salt, pepper & a good pinch of sugar
Dried oregano
A glug of ouzo (traditional – can sub with white wine)
400g raw king prawns, peeled & deveined
Feta cheese, crumbled

🔥 Method (Step by Step):
Heat olive oil in a pan over medium heat.
Add onion, cook until softened, then garlic & chilli flakes.
Stir in peeled cherry tomatoes (or tinned), season with salt, pepper & sugar.
Cover and simmer 5–6 minutes until tomatoes break down.
Remove lid, add oregano & ouzo (or white wine). Cook 3–4 minutes to reduce.
Transfer sauce to oven-proof dish, top with prawns, crumbled feta & oregano.
Bake in a preheated oven (180°C / 350°F) for 5 minutes, until prawns are cooked and feta is golden.

🌍 Why You’ll Love This Recipe:

✔ Authentic Greek taverna recipe
✔ Great way to use up a glut of cherry tomatoes
✔ Perfect summer seafood recipe
✔ Bold Mediterranean flavours with ouzo, feta & oregano
✔ Ready in under 30 minutes

✨ If you love Greek food, this is a must-try! Serve with crusty bread or over rice for a real taste of the islands.

Don’t forget to like, subscribe, and hit the bell 🔔 for more Greek recipes, Mediterranean classics, and home-cooked favourites.

See you in the next one,
Shane 👋

#GreekFood #PrawnSaganaki #ShrimpSaganaki #GreekRecipes #MediterraneanFood #SeafoodRecipe #FetaCheese #TomatoRecipes #CherryTomatoes #GreekCuisine #SummerRecipes #EasyGreekFood #SeafoodLovers #AuthenticGreek

Today we’re making a Greek classic prawn saganaki or shrimp saganaki as our American viewers would say. Juicy prawns cooked in a garlicky tomato and uzo sauce with a touch of chili and then it’s topped with crumbled feta that melts right in. It’s rustic. It’s vibrant and it’s the sort of dish that brings a little taste of the Aian to your table. I hope you’re all well. I’m Shane. Welcome back to It’s Cooking Good. Saganaki. It is a Greek staple and if you’ve ever visited a Greek restaurant or Tivera, you will have definitely seen this on the menu and I’m pretty sure you’ve probably tried it too. And there’s lots of variations to this dish. I’ve recently just come back from Kimnos, one of the Greek islands. Had a fantastic time there and we ate a lot of saganaki and from each tivera to the next, it differed slightly. Some used duzo, some used white wine, some left it out, some use red peppers, green peppers, chili. There is lots of variation. So, the great thing is for you guys is you can make this your own. So, I’m going to crack on with this one. And we’re going to start by adding some extra virgin olive oil to a pan that’s on a medium heat. I use extra virgin olive oil. If you prefer, just use standard olive oil. Entirely your choice. Extravirgin olive oil does tend to be a little bit more authentic and I do like the flavor as well. And to that, I’ve got half a white onion, which I finally diced. And we want to basically soften this down. So, it’s going to take probably a good couple of minutes in there before we add our garlic. Okay, so our onions soften down nicely. Next, I’m going to add two cloves of garlic, which I’ve just finally sliced. Get them all out. And I like with mine to add some crushed chili. Again, this is optional. I just like that little hint of heat. Leave it out if you don’t want that. So, there we go. That’s in. Stir that around and just let that cook out for another minute. And whilst it’s doing that, show you my tomatoes. Very proud of these. I grew these in the garden back in May, I think it was. I bought two little plants like that. Planted them up and from that I must have had at least 50 or 60 quids worth of tomatoes. Came back from holiday and it was just beaming with them. So, I’ve definitely had my money’s worth. And here I’ve got a mix of cherry tomatoes. I’ve got some orange ones, some yellow ones, and some red ones. And all I’ve done with them is peeled them. So, I do that by just putting a little crisscross on the bottom of each tomato with a sharp knife and then pour over boiling water. Let it sit for about 5 minutes and those skins come off really, really easily. Similarly, you can’t be bothered to peel them, then put them in whole. It’s absolutely fine. It’s just I don’t particularly like the skin. Also, if you don’t have your own tomatoes or you don’t want to use fresh, use 400 gram of tinned tomatoes. So, they’re going to go straight into our mix. Lovely. And then to that, I want to add some crack pepper and some salt and a pinch of sugar. And we’re just going to stir that through. And now I’m going to put the lid on this. And we’re going to cook that for about 5 to 6 minutes. We want these to break down and start to make up a proper sauce. Okay, so let’s check on these tomatoes. They are looking good to me. So, we’re now going to add in our final ingredients, which is some oregano. So, just uh as little or as much as you want. Give that a stir in. And then the allimportant UO. Now, I like it with uzo. It is the classic way. Let’s give it a little try. Oh, that anidi taste. Actually, my mother-in-law loves this stuff with Fanta lemon. Actually, it is pretty nice. Should give it a go. If you don’t want to use uzo or you haven’t got it in, replace it with white wine, anything that you would drink or alternatively just leave it out. But I do like the uzo and it is the classic way and that’s the way I’m going to do it. I’m going to stir that in. I’m going to leave this uncovered now. I’m going to cook this down till it starts to thicken up. So, probably about another 3 to four minutes. Okay, this is looking perfect to me. And if you see, it’s thickened up nicely. That’s exactly the consistency I’m looking for. Don’t worry, mine’s obviously sort of a a turmericy color because I’ve used a a variety of different tomatoes. It’d be more red if you’re just using your red ones, obviously. So, let’s get this into our dish. So, you want some of your lovely tomato sauce. As a matter of fact, I’m just going to pour it in there. Plenty of it. That’ll do us. If you got any left, freeze it. Freezes perfectly. Obviously, prawns or shrimp. So, I’m going to lay those in there as well. And I like plenty of them. Thank you to Ron Fowler and Sun here in Bookham Surrey again for the lovely prawns. I’ve got loads of these. I bought a massive bag, like I think it’s like a over a kilo bag of them. So, let me know down in the comments, guys. I’m thinking pill prawns next Tuesday or crab meat stuffed shrimp or prawns. Let me know down in the comments which one you’d like to see next. So, just get these all in. Sink them down a little bit. There we go. And then, of course, it wouldn’t be a sagenaki without your feta cheese. So, I like to just crumble a bit over the top. Big bits, small bits, doesn’t really matter. Whatever you like. That’s it. Get it all in there. This is going to go nice. Hopefully a little bit brown on the top and it’s going to sink into that lovely tomato sauce as well. I think that’s probably about right. And I just like to finish it off with a little bit more of our dried oregano. And that’s it. This is ready now to go into the oven. So, you want your oven preheated to 180 C. I don’t have an oven out here, but I do have a gas fired pizza oven may. And that’s where I’m going to put it in. So, let’s get it on. And we’re just going to put that straight in there. It’s probably going to take about four to 5 minutes for those prawns to be cooked and that top to go nice and golden. So, I’ll see you in a minute when we can give it a try and see how we’ve done. Okay, so this is browned up beautifully. We’ve got a lovely crispy top. The prawns are cooked to perfection. Just going to top it off with a little bit couple of wedgies of lemon. And there we have it. My prawn saganaki Greek tvera style. Let’s give it a go. I cannot wait. It smells wonderful. Really does. Let’s get one of those prawns. I’ll cut a little bit off. That feta is mixing in nicely with those tomatoes. That uzo, of course. It’s hot. Very hot. Don’t want to burn myself. That is delightful. It’s got all the flavors of grease in there. This is exactly as I remember it and being away last week. And it delivers a hell of a punch on flavor. Guys, this is a great little dish. It’s quick, easy, and if you got tons of tomatoes left over, it’s definitely one to give a try. That’s it from me for today. I really do appreciate you watching. If you like the content, don’t forget to hit the subscribe button. Please also like, share, and comment. Don’t forget to check out some of my other holiday destination recipes on the channel. There is a playlist specifically for starters, snacks, and sides. I’ll put all of the details of today’s prawn stroke shrimp saganaki down below in the description as always. And all that’s left for me to say is until next time, it’s cooking