Easy Prawn Saganaki to Get Your Greek On (Whatever That Means)–Recipe Included

Prawn saganaki is a prawn-lover’s dish that is easy yet delicious and can transform your mid-week dinner into a trip to the Greek Islands (in theory only).

My prawn saganaki may not be the most traditional, but I enjoy cooking it while sipping some Assyrtiko or Greek rosé when I can find it. This dish, also pairs well with Australian rosés (dry, of course) or Chardonnay, and because of the tomato sauce, a light red, such as a young Pinot Noir or Sangiovese can work too.

Prawn saganaki is essentially a tomato and prawn casserole with baked feta on top. ‘Saganaki’ actually refers to the pan traditionally used to cook the dish, but at home, a fry pan and a casserole dish will do the trick.

Prawn saganaki can be served as a main meal for lunch or dinner, or cooked in small, individual pots as an entrée. Of course, it could also be shared as a meze plate.

I like to make this dish with white wine, but if you have ouzo, this could be used instead. Opa!

Prawn Saganaki

Serves 4 as a meze or 2 for a main meal


  • 250 grams fresh uncooked prawns cleaned and deveined with the tails still on
  • 2 tablespoons olive oil
  • 1 white onion diced
  • 2 cloves of organic garlic, finely minced
  • 1 birdseye chilli, seeds removed and finely sliced (optional)
  • 1/4 cup dry white wine (I prefer Assyrtiko or unoaked Chardonnay)
  • 2 by 200 grams tinned diced tomatoes
  • Tablespoon of chopped fresh parsley leaves (plus some for garnish)
  • Tablespoon of chopped fresh basil leaves
  • Tablespoon of chopped fresh oregano leaves
  • Salt and pepper to taste
  • 100 grams soft Danish or Bulgarian feta
  • Crusty bread (to serve)


Step 1: In olive oil, fry off the diced onion on medium heat until translucent. Add the garlic and chilli and cook until fragrant.

Step 2: Make room in the pan to gently cook the prawns on both sides until golden. Be careful not to overcook the prawns.

Step 3: Add the herbs and wine. Let the wine reduce slightly before adding the tinned tomatoes, salt and pepper. Stir gently.

Step 4: Transfer the sauce and prawns to a casserole dish.

Step 5: Top the sauce and prawns with crumbled feta and put under the grill until the feta turns golden and delicious.

Step 6: Garnish with parsley and serve with crusty bread or baguette, and possibly even a Greek salad.

Note. This dish can also be made with a white fish like Barramundi for those who can’t eat shellfish.

More about Christina

I am a psychology scholar interested in what makes life both pleasurable and meaningful. I suppose I am an epicurean in the sense that I like good food and wine; but, like the philosopher Epicurus, who actually advocated for tranquility, my international wine and food adventures are more about finding peace than anything else. They are about connecting with others, connecting with the earth, and practising self-compassion. My favourite grape variety is Nebbiolo, I love the way poetry expresses our common humanity, and I believe it's possible to find love in each micro-moment of life. So perhaps it was inevitable I would create this site called Falling in Wine.

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