Greek · Dinner
Baked Shrimp in Feta Tomato Sauce
Prawn Saganaki
Large prawns baked in a spiced tomato and ouzo sauce topped with crumbled feta.
$$
15 minsPrep
25 minsCook
40 minsTotal
EasyLevel
Nutrition per serving
485Calories
38gProtein
24gFat
28gCarbs
4gSugar
6gFiber
680mgSodium
185mgChol
Goes well with
Vermentino, Domaine Torraccia, CorsicaVermentino, Domaine Torraccia, Corsica —...
local
Assyrtiko, Domaine Sigalas, SantoriniAssyrtiko, Domaine Sigalas, Santorini —...
international
Instructions
1
Prep
Dice 1 medium onion finely. Mince 2 garlic cloves. Crumble 125g feta cheese. Chop 10g flat-leaf parsley. Separate cos lettuce leaves, slice 0.25 cucumber. Devein 350g king prawns if needed.
2
Saute
Heat 3 tbsp olive oil in a medium ovenproof pan over medium heat. Add diced onion, cook 4–5 minutes until translucent. Add minced garlic and 0.25 tsp chilli flakes, cook 1 minute until fragrant.
3
Build
Pour in 2 tbsp ouzo, simmer 1 minute until alcohol burns off. Add 400g crushed tomatoes, 0.5 tsp oregano, 0.5 tsp salt, 0.25 tsp black pepper. Simmer 6–7 minutes until sauce thickens, stirring occasionally.
4
Bake
Preheat oven to 200°C. Arrange 350g prawns in a single layer in the sauce. Scatter crumbled feta evenly over top. Bake 8–10 minutes until prawns are pink and just cooked through, feta lightly golden at edges.
5
Finish
Remove pan from oven. Scatter chopped parsley over the saganaki. While the dish rests 1 minute, toss cos lettuce and cucumber with 1 tbsp olive oil, 0.5 tsp red wine vinegar, 0.125 tsp oregano, 0.125 tsp salt.
6
Plate
Serve the prawn saganaki directly from the pan. Arrange the green salad on the side. Serve with crusty bread alongside.
Recipes use AI and Edamam. Always check for allergens before cooking. Spotted something wrong—email us at hello@grubplanit.com.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 350g (12.3 oz) raw king shrimp
- 125g (4.4 oz) feta cheese
- 400g (14.1 oz) canned crushed tomatoes
- 1 medium onion
- 2 garlic cloves
- 2 tbsp ouzo
- 45ml (3 tbsp) extra virgin olive oil
- 0.5 tsp dried oregano
- 0.25 tsp chilli flakes
- 0.5 tsp sea salt
- 0.25 tsp black pepper
- 10g (small pinch) flat-leaf parsley
- 0.5 large cos lettuce
- 0.25 medium cucumber
- 0.5 tsp red wine vinegar
- 0.5 crusty bread