Recipe | Prawn Saganaki

Also known as garlic prawns, this tasty, quick, simple and healthy recipe can be made mostly from items that you can store in your cupboard or freezer. It is a recipe that I recently discovered whilst doing a low-carb kick and have made it several times since. Be warned I am not a chef nor do I claim to be a good cook, so when I find something this delicious and easy I tend to rave on a bit and add it to my midweek “go-to” recipes.


  • 300g of thawed Frozen or fresh green prawn meat (you can generally buy this in the deli or freezer section of your local supermarket)
  • 400g tin of diced tomatoes
  • 1 tablespoon of tomato paste (optional)
  • 2 cloves of garlic finely chopped
  • 100g Danish Feta
  • 1 tablespoon of olive oil
  • 1 small brown onion diced (most types of onion would work)
  • 1/2 or 1 teaspoon of chili powder (make it to your taste)
  • 1-2 tablespoons of herbs fresh or dried, I use a variety of thyme, corriander, parsley, marjoram, or oregano depending on what is in the garden/cupboard
  • Salt and pepper to taste.
  • Optional – small piece of crusty toast.

Destructions (my version of instructions):
Set aside some herbs (before chopping) and a few chunks of feta for garnish if you want to get fancy.
Heat oil in a medium saucepan, add garlic and onion and heat until onion becomes clear.
Add tin of diced tomatoes, tomato paste, chili and herbs, heat all ingredients until it is bubbling about 5 mins.
Add prawns and feta bring back to boil then lower to a medium heat and stir occasionally until prawns are cooked, about another 5 mins.
Place into individual bowls, garnish with remaining feta and top with herbs.
Serves: 2

Nutritional Info per serve: (you will find this on most of my recipes as I can be slightly calorie/carb obsessed)
Note this does not include the bread
Calories 378
Carbs 16
Fat 12
Protein 40
Sugar 10
Sodium 739


2 thoughts on “Recipe | Prawn Saganaki

  1. Pingback: The Week that was – Recovering, Retail Therapy and Renovations | Fat to Fit and Fabulous by Forty

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