Dinner with Shann

Prawn Saganaki

Yield: Serves 4

I love prawns. I especially love prawns when cooked with the likes of chilli and coriander. This is a really easy recipe that is perfect when you have last minute guests, who you would like to impress. Better still, this recipe is low FODMAP. It’s free from garlic, onion, gluten and lactose. It’s also fructose friendly!! My only recommendation is don’t sacrifice on quality when it comes to the seafood. Buy some nice, firm and fresh prawns from your local market or fishmonger. It will make all the difference.


  • 24 x large / king green prawns, unpeeled
  • 1 x bunch of coriander, roughly chopped
  • 2 x long red chillies, roughly chopped
  • A splash or two of garlic oil
  • Salt and pepper
  • 75g x feta cheese
  • ¾ of a punnet of cherry tomatoes
  • A handful of parsley, finely diced
  • Olive oil

Please note: Some of the recipes on this website are not strictly low FODMAP, please be mindful of your own tolerances and refer here for more detailed information.


  1. Clean and prepare the prawns by removing the heads and veins, keeping the tail and rest of the shell in tact. Butterfly the prawns by slicing the underbelly of the prawn from the base of the tail to the (former) head.
  2. Now prepare the filling. In a mortar and pestle, grind the coriander and chilli with a splash of oil. It should become a fairly chunky salsa. Season with salt and pepper. Stuff the butterflied prawns with the coriander and chilli filling.
  3. Heat oil in a non-stick heavy bottomed saucepan over a medium to high heat. Once the pan is hot, add the prawns shell side up. Press down the prawns with a spatula and cook for around 3 minutes. (Don’t worry if some of the filling falls out into the pan, this all gets eaten later!)
  4. Now add the tomatoes, before turning the prawns and cooking for another 1-2 minutes. When the prawns are nice and pink, turn off the heat.
  5. Drizzle with olive oil, crumble over the feta and garnish with parsley. It looks great when you serve up the whole saucepan on the table for everyone to share, with a side of crusty bread or a green salad. A beautiful, light summery meal for four.

Shann’s tips:

  • Purchase good quality, fresh prawns – I promise it’ll be worth it.
  • Leave the shell on when cooking for extra flavour, and just shell them with your fingers when eating. Who doesn’t like getting their hands dirty for a scrumptious meal? (…But knives and forks are okay too I guess!)

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