Servings
Font
Back
0 from 6 votes

Shrimp Saganaki

Shrimp simmered in a flavorful white wine and tomato broth and topped with plenty of feta makes for a delightful savory dish. Shrimp Saganaki, traditionally served as an appetizer, but hearty enough for a main dish is a quick, one pan recipe you’re going to love.

Prep Time
10 mins
Cook Time
10 mins
Total Time
30 mins
Servings: 4
Calories: 291 kcal
Course: Main Course , Dinner
Cuisine: Mediterranean , Greek

Ingredients

  • 1 lbs raw shrimp
  • 3 tbsp minced garlic 
  • ½ tbsp avocado oil
  • 7-8 Campari tomatoes or 1 can (15 oz) diced tomatoes
  • ½ cup red bell pepper
  • 1/ tbsp gyro seasoning or another greek seasoning
  • ½ cup white wine
  • ¼ cup vegetable broth
  • 1 container crumbled mediterranean feta (5 oz)
  • 4-5 stalks fresh dill
  • 1 tbsp parsley
For serving
  • 2 cups cooked rice
  • vegetable of choice

Instructions

    Cup of Yum
  1. First prepare the ingredients: Use a vegetable chopper to dice the onion and red pepper. Dice the campari tomatoes into small pieces and set aside. Rinse the shrimp and prep them for cooking (peeled, deveined, tail removed).
  2. Heat a skillet to medium heat. Add avocado oil, minced garlic, diced onion, and red bell pepper. Saute for 5-6 minutes or until the onions become translucent and peppers have softened.
  3. Stir in tomatoes and gyro seasoning. Cook for another 6-8 minutes. The tomatoes should shrink when cooking.
  4. Add the white white, vegetable broth, and shrimp. Add the crumbled feta cheese in the center of the pan. Cover with a lid and cook for 4-5 minutes. Carefully watch the shrimp so it doesn’t overcook. We want the internal temperature of the shrimp to be 145°F and light pink in color.
  5. Once the shrimp is done cooking, serve it over cooked rice or grilled vegetables. There will be extra sauce in the pan and it’s delicious mixed with rice.

Notes

  • To make with pre-cooked shrimp, save to add the seafood until the last minute or so of cooking. Let the sauce + feta mixture simmer with the lid on, then add the shrimp and cook for just one minute longer to heat them. You don’t want to overcook the shrimp as they’ll become super tough.
  • To make with pre-cooked shrimp, save to add the seafood until the last minute or so of cooking. Let the sauce + feta mixture simmer with the lid on, then add the shrimp and cook for just one minute longer to heat them. You don’t want to overcook the shrimp as they’ll become super tough.
  • Store Shrimp Saganaki in the refrigerator in an airtight container for up to 3 days. Reheat in the microwave for 60-90 seconds until warm throughout.
  • Store Shrimp Saganaki in the refrigerator in an airtight container for up to 3 days. Reheat in the microwave for 60-90 seconds until warm throughout.

Nutrition Information

Serving 1 serving Calories 291kcal (15%) Carbohydrates 15g (5%) Protein 22g (44%) Fat 10g (15%) Saturated Fat 6g (30%) Monounsaturated Fat 1g Cholesterol 197mg (66%) Sodium 1479mg (62%) Potassium 689mg (20%) Fiber 6g (24%) Sugar 6g (12%)

Nutrition Facts

Serving: 4Serving

Amount Per Serving

Calories 291

% Daily Value*

Serving 1 serving
Calories 291kcal 15%
Carbohydrates 15g 5%
Protein 22g 44%
Fat 10g 15%
Saturated Fat 6g 30%
Monounsaturated Fat 1g 5%
Cholesterol 197mg 66%
Sodium 1479mg 62%
Potassium 689mg 15%
Fiber 6g 24%
Sugar 6g 12%

* Percent Daily Values are based on a 2,000 calorie diet.