Shrimp Saganaki
User Reviews
5
4 reviews
Excellent
-
Prep Time
10 mins
-
Cook Time
20 mins
-
Total Time
30 mins
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Servings
4
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Calories
291 kcal
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Course
Main Course, Dinner
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Cuisine
Mediterranean, Greek
Shrimp Saganaki
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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.
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Ingredients
- 1 lbs Shrimp raw
- 3 tbsp garlic minced
- ½ tbsp avocado oil
- 7-8 tomato or 1 can (15 oz) diced tomatoes, Campari
- ½ cup red bell pepper
- 1/ tbsp gyro seasoning or another greek seasoning
- ½ cup white wine
- ¼ cup vegetable broth
- 1 container feta cheese 5 oz, crumbled, Mediterranean style
- 4-5 talks dill fresh
- 1 tbsp parsley
For serving
- 2 cups rice cooked
- vegetable of choice
Instructions
- 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).
- 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.
- Stir in tomatoes and gyro seasoning. Cook for another 6-8 minutes. The tomatoes should shrink when cooking.
- 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.
- 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.
Equipments used:
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
Show Details
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%)
Nutrition Facts
Serving: 4Serving
Amount Per Serving
Calories 291 kcal
% 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.
Genuine Reviews
User Reviews
Overall Rating
5
4 reviews
Excellent
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