Dairy-Free Shrimp Saganaki
Elevate your weeknight dinners with this vibrant and flavorful Dairy-Free Shrimp Saganaki recipe, a wholesome twist on the beloved Greek classic! Juicy shrimp are simmered in a rich, herbaceous tomato and white wine sauce, complemented by Kalamata olives, garlic, and fresh parsley for a burst of Mediterranean flair. The addition of red chili flakes and lemon juice lends a zesty kick, all without the use of cheese, making it perfectly dairy-free. Serve over tender zucchini noodles or fluffy quinoa for a satisfying, gluten-free meal that’s ready in just 40 minutes and ideal for busy families. Packed with nutrients and bold flavors, this easy shrimp saganaki recipe will transport your taste buds to the sunny shores of Greece!
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Recipe Information
Ingredients
- 500 grams large shrimp, peeled and deveined
- 2 tablespoons olive oil
- 3 units garlic cloves, minced
- 1 unit medium onion, finely chopped
- 1 unit red bell pepper, chopped
- 400 grams crushed tomatoes
- 2 tablespoons fresh parsley, chopped
- 1 teaspoon dried oregano
- 0.5 teaspoon red chili flakes
- 80 grams kalamata olives, pitted and halved
- 120 milliliters dry white wine
- 2 tablespoons lemon juice
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 1 tablespoon fresh dill, chopped
- 800 grams zucchini noodles or cooked quinoa (for serving)
Instructions
Heat the olive oil in a large skillet over medium heat.
Add the minced garlic, chopped onion, and red bell pepper to the skillet. Sauté for about 5 minutes, until the onion becomes translucent.
Stir in the crushed tomatoes, fresh parsley, oregano, and red chili flakes. Cook for another 5 minutes to allow the flavors to meld.
Add the kalamata olives and pour in the white wine. Let it simmer for about 3-4 minutes until the sauce slightly thickens.
Add the shrimp to the skillet, stirring gently to coat them in the sauce. Cook for 4-5 minutes until the shrimp turn pink and are fully cooked.
Stir in the lemon juice, salt, and black pepper. Taste and adjust seasoning if necessary.
Remove the skillet from heat and sprinkle with chopped dill.
Serve the shrimp saganaki over a bed of zucchini noodles or alongside cooked quinoa for a wholesome dairy-free meal.
Nutrition Facts
Calories |
1342 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 45.6 g | 58% | |
| Saturated Fat | 8.0 g | 40% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 945 mg | 315% | |
| Sodium | 3734 mg | 162% | |
| Total Carbohydrate | 84.7 g | 31% | |
| Dietary Fiber | 23.0 g | 82% | |
| Total Sugars | 45.6 g | ||
| Protein | 139.8 g | 280% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 687 mg | 53% | |
| Iron | 10.3 mg | 57% | |
| Potassium | 5416 mg | 115% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
