Heart-Healthy Shrimp Saganaki
Delight in the bold Mediterranean flavors of Heart-Healthy Shrimp Saganaki, a lighter twist on a classic Greek dish that's perfect for clean eating. This vibrant recipe combines tender, protein-packed shrimp with a rich tomato-based sauce infused with fragrant oregano, dill, and a hint of red pepper flakes for subtle heat. The dish is topped with creamy, reduced-fat feta and fresh parsley, adding a finishing touch of freshness and tang. Brightened with a splash of lemon juice and ready in just 40 minutes, this meal is both quick and nutritious, thanks to heart-smart ingredients like extra virgin olive oil and low-sodium diced tomatoes. Served with optional whole wheat baguette slices, this delicious and wholesome recipe is ideal for a satisfying weeknight dinner or a flavorful addition to your Mediterranean-inspired menu.
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Recipe Information
Ingredients
- 2 tablespoons extra virgin olive oil
- 1 medium yellow onion
- 3 garlic cloves
- 1 red bell pepper
- 14.5 ounces low-sodium canned diced tomatoes
- 1 tablespoon tomato paste
- 1 teaspoon dried oregano
- 1 teaspoon dried dill
- 0.5 teaspoon red pepper flakes
- 1 pound shrimp, deveined and peeled
- 4 ounces reduced-fat feta cheese
- 0.25 cup fresh flat-leaf parsley
- 2 tablespoons fresh lemon juice
- 0.25 teaspoon black pepper
- 1 whole wheat baguette (optional)
Instructions
1. Finely chop the onion and mince the garlic cloves.
2. Dice the red bell pepper into small pieces.
3. In a large skillet, heat the olive oil over medium heat.
4. Add the chopped onion and red bell pepper to the skillet, cooking for 5 minutes or until the onion becomes translucent.
5. Stir in the minced garlic and cook for an additional minute until fragrant.
6. Add the canned diced tomatoes and tomato paste, stirring to combine.
7. Mix in the dried oregano, dried dill, and red pepper flakes.
8. Let the mixture simmer for 12-15 minutes until slightly thickened.
9. Preheat your oven to 400°F (200°C).
10. Nestle the shrimp into the tomato mixture in the skillet.
11. Break the feta cheese into chunks and scatter over the shrimp and tomato mixture.
12. Transfer the skillet to the preheated oven and bake for 8-10 minutes until the shrimp are cooked through and opaque.
13. Remove from the oven and drizzle with fresh lemon juice.
14. Sprinkle with freshly cracked black pepper and chopped parsley.
15. Serve hot with slices of whole wheat baguette, if desired.
Nutrition Facts
Calories |
1229 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 43.8 g | 56% | |
| Saturated Fat | 12.9 g | 64% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 918 mg | 306% | |
| Sodium | 2293 mg | 100% | |
| Total Carbohydrate | 74.7 g | 27% | |
| Dietary Fiber | 15.2 g | 54% | |
| Total Sugars | 26.8 g | ||
| Protein | 146.1 g | 292% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 1064 mg | 82% | |
| Iron | 8.4 mg | 47% | |
| Potassium | 2941 mg | 63% | |
*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.
