High Protein Shrimp Saganaki
Elevate your weeknight meals with this High Protein Shrimp Saganaki, a modern twist on the classic Greek dish! Packed with succulent shrimp, a rich tomato-based sauce, and a generous sprinkle of crumbled feta, this recipe balances bold Mediterranean flavors with a major protein boost from unflavored protein powder—perfect for fitness enthusiasts or anyone looking to add extra nutrition without compromising on taste. Fresh garlic, red onion, and bell pepper create a flavorful base while oregano and red pepper flakes bring a touch of herby heat. Finished with a drizzle of lemon juice and fresh parsley, this quick 40-minute dish is as vibrant as it is nourishing. Serve it with crusty bread or over quinoa for a wholesome meal that's as satisfying as it is delicious.
Log this recipe in SnapCalorie
Recipe Information
Ingredients
- 500 grams Large shrimp, peeled and deveined
- 2 tablespoons Extra virgin olive oil
- 1 Red onion, finely chopped
- 2 Garlic cloves, minced
- 1 Red bell pepper, diced
- 400 grams Tomato, chopped
- 2 tablespoons Tomato paste
- 1 teaspoon Dried oregano
- 0.5 teaspoon Crushed red pepper flakes
- 100 grams Feta cheese, crumbled
- 30 grams Protein powder (unflavored)
- 2 tablespoons Fresh parsley, chopped
- 1 tablespoon Lemon juice
- 1 teaspoon Salt
- 0.5 teaspoon Black pepper
Instructions
Heat extra virgin olive oil in a large frying pan over medium heat.
Add the finely chopped red onion and sauté until soft, about 3-4 minutes.
Stir in the minced garlic and diced red bell pepper, cooking until the bell pepper is soft, about 5 minutes.
Add the chopped tomatoes and tomato paste, stirring to combine. Let it cook for another 3-4 minutes until the tomatoes begin to soften.
Add the dried oregano, crushed red pepper flakes, salt, and black pepper, and stir well.
Stir in the protein powder, ensuring it is fully incorporated into the sauce for an extra protein boost.
Allow the sauce to simmer gently for 5-6 minutes, reducing slightly.
Add the shrimp to the pan, stirring them into the sauce, and cook until they are pink and cooked through, about 4-5 minutes.
Sprinkle the crumbled feta cheese over the shrimp mixture, allowing it to melt slightly into the sauce.
Remove the pan from heat and sprinkle with fresh parsley and a drizzle of lemon juice just before serving.
Serve hot, with crusty bread or over cooked quinoa for an added protein punch.
Nutrition Facts
Calories |
1327 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 54.6 g | 70% | |
| Saturated Fat | 19.4 g | 97% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 1033 mg | 344% | |
| Sodium | 4074 mg | 177% | |
| Total Carbohydrate | 53.1 g | 19% | |
| Dietary Fiber | 12.2 g | 44% | |
| Total Sugars | 27.9 g | ||
| Protein | 166.5 g | 333% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 1102 mg | 85% | |
| Iron | 6.8 mg | 38% | |
| Potassium | 3368 mg | 72% | |
*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.
