Low Carb Shrimp Saganaki
Dive into Mediterranean flavors with this Low Carb Shrimp Saganaki, a vibrant and satisfying dish that’s perfect for health-conscious food lovers. Tender shrimp are seared to perfection and nestled in a tangy, herb-infused tomato sauce featuring notes of oregano, thyme, and a subtle kick of red pepper flakes. Crumbled feta cheese melts into the sauce, adding creamy richness to every bite, while a sprinkle of fresh parsley and zesty lemon wedges brighten the dish. Ready in just 40 minutes, this keto-friendly recipe is an ideal choice for anyone looking to enjoy a flavorful, low-carb version of the classic Greek seafood dish. Perfect as a light main course or served with a side of roasted vegetables, it’s a surefire way to spice up your weeknight dinner rotation.
Log this recipe in SnapCalorie
Recipe Information
Ingredients
- 500 grams large shrimp, peeled and deveined
- 3 tablespoons olive oil
- 1 medium onion, finely chopped
- 3 garlic cloves, minced
- 400 grams canned crushed tomatoes
- 150 grams feta cheese, crumbled
- 1 teaspoon dried oregano
- 1 teaspoon dried thyme
- 0.5 teaspoon red pepper flakes
- 2 tablespoons fresh parsley, chopped
- 1 lemon, cut into wedges
- to taste salt
- to taste black pepper
Instructions
Heat 2 tablespoons of olive oil in a large skillet over medium heat.
Add the finely chopped onion to the skillet and sauté for 3-4 minutes until it becomes translucent.
Stir in the minced garlic and cook for another 1-2 minutes until fragrant.
Add the canned crushed tomatoes to the skillet, along with the oregano, thyme, and red pepper flakes. Stir well to combine.
Let the sauce simmer for about 10-12 minutes, stirring occasionally, until it thickens slightly.
Meanwhile, season the shrimp with salt and black pepper.
In a separate pan, heat the remaining 1 tablespoon of olive oil over medium-high heat.
Add the shrimp and sauté for 2-3 minutes on each side until they are pink and opaque.
Transfer the cooked shrimp to the tomato sauce and gently stir to coat the shrimp in the sauce.
Sprinkle the crumbled feta cheese over the top and allow it to melt into the sauce, about 2-3 minutes.
Remove the skillet from the heat and sprinkle with fresh parsley.
Serve the shrimp saganaki warm with lemon wedges on the side.
Nutrition Facts
Calories |
1456 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 77.5 g | 99% | |
| Saturated Fat | 28.1 g | 140% | |
| Polyunsaturated Fat | 4.0 g | ||
| Cholesterol | 1070 mg | 357% | |
| Sodium | 5008 mg | 218% | |
| Total Carbohydrate | 50.2 g | 18% | |
| Dietary Fiber | 11.5 g | 41% | |
| Total Sugars | 24.8 g | ||
| Protein | 149.0 g | 298% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 1246 mg | 96% | |
| Iron | 8.5 mg | 47% | |
| Potassium | 3132 mg | 67% | |
*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.
