Low Sodium Shrimp Saganaki
Dive into the vibrant flavors of the Mediterranean with this Low Sodium Shrimp Saganaki recipe, a lighter take on the classic Greek dish. Juicy shrimp are simmered in a zesty tomato and white wine sauce, infused with garlic, red onion, and bell pepper, then topped with crumbled low-sodium feta for a tantalizing finish. Fresh parsley, dill, and a hint of lemon add a bright, herbal touch, while a sprinkle of red pepper flakes brings subtle heat. Ready in just 35 minutes, this heart-healthy, one-pan dish is perfect for weeknight dinners or effortless entertaining. Serve it with crusty bread or over rice to soak up every flavorful bite. This easy, Mediterranean-inspired recipe is both delicious and low in sodium, ensuring everyone can enjoy a wholesome, satisfying meal.
Log this recipe in SnapCalorie
Recipe Information
Ingredients
- 2 tablespoons Extra-virgin olive oil
- 1 pound Medium shrimp, peeled and deveined
- 3 cloves Garlic cloves, minced
- 1 small Red onion, finely chopped
- 1 medium Red bell pepper, diced
- 15 ounces Canned no-salt-added crushed tomatoes
- 1 cup Dry white wine
- 1 cup Feta cheese, crumbled (low sodium if available)
- 0.5 cup Fresh parsley, chopped
- 0.25 cup Fresh dill, chopped
- 1 teaspoon Oregano, dried
- 2 tablespoons Lemon juice
- 0.5 teaspoon Black pepper, freshly ground
- 0.25 teaspoon Red pepper flakes
Instructions
Heat the olive oil in a large skillet over medium heat.
Add the garlic, red onion, and red bell pepper. Sauté for 3-4 minutes until the onion becomes translucent and the bell pepper softens.
Pour in the dry white wine and let it simmer for about 2 minutes, allowing the alcohol to evaporate.
Add the crushed tomatoes and stir to combine. Sprinkle in the dried oregano, freshly ground black pepper, and red pepper flakes. Simmer the sauce for 5-6 minutes until it slightly thickens.
Gently place the shrimp into the sauce, ensuring they are covered. Cook for about 3-4 minutes, flipping halfway through, until the shrimp turn pink and opaque.
Sprinkle the crumbled feta cheese evenly over the shrimp and sauce.
Transfer the skillet to a preheated oven at 400°F (200°C) and bake for 5 minutes or until the feta is slightly melted and bubbling.
Remove from the oven and drizzle with fresh lemon juice.
Garnish with chopped parsley and dill before serving.
Serve hot with crusty bread or over a bed of rice.
Nutrition Facts
Calories |
1705 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 81.3 g | 104% | |
| Saturated Fat | 35.6 g | 178% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 1046 mg | 349% | |
| Sodium | 2142 mg | 93% | |
| Total Carbohydrate | 73.5 g | 27% | |
| Dietary Fiber | 17.1 g | 61% | |
| Total Sugars | 32.4 g | ||
| Protein | 155.7 g | 311% | |
| Vitamin D | 22.7 mcg | 113% | |
| Calcium | 1846 mg | 142% | |
| Iron | 18.2 mg | 101% | |
| Potassium | 4573 mg | 97% | |
*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.
