Mediterranean Diet Shrimp Saganaki
Indulge in the vibrant flavors of the Mediterranean with this Shrimp Saganaki, a health-conscious twist on the classic Greek dish. Perfect for followers of the Mediterranean diet, this recipe combines succulent shrimp, simmered in a rich, tomato-based sauce infused with garlic, onion, and red bell pepper, and elevated with a hint of dry white wine, oregano, and crushed red pepper flakes for depth. Topped with creamy, crumbled feta cheese and finished with fresh parsley, this one-pan dish delivers bold flavors with minimal effort. Ready in just 35 minutes, it’s ideal for busy weeknights or casual gatherings. Serve hot with crusty bread for dipping or over quinoa for a wholesome experience that’s sure to please seafood lovers.
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Recipe Information
Ingredients
- 2 tablespoons extra virgin olive oil
- 1 pound large shrimp, peeled and deveined
- 3 garlic cloves, minced
- 1 medium onion, finely chopped
- 1 red bell pepper, diced
- 1 14-ounce can canned diced tomatoes
- 0.5 cup dry white wine
- 0.25 teaspoon crushed red pepper flakes
- 1 teaspoon dried oregano
- 1 cup feta cheese, crumbled
- 0.25 cup fresh parsley, chopped
- 1 teaspoon salt
- 0.5 teaspoon black pepper
Instructions
Heat the olive oil in a large skillet over medium heat.
Add the chopped onion and garlic, and sauté for about 3 minutes until the onion is translucent.
Add the diced red bell pepper and continue to cook for another 2-3 minutes, stirring occasionally.
Pour in the white wine and let it simmer for 2 minutes to reduce slightly.
Stir in the canned diced tomatoes, crushed red pepper flakes, oregano, salt, and black pepper.
Allow the sauce to simmer gently for about 10 minutes until it's slightly thickened.
Add the shrimp to the skillet, arranging them in a single layer.
Cover the skillet and cook for 5-6 minutes, turning the shrimp halfway through, until they are pink and cooked through.
Sprinkle the crumbled feta cheese evenly over the shrimp and sauce.
Cover and cook for an additional 1-2 minutes until the feta starts to melt slightly.
Remove the skillet from heat and garnish with the chopped fresh parsley.
Serve the shrimp saganaki hot as a main dish with crusty bread or over a bed of couscous or quinoa.
Nutrition Facts
Calories |
1726 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 94.7 g | 121% | |
| Saturated Fat | 41.1 g | 206% | |
| Polyunsaturated Fat | 3.4 g | ||
| Cholesterol | 1065 mg | 355% | |
| Sodium | 5960 mg | 259% | |
| Total Carbohydrate | 53.7 g | 20% | |
| Dietary Fiber | 15.0 g | 54% | |
| Total Sugars | 28.2 g | ||
| Protein | 151.3 g | 303% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 1770 mg | 136% | |
| Iron | 10.7 mg | 59% | |
| Potassium | 3296 mg | 70% | |
*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.
