Shrimp Saganaki
Transport your taste buds to the shores of Greece with this vibrant and flavorful Shrimp Saganaki recipe. Featuring tender shrimp sautéed to perfection and simmered in a rich tomato and white wine sauce, this Mediterranean classic is elevated with the briny, creamy tang of crumbled feta cheese and the freshness of parsley and dill. A touch of dried oregano and a hint of red pepper flakes add aromatic depth and just the right amount of heat. Ready in just 40 minutes, this dish is perfect for a quick yet impressive weeknight meal. Pair it with crusty bread to soak up the luscious sauce, and you’ve got a true Greek-style feast on your hands. Ideal for seafood lovers, this one-pan dinner is bursting with fresh, wholesome ingredients and iconic Mediterranean flavor!
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Recipe Information
Ingredients
- 1 pound large shrimp
- 3 tablespoons olive oil
- 1 medium yellow onion
- 3 whole garlic cloves
- 14.5 ounces canned diced tomatoes
- 0.5 cup dry white wine
- 4 ounces feta cheese
- 2 tablespoons fresh parsley
- 1 tablespoon fresh dill
- 1 teaspoon dried oregano
- 0.25 teaspoon red pepper flakes
- to taste salt
- to taste black pepper
Instructions
Heat 2 tablespoons of olive oil in a large skillet over medium heat.
Add the chopped onion and sauté until soft and translucent, about 5 minutes.
Stir in the minced garlic and cook for another minute until fragrant.
Pour in the white wine and let it simmer for about 2 minutes to reduce slightly.
Add the canned diced tomatoes, along with their juice, to the skillet. Bring to a simmer.
Season the tomato mixture with dried oregano, red pepper flakes, salt, and black pepper. Adjust to taste.
Let the tomato sauce simmer for about 10 minutes, stirring occasionally, until it thickens slightly.
Meanwhile, in a separate pan, heat the remaining 1 tablespoon of olive oil over medium heat.
Add the shrimp and cook until they are pink and just cooked through, about 2 minutes per side.
Transfer the cooked shrimp to the tomato sauce and let them simmer together for 3 minutes.
Sprinkle the crumbled feta cheese over the shrimp and tomato mixture, gently stirring to combine.
Cook for another 2-3 minutes until the cheese begins to melt into the sauce.
Remove the skillet from heat and stir in the chopped fresh parsley and dill.
Serve the Shrimp Saganaki hot, garnished with extra herbs if desired, accompanied by crusty bread for dipping.
Nutrition Facts
Calories |
1465 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 80.6 g | 103% | |
| Saturated Fat | 25.0 g | 125% | |
| Polyunsaturated Fat | 8.2 g | ||
| Cholesterol | 966 mg | 322% | |
| Sodium | 2348 mg | 102% | |
| Total Carbohydrate | 36.4 g | 13% | |
| Dietary Fiber | 10.3 g | 37% | |
| Total Sugars | 17.9 g | ||
| Protein | 130.7 g | 261% | |
| Vitamin D | 17.7 mcg | 88% | |
| Calcium | 1068 mg | 82% | |
| Iron | 7.0 mg | 39% | |
| Potassium | 2438 mg | 52% | |
*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.
