Whole30 Shrimp Saganaki
Experience a Mediterranean-inspired delight with this Whole30 Shrimp Saganaki, a healthy twist on a classic Greek dish that's bursting with flavor. Juicy, perfectly cooked shrimp are nestled in a rich, herby tomato sauce made with fresh cherry tomatoes, red bell pepper, and fragrant garlic, seasoned with oregano, thyme, and a hint of red pepper flakes for subtle heat. This one-pan wonder, cooked in heart-healthy olive oil, is completely Whole30-compliant with no added sugar and packed with wholesome ingredients. Ready in just 40 minutes, this quick and easy recipe is perfect for weeknight dinners or impressing guests with its vibrant flavors. Serve it warm with a drizzle of lemon juice and a sprinkle of fresh parsley for the ultimate seafood experience! Looking for a nutrient-packed, gluten-free, and paleo-friendly meal? This Whole30 Shrimp Saganaki is your answer.
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Recipe Information
Ingredients
- 500 g Shrimp, peeled and deveined
- 3 tablespoons Extra virgin olive oil
- 1 medium Onion, finely chopped
- 3 Garlic cloves, minced
- 400 g Crushed tomatoes (no added sugar)
- 200 g Cherry tomatoes, halved
- 1 medium Red bell pepper, chopped
- 1 teaspoon Dried oregano
- 0.5 teaspoon Dried thyme
- 0.5 teaspoon Red pepper flakes
- 2 tablespoons Fresh parsley, chopped
- 1 tablespoon Lemon juice
- to taste Salt
- to taste Black pepper
Instructions
Heat 2 tablespoons of the olive oil over medium heat in a large skillet.
Add the chopped onion and sauté for about 5 minutes until the onion is soft and translucent.
Stir in the minced garlic and cook for 1 additional minute until fragrant.
Add the crushed tomatoes, cherry tomatoes, red bell pepper, dried oregano, dried thyme, red pepper flakes, salt, and black pepper to the skillet.
Simmer this mixture for 10-12 minutes until the sauce thickens slightly and the tomatoes are broken down.
In the meantime, season the shrimp with a little salt and pepper.
In a separate pan, heat the remaining tablespoon of olive oil over medium heat.
Add the shrimp to the pan and cook for 2-3 minutes on each side until they are just pink and opaque. Do not overcook.
Transfer the cooked shrimp to the tomato mixture and gently stir to combine, letting the flavors meld for about 2 minutes over low heat.
Remove from heat and drizzle with lemon juice.
Garnish with fresh parsley before serving warm.
Nutrition Facts
Calories |
1096 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 49.6 g | 64% | |
| Saturated Fat | 7.4 g | 37% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 976 mg | 326% | |
| Sodium | 3369 mg | 146% | |
| Total Carbohydrate | 54.1 g | 20% | |
| Dietary Fiber | 14.3 g | 51% | |
| Total Sugars | 28.5 g | ||
| Protein | 129.3 g | 259% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 365 mg | 28% | |
| Iron | 6.7 mg | 37% | |
| Potassium | 3180 mg | 68% | |
*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.
