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Shrimp Saganaki
15 min prep time
15 min cook time
4servings
Recipe by
Katie Cavuto
Source
Whole Cooking and Nutrition
Photo by
Renee Comet
How to Make Shrimp Saganaki
This quick and easy recipe was inspired by a trip Katie Cavuto took to Greece. She loves the fresh flavors and simplicity of the ingredients. This recipe uses lots of herbs to create flavor and brighten the heartier aspects of the dish. It is delicious!
15 min prep time
15 min cook time
4servings
4–5 shrimp, 1/2 cup sauce, and 1/2 ounce cheese
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Step-By-Step Instructions:
- Heat the olive oil in a large skillet over medium-high heat. Add the onion, garlic, and red pepper flakes, and cook for about 5 minutes, or until onion is soft.
- Add the shrimp, tomatoes, olives, stock, and oregano, and cook for 3–5 minutes, stirring occasionally, until shrimp are pink and almost completely opaque. Add the dill, parsley, and feta, and cook for 1–2 minutes to heat through.
- Remove skillet from the heat. Season with the salt and pepper and serve hot.
Nutrition facts
4 Servings
-
Serving Size
4–5 shrimp, 1/2 cup sauce, and 1/2 ounce cheese
- Amount per serving Calories 170
-
Total Fat
8g
- Saturated Fat 1.8g
- Trans Fats 0g
- Cholesterol 125mg
- Sodium 420mg
-
Total Carbohydrate
6g
- Dietary Fiber 2g
- Total Sugars 2g
- Added Sugars 0g
- Protein 19g
- Potassium 350mg
- Phosphorous 230mg
Ingredients
Extra Virgin Olive Oil
1 tbsp
yellow onions (thinly sliced)
3/4 cup
garlic (thinly sliced)
1 clove
crushed red pepper flakes
1/2 tsp
U16–20 shrimp (peeled and deveined (tails left on))
1 lbs
grape or cherry tomatoes (halved)
1 cup
Kalamata olives (pitted, rinsed)
1/4 cup
low sodium vegetable broth (low-sodium)
1/2 cup
fresh oregano (chopped)
1 tbsp
fresh dill (chopped)
1 tbsp
fresh flat-leaf parsley (chopped)
1 tbsp
feta cheese (reduced-fat, crumbled)
2 oz
fine sea salt
1/8 tsp
freshly ground black pepper
1/4 tsp
Reviews & Ratings
Recommended
Definitely a keeper.
Recommended
Recommended
Both my husband and I really liked this recipe and it was deemed a "keeper". I served it over Hawaiian Black Rice with a pear slice.
It is of restaurant caliber on taste and aroma. The rice used has a crunch to it, so all in all, it was a very satisfying meal.
I would recommend trying this out if you like shrimp. It has a little bit of acidic undertone from the fresh grape tomatoes, but not overwhelmingly tomato-y. I almost added white wine, but glad I did not as the shrimp and broth married well with the bit of acid in the tomatoes and made a lovely sauce.
Definitely will make this again and would not change a thing other than the above mentioned.