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Greatest plates · Main
Shrimp Saganaki
Greek shrimp simmered in a vibrant tomato sauce with briny kalamata olives, bright lemon and creamy feta. A quick, healthy Mediterranean dinner that comes together in under 30 minutes.
Serves 4Prep 15 minCook 12 minSeafood
Containsdairy · shellfish
Inspired by a recipe from Skinnytaste ↗
Protein 41%Carbs 12%Fat 47%
About 365 kcal a serve — 38 g protein, 11 g carbs, 19 g fat. Each segment is that macro's share of the calories, within about 10%.
Ingredients
Serves 4
Method
Soften the aromatics
SautéHeat the olive oil in a deep skillet over medium heat. Add the chopped shallot and garlic and cook until aromatic, 2 to 3 minutes.
Into the panSauté →
2–3 min
Burst the tomatoes
BurstAdd the halved cherry tomatoes and cook until they burst, stirring often, 5 to 6 minutes.
Into the panAdd tomatoes →
5–6 min
Build the sauce
SimmerAdd the kalamata olives and the water. Stir and reduce the heat to medium-low, simmering until saucy and thickened, 2 to 3 minutes.
Into the panSimmer →
2–3 min
Cook the shrimp
CoverNestle the shrimp into the tomatoes, cover and cook until the shrimp are pink and cooked through, about 3 minutes.
Into the panNestle shrimp →
3 min
Finish and serve
On topStir in the lemon zest, lemon juice and dill, then scatter the cubed feta over the top. Serve with orzo or warm pita for dipping.
Into the panFinish →
Cook's noteServe over orzo or with warm pita; add a cup of drained chickpeas with the olives for extra protein and fibre.
Estimated per serve
365 kcal · 38 g protein · 11 g carbs · 19 g fatestimates, within ~10%
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