Shrimp Saganaki Recipe
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Pan-seared shrimp baked in a fresh tomato sauce with feta, olives, and mint. Bright and briny with a soft cheese topping, serve as an elegant appetizer or over rice for dinner.
We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
serves 4- 1 ¼-1 ½ lbs large raw jumbo shrimp, peeled and deveined. See the post for best shrimp!
- ½ teaspoon salt, more to taste
- ½ teaspoon black pepper
- 4 tablespoons extra virgin olive oil, more as needed
- 1 cup diced onion
- 6 cloves garlic, rough chopped
- ½ teaspoon red pepper flakes (Aleppo is nice)
- 1 lemon, zested, and use fresh lemon juice.
- 2 ½ cups tomatoes, diced (and their juices)
- 1 tablespoon honey
- 1 tablespoon fresh oregano (or 1 teaspoon dried oregano)
- 3 ounces feta cheese (⅓ -½ cup) sheep’s feta is nice here!
- ¼ cup kalamata olives, cut in half lengthwise
- ¼ cup mint leaves, torn (or sub parsley or basil)
At a glance
PER SERVING · TIME 60M
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Complete estimate · 100% of estimated mass resolved
All countable ingredients resolved. Figures are per serving.
- Prep
- 30m
- Cook
- 30m
- Sodium
- 1546mg
- Total sugar
- 12g
Added sugar is not shown when one or more ingredients lack reliable added-sugar evidence.
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 631mg
- Calcium
- 217mg
- Iron
- 2mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 30M
- SODIUM
- 1546MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.