Low Carb Shrimp Saganaki 0 133

low carb shrimp sagananaki

Shrimp saganaki is a quick and easy Greek appetizer named after the pan in which it was prepared and best served straight from the skillet and it is often served with crusty bread to scoop up the tomato sauce. To avoid traditional bread serve this low carb shrimp sagananaki recipe on a bed of cooked zucchini noodles or cauliflower rice.You can also serve this with toasted low carb bread.

Ingredients:
  • 3 TBSP. extra virgin olive oil
  • 2-3 cloves garlic, finely chopped
  • 1 medium red onion, finely chopped
  • ¼ cup. dry white wine
  • 1 15-oz. can crushed tomatoes
  • ½ cup. Kalamata olives, chopped
  • 1 tsp. dried dill
  • 1 tsp. dried Greek oregano
  • ½ tsp. crushed red chili flakes
  • Salt and black pepper, to taste
  • 1 lb. large shrimp, shelled and deveined
  • 3 TBSP. fresh parsley leaves, chopped and divided
  • 4 oz. Feta cheese, crumbled
Instructions for Low Carb Shrimp Saganaki:
  1. Heat olive oil in a large skillet over medium-high heat. Add garlic and red onion and cook, stirring occasionally, for 3-4 minutes, or until the onion softens and starts to turn golden brown.
  2. Add white wine to deglaze the bottom of the skillet, scraping up any brown bits with a spatula.
  3. Reduce heat to medium and add crushed tomatoes, olives, dill, oregano, and red chili flakes. Season with salt and black pepper, to taste, and stir to combine.
  4. Simmer for 8-10 minutes, stirring occasionally. Add shrimp and 2 tablespoons of the parsley. Cook for 3-4 minutes, stirring occasionally, or until shrimp just turns pink. Do not overcook the shrimp.
Low Carb Shrimp Saganaki
 
Author: 
Nutrition Information
  • Serves: 4
  • Serving size: 1
  • Calories: 294
  • Fat: 18
  • Carbohydrates: 9
  • Sugar: 6
  • Fiber: 3
  • Protein: 34
  • Net Carbs: 6
Recipe type: Low Carb
Prep time: 
Cook time: 
Total time: 
Shrimp saganaki is a quick and easy Greek appetizer named after the pan in which it was prepared and best served straight from the skillet and it is often served with crusty bread to scoop up the tomato sauce. To avoid traditional bread serve this dish on a bed of cooked zucchini noodles or cauliflower rice
Ingredients
  • 3 TBSP. extra virgin olive oil
  • 2-3 cloves garlic, finely chopped
  • 1 medium red onion, finely chopped
  • ¼ cup. dry white wine
  • 1 15-oz. can crushed tomatoes
  • ½ cup. Kalamata olives, chopped
  • 1 tsp. dried dill
  • 1 tsp. dried Greek oregano
  • ½ tsp. crushed red chili flakes
  • Salt and black pepper, to taste
  • 1 lb. large shrimp, shelled and deveined
  • 3 TBSP. fresh parsley leaves, chopped and divided
  • 4 oz. Feta cheese, crumbled
Instructions
  1. Heat olive oil in a large skillet over medium-high heat. Add garlic and red onion and cook, stirring occasionally, for 3-4 minutes, or until the onion softens and starts to turn golden brown.
  2. Add white wine to deglaze the bottom of the skillet, scraping up any brown bits with a spatula.
  3. Reduce heat to medium and add crushed tomatoes, olives, dill, oregano, and red chili flakes. Season with salt and black pepper, to taste, and stir to combine.
  4. Simmer for 8-10 minutes, stirring occasionally. Add shrimp and 2 tablespoons of the parsley. Cook for 3-4 minutes, stirring occasionally, or until shrimp just turns pink. Do not overcook the shrimp.
Notes
NET CARB 6 G PER SERVING

 

Low Carb Shrimp Saganaki (print version above)

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