Dairy-Free Shrimp Saganaki
Indulge in the vibrant flavors of Dairy-Free Shrimp Saganaki, a wholesome Mediterranean-inspired dish bursting with fresh, zesty, and savory notes. This light yet hearty recipe swaps traditional feta for a dairy-free take, making it perfect for those with dietary restrictions. Succulent shrimp are simmered in a rich tomato-based sauce with hints of garlic, oregano, and a touch of chili for a gentle kick. Kalamata olives and a splash of white wine add briny depth, while a fresh squeeze of lemon juice brightens every bite. Served over zucchini noodles or fluffy quinoa, this gluten-free, dairy-free meal is as nourishing as it is delicious. Ideal for weeknight dinners or special occasions, this one-pan dish comes together in just 40 minutes, combining ease and elegance in every forkful. Perfect for fans of Mediterranean seafood recipes and healthy dinner ideas!
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Ingredients
- 500 grams large shrimp, peeled and deveined
- 2 tablespoons olive oil
- 3 units garlic cloves, minced
- 1 unit medium onion, finely chopped
- 1 unit red bell pepper, chopped
- 400 grams crushed tomatoes
- 2 tablespoons fresh parsley, chopped
- 1 teaspoon dried oregano
- 0.5 teaspoon red chili flakes
- 80 grams kalamata olives, pitted and halved
- 120 milliliters dry white wine
- 2 tablespoons lemon juice
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 1 tablespoon fresh dill, chopped
- 800 grams zucchini noodles or cooked quinoa (for serving)
Directions
Step 1
Heat the olive oil in a large skillet over medium heat.
Step 2
Add the minced garlic, chopped onion, and red bell pepper to the skillet. Sauté for about 5 minutes, until the onion becomes translucent.
Step 3
Stir in the crushed tomatoes, fresh parsley, oregano, and red chili flakes. Cook for another 5 minutes to allow the flavors to meld.
Step 4
Add the kalamata olives and pour in the white wine. Let it simmer for about 3-4 minutes until the sauce slightly thickens.
Step 5
Add the shrimp to the skillet, stirring gently to coat them in the sauce. Cook for 4-5 minutes until the shrimp turn pink and are fully cooked.
Step 6
Stir in the lemon juice, salt, and black pepper. Taste and adjust seasoning if necessary.
Step 7
Remove the skillet from heat and sprinkle with chopped dill.
Step 8
Serve the shrimp saganaki over a bed of zucchini noodles or alongside cooked quinoa for a wholesome dairy-free meal.
Nutrition Facts
| Serving size | (2244.2g) |
|---|
| Amount per serving | % Daily Value* |
|---|---|
| Calories | 1370.3 |
| Total Fat 52.3g | 0% |
| Saturated Fat 8.4g | 0% |
| Polyunsaturated Fat 2.7g | |
| Cholesterol 945mg | 0% |
| Sodium 4104.7mg | 0% |
| Total Carbohydrate 79.0g | 0% |
| Dietary Fiber 22.1g | 0% |
| Total Sugars 41.5g | |
| Protein 138.1g | 0% |
| Vitamin D 0IU | 0% |
| Calcium 696.7mg | 0% |
| Iron 11.4mg | 0% |
| Potassium 5038.0mg | 0% |
Source of Calories