Shrimp Saganaki

Baked shrimp simmered in a dreamy white wine tomato sauce with tangy feta make up this Shrimp Saganaki recipe. It's a perfect low carb, keto, and paleo meal the whole family will love.

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Course: Main Course

Cuisine: Greek

Keyword: Shrimp Saganaki

Prep Time: 10

Cook Time: 25

Total Time: 35

Servings: servings

Calories: 397kcal

Author: Eva

Ingredients

Saganaki Sauce (Tomato Sauce):

1 onion chopped
6 green onions chopped
½ cup celery chopped
2 tablespoons olive oil
¼ teaspoon salt
¼ teaspoon pepper
2 cups crushed tomatoes
½ cup tomato sauce
½ cup white wine
½ teaspoon sugar
1 bay leaf
½ teaspoon dried oregano
¼ cup chopped fresh parsley

Shrimp:

2 pounds medium shrimp peeled and deveined
Juice of 1 lemon
2 tablespoons olive oil
2 garlic cloves crushed
¼ teaspoon salt
¼ teaspoon pepper
1 cup feta cheese crumbled
¼ cup ouzo optional

Instructions

Sauté onions, green onions and celery in oil until softened. Add salt, pepper, tomatoes, tomato sauce, wine, sugar, bay leaf, oregano and parsley. Simmer for 15 minutes until thickened. Rinse shrimp. Toss with lemon juice. Heat oil in a large skillet. Sauté shrimp and garlic for 3 minutes, stirring until liquid is evaporated and shrimp are almost cooked through. Sprinkle lightly with salt and pepper.
Pour half of the tomato sauce into a 2 quart casserole dish. Spoon shrimp over sauce. Cover with remaining sauce and sprinkle with feta cheese. Bake at 375 for 10 minutes or until hot and bubbly. Remove from oven. Pour ouzo over all. Bake for an additional 3 minutes. Remove bay leaf prior to serving.

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