Dinner · 25 min · mediterranean

Shrimp Saganaki

Mediterranean flavors, weeknight effort. Shrimp meets crushed tomatoes in a 25-minute dinner worth keeping in rotation. It is weeknight cooking that still hits your targets — 32 grams of protein per serving. Leftovers keep well, so it doubles as next-day lunch without any extra work.

✓ USDA-verified nutrition data

Ingredients

• 1.5 lb Shrimp
• 14 oz Crushed tomatoes
• 6 oz Feta
• 1/4 cup White wine
• 1/3 cup Kalamata olives
• 1 tsp Oregano
• 4 slices Crusty bread

Steps

1. Pat the shrimp dry and season with salt and pepper.
2. Sear in an oven-safe skillet over high heat just 2 minutes — they will finish in the oven.
3. Set the shrimp aside; in the same pan, simmer the tomatoes, wine, olives, and oregano 10 minutes.
4. The sauce should thicken enough to leave a trail when you drag a spoon through it.
5. Return the shrimp to the pan, nestling them into the sauce.
6. Crumble the feta generously over the top.
7. Broil 3 minutes until the feta softens and the edges char slightly.
8. Serve straight from the pan with crusty bread for the sauce.

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