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Shrimp Saganaki

Shrimp Saganaki

Nutrition Facts
  • cal. (kcal) 239
Shrimp Saganaki
  • Makes: 4 servings
  • Prep: 30 mins
  • Start to Finish: 30 mins
  • Carb Grams Per Serving: 8


  • 12 jumbo shrimp, (6-8 per pound), peeled and deveined, tails left on (see Ingredient Note)
  • 2 tablespoons lemon juice, divided
  • 1/4 teaspoon salt
  • 1 tablespoon extra-virgin olive oil
  • 1 medium bulb fennel, cored and finely chopped
  • 5 scallions, thinly sliced
  • 1 small chile pepper, such as jalapeno or serrano, seeded and minced
  • 1/2 cup Chardonnay, preferably Greek
  • 1/2 cup crumbled feta cheese, preferably Greek
  • Freshly ground pepper, to taste


  1. Toss shrimp with 1 tablespoon lemon juice in a medium bowl and sprinkle with salt.
  2. Heat oil in a large skillet (or "saganaki" pan) over medium heat. Add fennel, scallions and chile pepper and cook, stirring, until soft and beginning to brown, 3 to 5 minutes. Pour in wine. Cook, stirring, for 1 minute. Place the shrimp on top of the fennel mixture, cover and cook until the shrimp are pink and just cooked through, 3 to 4 minutes. Remove from the heat.
  3. Transfer the shrimp to a plate. Add the remaining 1 tablespoon lemon juice, feta and pepper to the pan and stir until the cheese begins to melt, about 1 minute. Serve the shrimp atop the fennel mixture.
  4. Tip: Ingredient note: Shrimp is usually sold by the number needed to make 1 pound. For example, "6-8 count" means there will be 6 to 8 shrimp in a pound. Shrimp that size are usually labeled "jumbo." Prawns will also work well in this recipe.

Nutrition Information

Servings Per Recipe: 4
PER SERVING: 239 cal., 9 g total fat (4 g sat. fat), 227 mg chol., 631 mg sodium, 8 g carb. (2 g fiber), 26 g pro.

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