Keto Shrimp Saganaki (Dairy-Free)

Ingredients

• 1 lb Shrimp
• 2 tbsp Olive oil
• 1/2 Onion
• 3 cloves Garlic
• 1 28 oz can Crushed tomatoes
• 2 tbsp Tomato paste
• 1/2 cup Feta substitute (dairy-free)
• 1 tsp Dried oregano
• 1/2 tsp Salt
• 1/4 tsp Black pepper

Instructions

1. 1Place a 12-inch skillet on the stovetop and add the 2 tbsp of olive oil. Turn the heat to medium, which is 350°F (175°C).
2. 2Add the 1/2 onion, cut into 1/4-inch dice, and the 3 cloves of garlic, minced, to the skillet. Cook, stirring occasionally, for 5-7 minutes, or until the onion pieces are softened and look translucent.
3. 3Pour in the 1 28 oz can of crushed tomatoes and stir in the 2 tbsp of tomato paste, 1 tsp of dried oregano, 1/2 tsp of salt, and 1/4 tsp of black pepper. Stir everything together until well combined.
4. 4Bring the tomato mixture to a gentle simmer, then reduce the heat to low. Let it cook uncovered for 10 minutes, stirring once or twice, allowing the flavors to meld.
5. 5Add the 1 lb of shrimp to the skillet in a single layer. Cook for 3-5 minutes, turning them halfway through, until the shrimp are pink and opaque and reach an internal temperature of 145°F (63°C).
6. 6Remove the skillet from the heat. Sprinkle the 1/2 cup of dairy-free feta substitute evenly over the top of the shrimp and tomato mixture.
7. 7Serve the Keto Shrimp Saganaki immediately.

Substitutions

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