Keto Shrimp Saganaki (Dairy-Free)
A flavorful Greek shrimp dish cooked in a rich tomato sauce with feta substitute. Perfectly keto and dairy-free.
Ingredients
- about 450 g 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
Original measure retained: its cup/spoon or fluid-volume standard is unspecified.
Instructions
- 1Place a 30.48 cm skillet on the stovetop and add the 2 tbsp of olive oil. Turn the heat to medium, which is 175°C.
- 2Add the 1/2 onion, cut into 0.635 cm 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.
- 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.
- 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.
- 5Add the about 450 g 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 63°C.
- 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.
- 7Serve the Keto Shrimp Saganaki immediately.
Substitutions
Feta cheese → Dairy-free feta substitute
Replicates salty, tangy flavor of feta.
Allergy Disclaimer — Safe Plated Pte. Ltd.
This content is AI-generated by Safe Plated and is not medical advice. AI can make errors and may miss allergens or cross-contamination risks. Always read physical ingredient labels and verify allergen safety independently before preparing or consuming any food. Consult your allergist for guidance specific to your situation.
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