Garlicky Shrimp Saganaki with Feta and Crusty Bread

Saganaki gets its name from the small two-handled skillet traditionally used in Greek cooking, and this high-protein take piles jumbo shrimp into a fiery, garlic-laden tomato sauce before finishing everything under melted, salty feta. The shrimp simmer briefly in the sauce so they stay plump and tender, soaking up the chili flake heat and the sweetness of the tomatoes, while the feta melts into creamy, tangy pockets across the top. It's the kind of dish that looks like a restaurant special but comes together in about half an hour in a single skillet. With over 30 grams of protein per serving from the shrimp and feta alone, this dish fits neatly into a high-protein eating plan while still feeling indulgent. Shrimp are naturally lean and protein-dense, making them an excellent choice for muscle maintenance and satiety without excess saturated fat. Serve it straight from the skillet with grilled crusty bread for scooping up every bit of the bubbling sauce — just be mindful to pair bread portions to your carbohydrate goals, or swap in a lower-carb dipper like grilled zucchini planks if you prefer to keep things leaner.

Ingredients

• 1.5 lbJumbo shrimp, peeled and deveined, tails on
• 3 tbspolive oil
• 6 clovesgarlic, minced
• 1 tspred chili flakes, adjust to taste
• 0.5 cupyellow onion, finely diced
• 28 ozcrushed tomatoes, canned
• 1 tbsptomato paste
• 1 tspdried oregano
• 1 tbspfresh lemon juice
• 6 ozfeta cheese, crumbled
• 2 tbspfresh parsley, chopped, for garnish
• to tastesalt
• to tasteblack pepper
• 1 loafcrusty bread, such as baguette or ciabatta, halved and grilled

Method

1. Preheat the oven to 400°F (200°C). Pat the shrimp dry with paper towels and season lightly with salt and pepper.
2. Mince the garlic and finely dice the onion on a cutting board.
3. Heat the olive oil in an oven-safe skillet over medium heat. Add the onion and sauté until softened and translucent, about 3-4 minutes. 4:00
4. Add the garlic and chili flakes to the skillet and sauté until fragrant, about 1 minute, stirring constantly so the garlic doesn't burn. 1:00
5. Stir in the tomato paste and cook for 1 minute to deepen its flavor, then add the crushed tomatoes, oregano, salt, and pepper. 1:00
6. Simmer the sauce uncovered, stirring occasionally, until slightly thickened. 10:00
7. Stir the lemon juice into the sauce, then nestle the shrimp into the skillet in a single layer.
8. Scatter the crumbled feta evenly over the top of the shrimp and sauce.
9. Transfer the skillet to the preheated oven and bake until the shrimp are opaque and cooked through and the feta is soft and bubbling. 10:00
10. While the shrimp bake, halve the crusty bread and grill it until charred and crisp on a grill or grill pan. 3:00
11. Remove the skillet from the oven, sprinkle with fresh parsley, and serve immediately straight from the pan with the grilled crusty bread for scooping.