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Shrimp Saganaki served in a black bowl on a white background.
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Shrimp Saganaki
Prep Time
20 mins
Cook Time
25 mins
Total Time
43 mins
 
Servings: 6
Calories: 123 kcal
Ingredients
Ingredients for the Freezer Bag
  • 1 1/2 lbs jumbo shrimp
  • salt and pepper
  • 1 1/2 tsp oregano
  • 1 1/2 tsp dill
  • red pepper flakes
  • 1 clove garlic, minced
  • splash extra virgin olive oil
  • 1 purple onion, chopped
  • 28 oz can of tomatoes, partially drained
  • 1 Tbsp lemon juice
  • 8 Kalamata olives, pitted and chopped coarsely
Ingredients for the Day of Cooking
  • 2 Tbsp fresh mint, chopped
  • 2 Tbsp fresh parsley, chopped
  • shredded feta cheese
Instructions
Assembly Instructions

  1. Place shrimp, salt, pepper, ½ tsp. oregano, ½ tsp. dill, red pepper flakes, minced garlic, and splash of olive oil in a large resealable bag.

  2. In another large bag, add the purple onion, tomatoes, lemon juice, olives, 1 tsp. oregano, and 1 tsp. dill. 

  3. Staple the bags together above the seam.

  4. Remove excess air, seal, and freeze.

Cooking Instructions

  1. Thaw overnight in the fridge.

  2. Dump the contents from the large bag into a saucepan and bring them to a boil.

  3. Reduce heat and simmer for 15 minutes.

  4. Add the shrimp.Cook 5-7 minutes more.Top with feta and fresh herbs.