Keto seafood dishes could sit at the top of the pyramid of healthy Keto choices. Especially in Greece. Not only healthy, Keto seafood is the choice of gourmet experts and people who know how to enjoy the fruits of Poseidon’s kingdom. If you visit Greece, or even a Greek restaurant in your country, you should not miss the opportunity to try our specific seafood dishes. They are simply incomparable to anything else in the Mediterranean region. Every country has their own specialities, but in Greece, we take seafood so seriously, that each fish, shellfish or any other creature from the “deep blue” comes in, at least, 20 different versions.
Keto seafood preparation
With seafood, your Keto lifestyle will be safe in Greece. That is, of course, if you stay away from fried stuff. Unfortunately, fried fish or calamari will come coated in wheat flour and you’ll not be happy with it. It doesn’t even taste better than the grilled version. So, if you find yourself in a Greek taverna, order some grilled seafood and enjoy the full safety of Keto seafood pleasure! However, if you want to try something even more authentic, you’ll go for Saganaki! Now, I know you might remember this word from my previous recipe for Saganaki cheese. However, this is something completely different!
Saganaki with Keto macros
The name Saganaki applies to different Greek dishes, usually prepared in a small, two-handled, heavy-bottomed frying pan. The pan itself is called Saganaki or Sagani. The most popular classical Greek recipes in Saganaki pan include cheese saganaki and mussels saganaki. However, when cooking Greek shrimp saganaki, the shrimps are first sautéed in olive oil. At this point, Greeks add traditional Greek Ouzo, then a spicy tomato sauce. The dish is always finished off with fresh herbs and unmatchable feta cheese. Simply overpowering! Basically, no unwanted starch or carbs. Well, tomatoes maybe, but you’ll use just enough to let the shrimps swim in a red sea of aromas and textures.
Keto seafood - Shrimp Saganaki
- 6 tbsp olive oil extra virgin
- 1/2 onion finely chopped
- 2 cloves garlic finely chopped
- 1/2 tsp sea salt
- 1 tsp sweet paprika flakes
- 1 large tomato organic
- 100 ml water
- 12 medium shrimps cleaned
- 2 tbsp chopped fennel leaves (alternatively use 2 tbsp of Ouzo)
- 1 tbsp dried mint
- 1 tsp freshly chopped dill
- 1 tsp freshly ground pepper
- 100 g feta cheese goat or sheep
- Heat the olive oil (use 3 tbsp) in a saucepan over medium-high heat. Add finely chopped onion and sauté for about 1 minute. Stir in the chopped garlic, paprika flakes and season with salt and pepper. Add the chopped tomato and water. Cover the pan with the lid, let simmer for approx. 5 minutes.
- In a deep frying pan, sauté the shrimps on the remaining 3 tbsp of olive oil for 5 minutes. At this point add chopped fennel leaves or Ouzo.
- Transfer the shrimps in a clay pot and cover them with red sauce prepared earlier. Add all the herbs and bake in the oven at 170ºC for another 10 minutes.
- Crumble the feta cheese and sprinkle on top of your shrimp Saganaki and serve warm.