Name: Shrimp Saganaki Soup
Prep time: 10 min
Cook time: PT-487345H25M42S
Total time: PT-487345H25M42S
Cuisine: Greek
Ingredients: Shrimp, peeled and deveined (tails on or off); 2 Tbsp olive oil; 1 red onion, diced; 1 green bell pepper, diced; ½ cup chopped fennel or ¼ cup ouzo; 3 cloves garlic, minced; 2 Tbsp tomato paste; 1 can (14.5 oz) petite diced tomatoes; 4 cups chicken broth (or vegetable broth); 1 Tbsp flour (optional, for thickening); 1 tsp dried oregano; 1 tsp sweet paprika; Salt, to taste; 1–2 tsp sugar (to balance acidity); 2 Tbsp lemon juice; ½ cup crumbled feta cheese; Red pepper flakes (optional, for heat)

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Short description

I turned the vibrant Greek classic Shrimp Saganaki—juicy shrimp in tangy tomato and feta—into a comforting soup bursting with Mediterranean flavors.

Shrimp Saganaki Soup

Why You’ll Love This Recipe

I love how this soup captures the bold, zesty essence of Shrimp Saganaki in a bowl. It’s got garlic, herbs, tangy tomatoes, rich broth, and creamy feta—all simmered together for a satisfying, one-pot meal. Plus, the lemon and a hint of sweetness brighten every spoonful.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

Shrimp (tails on or off, I choose peeled and deveined for ease)
Olive oil
Red onion, diced
Green bell pepper
Fennel (or substitute with a splash of ouzo if I have it)
Garlic, minced
Tomato paste
Petite diced tomatoes
Chicken broth
Flour (optional, for thicker body)
Oregano, sweet paprika, salt
Lemon juice and a pinch of sugar
Feta cheese, crumbled

Directions

Sauté aromatics – I heat olive oil in a large pot, then sauté onion, bell pepper, fennel (or fennel seeds), and garlic until fragrant.
Season – I stir in tomato paste, oregano, paprika, salt, and a dash of sugar to enhance balance.
Add liquids – I pour in diced tomatoes and chicken broth, stirring to blend flavors. If using, I also add a splash of ouzo now.
Thicken – For a slightly creamy texture, I whisk in a bit of flour and simmer until the soup starts to thicken.
Cook shrimp – I add shrimp and simmer just until they turn pink—about 3–5 minutes.
Finish – I remove the pot from heat, stir in lemon juice, then drop in crumbled feta so it gently softens in the warm soup.

Servings and timing

This recipe yields about 4 servings and takes 35–40 minutes from start to finish, including prep and cook time.

Variations

Make it boozy: I swap fennel for ¼ cup of ouzo to add that signature anise flavor.
Spice it up: I add red pepper flakes if I want more heat.
Vegetarian twist: I use mushrooms or chickpeas in place of shrimp and skip the ouzo.

Storage/reheating

I store leftovers in an airtight container in the fridge for up to 3 days. To reheat, I warm it gently on the stove or in the microwave—stirring occasionally to avoid overcooking the shrimp. It keeps its texture and flavor well.

FAQs

Can I use frozen shrimp?

Absolutely. I thaw frozen shrimp overnight in the fridge or quickly under cold water so they stay tender when cooked.

Do I have to use flour?

Nope! The flour just thickens the soup, but if I prefer it more brothy, I skip it—it’s still delicious.

Can I substitute the broth?

Yes, vegetable broth works great if I want to go meat-free or lighten it up.

What size shrimp is best?

I go for large or jumbo shrimp (around 31/35 to 21/25 count). Bigger shrimp hold up nicely in the soup without getting rubbery.

How do I prevent overcooking shrimp?

I watch closely—the soup is done when shrimp turn opaque pink, usually after 3–5 minutes. I remove the pot from heat right away to avoid chewiness.

Conclusion

I love how Shrimp Saganaki Soup delivers all the bold Greek flavors—tomato, garlic, herbs, feta, and a hint of anise—packaged into a cozy bowl. It’s elegant enough for entertaining yet easy enough for a weeknight dinner. Let me know how you make it your own!