Description
A Mediterranean-inspired Shrimp Saganaki Soup that transforms the beloved Greek dish into a bold, comforting soup with shrimp, tangy tomatoes, herbs, and creamy feta.
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)
Instructions
- Heat olive oil in a large pot over medium heat. Add red onion, bell pepper, fennel (or ouzo), and garlic. Sauté until fragrant and soft, about 5–7 minutes.
- Stir in tomato paste, oregano, paprika, salt, and sugar. Cook for 1–2 minutes.
- Add diced tomatoes and broth. Stir to combine and bring to a gentle simmer.
- Optional: whisk in flour to thicken and simmer for 5–10 minutes until slightly thickened.
- Add shrimp and cook until pink and opaque, about 3–5 minutes.
- Remove from heat. Stir in lemon juice and gently fold in crumbled feta until just softened.
- Serve hot, garnished with additional feta or herbs if desired.
Notes
- Use ouzo for an authentic anise flavor or fennel for a milder option.
- Red pepper flakes can add a pleasant heat if preferred.
- Sub mushrooms or chickpeas for a vegetarian version.
- Watch shrimp closely to avoid overcooking—remove from heat once they turn pink.
- Refrigerate leftovers up to 3 days and reheat gently to preserve shrimp texture.
- Prep Time: 10 minutes
- Cook Time: 25–30 minutes
- Category: Soup
- Method: Simmered
- Cuisine: Greek
Nutrition
- Serving Size: 1.5 cups
- Calories: 260
- Sugar: 5g
- Sodium: 690mg
- Fat: 14g
- Saturated Fat: 5g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 10g
- Fiber: 2g
- Protein: 25g
- Cholesterol: 145mg