Shrimp Saganaki

Shrimp Saganaki

8 Reviews
From: EatingWell Magazine, September/October 2008

Shrimp top a delicious saute of fennel, scallions and feta in this version of saganaki. A saganaki is a shallow, two-handled skillet that is one of the most traditional cooking vessels in Greece. Saganaki is also the fried cheese, made in the pan, that is one of Greece's most famous appetizers.

Ingredients 4 servings

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Original recipe yields 4 servings
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  • 12 jumbo shrimp, (6-8 per pound), peeled and deveined, tails left on (see Ingredient Note)
  • 2 tablespoons lemon juice, divided
  • ¼ teaspoon salt
  • 1 tablespoon extra-virgin olive oil
  • 1 medium bulb fennel, cored and finely chopped
  • 5 scallions, thinly sliced
  • 1 small chile pepper, such as jalapeño or serrano, seeded and minced
  • ½ cup Chardonnay, preferably Greek
  • ½ cup crumbled feta cheese, preferably Greek
  • Freshly ground pepper, to taste


  • Active

  • Ready In

  1. Toss shrimp with 1 tablespoon lemon juice in a medium bowl and sprinkle with salt.
  2. Heat oil in a large skillet (or "saganaki" pan) over medium heat. Add fennel, scallions and chile pepper and cook, stirring, until soft and beginning to brown, 3 to 5 minutes. Pour in wine. Cook, stirring, for 1 minute. Place the shrimp on top of the fennel mixture, cover and cook until the shrimp are pink and just cooked through, 3 to 4 minutes. Remove from the heat.
  3. Transfer the shrimp to a plate. Add the remaining 1 tablespoon lemon juice, feta and pepper to the pan and stir until the cheese begins to melt, about 1 minute. Serve the shrimp atop the fennel mixture.
  • Ingredient note: Shrimp is usually sold by the number needed to make 1 pound. For example, “6-8 count” means there will be 6 to 8 shrimp in a pound. Shrimp that size are usually labeled “jumbo.” Prawns will also work well in this recipe.

Nutrition information

  • Per serving: 260 calories; 10 g fat(4 g sat); 2 g fiber; 10 g carbohydrates; 28 g protein; 62 mcg folate; 244 mg cholesterol; 4 g sugars; 0 g added sugars; 1,192 IU vitamin A; 18 mg vitamin C; 237 mg calcium; 1 mg iron; 1,373 mg sodium; 527 mg potassium
  • Nutrition Bonus: Vitamin C (30% daily value), Calcium (24% dv), Vitamin A (24% dv)
  • Carbohydrate Servings: ½
  • Exchanges: 1 vegetable, 3 lean meat

Reviews 8

March 23, 2015
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By: EatingWell User
Top ten new recipe This recipe rocks. I have added it to my top ten. I will make this again for sure.
February 13, 2015
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By: EatingWell User
Very few ingredients and Fast! This is such a good recipe but I must admit that I did play with ingredients to make it go a bit farther. I added some leftover spaghetti noodles to the fennel and green onion and I added garlic as well....spaghetti came after the fennel, onion and garlic had softened. I also added another hit of lemon juice and a bit of the feta brine to pop it. Very good. Pros: Easy, Quick Prep
January 17, 2012
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By: EatingWell User
Clarifying instructions I read the recipe and was confused at step 3. It says to Transfer the shrimp to a plate. It goes on to say, Add [other ingredients] to the pan and stir until the cheese begins to melt [.] In step 3 it says to serve the shrimp over the fennel mixture. My question was: what do I do with the lemon juice/pepper/feta? Since in step 2 the shrimp are placed on top of the fennel mixture, and since the rest of the instruction doesn't mention adding the remaining ingredients to the fennel mixture, I didn't know whether, when the shrimp are removed, so is the rest of the fennel mixture, or whether you remove ONLY the shrimp. Looking at the photo, it appears you remove ONLY the shrimp and add the remaining ingredients (lemon juice/pepper/feta) to the fennel mixture. It appears the shrimp merely steam over the fennel mixture and then are removed leaving everything else in the pan. When the shrimp are almost done (don't overcook -- they will continue to cook after removal due to carryover cooking), remove them (keep warm in foil) and proceed adding the remaining ingredients. When the cheese begins to melt, plate the cheesy-fennel mixture and top with shrimp. Sorry if this is obvious, but I cook a LOT and, but for the photo, could not tell what the instructions meant.
February 14, 2011
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By: Cynthia
Excellant! even with a substitution Made according to directions, but am allergic to fennel, so substituted chopped cabbage. Excellant sauce! yummy flavours. Will definately do again. Served with spinach parmesan cakes from this website.
February 14, 2011
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By: epdmd86
So good! This is the first time I have ever used fennel, and it is so tasty. I never would have thought to use it because of the licorice-like smell, but the taste is so different after it's been cooked. Fennel isn't expensive, but since this recipe only calls for the bulb, I found another recipe which calls for the fronds (the feathery ends) so that I wouldn't have to waste the rest of it.The entire meal was delicious -- the only thing I did differently was I used some pre-cooked medium shrimp instead of raw jumbo, but I doubt that it affected the end result. I will definitely make this recipe again!! Pros: Great taste Cons: none
September 13, 2010
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By: EatingWell User
This is the most delicious meal I have ever had! Don't be deterred by the fennel - the end result tastes nothing like licorice. I highly recommend.
March 07, 2010
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By: EatingWell User
This was very good. I have never used fennel before, and I was afraid because of the licorice smell. But the recipe was delicious!
October 05, 2009
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By: EatingWell User
I make this recipe along with the Butternut Squash Pilaf. It's delicious. I'm getting hungry just reading the recipe.
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