Spicy Shrimp with Fennel and Feta

Ingredients

• 45 ml (3 tbsp), dividedolive oil
• 454 g (1 lb)jumbo shrimp, peeled, deveined and tails removed
• 4 clovesgarlic, minced
• 20 ml (4 tsp)fennel seeds, roughly chopped
• 1.25 ml (1/4 tsp)red pepper flakes
• 80 ml (1/3 cup)dry white wine
• 225 g (1 1/2 cups), dividedcherry tomatoes, halved
• 50 g (1/3 cup)Kalamata olives, pitted
• 40 ml (2 tbsp + 2 tsp), dividedfresh oregano, chopped
• 50 g (1/3 cup)feta, crumbled, for garnish
• 40 g (1/4 cup)Peppadew peppers, for garnish
• to tastefresh parsley, chopped, for garnish
• to tastesalt and pepper

Instructions

1. 1

   Sear half

   Heat a 30 cm (12-inch) skillet over medium-high heat and add 15 ml (1 tbsp) olive oil. Arrange half the shrimp in one layer and cook for about 1 minute on each side. Transfer them to a large bowl.

2. 2

   Cook remaining shrimp

   Add another 15 ml (1 tbsp) olive oil to the skillet and cook the remaining shrimp for about 1–2 minutes on each side. Once cooked, transfer them to the bowl with the first batch.

3. 3

   Build the sauce

   Add the remaining 15 ml (1 tbsp) olive oil to the skillet with the garlic, fennel and red pepper flakes; stir to combine. Cook for 1 minute, then add the white wine and stir until it has slightly evaporated.

4. 4

   Cook the tomatoes

   Add 150 g (1 cup) of the tomatoes, the olives, salt and pepper. Stir until the tomatoes have broken down, about 5 minutes.

5. 5

   Toss with shrimp

   Take the skillet off the heat. Stir in 30 ml (2 tbsp) oregano and the Peppadew peppers, then taste and adjust the salt and pepper. Add the shrimp and toss to coat.

6. 6

   Garnish and serve

   Transfer the shrimp mixture to a serving dish. Garnish with the remaining tomatoes, feta, oregano and parsley, then serve.

What is spicy shrimp with fennel and feta?

This is a quick skillet dish built around shrimp and a lively mix of Mediterranean-style ingredients: fennel, olives, tomatoes, wine and feta. Rather than relying on a long cooking time, it layers aromatic, savoury and tangy flavours in about half an hour.

The combination has Greek-inspired touches, especially the Kalamata olives, oregano and feta, without needing to claim a single traditional origin. Cooking the shrimp separately before adding them back helps keep them tender while the tomato mixture develops.

Nutrition and macros by portion

The nutrition label shows one serving as written: 270 calories, 28g protein, 9g carbs, 16g fat.

Shrimp provide most of the protein, while the tomatoes contribute some carbohydrates. Olive oil and feta supply much of the fat, with the olives adding extra richness and salt. Balance the plate with vegetables and a measured portion of bread, rice or couscous; the nutrition estimate does not include those sides.

Why cook the shrimp in batches?

Even layer: The recipe divides the shrimp in two so they can sear rather than crowd the pan. Work quickly and remove each batch as soon as it is cooked.

Pan heat: A medium-high skillet helps colour the shrimp in a short time. If the pan cools too much, the shrimp can release liquid and turn less juicy.

How the fennel and garlic flavour the sauce

Fennel seeds: Roughly chopping them helps release their aromatic, lightly anise-like character. They go into the hot oil with the garlic and pepper flakes, so stir and cook them for just 1 minute before adding wine.

White wine: The wine loosens the browned flavour in the skillet and adds acidity. Let it evaporate slightly before adding the tomatoes, as directed.

Getting the tomato mixture right

Tomato base: The first cup of halved tomatoes cooks with the olives for about 5 minutes, until the tomatoes have broken down. Stir as they soften, and use their texture as the cue rather than expecting a completely smooth sauce.

Fresh finish: The remaining tomatoes are reserved for the garnish, giving the finished dish a fresher contrast to the cooked sauce.

When the shrimp are done

Doneness cue: Shrimp are ready when they turn opaque and curl into a loose C shape. The recipe gives approximate cooking times, but thickness and pan heat can make the exact timing vary.

Gentle finish: Add the cooked shrimp back after taking the pan off the heat and toss them through the sauce. This warms them without keeping them over direct heat for long.

What to serve alongside

For a fuller meal, serve the shrimp with crusty bread, rice or couscous to catch the tomato, wine and olive juices. A simple green salad or steamed vegetables make a fresh counterpoint to the salty feta and olives.

Set out lemon wedges if you like a brighter finish, though they are not part of the listed recipe.

Recipe notes & tips

• Pat the shrimp dry before cooking so they sear instead of steaming.
• Have the garlic, fennel and wine ready before you start; the aromatics cook quickly.
• Use a wide skillet and keep the shrimp in an even layer for each batch.
• Taste the sauce before adding the shrimp back, since olives and feta are already salty.
• Keep the reserved tomatoes and garnishes separate until just before serving.

Variations

• More heat: Increase the red pepper flakes slightly for a spicier sauce.
• Extra lemon: Serve with lemon wedges for a brighter finish.
• Herb swap: Use chopped fresh dill in place of some parsley for a different herbal note.
• Add greens: Wilt a handful of spinach into the tomato mixture before returning the shrimp.
• Serve with grains: Spoon the shrimp and sauce over cooked couscous or rice for a more substantial meal.

Common mistakes to avoid

• Crowding the skillet: The shrimp can steam rather than sear; cook them in the two batches specified.
• Overcooking the shrimp: They turn tough if left in the pan too long; remove each batch as soon as it is opaque.
• Burning the garlic: It cooks quickly with the fennel; stir for 1 minute and add the wine promptly.
• Skipping the tomato cue: Give the tomatoes about 5 minutes to break down before taking the pan off the heat.
• Adding feta too early: It is intended as a garnish, so sprinkle it on at the end.

How to store

Refrigerate leftovers in a sealed container for up to 2 days. Reheat gently in a covered pan over low heat until hot, taking care not to cook the shrimp for longer than needed.

Frequently asked questions