Thessaloniki-Style Shrimp

Thessaloniki is a port city on the Mediterranean and is the second-largest city in Greece after Athens. The cuisine of Thessaloniki is rich in seafood thanks to the city’s proximity to the ocean. This dish, often called Saloniki shrimp, is unique because of the long cooking time. Usually, shrimp is cooked for only a short period of time because prolonged exposure to heat can make the shrimp tough. In this dish, the high acid content from the tomatoes and feta cheese maintains the delicate taste and texture of the shrimp while cooking. We hope this dish will transport you to the coast of Greece without having to leave your home!

Thessaloniki-Style Shrimp

Please always check your food to ensure your food has been cooked to safe serving temperatures. Please see our guide here for recommended FDA Time & Temperatures.
  • Servings: 4
  • Difficulty: 2 hours
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  • ⅓ cup olive oil
  • 4 large scallions, finely chopped
  • 1 small green bell pepper, finely chopped
  • 1 tbsp dried oregano
  • ¼ tsp red pepper flakes
  • ½ cup finely chopped parsley or basil, plus extra for garnish
  • 1 lb large shrimp, deveined and tails removed
  • 3 medium tomatoes, chopped
  • 6 oz feta cheese, crumbled
  • 1 cup cooked rice, optional


1) Heat olive oil in a medium skillet over medium heat until shimmering. Add scallions, green bell pepper, oregano, and red pepper flakes and cook until peppers are softened, about 6 minutes.

2) Transfer vegetables to a Suvie pan and stir in the parsley, shrimp, tomatoes, and feta.

3) Place pan in Suvie, input settings, and cook now or schedule.

Suvie Cook Settings 

Bottom Zone: Slow Cook Low for 30 minutes

4) Remove pan from your Suvie. Season to taste with salt and pepper. Divide between bowls with rice, if using, and garnish with reserved herbs.


Nutritional Information per serving (4 servings per recipe) does not include optional rice: Calories 370, Total Fat 24g, Total Carbohydrates 9g, Total Sodium 634mg, Total Protein 33g

CategoriesDinner Greek Shrimp
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