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Shrimp Saganaki

Shrimp Saganaki

with Spicy Marinara, Feta, and Israeli Couscous

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Greek food has so much more to offer than just gyros and tzatziki. Introducing bold and flavorful shrimp saganaki! In this dish, tender shrimp are layered with spicy tomato sauce, olives, and tangy Feta cheese.

Tags:Eat FirstSpicy
Allergens:MilkWheatShellfish

Produced in a facility that processes milk, eggs, fish, shellfish, tree nuts, peanuts, wheat, and soybean.

Total Time30 minutes
Cooking difficultyEasy
Ingredients
serving amount
2
4
Ingredientsarrow down iconarrow down icon
serving amount
2
4

½ cup

Feta Cheese

(ContainsMilk)

1 teaspoon

Chili Flakes

2 clove

Garlic

1 ounce

Green Olives

1 unit

Yellow Onion

¼ ounce

Parsley

¾ cup

Israeli Couscous

(ContainsWheat)

10 ounce

Shrimp

(ContainsShellfish)

1 box

Crushed Tomatoes

Not included in your delivery

unit

Salt

unit

Pepper

2 teaspoon

Olive Oil

Nutrition Values/ per serving
Nutrition Valuesarrow down iconarrow down icon
/ per serving
Energy (kJ)2426.7200000000003 kJ
Calories580 kcal
Fat14 g
Saturated Fat4 g
Carbohydrate77 g
Sugar11 g
Dietary Fiber7 g
Protein36 g
Sodium1673 mg
Due to the different suppliers we purchase our products from, nutritional facts per meal can vary from the website to what is received in the delivered box, depending on your region.
Utensils
Utensilsarrow down iconarrow down icon
Large Pot
Large Pan
Strainer
Instructionsarrow up iconarrow up icon
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1

Wash and dry all produce. Bring a large pot of salted water to a simmer. Halve, peel, and thinly slice the onion. Mince or grate the garlic. Finely chop the parsley. Thinly slice the olives.

2

Heat a drizzle of olive oil in a large pan over medium-high heat. Season the shrimp with salt and pepper. Add the shrimp to the pan and cook, tossing for 1-2 minutes, until almost cooked through. Remove from the pan and set aside.

3

Add the Israeli couscous to the boiling water and cook for 8-10 minutes, until al dente. Drain.

4

Make the marinara sauce: Heat another drizzle of olive oil in the same pan over medium heat. Add the garlic, onion, and a pinch of chili flakes (to taste) and cook, tossing for 4-5 minutes, until softened. Add the tomatoes and olives and simmer for 5 minutes. Season to taste with salt and pepper.

5

Stir the shrimp and half the parsley into the sauce and cook for 1-2 minutes, until the shrimp are opaque. Season to taste with salt, pepper, and chili flakes, if desired.

6

Plate and serve: Serve the shrimp saganaki on a bed of Israeli couscous, garnish with the feta and remaining parsley. Enjoy!