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Shrimp Saganaki

Shrimp Saganaki

with Olive Tomato Sauce over Couscous

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Fun fact: the word saganaki is a diminutive of the Greek word sagani, which means “frying pan.” In other words, a saganaki is a teeny-tiny single-serve skillet—or a dish prepared in one. Although the name might suggest that it’s little, this recipe is certainly not lacking in big personality: from briny olives and feta to flavorful shrimp, all the ingredients come together with characteristically Mediterranean gusto.

Tags:Eat FirstContains shellfishSpicy
Allergens:ShellfishMilkWheat

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

10 ounce

Shrimp

(ContainsShellfish)

1 unit

Yellow Onion

2 clove

Garlic

1 box

Crushed Tomatoes

1 teaspoon

Chili Flakes

½ cup

Feta Cheese

(ContainsMilk)

¼ unit

Parsley

¾ cup

Israeli Couscous

(ContainsWheat)

1 ounce

Green Olives

Not included in your delivery

2 teaspoon

Olive Oil

unit

Salt

unit

Pepper

Nutrition Values/ per serving
Nutrition Valuesarrow down iconarrow down icon
/ per serving
Energy (kJ)2552 kJ
Calories610 kcal
Fat15 g
Saturated Fat5 g
Carbohydrate78 g
Sugar12 g
Dietary Fiber8 g
Protein41 g
Cholesterol230 mg
Sodium1430 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
Paper Towel
Large Pan
Instructionsarrow up iconarrow up icon
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1

Wash and dry all produce. Bring a medium pot of salted water to a boil. Halve, peel, and thinly slice onion. Mince or grate garlic. Finely chop parsley. Thinly slice olives. Rinse shrimp, then pat dry with a paper towel.

2

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

3

Once water is boiling, add couscous to pot. Cook, uncovered, until al dente, 10-11 minutes. Drain.

4

Heat another drizzle of olive oil in same pan over medium heat. Add garlic, onion, and a pinch of chili flakes (to taste). Cook, tossing, until garlic and onion are softened, 4-5 minutes. Stir in tomatoes and olives and bring to a simmer. Let cook until thick and saucy, about 5 minutes. Season with salt and pepper.

5

Stir shrimp and half the parsley into sauce. Cook until shrimp are completely cooked through, 1-2 minutes. Season with salt, pepper, and more chili flakes, if desired.

6

Divide couscous between plates, then top with shrimp and sauce. Sprinkle with feta and remaining parsley, then serve.