Shrimp Saganaki

Shrimp Saganaki

with Tomato 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 flavourful shrimp saganaki! In this dish, tender shrimp are layered with tomato sauce, olives, and tangy feta cheese.


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

Preparation Time30 minutes
Cooking difficultyEasy

serving 4 people

Ingredientsarrow down iconarrow down icon

serving 4 people

570 g



340 g

Pearl Couscous


2 can

Crushed Tomatoes

113 g

Onion, chopped

20 g


60 g

Green Olives

½ g

Feta Cheese, crumbled


10 g


Not included in your delivery

½ tsp



Nutrition Values
Nutrition Valuesarrow down iconarrow down icon
per serving
per 100g
Energy (kJ)2569 kJ
Calories614 kcal
Fat11 g
Saturated Fat3 g
Carbohydrate82 g
Sugar9 g
Dietary Fiber6 g
Protein44 g
Cholesterol228 mg
Sodium943 mg
Utensilsarrow down iconarrow down icon
Large Pan
Instructionsarrow up iconarrow up icon
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Wash and dry all produce. Bring a medium pot of salted water to a boil. Mince or grate the garlic. Thinly slice the olives. Roughly chop the parsley.


Add the couscous to the boiling water. Cook until the couscous is tender, 7-8 min. (Drain the couscous when it’s done cooking.)


Meanwhile, heat a large pan over medium-high heat. Add a drizzle of oil, then the shrimp. Cook, stirring occasionally, until the shrimp just turns pink, 1-2 min. Transfer to a plate. Season with salt and pepper.


Reduce the heat to medium. Add a drizzle of oil to the same pan, then the onion and garlic. Cook, stirring occasionally, until golden-brown, 5-6 min. Add the crushed tomatoes and olives. Simmer until slightly thickened, 5-7 min.


Add the sugar, shrimp and half the parsley into the sauce. Stir until heated through, 1-2 min. (Taste and add more sugar, 1/4 tsp at a time, if you’d like your sauce a bit sweeter!)


Divide the couscous between plates. Top with a scoop of shrimp saganaki. Sprinkle with the feta and remaining parsley.