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+ servings

shrimp saganaki

serves 4
by Nancy


  • 1 box couscous
  • 4 tsp olive oil
  • 20 oz shrimp
  • salt & pepper
  • 4 cloves garlic minced
  • 2 onions thinly sliced
  • 1 teaspoon chili flakes
  • 1 large can crushed tomatoes
  • 2 oz green olives sliced
  • ¼ cup chopped parsley
  • 1 cup feta cheese


  1. cook the couscous according to the package directions.
  2. heat a drizzle of olive oil in a large pan over medium-high heat.
  3. season the shrimp with salt and pepper.
  4. add the shrimp to the pan and cook, tossing for 1-2 minutes, until almost cooked through.
  5. remove from the pan and set aside.
  6. heat another drizzle of olive oil in the same pan over medium heat.
  7. add the garlic, onion, and a pinch of chili flakes (to taste) and cook, tossing for 4-5 minutes, until softened.
  8. add the tomatoes and olives and simmer for 5 minutes.
  9. season to taste with salt and pepper.
  10. stir the shrimp and half the parsley into the sauce and cook for 1-2 minutes, until the shrimp are opaque.
  11. season to taste with salt, pepper, and chili flakes, if desired.
  12. serve the shrimp saganaki on a bed of couscous, garnish with the feta and remaining parsley. enjoy!