Spicy Shrimp Saganaki & Israeli Couscous

One of the things I love most about summer are white wines and Mediterranean foods.  You have feta cheese, olives, salts, tomatoes and a million other delicious things.  When I got this recipe from my HelloFresh subscription, I was incredibly excited.

This recipe is easy to do and always a crowd pleaser.


Spicy Shrimp Saganaki & Israeli Couscous

Spicy shrimp saganaki is incredibly easy to make, it takes less than 25 minutes and sounds and looks impressive for your guests
Prep Time10 mins
Cook Time15 mins
Total Time25 mins
Course: Main Course
Cuisine: Israeli
Servings: 2 people


  • 12 large shrimp
  • 3/4 cup Israeli couscous
  • 1 small to medium yellow onion
  • 2 cloves garlic
  • 1 box crushed tomatoes (about a cup)
  • 1 tbsp chili flakes
  • 1/2 cup feta cheese
  • 1/4 oz Italian parsley
  • 1 oz green Kalamata olives
  • olive oil extra virgin
  • sea salt
  • ground black pepper


  • Start boiling water with salt and extra virgin olive oil in it.
  • Next half and slice the onion into thin slices. Mince the garlic and chop the Italian parsley so it's fine but uneven.
  • Drizzle extra virgin olive oil into a pan and then salt and pepper the raw shrimp and let them cook until they're exactly done. Next remove from the pan and toss the couscous into the large pot. I add extra salt and pepper to the shrimp so I can go lighter later in the sauce.
  • In the pan you cooked the shrimp in, drizzle more extra virgin olive oil and add in the onion and garlic. Toss it until they soften. Once they're half way to translucent, add in 1 tablespoon of chili flakes if you like spicy, go 1/2 if you only like a little heat. Check your couscous and once it's almost done, strain it and plate it. It only takes about 10 minutes so don't overcook it.
  • Now add the crushed tomatoes, olives (you can slice them or leave them whole), 1/2 of the parsley and sea salt and pepper. Once it reduces a little bit over medium heat, add the shrimp back in and turn the heat to low.
  • Now pour the shrimp and sauce over the couscous, sprinkle the feta cheese and the rest of the parsley over the top and serve when it's at a safe temperature to eat. 


The trick to making this dish is to do everything in order so that all of the flavors work together and you don't lose any.

And that’s how you make spicy shrimp saganaki.  It’s easy and will impress your friends.  It also tastes great with a light to medium bodied red wine and most liquors.  You’ll love serving this dish during the summer and it could be good for winter too.

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