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Easy prep

Greek-Style Shrimp Saganaki

with Roasted Zucchini, Baby Bell Peppers & Feta

Cooking time

20 minutes




550 /serving

Saganaki is a dish hailing from Greece that gets its name from the traditional copper pans used to prepare it. We don’t expect you to have that handy, but you’ll be able to reproduce the authentic flavours with this easy version, guaranteed! You’ll start by simmering shrimp in a warm, hearty tomato sauce, flavoured with garlic and fresh dill. You’ll then serve that alongside roasted peppers, zucchini and briny feta over a bed of couscous, to sop it all up.

We will send you:

  • 285g Shrimp
  • 200g Multicoloured baby peppers
  • 15ml Minced garlic
  • 200g Zucchini half-moons
  • 25g Sliced red onions
  • 1 Bunch of dill
  • 100g Couscous
  • 398ml Tomatoes (canned)
  • 30g Feta
  • 9g Shrimp saganaki spice blend (garlic, cumin, paprika, oregano, salt, black pepper, basil, sugar, red bell pepper, green bell pepper, turmeric, cayenne pepper, dried vegetables, spices, mustard, lemon oil)

Contains: Milk, Mustard, Shrimp, Sulphites, Wheat

You will need:

Small pot (or kettle)
Sheet pan
Salt & pepper
Large heatproof bowl
Parchment paper
Large pan
Total Fat
18 g
Saturated Fat
5 g
1460 mg
Total Carbs
63 g
10 g
33 g
11 g
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Roast the vegetables
Preheat the oven to 450°F. In a small pot (or kettle), bring 1 cup water to a boil (double for 4 portions). On a lined sheet pan, toss the zucchini and baby peppers with a drizzle of oil; season with S&P. Arrange in a single, even layer and roast, 8 minutes, until beginning to soften. Remove the sheet pan from the oven, stir the vegetables and add the feta. Continue to cook, 4 to 5 minutes, until the vegetables are lightly browned and tender when pierced with a fork.
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Cook the couscous
While the vegetables roast, in a large heatproof bowl, combine the couscous and ⅓ of the spice blend with the boiling water. Cover the bowl with a plate and let sit for 10 minutes. Fluff the cooked couscous with a fork and set aside in a warm spot; season with S&P.
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Make the saganaki
In a large pan, heat a drizzle of oil on medium-high. Add the garlic, onions and the remaining spice blend. Cook, stirring frequently, 1 to 2 min., until fragrant. Add the tomatoes and cook, stirring occasionally, 3 to 5 min., until reduced. Pat the shrimp dry with paper towel; remove the shells from the tails. Season with S&P. Add the shrimp* to the pan. Cook, stirring occasionally, 3 to 5 min., until the shrimp are opaque and cooked through. Add ½ the dill (pick the fronds from the stems and roughly chop it all before adding); season with S&P to taste.
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Finish & serve
To the bowl of couscous, add ½ the remaining dill. Stir to combine; season with S&P to taste. Divide the finished couscous between your bowls. Top with the saganaki and the feta-topped roasted vegetables. Garnish with the remaining dill. Bon appétit!

*Health Canada recommends cooking shellfish to a minimum internal temperature of 74°C.