Greek shrimp dish

Greek Goodness in 15 Minutes!

Rich in anti-inflammatory omega-3 fats, shrimp is a joint-friendly alternative to meat. Just toss these ingredients in a skillet and serve over quick-cooking couscous — so easy and utterly delicious!


  • 2 tsp olive oil
  • 1 large zucchini, diced
  • 2 tsp minced garlic
  • 1 (15-oz.) can chopped tomatoes, with juices
  • 1/3 cup dry white wine or dry vermouth
  • 1 tsp dried oregano
  • Scant 1/8 tsp hot red pepper flakes
  • Scant 1/4 tsp salt
  • 1 lb. medium shrimp, peeled and deveined
  • 1/4 cup crumbled feta cheese
  • 2/3 cup dry couscous

Spray a large nonstick skillet with cooking spray and place over medium-high heat. Add oil to the skillet, add zucchini, and cook for 3 minutes, stirring, until the zucchini starts to soften. Stir in garlic and cook for 30 seconds. Add tomatoes, wine, oregano and pepper flakes, and bring to a simmer. Reduce heat to medium-low, cover, and simmer for 5 minutes. Add shrimp to the pan, and cook for 5 more minutes, stirring occasionally. Turn off heat and top with feta.


While the shrimp cooks, in a medium bowl (or small saucepan) bring 1 cup water to a boil. Stir in the couscous, cover, and let sit 5 minutes.


Fluff the couscous with a fork. Divide among bowls and add tomatoes and shrimp.

Nutrition facts
(per serving)
Calories 260,
fat 5 g (sat. fat 2 g),
cholesterol 170 mg,
protein 22 g,
carbohydrates 24 g,
fiber 3 g,
sodium 560 mg,
sugars 5 g

Used with permission from Eat What You Love Quick & Easy © 2016 by Marlene Koch, Running Press.