Seared Shrimp and Summer Couscous
Need a dairy free and pescatarian main course? Seared Shrimp and Summer Couscous could be a tremendous recipe to try. This recipe serves 4 and costs $5.1 per serving. One serving contains 495 calories, 33g of protein, and 13g of fat. A mixture of couscous, juice of lemon, shrimp, and a handful of other ingredients are all it takes to make this recipe so flavorful. It can be enjoyed any time, but it is especially good for The Fourth Of July. From preparation to the plate, this recipe takes approximately 22 minutes. It is brought to you by Olgas Flavor Factory. 35 people found this recipe to be scrumptious and satisfying. Taking all factors into account, this recipe earns a spoonacular score of 79%, which is good. If you like this recipe, you might also like recipes such as Vietnamese Summer Rolls with Seared Shrimp, North African Spiced Shrimp + Roasted Summer Vegetable Israeli Couscous, and Seared Scallops with Israeli Couscous.
Servings: 4
Preparation duration: 15 minutes
Cooking duration: 7 minutes
Ingredients:
1½ cups couscous
4 garlic cloves, divided
1 pint grape tomatoes, chopped in half
1 Tablespoons fresh parsley and green onions, minced and thinly sliced
½ jalapeño, minced
Juice of ½ a lemon
3 Tablespoons olive oil
1 onion, chopped
1 lb shrimp, deveined and peeled (with tails still attached, optionally)
2¼ cups chicken, seafood or vegetable broth, hot
Equipment:
frying pan
Cooking instruction summary:
Heat 1 Tablespoon of oil in a deep skillet. Add the onion and jalapeño. Season with salt and pepper. Cook for about 5 minutes, on medium heat, until the onions are softened. Iincrease the heat to high, add the tomatoes and cook for another 2-3 minutes. Add the garlic and cook for 30 seconds.Add the couscous to the skillet and pour in the broth and 1-2 Tablespoons of lemon juice. Bring it to a boil, turn off the heat and let it stand, covered for 5 minutes.Meanwhile, add 1 Tablespoon of oil to another skillet and sear the shrimp for 1-2 minutes per side, on high heat, seasoned with salt and pepper. Cook half of the shrimp at a time.When you turn the shrimp over, add 1 clove of minced garlic and another 1 Tablespoon of lemon juice to the skillet.Repeat with the second half of the shrimp, lemon juice and garlic.Add parsley after you turn the heat off.Fluff the cooked couscous with a fork.Add the shrimp to the couscous and serve. Garnish with fresh herbs.
Step by step:
1. Heat 1 Tablespoon of oil in a deep skillet.
2. Add the onion and jalapeño. Season with salt and pepper. Cook for about 5 minutes, on medium heat, until the onions are softened. Iincrease the heat to high, add the tomatoes and cook for another 2-3 minutes.
3. Add the garlic and cook for 30 seconds.
4. Add the couscous to the skillet and pour in the broth and 1-2 Tablespoons of lemon juice. Bring it to a boil, turn off the heat and let it stand, covered for 5 minutes.Meanwhile, add 1 Tablespoon of oil to another skillet and sear the shrimp for 1-2 minutes per side, on high heat, seasoned with salt and pepper. Cook half of the shrimp at a time.When you turn the shrimp over, add 1 clove of minced garlic and another 1 Tablespoon of lemon juice to the skillet.Repeat with the second half of the shrimp, lemon juice and garlic.
5. Add parsley after you turn the heat off.Fluff the cooked couscous with a fork.
6. Add the shrimp to the couscous and serve.
7. Garnish with fresh herbs.
Nutrition Information:
covered percent of daily need
