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Spiced Shrimp with Couscous and White Beans
with arugula, citrus and avocado salad

Active: 35 min Total: 35 min
A simple spice mix gives this quick saute of shrimp and white beans a flavorful kick. Complete the meal with couscous and a fresh, bright citrus and avocado salad on the side.
Dependency
Tags
Proteins
Cuisines

Ingredients

Metric
Servings:
4
Spiced Shrimp with White Beans:
  • Shrimp, peeled and deveined - 1 lb
  • Salt - 1/2 tsp
  • Pepper - 1/2 tsp
  • Paprika, smoked - 1/2 tsp
  • Coriander, ground - 1/2 tsp
  • Chili powder - 1/4 tsp
  • Garlic - 2 cloves , chopped
  • Ginger, fresh - 2 tsp , grated
  • Cilantro, fresh - 2 Tbsp , chopped
  • Beans, cannellini or butter (14 oz / 397 g can) - 1 can , drained and rinsed
  • Oil, cooking - 1 Tbsp
  • Lemons - 1/2 , juice of
Couscous (enough for 2 nights):
  • Butter - 2 Tbsp
  • Stock, chicken or vegetable - 3 cups
  • Couscous, uncooked - 1 1/2 cups
Arugula with Citrus and Avocados:
  • Oranges (use blood oranges if you can find them) - 1 , segmented
  • Avocados - 1 , sliced
  • Arugula (sub any salad greens) - 4 oz
  • Pepitas / pumpkin seeds - 1/4 cup
  • Lemons - 1/2 , juice of
  • Honey - 2 tsp
  • Oil, olive - 3 Tbsp

Nutrition Facts

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Prep

  1. Shrimp - Defrost, rinse, and then pat dry with paper towels.
  2. Spice mix - Combine salt, pepper, paprika, coriander and chili powder. (Can be done up to 5 days ahead)
  3. Garlic / Ginger - Prep as directed and combine. (Can be done up to 5 days ahead)
  4. Couscous - (This makes enough for 2 nights.) Combine butter and stock in a saucepan. Bring to a boil. Stir in couscous and remove from heat. Cover pan and let sit for 5 minutes. Fluff with a fork and season with salt. (Remember to save half the couscous for Wednesday.) (Can be done up to 3 days ahead)
  5. Cilantro / Oranges / Avocados - Prep as directed.
  6. Beans - Drain and rinse.
  7. Shrimp - Toss with spice mix.

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Make

  1. Toss arugula with oranges, avocados and pepitas. Whisk together lemon juice (just the portion for the salad), honey and olive oil.
  2. Heat a wok or nonstick saute pan over medium-high heat. Add cooking oil and then shrimp to heated oil. Saute until shrimp is nearly cooked through, 2 to 4 minutes. Add garlic and ginger and saute until shrimp is cooked and garlic is fragrant. Add beans and stir just to warm.
  3. Reheat couscous (remember to reserve half for Wednesday) briefly in the microwave. If it seems dry, fold in a splash of stock or water.
  4. Serve shrimp over couscous and top it with lemon juice and cilantro. Toss salad in dressing and serve on the side.

Nutrition Facts

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