Spiced Shrimp with Couscous and White Beans
with arugula, citrus and avocado salad
Ingredients
- 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
- Butter - 2 Tbsp
- Stock, chicken or vegetable - 3 cups
- Couscous, uncooked - 1 1/2 cups
- 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
Prep
- Shrimp - Defrost, rinse, and then pat dry with paper towels.
- Spice mix - Combine salt, pepper, paprika, coriander and chili powder. (Can be done up to 5 days ahead)
- Garlic / Ginger - Prep as directed and combine. (Can be done up to 5 days ahead)
- 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)
- Cilantro / Oranges / Avocados - Prep as directed.
- Beans - Drain and rinse.
- Shrimp - Toss with spice mix.
Unlock this meal along with hundreds of smart meal plans and never stress about "What's for dinner?" again
Try for freeLearn More
Make
- Toss arugula with oranges, avocados and pepitas. Whisk together lemon juice (just the portion for the salad), honey and olive oil.
- 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.
- Reheat couscous (remember to reserve half for Wednesday) briefly in the microwave. If it seems dry, fold in a splash of stock or water.
- Serve shrimp over couscous and top it with lemon juice and cilantro. Toss salad in dressing and serve on the side.
Nutrition Facts
Reviews
Ratings
68 reviews
I thought we were really going to dislike this as my husband doesn't care for cauliflower or shrimp, but we doubled the spices and added cayenne, and he loved it! That salad was great -- doesn't even need dressing if the avocados are creamy enough. Omitted honey.
0 HelpfulMy greens went bad so I skipped the salad but the rest of it was just okay. I thought it would be better with some sort of sauce. I served it with steamed broccoli since the salad was a no-go.
0 HelpfulIncredibly easy entree if you buy ready to cook shrimp. I have made it with quinoa and brown rice, not yet with couscous, and I skip the salad.
0 HelpfulLiked it a lot but would have liked to add the spice mixture to the couscous as that part came out a bit bland - especially compared to popping shrimp. Easy to make though for a real beginner
0 Helpful