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