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

Active: 35 minTotal: 35 min
20160111 spiced shrimp with white beans nm 5.jpg?ixlib=rails 2.1

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.


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

Serving Size: 1 serving
Servings Per Recipe 4
Amount Per Serving
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% Daily Value
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  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.


  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.

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This meal has 68 reviews


By: Laura
Posted: Jan 16, 2019
Diet: Gluten-free

Easy prep veggies roasted delish😋

By: Margo
Posted: Feb 26, 2017
Diet: Paleo

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.

By: Sundi
Posted: Jan 15, 2017
Diet: Paleo

My 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.

By: Jess
Posted: Nov 14, 2016
Diet: Gluten-free

Incredibly 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.

By: Danica
Posted: Jun 03, 2016
Diet: Original

Liked 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

By: Matthew
Posted: Apr 06, 2016
Diet: Original