Amp up your regular day-to-day meals with this couscous and shrimp recipe, featuring delicious savory shrimp on a light, fluffy bed of couscous, dotted with juicy cherry tomatoes. It’s so satisfying that you may include it in your family favorites after the first few bites.
What Is Couscous?
Couscous is, in fact, a type of pasta. It is a North African staple that’s used as a substitute for rice, quinoa, or noodles.
In order to make couscous, semolina, a type of durum wheat flour, and water is gradually combined into a dry mixture, then rolled into incredibly small, uneven pieces.
Couscous has a chewy texture and a neutral, mildly sweet flavor with a slightly nutty undertone. Because of its mild flavor, couscous pairs well with almost any food, especially rich and savory ones, without overwhelming it.
Since shrimp and pasta is such a delectable combination, we had a marvelous time exploring all the different ways to turn them into simple yet mouthwatering dishes. For homemade meals that still feel like a five-star restaurant feast, check out our Shrimp Piccata Recipe. And if you’re looking for something with a more rustic, wholesome taste, this Shrimp Orzo brings exactly that.
In fact, you can find everything right here in our collection of Shrimp Pasta Recipes. Dig in and never worry about a boring meal rotation ever again!
Ingredients for This Recipe
The ingredients needed for this couscous and shrimp recipe are incredibly simple and easy to find. Here are what you need:
- For the Shrimp
If you live near the fish market and have access to fresh shrimp, use them for the finest flavor and texture. You can still use frozen shrimp if it’s more convenient. However, make sure to defrost them properly before cooking. For this dish, we'll peel and devein the shrimp but leave the tails on for presentation purposes.
We stir-fry our shrimp in olive oil and a spice mix of ground black pepper, paprika, Cajun seasoning, and cumin powder for a savory kick. Butter is then added to give the dish a rich flavor and inviting aroma, then comes the tequila and lemon juice to sharpen the overall taste.
- For the Couscous
We simply stir-fry couscous with olive oil, minced garlic, diced onion, and cherry tomatoes before boiling them with water and a pinch of salt for flavor.
The umami flavor and snappy texture of cherry tomatoes beautifully complement our light and fluffy couscous, making every bite even more satisfying.
Is Our Couscous and Shrimp Healthy?
Yes, it is.
First, our dish contains an impressive amount of protein, with 42.3 grams for one serving. It's crucial to consume sufficient protein since it helps with muscle development and maintenance and fuels your body for daily activities.
Besides the shrimp, we also add cherry tomatoes for a healthy boost of fiber, vitamins, and minerals.
On top of that, we have estimated the amount of each ingredient to make sure the nutritional profile of our dish follows the 2020 – 2025 Dietary Guidelines for Americans. Specifically, for each serving, there are 495 calories, 2.9 g saturated fat, and around 587 mg sodium.
How to Store and Reheat the Leftovers
You can keep the leftover couscous and shrimp in an airtight container in the fridge for around 2 to 3 days.
To reheat, simply microwave it for 1 to 2 minutes or give it a quick stir-fry.
What to Serve With
For a well-rounded dining experience, combine these delicious sides with our couscous and shrimp:
Couscous and Shrimp Recipe
This couscous and shrimp recipe makes a satisfying meal with gorgeous pan-fried shrimp and juicy cherry tomatoes on top of delicious couscous. Perfect for lunches or weeknight dinners.
- by Tuyet Pham, Luna Regina, 2023-02-06
- cook TIME 28 mins
- prep TIME 7 mins
- total TIME 35 mins
- COURSE Main Dish
- CUISINE American
- SERVINGS servings
- CALORIES 498 kcal
INGREDIENTS
- 12 oz peeled and deveined shrimp (from 24 oz raw shrimp)
- 8 oz couscous
- 6 oz cherry tomatoes (halved)
- 2 tbsp olive oil (divided)
- 2 fl oz tequila
- 1/2 tsp ground black pepper
- 1 tsp Cajun seasoning
- 1/2 tsp cumin powder
- 1/2 tsp paprika
- 1/2 tsp salt
- 1 tbsp garlic (minced)
- 1 tbsp unsalted butter
- 1/2 tbsp lemon juice
- 2 oz onion (diced)
- 1 3/4 cup water
- 2 tbsp parsley (chopped)
INSTRUCTIONS
Prep:
Peel and devein shrimp: Twist off the head, pull the legs out, then peel the shrimp, but leave the tail (optional). Run the knife along the back of the shrimp, and remove the vein.
Cut the cherry tomatoes in halves.
Peel and mince the garlic: Cut to remove the root part of each garlic clove and mash them down with a knife to remove the peel with ease. Mince the peeled cloves.
Dice the onion: Half the onion lengthwise and peel the skin. Make vertical slices 1/8" apart from each other towards the root, but leave about 1/8" so they're still intact. Turn the half 90 degrees, and grip the root. From the bottom, make horizontal cuts 1/8" apart from each other into the onion, also leaving 1/8" to keep everything intact. Slice the onion to have even cubes.
Finely chop the parsley.
Cook:
Stir-fry the shrimp in olive oil and seasonings: In a skillet over medium heat, add 1 tbsp olive oil, 12 oz peeled and deveined shrimp, 1/2 tsp ground black pepper, 1/2 tsp paprika, 1 tsp Cajun seasoning, and 1/2 tsp cumin powder. Stir-fry for 3 minutes.
Add the butter: Add 1 tbsp unsalted butter and stir-fry for 2 minutes.
Add the tequila and lemon juice: Add 2 fl oz tequila and 1/2 tbsp lemon juice. Stir-fry for 2 minutes until the tequila evaporates. Remove the shrimp from the heat and set them aside on a plate.
Saute garlic and onion in olive oil: In the same skillet, add 1 tbsp remaining olive oil, 1 tbsp minced garlic, and 2 oz diced onion. Sauté for 1 minute, then add 6 oz halved cherry tomatoes and stir to cook for 3 minutes.
Add the water and then couscous and salt: Add 1 3/4 cup water into the skillet and bring it to a boil. Stir in 8 oz couscous and 1/2 tsp salt, close the lid, then remove from the heat. Let it rest for 15 minutes to allow the couscous to soak in the flavors.
Mix up the couscous: Open the lid and give your couscous a gentle toss, then add the shrimp back on top.
Garnish and serve: Sprinkle with 2 tbsp chopped parsley. Divide the couscous and shrimp into 4 plates for 4 servings and enjoy!
NUTRITION
Tuyet Pham
Head Chef, Culinary Consultant
Luna Regina
Writer, Author
- JubiThe couscous and shrimp dish was bursting with flavor! Every ingredient complemented each other really well, making it an enjoyable dish to make and eat.