Citrus Macadamia Couscous with Grilled Shrimp
Brighten up your dinner table with the irresistible flavors of Citrus Macadamia Couscous with Grilled Shrimp, a quick and elegant dish perfect for any occasion. Plump, marinated shrimp are infused with zesty orange and lemon juices, a touch of honey, and garlic before being seared to perfection on a hot grill. The shrimp are paired with fluffy couscous enriched with the vibrant zest of citrus, the crunch of toasted macadamia nuts, and a sprinkle of fresh parsley. Finished in just 40 minutes, this recipe strikes the perfect balance of light and savory, making it an ideal choice for weeknight dinners or special gatherings. Serve this Mediterranean-inspired meal with a drizzle of olive oil and watch as its refreshing flavors transport you to warmer climates. Keywords: citrus couscous, grilled shrimp, macadamia nuts, quick dinner recipe, Mediterranean dish.
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Recipe Information
Ingredients
- 1 lb large shrimp, peeled and deveined
- 0.25 cup orange juice
- 2 tbsp lemon juice
- 3 tbsp olive oil
- 1 tbsp honey
- 3 cloves garlic, minced
- 1 cup couscous
- 1.25 cups vegetable broth
- 1 tbsp orange zest
- 1 tsp lemon zest
- 0.5 cup macadamia nuts, chopped
- 2 tbsp fresh parsley, chopped
- 0.5 tsp salt
- 0.25 tsp black pepper
- 6 pieces wooden or metal skewers
Instructions
In a medium bowl, combine the orange juice, lemon juice, 2 tablespoons of olive oil, honey, and minced garlic. Whisk together to create the shrimp marinade.
Add the shrimp to the marinade and toss to coat. Cover and refrigerate for 15 minutes while you prepare the couscous.
Bring the vegetable broth to a boil in a medium saucepan. Stir in the couscous, cover, and remove from heat. Let it sit for 5 minutes, then fluff with a fork and stir in the orange zest, lemon zest, chopped macadamia nuts, parsley, 1 tablespoon of olive oil, salt, and black pepper. Set aside.
If using wooden skewers for the shrimp, soak them in water while the shrimp marinates to prevent burning.
Thread the marinated shrimp onto skewers, making sure they are evenly spaced.
Preheat a grill or grill pan over medium-high heat. Lightly oil the grates to prevent sticking.
Grill the shrimp skewers for 2-3 minutes per side, or until the shrimp are pink, opaque, and have grill marks.
To serve, divide the citrus macadamia couscous among 4 plates and top with the grilled shrimp skewers. Garnish with additional chopped parsley if desired.
Nutrition Facts
Calories |
1781 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 103.4 g | 133% | |
| Saturated Fat | 16.6 g | 83% | |
| Polyunsaturated Fat | 5.0 g | ||
| Cholesterol | 857 mg | 286% | |
| Sodium | 2696 mg | 117% | |
| Total Carbohydrate | 98.8 g | 36% | |
| Dietary Fiber | 14.9 g | 53% | |
| Total Sugars | 31.6 g | ||
| Protein | 127.9 g | 256% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 494 mg | 38% | |
| Iron | 7.6 mg | 42% | |
| Potassium | 2400 mg | 51% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
