Couscous Paella with Shrimp
Transform your weeknight dinners with this vibrant and flavorful Couscous Paella with Shrimp, a Mediterranean-inspired twist on the Spanish classic! This quick and easy recipe swaps traditional rice for fluffy couscous, infusing it with the rich, aromatic flavors of saffron and smoked paprika. Juicy shrimp, sweet red peppers, tender peas, and cherry tomatoes create a colorful and healthy medley, all cooked in a single skillet for minimal cleanup. Ready in just 35 minutes, this dish is perfect for busy nights yet elegant enough for entertaining. Garnished with fresh parsley and a squeeze of lemon, this gluten-friendly paella guarantees to impress with its bold flavors and eye-catching presentation.
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Recipe Information
Ingredients
- 1 cup Couscous
- 1.25 cups Vegetable stock
- 2 tablespoons Olive oil
- 12 pieces Large shrimp, peeled and deveined
- 3 cloves Garlic, minced
- 1 teaspoon Smoked paprika
- 0.25 teaspoons Saffron threads, steeped in 2 tablespoons of warm water
- 1 medium Red bell pepper, thinly sliced
- 1 cup Cherry tomatoes, halved
- 0.5 cup Frozen peas, thawed
- 1 small Sweet onion, diced
- 1 whole Lemon, cut into wedges
- 2 tablespoons Fresh parsley, chopped (for garnish)
- 0.5 teaspoons Salt
- 0.25 teaspoons Black pepper
Instructions
Bring the vegetable stock to a boil in a medium saucepan. Remove it from the heat, stir in the couscous, cover, and let it sit for 5 minutes. Fluff the couscous with a fork and set aside.
In a large skillet or paella pan, heat 1 tablespoon of olive oil over medium heat. Add the shrimp with a pinch of salt and cook for 2-3 minutes per side until pink and cooked through. Remove the shrimp from the pan and set aside.
In the same skillet, add the remaining tablespoon of olive oil. Sauté the diced onion and garlic for 2-3 minutes until softened and fragrant.
Stir in the red bell pepper, smoked paprika, and saffron water. Cook for an additional 2-3 minutes, stirring frequently.
Add the cherry tomatoes, thawed peas, salt, and black pepper to the skillet. Cook for another 5 minutes, allowing the tomatoes to soften and release their juices.
Reduce the heat to low and fold the cooked couscous into the vegetable mixture until evenly combined.
Return the shrimp to the skillet, nestling them into the couscous mixture. Cover and let the dish sit on low heat for 2 minutes to warm everything through.
Garnish with freshly chopped parsley and serve with lemon wedges on the side.
Nutrition Facts
Calories |
936 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 32.9 g | 42% | |
| Saturated Fat | 5.3 g | 26% | |
| Polyunsaturated Fat | 3.6 g | ||
| Cholesterol | 340 mg | 113% | |
| Sodium | 2408 mg | 105% | |
| Total Carbohydrate | 99.1 g | 36% | |
| Dietary Fiber | 19.4 g | 69% | |
| Total Sugars | 25.8 g | ||
| Protein | 64.9 g | 130% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 282 mg | 22% | |
| Iron | 6.5 mg | 36% | |
| Potassium | 2261 mg | 48% | |
*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.
