Creole Shrimp Over Couscous
Get ready to spice up your dinner routine with this flavorful Creole Shrimp Over Couscous recipe! Tender shrimp marinated in zesty Creole seasoning are simmered with sweet bell peppers, onions, garlic, and a rich tomato-infused broth, creating a bold and vibrant dish that’s packed with Southern-inspired flair. Served over light and fluffy couscous, this meal boasts the perfect balance of smoky heat and comforting texture. Ready in just 40 minutes, it’s an ideal weeknight dinner that feels elevated enough for entertaining. Garnished with fresh parsley and a squeeze of lemon, every bite bursts with freshness and flavor. Whether you're craving Cajun-style cuisine or need a quick seafood dinner, this dish promises to satisfy!
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Recipe Information
Ingredients
- 1 pound Shrimp, peeled and deveined
- 2 tablespoons Creole seasoning
- 2 tablespoons Olive oil
- 3 cloves Garlic, minced
- 1 medium Red bell pepper, diced
- 1 medium Green bell pepper, diced
- 1 medium Yellow onion, diced
- 2 tablespoons Fresh parsley, chopped
- 2 tablespoons Tomato paste
- 1 cup Chicken or vegetable broth
- 1 cup Couscous, uncooked
- 1.25 cups Water
- 1 tablespoon Butter
- 0.5 teaspoon Salt
- 0.25 teaspoon Black pepper
- 4 pieces Lemon wedges (for serving)
Instructions
In a medium bowl, pat the shrimp dry with paper towels and toss with the Creole seasoning. Set aside to marinate while preparing other ingredients.
Heat 1 tablespoon of olive oil in a large skillet over medium heat. Add the diced red bell pepper, green bell pepper, and onion. Sauté for 5-6 minutes until softened and fragrant.
Push the vegetables to one side of the skillet and add another tablespoon of olive oil. Add the minced garlic and cook for 30 seconds until fragrant.
Stir in the tomato paste with the vegetables and cook for 1-2 minutes to deepen the flavor. Pour in the chicken or vegetable broth, stir, and let the mixture simmer for 5 minutes.
In a separate saucepan, bring 1.25 cups of water to a boil. Stir in the couscous, butter, salt, and black pepper. Remove from heat, cover, and let sit for 5 minutes. Fluff with a fork before serving.
Return to the skillet and gently add the shrimp to the simmering sauce. Cook for 3-4 minutes per side until the shrimp are opaque and cooked through.
Remove the skillet from heat and sprinkle the shrimp and vegetables with fresh parsley.
To assemble, spoon the couscous onto plates or bowls and top with the Creole shrimp and vegetable mixture. Serve with lemon wedges on the side for squeezing.
Nutrition Facts
Calories |
454 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 11.7 g | 15% | |
| Saturated Fat | 3.1 g | 15% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 230 mg | 77% | |
| Sodium | 884 mg | 38% | |
| Total Carbohydrate | 56.7 g | 21% | |
| Dietary Fiber | 8.2 g | 29% | |
| Total Sugars | 9.7 g | ||
| Protein | 35.8 g | 72% | |
| Vitamin D | 0.1 mcg | 0% | |
| Calcium | 175 mg | 13% | |
| Iron | 2.6 mg | 14% | |
| Potassium | 871 mg | 19% | |
*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.
