Ginger Shrimp with Carrot Couscous
Elevate your dinner table with this vibrant Ginger Shrimp with Carrot Couscous recipe, a perfect balance of bold flavors and wholesome ingredients. Tender, marinated shrimp are infused with the warming zing of fresh ginger, garlic, and a touch of honey-soy sweetness, then seared to perfection. Paired with a fluffy bed of carrot-infused couscous, this dish is both visually stunning and packed with nutrients. The couscous absorbs the earthy sweetness of sautéed carrots and is garnished with fresh parsley for a touch of brightness. Quick and easy to prepare in just 35 minutes, this recipe is an ideal weeknight meal that doesn’t compromise on taste. Serve with fresh lemon wedges for a citrusy kick that ties all the flavors together. Perfect for lovers of seafood and quick, healthy dinner ideas, this dish will be a new favorite in your recipe repertoire!
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Recipe Information
Ingredients
- 500 grams Shrimp, peeled and deveined
- 1 tablespoon Fresh ginger, grated
- 2 cloves Garlic, minced
- 2 tablespoons Soy sauce
- 1 tablespoon Honey
- 3 tablespoons Olive oil
- 2 large Carrots, peeled and grated
- 1 cup Couscous
- 1.25 cups Water or chicken stock (for couscous)
- 0.5 teaspoons Salt
- 0.25 teaspoons Black pepper
- 2 tablespoons Parsley, chopped (for garnish)
- 4 pieces Lemon wedges (for serving)
Instructions
In a small bowl, combine the grated ginger, minced garlic, soy sauce, and honey to prepare the marinade.
Place the shrimp in a medium bowl and pour the marinade over them. Toss to coat and let sit for 10 minutes.
In a medium saucepan, heat 1 tablespoon of olive oil over medium heat. Add the grated carrots and sauté for 2-3 minutes until slightly softened.
Add the water or chicken stock and salt to the saucepan with the carrots. Bring to a boil.
Remove the pan from heat and stir in the couscous. Cover with a lid and let it sit for 5 minutes to absorb the liquid.
Fluff the couscous with a fork and set aside, keeping it warm.
In a large skillet, heat the remaining 2 tablespoons of olive oil over medium-high heat. Add the marinated shrimp and cook for 2-3 minutes per side or until pink and fully cooked.
Season the shrimp with black pepper while cooking and remove from heat once done.
To serve, spoon the carrot couscous onto plates, top with the ginger shrimp, and garnish with chopped parsley.
Serve immediately with lemon wedges on the side for a fresh, zesty finish.
Nutrition Facts
Calories |
1225 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 48.3 g | 62% | |
| Saturated Fat | 7.8 g | 39% | |
| Polyunsaturated Fat | 4.1 g | ||
| Cholesterol | 976 mg | 326% | |
| Sodium | 3688 mg | 160% | |
| Total Carbohydrate | 80.7 g | 29% | |
| Dietary Fiber | 9.5 g | 34% | |
| Total Sugars | 27.5 g | ||
| Protein | 131.6 g | 263% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 313 mg | 24% | |
| Iron | 4.3 mg | 24% | |
| Potassium | 2181 mg | 46% | |
*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.
