Shrimp and Couscous Stirfry
Elevate your weeknight dinner routine with this vibrant Shrimp and Couscous Stir-Fry, a quick and nutritious one-pan meal bursting with bold flavors and wholesome ingredients. Juicy, perfectly seasoned shrimp pair beautifully with fluffy couscous, tender-crisp zucchini, and sweet red bell peppers in this effortless recipe. Infused with savory soy sauce, zesty lemon juice, and a touch of paprika, every bite delivers a harmonious balance of freshness and spice. Ready in just 35 minutes, this colorful stir-fry is garnished with green onions for a pop of flavor and makes a satisfying, protein-packed dish perfect for busy evenings. Ideal for feeding a family of four, it’s as easy to prepare as it is delicious.
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Recipe Information
Ingredients
- 500 grams Shrimp, peeled and deveined
- 1 cup Couscous
- 1.25 cups Water
- 1.5 teaspoons Salt, divided
- 3 tablespoons Olive oil, divided
- 3 cloves Garlic, minced
- 1 medium Red bell pepper, sliced
- 1 medium Zucchini, diced
- 2 tablespoons Soy sauce
- 2 tablespoons Lemon juice
- 2 stalks Green onions, chopped
- 0.5 teaspoons Ground black pepper
- 0.5 teaspoons Paprika
Instructions
Bring 1.25 cups of water to a boil in a medium saucepan. Add 0.5 teaspoon of salt and 1 teaspoon of olive oil. Stir in 1 cup of couscous, cover, and remove from heat. Let it sit for 5 minutes, then fluff with a fork and set aside.
Heat 2 tablespoons of olive oil in a large skillet or wok over medium-high heat. Add the peeled and deveined shrimp (500g) to the skillet, season with 0.5 teaspoon of salt, black pepper (0.5 teaspoons), and paprika (0.5 teaspoons). Cook for 2-3 minutes on each side until shrimp are pink and fully cooked. Remove shrimp from the skillet and set aside.
In the same skillet, add 1 tablespoon of olive oil and the minced garlic (3 cloves). Sauté for 30 seconds until fragrant.
Add the sliced red bell pepper and diced zucchini to the skillet. Stir-fry for 4-5 minutes until the vegetables are tender but still slightly crisp.
Return the cooked shrimp to the skillet. Add 2 tablespoons of soy sauce and 2 tablespoons of lemon juice. Stir until everything is evenly coated.
Add the cooked couscous to the skillet and mix well to combine. Cook for another 2-3 minutes, stirring frequently, to ensure the couscous absorbs the flavors.
Remove from heat and sprinkle the chopped green onions (2 stalks) on top. Serve warm and enjoy!
Nutrition Facts
Calories |
1153 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 47.5 g | 61% | |
| Saturated Fat | 7.2 g | 36% | |
| Polyunsaturated Fat | 0.2 g | ||
| Cholesterol | 976 mg | 326% | |
| Sodium | 5739 mg | 250% | |
| Total Carbohydrate | 61.9 g | 23% | |
| Dietary Fiber | 8.6 g | 31% | |
| Total Sugars | 11.0 g | ||
| Protein | 134.0 g | 268% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 322 mg | 25% | |
| Iron | 5.4 mg | 30% | |
| Potassium | 2455 mg | 52% | |
*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.
