Shrimp Paella with Couscous
Transform your weeknight dinners with this vibrant and flavor-packed Shrimp Paella with Couscous! A modern twist on the traditional Spanish favorite, this dish swaps classic rice for light and fluffy couscous, cutting cook time without compromising on taste. Succulent shrimp, smoky paprika, and golden turmeric infuse the dish with bold, aromatic flavors, while a medley of fresh ingredients—like sweet red bell peppers, peas, and zesty lemon wedges—add color and brightness. Ready in just 40 minutes, this one-pan recipe is perfect for busy evenings and elegant enough to wow your dinner guests. Don’t forget the sprinkle of fresh parsley for a fragrant finish! Searching for quick paella recipes with a unique twist? This shrimp paella with couscous is your ticket to a Mediterranean-inspired feast!
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Recipe Information
Ingredients
- 1 pound Shrimp (peeled and deveined)
- 1 cup Couscous
- 1.5 cups Chicken or vegetable broth
- 2 tablespoons Olive oil
- 1 medium Yellow onion (finely chopped)
- 1 medium Red bell pepper (diced)
- 3 cloves Garlic cloves (minced)
- 1 teaspoon Smoked paprika
- 0.5 teaspoon Ground turmeric
- 1 cup Canned diced tomatoes (drained)
- 0.5 cup Frozen peas (thawed)
- 2 tablespoons Fresh parsley (chopped)
- 1 teaspoon Salt
- 0.5 teaspoon Black pepper
- 1 whole Lemon wedges
Instructions
Heat the olive oil in a large skillet or paella pan over medium heat.
Add the chopped onion and red bell pepper to the pan and sauté for 5 minutes, or until softened.
Stir in the minced garlic, smoked paprika, and turmeric. Cook for another 1 minute until fragrant.
Add the drained diced tomatoes to the pan and stir well to combine with the vegetables.
Push the mixture to one side of the pan and add the shrimp. Cook the shrimp for 2-3 minutes per side until pink and cooked through. Remove the shrimp from the pan and set aside.
Pour the broth into the pan and bring it to a simmer. Stir in the couscous, salt, and black pepper.
Cover the pan, reduce the heat to low, and cook for 5 minutes or until the couscous has absorbed the liquid.
Stir in the peas and return the shrimp to the pan. Gently combine all ingredients and cook for an additional 2 minutes to heat through.
Garnish with chopped parsley and serve with lemon wedges on the side.
Nutrition Facts
Calories |
1150 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 34.8 g | 45% | |
| Saturated Fat | 5.7 g | 29% | |
| Polyunsaturated Fat | 2.8 g | ||
| Cholesterol | 886 mg | 295% | |
| Sodium | 4093 mg | 178% | |
| Total Carbohydrate | 95.3 g | 35% | |
| Dietary Fiber | 19.7 g | 70% | |
| Total Sugars | 26.3 g | ||
| Protein | 126.2 g | 252% | |
| Vitamin D | 20.3 mcg | 101% | |
| Calcium | 358 mg | 28% | |
| Iron | 8.0 mg | 44% | |
| Potassium | 2660 mg | 57% | |
*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.
