Shrimp with Feta Over Couscous
Elevate your weeknight dinner game with this vibrant recipe for Shrimp with Feta Over Couscous. Juicy, succulent shrimp are seared to perfection and then simmered in a flavorful sauce of garlic, cherry tomatoes, white wine, and a hint of red pepper flakes for a subtle kick. Finished with tangy crumbled feta, fresh parsley, and a squeeze of lemon, this Mediterranean-inspired dish is both light and satisfying. Served over fluffy, tender couscous, it’s a quick and easy meal ready in just 35 minutes. Perfect for busy weeknights or casual entertaining, this recipe combines fresh ingredients and bold flavors in every bite.
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Recipe Information
Ingredients
- 1 cup couscous
- 1 pound shrimp, peeled and deveined
- 2 tablespoons olive oil
- 3 cloves garlic, minced
- 1.5 cups cherry tomatoes, halved
- 0.25 teaspoons red pepper flakes
- 0.5 cup dry white wine
- 0.5 cup feta cheese, crumbled
- 2 tablespoons fresh parsley, chopped
- 1 lemon, juiced
- 1.25 cups water or chicken stock
- 0.5 teaspoons salt
- 0.25 teaspoons black pepper
Instructions
In a medium saucepan, bring 1 1/4 cups of water or chicken stock to a boil. Stir in the couscous, cover, and remove from heat. Let it sit for 5 minutes, then fluff with a fork and set aside.
Season the shrimp with salt and black pepper. Heat 1 tablespoon of olive oil in a large skillet over medium-high heat. Add the shrimp and cook for 2-3 minutes on each side, until pink and cooked through. Remove the shrimp from the skillet and set aside.
In the same skillet, add the remaining 1 tablespoon of olive oil. Add the minced garlic and cook for about 30 seconds, until fragrant.
Stir in the cherry tomatoes and red pepper flakes. Cook for 3-4 minutes, until the tomatoes begin to soften and release their juices.
Add the white wine to the skillet, scraping up any browned bits from the bottom. Let it simmer for 2-3 minutes, reducing the liquid slightly.
Return the shrimp to the skillet and toss to coat in the sauce. Remove the skillet from the heat and stir in the crumbled feta, chopped parsley, and lemon juice.
To serve, spoon the couscous onto plates and top with the shrimp and tomato mixture. Garnish with extra parsley, if desired.
Nutrition Facts
Calories |
1365 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 59.9 g | 77% | |
| Saturated Fat | 22.3 g | 112% | |
| Polyunsaturated Fat | 2.8 g | ||
| Cholesterol | 986 mg | 329% | |
| Sodium | 3629 mg | 158% | |
| Total Carbohydrate | 62.7 g | 23% | |
| Dietary Fiber | 5.8 g | 21% | |
| Total Sugars | 10.9 g | ||
| Protein | 135.0 g | 270% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 831 mg | 64% | |
| Iron | 5.0 mg | 28% | |
| Potassium | 2130 mg | 45% | |
*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.
