Blackened Shrimp with Garlic Asparagus and Cilantro Lime Couscous

Name: Blackened Shrimp with Garlic Asparagus and Cilantro Lime Couscous
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Yield: 4 servings
Cuisine: American
Ingredients: 1 pound shrimp (large, raw, peeled and deveined); 1 bunch asparagus (tough ends trimmed); 1.25 cup instant couscous; 1.25 cup vegetable broth; 0.5 bunch fresh cilantro (chopped); 1 lime (juiced); 2 tablespoon olive oil (divided); 2 clove garlic (minced); 1 teaspoon garlic powder; 1 teaspoon onion powder; 1 teaspoon smoked paprika; 0.5 teaspoon cayenne pepper; 0.5 teaspoon dried thyme; 0.5 teaspoon dried oregano; 1 teaspoon salt (divided); 0.5 teaspoon black pepper (divided)

Juicy shrimp seasoned with bold blackening spices, served alongside tender garlic roasted asparagus, and fluffy cilantro lime couscous for a vibrant and speedy meal.

Prep: 15 min
Cook: 15 min
Total: 30 min
Servings: 4
Cuisine: American
Difficulty: Easy

Dietary

Pescatarian
Dairy-Free
Nut-Free
Soy-Free
Egg-Free
High-Protein
Low-Sugar

Ingredients

1 pound shrimp (large, raw, peeled and deveined)
1 bunch asparagus (tough ends trimmed)
1.25 cup instant couscous
1.25 cup vegetable broth
0.5 bunch fresh cilantro (chopped)
1 lime (juiced)
2 tablespoon olive oil (divided)
2 clove garlic (minced)
1 teaspoon garlic powder
1 teaspoon onion powder
1 teaspoon smoked paprika
0.5 teaspoon cayenne pepper
0.5 teaspoon dried thyme
0.5 teaspoon dried oregano
1 teaspoon salt (divided)
0.5 teaspoon black pepper (divided)

Instructions

Preheat your oven to 400°F.
Toss the trimmed asparagus with 1 tablespoon of olive oil, 2 minced garlic cloves, 1/4 teaspoon of salt, and 1/8 teaspoon of black pepper. Spread it in a single layer on a baking sheet and roast for 10 to 12 minutes, or until tender-crisp.
While the asparagus roasts, bring 1 1/4 cups of vegetable broth to a boil in a small saucepan. Stir in 1 1/4 cups of instant couscous, cover, remove from heat, and let stand for 5 minutes. Fluff with a fork, then stir in the juice of 1 lime, 1/2 bunch of chopped fresh cilantro, 1/4 teaspoon of salt, and 1/8 teaspoon of black pepper.
In a medium bowl, combine 1 teaspoon of garlic powder, 1 teaspoon of onion powder, 1 teaspoon of smoked paprika, 1/2 teaspoon of cayenne pepper, 1/2 teaspoon of dried thyme, 1/2 teaspoon of dried oregano, 1/2 teaspoon of salt, and 1/4 teaspoon of black pepper. Add 1 pound of shrimp and toss to coat evenly.
Heat the remaining 1 tablespoon of olive oil in a large skillet over medium-high heat. Add the seasoned shrimp in a single layer and cook for 1 to 2 minutes per side, until they are pink and opaque.
Divide the cilantro lime couscous among plates. Top with the blackened shrimp and roasted asparagus for a complete meal.

Notes

Leftovers can be stored in an airtight container in the refrigerator for up to 2 days. Reheat gently in the microwave or on the stovetop.

Nutrition (per serving)

Calories: 363
Protein: 32.3 g
Carbohydrates: 38 g
Fat: 8.6 g
Fiber: 4.3 g
Sodium: 830 mg
Saturated Fat: 0.3 g
Cholesterol: 150 mg