Lemon Herb Shrimp with Fluffy Couscous

Succulent shrimp quickly sautéed with garlic, lemon, and fresh herbs, served alongside light and fluffy couscous for a vibrant and speedy meal.

• Prep: 10 min
• Cook: 10 min
• Total: 20 min
• Servings: 4
• Cuisine: Mediterranean
• Difficulty: Easy
• Cost: $3.67/serving

Dietary

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

Tags

• fresh
• healthy
• quick

Ingredients

• 1.5 cup chicken broth
• 1 cup couscous
• 1 tablespoon olive oil
• 1 pound shrimp (large, peeled and deveined)
• 2 clove garlic (minced)
• 0.5 teaspoon kosher salt
• 0.25 teaspoon black pepper
• 0.25 cup fresh parsley (chopped)
• 1 tablespoon fresh lemon juice
• 1 lemon (small, cut into wedges)

Instructions

1. In a small saucepan, bring 1 1/2 cups chicken broth to a boil. Stir in 1 cup couscous, then remove from heat, cover, and let stand for 5 minutes until liquid is absorbed and couscous is fluffy. Fluff with a fork.
2. While couscous cooks, heat 1 tablespoon olive oil in a large skillet over medium-high heat. Add 1 pound shrimp and cook for 1-2 minutes per side until pink and opaque.
3. Add 2 cloves minced garlic to the skillet with the shrimp and cook for 30 seconds until fragrant. Season with 1/2 teaspoon kosher salt and 1/4 teaspoon black pepper.
4. Remove skillet from heat. Stir in 1/4 cup fresh parsley and 1 tablespoon fresh lemon juice.
5. Serve shrimp immediately over the fluffy couscous. Garnish with lemon wedges, if desired.

Notes

You can substitute water for chicken broth when cooking the couscous. For added vegetables, quickly sauté some chopped bell peppers or cherry tomatoes with the shrimp.

Nutrition (per serving)

• Calories: 310
• Protein: 30.3 g
• Carbohydrates: 33.1 g
• Fat: 4.9 g
• Fiber: 1.7 g
• Sodium: 693 mg
• Saturated Fat: 0.8 g
• Sugar: 0.4 g
• Cholesterol: 175 mg