Pan-Seared Shrimp with Lemon Herb Couscous
Succulent shrimp pan-seared with garlic and fresh herbs, served alongside fluffy lemon-infused couscous and tender sautéed zucchini for a complete and healthy meal.
- Prep: 5 min
- Cook: 15 min
- Total: 20 min
- Servings: 1
- Cuisine: Mediterranean
- Difficulty: Easy
- Cost: $5.48/serving
Dietary
- Dairy-Free
- Nut-Free
- Pescatarian
- High-Protein
- Low-Sugar
Tags
- quick
- healthy
- fresh
- sauté
- stir-fry
- savory
Ingredients
- 6 ounce raw shrimp (peeled, deveined)
- 1 teaspoon olive oil
- 1 clove garlic (minced)
- 0.25 teaspoon dried oregano
- 0.25 teaspoon salt
- 0.25 teaspoon black pepper
- 0.25 cup instant couscous
- 0.5 cup water (boiling)
- 1 tablespoon lemon juice
- 1 tablespoon fresh parsley (chopped)
- 0.5 zucchini (sliced)
Instructions
- Pat the raw shrimp dry. In a small bowl, toss shrimp with 1/2 teaspoon of olive oil, minced garlic, dried oregano, 1/8 teaspoon of salt, and 1/8 teaspoon of black pepper.
- Bring 1/2 cup of water to a boil. Place instant couscous in a heatproof bowl. Pour the boiling water over the couscous, stir gently, cover with a lid or plastic wrap, and let it sit for 5 minutes.
- While the couscous sits, heat the remaining 1/2 teaspoon of olive oil in a medium skillet over medium-high heat. Add the sliced zucchini and sauté for 3-4 minutes until tender-crisp. Season with a pinch of salt and pepper. Remove zucchini from the skillet and set aside.
- Add the seasoned shrimp to the hot skillet in a single layer. Cook for 2-3 minutes per side, or until pink and opaque. Do not overcrowd the pan; cook in batches if necessary.
- Fluff the cooked couscous with a fork. Stir in the fresh lemon juice and chopped fresh parsley. Taste and adjust seasoning as needed.
- Serve the pan-seared shrimp with the lemon herb couscous and sautéed zucchini.
Nutrition (per serving)
- Calories: 305
- Protein: 31.7 g
- Carbohydrates: 30.5 g
- Fat: 6.8 g
- Fiber: 3.1 g
- Sodium: 580 mg
- Saturated Fat: 1.2 g
- Sugar: 3.2 g
- Cholesterol: 189 mg