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+ servings
4 from 1 review

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Spicy Shrimp and Couscous

Prep Time: 5 mins
Cook Time: 12 mins
Total Time: 17 mins
Yield: 2 Servings

Ingredients
 

Couscous:

  • 1 tbsp olive oil
  • 1/2 jalapeno, chopped (remove seeds and ribs for less spice)
  • 1/2 onion, diced
  • 1 tsp minced garlic
  • 12 grape or cherry tomatoes, sliced in half
  • 1 cup chicken stock, or water & a bullion cube
  • 1/2 tsp ground coriander
  • 1 cup couscous

Shrimp:

  • 1 tbsp butter
  • 1 tsp garlic
  • 16 shrimp, deveined and peeled (I also removed the tails)
  • 2 tbsp lemon juice
  • 2 tbsp cilantro, roughly chopped

Instructions
 

  • In a medium-sized pot, heat the olive oil over medium heat. Add the onion, jalapeño, and garlic. Cook until veggies begin to soften, 3-5 minutes. Add the tomatoes and cook for another minute.
  • Add the chicken stock and coriander to the pot. Bring to a boil.
  • Remove from heat and stir in the couscous. Cover and let sit for five minutes, then fluff with a fork.
  • While the couscous is cooking, heat a skillet over medium heat. Melt the butter in the skillet. Add the garlic and cook for 1 minute.
  • Add the shrimp and sear for about 2 minutes. Flip, then add the lemon juice to the skillet. Cook until seared and pink. Remove to a plate.
  • Spoon the couscous into bowls and top with shrimp. Sprinkle cilantro over bowls to serve.
Course: Dinner
Author: Chelsea Cole
Did you make this recipe?Mention @aducksoven on Instagram or tag #aducksoven.