This speedy shrimp dish gets you whole grains, protein, vegetables and fruit all ready to go in 5 minutes (Pro tip: prep the couscous while the shrimp broils.)
| Level: | Easy |
| Total: | 20 min |
| Active: | 20 min |
| Yield: | 4 servings |
Ingredients
- 1 cup whole wheat couscous
- 1/4 cup dried apricots, chopped (or golden raisins)
- 2 tablespoons olive oil
- 1/2 cup 2-percent plain Greek yogurt
- 1 tablespoon prepared hummus
- 2 tablespoons chopped fresh mint or dill
- Kosher salt
- 1 1/4 pounds medium shrimp, peeled and deveined, tails removed
- 1 cup cherry tomatoes, halved
- 1/4 to 1/2 teaspoon hot paprika
- Juice of 1/2 lemon
Instructions
- Preheat the broiler to high. Combine the couscous, apricots and 1 tablespoon of the olive oil in a bowl. Add 1 1/4 cups very hot water, cover with plastic wrap and let sit until all of the water is absorbed and the couscous is tender, about 5 minutes.
- Stir together the yogurt, hummus, mint and 1 to 2 tablespoons water in another bowl. Season with salt and set aside.
- Toss the shrimp, tomatoes, the remaining 1 tablespoon olive oil and paprika together. Spread out on a baking sheet and broil until the shrimp is opaque and cooked through, about 4 minutes. Drizzle with the lemon juice.
- Fluff the couscous with a fork. Divide the shrimp and couscous among 4 plates. Scrape any of the drippings from the baking sheet into the yogurt-hummus sauce. Serve the shrimp and couscous with the sauce.
Nutrition Facts
| Calories | 385 calorie |
| Total Fat | 10 grams |
| Saturated Fat | 2 grams |
| Cholesterol | 180 milligrams |
| Sodium | 950 milligrams |
| Carbohydrates | 47 grams |
| Dietary Fiber | 7.5 grams |
| Protein | 30 grams |
| Sugar | 8 grams |
Reviews
It was a good meal overall. I added a bit of my own touch but everyone seemed to like the meal.
Each component of the recipie tastes good on its own, but not sure if I like them together. To me it lacks cohesiveness.
We are obsessed with this recipe and make it all the time! We omit the raisins/apricot and we use dill instead of mint. It is soooo yummy! We eat it with pita and do lettuce wraps! Yum!’n
Easy, Quick and Heathy! It’s such a great go-to!!!!
I did not care for this recipe at all. The flavors of the three elements (shrimp, sauce, couscous) really didn’t work together. The only reason I give it a second star was because my husband didn’t dislike it as much as I did and I was pleased to find a new technique for cooking shrimp (broil).
Super easy and quick. Healthy and just what I was looking for.
Loved the cous cous with the golden raisins. Of course you need to add a little salt as cous cous is bland to begin with. The sauce though was really not good. I threw the whole thing out. Overall it was pretty good but I had to add a lot more seasoning than the recipe called for.
Did not care for this recipe at all. The couscous was rather bland and the apricots in the couscous clashed with the other flavors in the dish. The hot tomatoes also felt a little out of place. The sauce was the best part but frankly, it wasn’t that great of a yogurt sauce either. We will not be making this again. The only things we saved for leftovers were the shrimp (without the tomatoes) and the sauce. Everything else was thrown out.
So easy and delish! I used dill instead of mint and golden raisins instead of apricots and it was great. Next time I’ll have to try the other two. Definitely a keeper!
Just made this for dinner and my husband and I loved it. However, after reading the reviews, I made a few “upgrades” to the recipe. I have a wheat allergy so I could not use couscous. I substituted quinoa instead. The additions I made to the yogurt sauce were: grated 1/4 of the lemon’s rind, salt to taste and fresh cracked pepper. Also, I didn’t have hot paprika so I used regular paprika and added 1/8 to 1/4 teaspoon of red pepper flakes to add some heat. It didn’t overpower the dish at all. You had the taste of the mint, lemon, slight heat, the shrimp, over the quinoa with some of the yogurt sauce…yum. I will definitely make this again.