Officially, I’m a pescetarian, which means I’m a vegetarian who eats fish. When I crave meat I turn to seafood dishes. Shrimp with Creamy Couscous is one of my favorite mealtime recipes.
I have a tendency to pick complicated recipes thinking, the more complicated the better it tastes, right? Not always true! This particular recipe for Shrimp with Creamy Couscous is super fast and easy. But more importantly … it tastes soooo good!
I find cooking to be somewhat therapeutic. Recreating vegetables and grains into a tasty, flavorful dish is really fulfilling and soothes my soul. Do you feel that way about cooking? Or is it more of a chore for you?
If you’re a shrimp lover, I strongly urge you to try this dish. You’ll love the little bit of citrus playing against the pan-fried shrimp and creamy couscous.
The shrimp cooks through in a matter of minutes making this the perfect dinner recipe when you’re in a hurry or simply don’t feel like spending a lot of time in the kitchen.
To create more flavor, a couple of cheeses are added to the couscous after cooking! I honestly haven’t tasted a shrimp recipe better than this one and make it often.
Both hubby and I love this recipe. It’s filled with flavor but light on your tummy!
Shrimp with Creamy Couscous
- 1 cup dried couscous
- 2 tablespoons cream cheese
- 1/4 cup grated Parmesan cheese
- Salt and Pepper to taste
- 1 1/4 pounds medium to large raw shrimp peeled and deveined
- 1 1/4 teaspoons paprika
- 2 tablespoons olive oil
- 6 scallions chopped
- 3 tablespoons fresh lemon juice
- Bring 2 1/2 cups water to boil in medium saucepan. Stir in the couscous, remove from heat, and cover. Let sit until the couscous is tender and 3/4 of the water is absorbed, about 5 minutes. Stir in the cream cheese and Parmesan until melted. Season with salt and pepper. Keep the pot covered while you cook the shrimp.
- Season the shrimp with the paprika, 1/2 teaspoon salt and 1/4 teaspoon pepper. Heat the oil in a large skillet over medium-hight heat until nearly smoking. Add the shrimp in a single layer and cook, turning once halfway through, until the paprika is browned and the shrimp are cooked through, about 3 minutes. Turn off heat, add half the scallions, and toss to combine. Stir in the lemon juice.
- Serve the shrimp over the couscous and sprinkle the remaining scallions over the top.