One Pot
Weeknight Shrimp Couscous Skillet — Coconut Lime & Toasted Pepitas
Built for a weeknight meal, this recipe cooks juicy shrimp, pearl couscous, and spinach together with almost no cleanup. Toasted Pepitas supplies a crisp, savory finish, while coconut lime keeps every bite lively.
Add this meal to an editable plan and review every suggested ingredient.
Preview the developer handoffWhat you’ll need
Ingredients
- 1 1/4 lb large shrimp, peeled and deveined
- 1 1/2 cups whole-wheat pearl couscous
- 2 1/2 cups low-sodium vegetable broth
- 3 cups baby spinach
- 1 pint cherry tomatoes, halved
- 1 tbsp extra-virgin olive oil
- 3/4 tsp kosher salt
- 3/4 cup light coconut milk
- 1 lime, zested and juiced
- 1 tsp mild curry powder
- 1/3 cup toasted pepitas
Make it happen
Directions
- 1
Warm olive oil in a large skillet over medium-high. Season shrimp with salt and cook for 90 seconds per side; transfer.
- 2
Add couscous and flavor ingredients to the skillet and stir for 1 minute.
- 3
Pour in broth, cover, and simmer for 9 minutes. Stir in tomatoes and spinach.
- 4
Return shrimp to the pan for 2 minutes, until opaque and hot. Add lime zest and cilantro and serve.
- 5
Scatter the toasted pepitas over the finished dish just before serving.
Estimated per serving
Nutrition at a glance
Recipe makes 5 servings. Values are planning estimates, not medical advice.