Sweet and Spicy Shrimp Over Couscous
Updated: Jun 22, 2021
This gloomy spring weather really inspires me to get into the kitchen and cook a hot meal. I finally re-stocked my freezer with some wild caught shrimp…one of my fav ways to add lean protein to meals….and pretend to be fancy… so I figured I would build my meal around these guys. I simply place the frozen shrimp under running cold water and it is ready to cook in minutes. I recently saw a recipe for sriracha shrimp and quinoa and it got my wheels turning. I never really pair a protein serving with quinoa….in my mind it is like protein overload, so I decided to lay the shrimp on another super grain bed similar to quinoa…couscous. I of course kept the sriracha theme (duh.) and got to work.
What you will need (serves 4):
-12oz. frozen shrimp…I take the tails off
-1 cup whole grain couscous
-1/1/2 c low sodium chicken broth
-2 cloves garlic
-1/2 c soy sauce
-pepper to taste
-1/4 cup balsamic vinegar
-2 tbsp. brown sugar or honey
-1 tbsp. sriracha
-green onions or cilantro for garnish
Cook the couscous according to the directions on the box. I use low sodium chicken broth for some added flavor. Meanwhile, mix the soy sauce, garlic, pepper, vinegar, brown sugar and sriracha in a bowl and set aside. Misto some olive oil into a pan on medium low heat and add shrimp. After 5 minutes add the sauce and allow thickening, about 2 minutes. If you want a thicker sauce, add a few tablespoons of flour. Serve shrimp over couscous and garnish with extra sriracha (respect) and green onions. Yummy and under 300 calories! Heel tap, heel tap!