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  • Caroline Eisenberg, RD

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!

#meatlessmonday #omega3 #wildcaughtfish #carolineeisenberg #dietitianberlinnj #naturalnutrition #misto #lowcalmealoptions #realfood #easyweeknightcooking #sriracha #couscous

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