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Shrimp Couscous Paella
Shrimp Couscous Paella is a quick and easy one-pot meal that's perfect for a busy weeknight and is fancy enough to serve guests.
Course
Main Course
Cuisine
Mediterranean
Prep Time
10
minutes
minutes
Cook Time
20
minutes
minutes
Total Time
30
minutes
minutes
Servings
6
Servings
Calories
309
kcal
Author
Marjory Pilley
Ingredients
1
Tablespoon
Olive Oil
1
cup
Onion
diced (about 1 medium onion)
1
Sweet Red Pepper
diced
1
Sweet Yellow Pepper
diced
3
Garlic Cloves
minced
1
cup
Chicken Broth
1
cup
water
½
teaspoon
Salt
½
teaspoon
Black Pepper
½
teaspoon
Dried Thyme
½
teaspoon
Ground Turmeric
½
teaspoon
Red Pepper Flakes
if you want some extra heat!
10
ounces
peas
frozen
1 ½
pounds
Shrimp
peeled and deveined
7
ounces
Moroccan couscous
uncooked
Instructions
Heat oil over medium-high heat. Add onion, peppers, and garlic to a large skillet and saute for about 5-8 minutes or until the vegetables are tender.
Stir in remaining ingredients, except for couscous. Raise heat and bring mixture to a very low boil.
Reduce to medium-low heat and simmer for 8-10 minutes or until shrimp turn pink, stirring occasionally.
Remove from heat and stir in uncooked couscous. Cover with lid or aluminum foil and let stand for 5 minutes.
Remove lid and fluff with a fork.
Nutrition
Calories:
309
kcal
|
Carbohydrates:
40
g
|
Protein:
32
g
|
Fat:
4
g
|
Saturated Fat:
1
g
|
Polyunsaturated Fat:
1
g
|
Monounsaturated Fat:
2
g
|
Trans Fat:
0.01
g
|
Cholesterol:
183
mg
|
Sodium:
350
mg
|
Potassium:
588
mg
|
Fiber:
7
g
|
Sugar:
5
g
|
Vitamin A:
1076
IU
|
Vitamin C:
83
mg
|
Calcium:
114
mg
|
Iron:
3
mg