Shrimp & Ginger Couscous

  • Currently 4/5
4 servings

[Real Simple]
1 tbs olive oil
1 large yellow onion, chopped
3 cloves garlic, chopped
3 tbs ginger, chopped
1 cup white wine
1 pound shrimp, peeled & deveined
8 ounces snow peas, cut in half on the diagonal
1/3 cup cilantro, fresh
1/2 tsp kosher salt
1/4 tsp black pepper
1 10-oz box couscous
1. Heat the oil in a large skillet over medium heat.
2. Add the onion and cook, stirring occasionally, until golden brown, about 12 minutes.
3. Stir in the garlic and ginger and cook 2 minutes.
4. Add the wine and bring to a boil.
5. Nestle the shrimp in the onions and simmer for 2 minutes.
6. Add the snow peas and stir to combine.
7. Continue cooking until the shrimp are bright pink and cooked through, about 2 minutes.
8. Meanwhile, cook the couscous according to the package directions.
9. Stir in the cilantro, salt, and pepper.

10. Divide the couscous among individual bowls and spoon the shrimp and snow peas over the top.

Upgrade: Replace the couscous with brown rice or barley for a healthy whole-grain lift.

CALORIES 499(14% from fat); FAT 8g (sat 0g); CHOLESTEROL 172mg; CARBOHYDRATE 65g; SODIUM 419mg; PROTEIN 34g; FIBER 5g; SUGAR 4g
Meal   DinnerCuisine   Asian
Dish   Main DishCooking Method   Stir Fry
Main Ingredient   Shellfish

Stefani Hite

Member since Feb 2008

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