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The perfect new recipe for spring is here. Introducing: Seared Shrimp with Pea & Pesto Couscous! The photo speaks for itself. Say couscous 5 times fast… and check the recipe below!
AUTHOR: broccyourbody
Seared Shrimp with Pea & Pesto Couscous
Ingredients
- 1 lb shrimp, peeled & deveined
- 2 cups cooked Israeli couscous
- 1 shallot, thinly sliced
- 1 cup frozen peas
- 1 cup chopped asparagus
- 1 tablespoon mint, chopped
- 1 tablespoon basil, chopped
- 1/3 cup pesto
- 1/2 lemon, plus more to serve
- 2 tablespoons grated Parmesan to top
- Olive oil
- Kosher salt & pepper
Instructions
- Cook couscous according to package.
- Heat skillet over medium heat. Add enough olive oil to coat the pan. Place the shrimp in the pan making sure the shrimp don’t overlap or crowd the pan.
- Cook for about 2 minutes each side until the shrimp has just turned pink and is no longer translucent. Set aside.
- Add more olive oil to coat the same pan. Add in shallots for about 1 minute or until fragrant.
- Add in frozen peas and asparagus and sauté until the peas are defrosted and asparagus is tender, about 5-6 minutes.
- Add in cooked couscous, pesto, juice from 1/2 lemon, and kosher salt & pepper to taste. Stir to combine.
- Add shrimp, basil and mint on top then sprinkle with Parmesan cheese. Serve immediately with fresh lemon wedges.
Welcome!
Hi, I’m Carissa Stanton aka @broccyourbody. I run my food blog full time out of Los Angeles, CA.
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