One Pot
Coconut Lime Produce-First Shrimp Couscous Skillet with Garlic Breadcrumbs
Creamy coconut, lime, and gentle aromatic spice. This recipe cooks juicy shrimp, pearl couscous, and spinach together with almost no cleanup, structured around vegetables while keeping the meal satisfying, with a golden, savory crunch. It is designed for dependable prep, familiar groceries, and a calm family dinner.
Add this meal to an editable plan and review every suggested ingredient.
What you’ll need
Ingredients
- 1 1/4 lb large shrimp, peeled and deveined
- 1 1/2 cups whole-wheat pearl couscous
- 2 1/2 cups low-sodium vegetable broth
- 3 cups baby spinach
- 1 pint cherry tomatoes, halved
- 1 tbsp extra-virgin olive oil
- 3/4 tsp kosher salt
- 3/4 cup light coconut milk
- 1 lime, zested and juiced
- 1 tsp mild curry powder
- 1/2 cup whole-grain breadcrumbs
- 1 garlic clove, finely grated
Make it happen
Directions
- 1
Warm olive oil in a large skillet over medium-high. Season shrimp with salt and cook for 90 seconds per side; transfer.
- 2
Add couscous and flavor ingredients to the skillet and stir for 1 minute.
- 3
Pour in broth, cover, and simmer for 9 minutes. Stir in tomatoes and spinach.
- 4
Return shrimp to the pan for 2 minutes, until opaque and hot. Add lime zest and cilantro and serve.
- 5
Toast the breadcrumbs and garlic in a dry skillet until golden, then sprinkle over each serving.
Estimated per serving
Nutrition at a glance
Estimates are provided for planning and are not medical advice.