One Pot
Coconut Lime Weeknight Shrimp Couscous Skillet with Roasted Chickpeas
Creamy coconut, lime, and gentle aromatic spice. This recipe cooks juicy shrimp, pearl couscous, and spinach together with almost no cleanup, streamlined for the busiest part of the week, with extra plant protein and texture. 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.
Preview the developer handoffWhat 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 can chickpeas, rinsed, drained, and patted dry
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
Roast or skillet-crisp the chickpeas until golden and add them during the final five minutes.
Estimated per serving
Nutrition at a glance
Estimates are provided for planning and are not medical advice.