One Pot
Ginger Sesame Weeknight Shrimp Couscous Skillet with Citrus Slaw
Savory ginger, toasted sesame, and a hint of sweetness. This recipe cooks juicy shrimp, pearl couscous, and spinach together with almost no cleanup, streamlined for the busiest part of the week, with a fresh, crunchy side built into the recipe. 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
- 1 tbsp grated fresh ginger
- 2 tbsp low-sodium soy sauce
- 2 tsp toasted sesame oil
- 2 cups shredded cabbage
- 1 tbsp fresh citrus juice
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 sesame oil and sliced scallions and serve.
- 5
Massage the cabbage with citrus juice and a pinch of salt; serve on top or alongside.
Estimated per serving
Nutrition at a glance
Estimates are provided for planning and are not medical advice.