Fresh Shrimp with Couscous

Seafood skillet dinner ready in 20 minutes! Enjoy spicy shrimp, tomatoes and olives flavored with Old El Paso® Salsa served over couscous.

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  • prep time 20 min
  • total time 20 min
  • ingredients 7
  • servings 4
 

Ingredients

1
cup uncooked couscous
1 1/2
cups water
1
tablespoon olive oil
1
lb. shelled deveined uncooked large shrimp
1
(14.5-oz.) can stewed tomatoes, undrained, cut up
1/2
cup Old El Paso™ Salsa
1
(2 1/4-oz.) can sliced ripe olives, drained

SAVE ON THIS RECIPE!

LOCATION

Steps

  • 1 Cook couscous in water as directed on package.
  • 2 Meanwhile, heat oil in medium skillet over medium heat until hot. Add shrimp; cook and stir 3 to 4 minutes or until shrimp turn pink.
  • 3 Add tomatoes, salsa and olives; mix well. Bring to a boil. Reduce heat to low; cover and simmer 3 to 5 minutes or until thoroughly heated and sauce is of desired consistency, stirring occasionally. Serve over couscous.
  • 1 Cook couscous in water as directed on package.
  • 2 Meanwhile, heat oil in medium skillet over medium heat until hot. Add shrimp; cook and stir 3 to 4 minutes or until shrimp turn pink.
  • 3 Add tomatoes, salsa and olives; mix well. Bring to a boil. Reduce heat to low; cover and simmer 3 to 5 minutes or until thoroughly heated and sauce is of desired consistency, stirring occasionally. Serve over couscous.

EXPERT TIPS

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Expert Tips

Purchase fresh shrimp that look plump and new. Shrimp should smell fresh, with no hint of ammonia. For optimum flavor and texture, buy fresh shrimp the day you will use it. Otherwise wrap the shrimp tightly, refrigerate it and use within 2 days.

Use a pretty yellow, blue or green serving platter for this colorful shrimp dish. Mound the couscous on the platter, then arrange the shrimp and sauce on top. Tuck in sprigs of fresh cilantro or parsley as a garnish. Serve the shrimp and couscous with corn muffins and watermelon wedges.

Nutritional information

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Nutrition Information

NUTRITION INFORMATION PER SERVING

Serving Size: 1 Serving
Calories
330
(
Calories from Fat
50),
% Daily Value
Total Fat
6g
6%
(Saturated Fat
1g,
1%
),
Cholesterol
160mg
160%;
Sodium
790mg
790%;
Total Carbohydrate
46g
46%
(Dietary Fiber
4g
4%
  Sugars
4g
4%
),
Protein
24g
24%
;
% Daily Value*:
Vitamin A
20%;
Vitamin C
15%;
Calcium
10%;
Iron
25%;
Exchanges:
2 1/2 Starch; 2 1/2 Other Carbohydrate; 1 Vegetable; 2 Very Lean Meat; 1/2 Fat;
*Percent Daily Values are based on a 2,000 calorie diet.