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.

  • 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
  • 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.
  • 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.
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