Serves 6
35 min
Skillet Shrimp with Couscous
Recipe GLPR9469efbe0737e8
Golden-seared medium shrimp combined with fluffy couscous and tender peas, finished in a warm skillet for an easy, restaurant-quality one-pan meal. Tender shrimp, aromatic mustard seeds, and light Mediterranean flavors make this a quick and satisfying dinner that comes together in minutes.
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Ingredients
2 tablespoons olive oil
1.5 pounds medium shrimp, peeled and deveined
1 teaspoon mustard seeds
1 cup couscous
1 cup frozen peas
Directions
Pat the shrimp dry with paper towels and set aside on a clean plate. Heat 1 tablespoon of the olive oil in a large skillet over medium-high heat.
Once the oil is hot, add the mustard seeds and let them toast for about 30 seconds, stirring gently, until fragrant.
Add the dry shrimp to the skillet and cook for 2 to 3 minutes on the first side without moving them, allowing them to develop a light golden color. Flip and cook for another 2 to 3 minutes until the shrimp are opaque throughout and reach an internal temperature of 145°F. Transfer the cooked shrimp to a clean bowl and cover to keep warm.
Pour the remaining 1 tablespoon of olive oil into the same skillet over medium heat. Add the couscous and stir constantly for 2 to 3 minutes until lightly toasted and fragrant.
Add 2 cups of water to the skillet with the toasted couscous and bring to a gentle simmer. Stir once and then cover the skillet with a lid or foil.
Reduce the heat to low and let the couscous cook undisturbed for 8 to 10 minutes until most of the liquid is absorbed and the couscous is tender.
Remove the lid and stir the couscous with a fork to fluff it. Gently fold in the frozen peas and the reserved cooked shrimp, stirring just until combined and heated through, about 2 minutes.
Divide the shrimp and couscous mixture evenly among serving bowls and serve immediately.
