Shrimp with Zucchini and Spicy Couscous

Name: Shrimp with Zucchini and Spicy Couscous
Prep time: 10 min
Cook time: 15 min
Total time: 25 min
Yield: 4
Ingredients: 2 tablespoons Extra-virgin olive oil; 1 Small onion, thinly sliced; Kosher salt; Freshly ground black pepper; 1 Zucchini, halved lengthwise and cut into ¼-inch-thick slices; 1 cup Green salsa; 1 can (4.5 oz) Canned chopped mild green chiles; 1 cup Couscous; 1 pound Peeled and deveined large shrimp; ½ cup Frozen peas; Sour cream, for serving; Sliced radishes, for serving

Recipe GLPR6fe2395fb42926

Main Course

25 min

338 cal

Servings: 4

Stovetop

SNAP eligible

A vibrant one-pan dish featuring tender shrimp and sautéed zucchini served over fluffy couscous infused with green salsa and mild green chiles. Topped with cool sour cream and crisp radishes for a balanced blend of heat and freshness. Ready in just 25 minutes.

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Ingredients

2 tablespoons Extra-virgin olive oil

1 Small onion, thinly sliced

Kosher salt

Freshly ground black pepper

1 Zucchini, halved lengthwise and cut into ¼-inch-thick slices

1 cup Green salsa

1 can (4.5 oz) Canned chopped mild green chiles

1 cup Couscous

1 pound Peeled and deveined large shrimp

½ cup Frozen peas

Sour cream, for serving

Sliced radishes, for serving

Directions

Heat olive oil in a large skillet or wide shallow pan over medium heat. Add the sliced onion and cook, stirring occasionally, for 3 to 4 minutes until softened and just beginning to color. Season lightly with salt and pepper.
Add the zucchini slices to the pan and continue cooking for 3 to 4 minutes, stirring gently, until the zucchini is tender-crisp. Season with salt and pepper to taste.
Pour in the green salsa and the can of chopped mild green chiles, including their liquid. Bring to a simmer and cook for 1 minute to blend the flavors.
Stir in the couscous and frozen peas, mixing well to distribute evenly. Add 1 cup of water, bring to a simmer, then remove from heat and cover with a lid. Let rest for 5 minutes until the couscous absorbs the liquid and becomes tender.
While the couscous rests, pat the shrimp dry with paper towels and season with salt and pepper. Return the pan to medium-high heat, pushing the couscous mixture to the sides of the pan to create space.
Add the shrimp to the cleared space and cook for 2 to 3 minutes per side until opaque and cooked through (internal temperature reaches 145°F). Gently fold the shrimp into the couscous mixture.
Divide the shrimp and couscous mixture among serving bowls. Top each with a dollop of sour cream and a handful of sliced radishes. Serve with additional green salsa on the side if desired.

Comments

Grocery List Plus Editorial Staff4

Shrimp and most vegetables are readily available at any Charlotte grocer, with frozen shrimp and peas being budget-friendly staples; couscous is a standard pantry item at all major chains. The stated 25 minutes is honest for experienced cooks, though home kitchens will likely add five minutes for couscous absorption and proper shrimp timing. The real cost driver is fresh shrimp, which runs four to six dollars per pound, bringing the per-serving protein cost to roughly three to four dollars, making this a weeknight splurge rather than economical. This is a lean, quick dinner that reheats adequately on the stovetop and skews lightly spiced rather than genuinely fiery, so families sensitive to heat should taste before committing.