Middle Eastern Spiced Shrimp & Couscous
Recipe GLPR65fb9ef46fc837
Tender, aromatic shrimp seasoned with warm cumin, paprika, and cinnamon, served over fluffy Israeli couscous cooked in a fragrant coconut milk broth with sweet dried apricots. This quick and elegant Middle Eastern–inspired dish is naturally dairy-free and comes together in under 30 minutes.
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Ingredients
2 tablespoons olive oil, divided
1 1/3 cups Israeli couscous, dry
1/2 cup coconut milk
1 1/2 cups water
1 onion, chopped
1 pound shrimp, peeled and deveined
1 teaspoon ground cumin
1 teaspoon paprika
1/2 teaspoon ground cinnamon
1/4 cup dried apricots, sliced into thin strips
1 tablespoon sriracha, optional
Fresh cilantro, for garnish
Directions
Heat 1 tablespoon of olive oil in a large skillet or sauté pan over medium-high heat. Add the chopped onion and cook until softened and beginning to turn golden, about 4 minutes, stirring occasionally.
Add the dry Israeli couscous to the pan and stir frequently for 2 minutes until lightly toasted. Pour in the coconut milk and water, then bring to a simmer.
Once simmering, reduce heat to medium-low, add the sliced dried apricots, cover partially, and cook until the couscous is tender and liquid is absorbed, about 12–15 minutes. Stir occasionally to prevent sticking.
While the couscous cooks, pat the shrimp dry with paper towels. In a small bowl, combine cumin, paprika, and cinnamon.
Heat the remaining 1 tablespoon of olive oil in another skillet or the same pan (if couscous is done) over medium-high heat. Add the shrimp and sprinkle evenly with the spice mixture. Cook for 2–3 minutes per side until the shrimp are opaque and have reached an internal temperature of 145°F, tossing gently halfway through. If using sriracha, add it now and toss gently to coat.
Divide the couscous mixture among four serving bowls and top each with the spiced shrimp. Garnish generously with fresh cilantro if desired and serve warm.
