Shrimp Couscous
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Sheet pan shrimp with couscous, roasted asparagus and red pepper, topped with a vibrant green herb sauce. A light, elegant 30-minute dinner that's impressive yet simple to execute.
We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
serves 2- Salt and pepper
- 1 teaspoon garlic powder
- 1 teaspoon Italian seasoning
- 1/4 teaspoon cayenne pepper (increase to 1/2 teaspoon if you love spice!)
- 2 tablespoons olive oil
- 2 lemons
- 1/2 pound large shrimp (peeled and deveined, 21/25)
- 1 cup couscous
- 1 medium red pepper (sliced into thin strips and strips halved)
- 1/2 pound asparagus (woody ends removed and cut into thirds)
- 1/2 cup olive oil
- 2 tablespoons red wine vinegar
- 1 tablespoon honey
- 3 to 4 cloves finely chopped garlic
- 1/2 cup finely chopped cilantro (about 1 full bunch)
- 1/2 cup finely chopped flat-leaf parsley (about 1 full bunch)
At a glance
PER SERVING · TIME 37M
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Complete estimate · 100% of estimated mass resolved
All countable ingredients resolved. Figures are per serving.
- Prep
- 25m
- Cook
- 12m
- Sodium
- 954mg
- Total sugar
- 15g
Added sugar is not shown when one or more ingredients lack reliable added-sugar evidence.
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 570mg
- Calcium
- 62mg
- Iron
- 4mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 25M
- SODIUM
- 954MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.