Gingery Shrimp and Couscous

0706shrimp-salad
Photo by Quentin Bacon
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  • Serves 4
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    Nutritional Information

    Per Serving

    • Calories 499 calories
    • Calories 14 calories from fat
    • Fat 8 g
    • Sat Fat 0 g
    • Cholesterol 172 mg
    • Sodium 419 mg
    • Protein 34 g
    • Carbohydrate 65 g
    • Sugar 4 g
    • Fiber 5 g

Cook the couscous according to the package directions.Meanwhile, heat the oil in a large skillet over medium heat. Add the onion and cook, stirring occasionally, until golden brown, about 12 minutes.Stir in the garlic and ginger and cook 2 minutes. Add the wine and bring to a boil.Nestle the shrimp in the onion mixture and simmer for 2 minutes.Add the snow peas and stir. Continue cooking until the shrimp are bright pink and cooked through, about 2 minutes. Stir in the cilantro, salt, and pepper.Divide the couscous among bowls. Spoon the shrimp and snow peas on top.

Ingredients

  1. Check 1 10-ounce box (1 1/2 cups) couscous
  2. Check 1 tablespoon olive oil
  3. Check 1 large yellow onion, finely chopped
  4. Check 3 cloves garlic, finely chopped
  5. Check 3 tablespoons finely chopped ginger
  6. Check 1 cup white wine
  7. Check 1 pound shrimp, peeled and deveined
  8. Check 8 ounces snow peas, cut in half on the diagonal
  9. Check 1/3 cup fresh cilantro, roughly chopped
  10. Check 1/2 teaspoon kosher salt
  11. Check 1/4 teaspoon black pepper

Directions

  1. Cook the couscous according to the package directions.
  2. Meanwhile, heat the oil in a large skillet over medium heat. Add the onion and cook, stirring occasionally, until golden brown, about 12 minutes.
  3. Stir in the garlic and ginger and cook 2 minutes. Add the wine and bring to a boil.
  4. Nestle the shrimp in the onion mixture and simmer for 2 minutes.
  5. Add the snow peas and stir. Continue cooking until the shrimp are bright pink and cooked through, about 2 minutes. Stir in the cilantro, salt, and pepper.
  6. Divide the couscous among bowls. Spoon the shrimp and snow peas on top.