Gingery Shrimp and Couscous

0706shrimp-salad
Photo by Quentin Bacon
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  • Serves 4
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  • Nutritional Information
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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
  • May 2007

Ingredients

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