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Gingery Shrimp and Couscous

Gingery Shrimp and Couscous
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Serves 4| Hands-On Time: | Total Time:



  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.
By June, 2007

Nutritional Information

  • Per Serving
  • Calories 499Calories From Fat 14%
  • Fat 8g
  • Sat Fat 0g
  • Cholesterol 172mg
  • Sodium 419mg
  • Carbohydrate 65g
  • Fiber 5g
  • Sugar 4g
  • Protein 34g
What does this mean? See Nutrition 101 .

Quick Tip

Bowl of brown rice
For a whole-grain upgrade, replace the couscous with brown rice or barley. 

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    High in vitamin C, these hard, tart berries are grown in bogs in colder regions of North America and Europe. They’re almost always eaten cooked, as in the classic Thanksgiving relish.