Smoked Paprika Shrimp With Creamy Couscous

smoked-paprika-shrimp-couscous
Photo by Christopher Testani
Smoked Paprika Shrimp With Creamy Couscous 5.0 1 5 1
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  • Serves 4
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  • Nutritional Information
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    Nutritional Information

    Per Serving

    • Calories 380 calories
    • Fat 13 g (3 g saturated fat)
    • Cholesterol 190 mg
    • Sodium 800 mg
    • Protein 28 g
    • Carbohydrate 39 g
    • Sugar 1 g
    • Fiber 3 g
    • Iron 1.5 mg
    • Calcium 175 mg

Bring 2½ cups water to a boil in a medium saucepan. Stir in the couscous, remove from heat, and cover. Let sit 
 until the couscous is tender and ¾ of 
the water is absorbed, about 5 minutes. 
Stir in the cream cheese and Parmesan until melted, then season with salt and pepper. Keep the pot covered while you cook the shrimp.

Season the shrimp with the paprika, ½ teaspoon salt, and ¼ teaspoon pepper. Heat the oil in a large skillet over medium-high heat until nearly smoking. Add the shrimp in a single layer and cook, turning once halfway through, until the paprika is browned and the shrimp are cooked through, about 3 minutes. Turn off heat, add half the scallions, and toss to combine. Stir in the lemon juice.

Serve the shrimp over the couscous and garnish with the remaining scallions.

Ingredients

  1. Check 1 cup dried couscous
  2. Check 2 tablespoons cream cheese
  3. Check ¼ cup grated Parmesan
  4. Check Kosher salt and black pepper
  5. Check pounds large raw shrimp, peeled and deveined
  6. Check teaspoons smoked paprika
  7. Check 2 tablespoons vegetable oil
  8. Check 8 scallions, chopped
  9. Check 3 tablespoons fresh lemon juice

Directions

  1. Bring 2½ cups water to a boil in a medium saucepan. Stir in the couscous, remove from heat, and cover. Let sit 
 until the couscous is tender and ¾ of 
the water is absorbed, about 5 minutes. 
Stir in the cream cheese and Parmesan until melted, then season with salt and pepper. Keep the pot covered while you cook the shrimp.
  2. Season the shrimp with the paprika, ½ teaspoon salt, and ¼ teaspoon pepper. Heat the oil in a large skillet over medium-high heat until nearly smoking. Add the shrimp in a single layer and cook, turning once halfway through, until the paprika is browned and the shrimp are cooked through, about 3 minutes. Turn off heat, add half the scallions, and toss to combine. Stir in the lemon juice.
  3. Serve the shrimp over the couscous and garnish with the remaining scallions.