Place the couscous in a large bowl. Add 1 cup very hot tap water and ¼ teaspoon each salt and pepper. Cover and let sit for 5 minutes; fluff with a fork.
Meanwhile, heat the oil in a large skillet over medium-high heat. Add the shrimp, shallot, coriander, paprika, and ½ teaspoon salt and cook until the shrimp are opaque, 4 to 6 minutes; transfer to a plate.
Add the beans, vinegar, and ½ cup water to the skillet and cook until warmed through, about 5 minutes. Serve with the shrimp and couscous. Top with the parsley.