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In this article, we will explore a delightful recipe for Smoky Paprika Shrimp & Couscous, a dish that beautifully combines flavors and textures to create a meal that is both satisfying and visually appealing. This recipe is perfect for busy weeknights or casual gatherings with friends and family. Packed with protein from the shrimp and wholesome grains from couscous, it is a balanced dish that can be customized to suit your spice preferences.

Smoky Paprika Shrimp and Couscous

Discover the flavors of Smoky Paprika Shrimp & Couscous, a vibrant dish that combines juicy shrimp with fluffy couscous and fresh vegetables. Perfect for busy nights or entertaining, this recipe offers a satisfying balance of protein and wholesome grains. With a blend of spices that adds depth and warmth, it’s easy to customize based on your spice preferences. Elevate your dining experience with this gourmet yet accessible meal that’s sure to impress your guests!
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Ingredients
  

1 pound large shrimp, peeled and deveined

1 cup couscous

1 1/4 cups vegetable broth (or chicken broth for non-vegetarian option)

2 tablespoons olive oil, divided

2 teaspoons smoked paprika

1 teaspoon garlic powder

1/2 teaspoon onion powder

1/2 teaspoon cayenne pepper (adjust according to your spice preference)

Salt and black pepper, to taste

1 red bell pepper, diced

1 small red onion, diced

1 cup cherry tomatoes, halved

1/4 cup fresh parsley, chopped

Zest and juice of 1 lemon

Instructions
 

Prepare the Couscous: In a medium saucepan, bring the vegetable broth to a vigorous boil. Once boiling, remove the pan from the heat and stir in the couscous. Cover the saucepan tightly and let it sit for approximately 5 minutes, allowing the couscous to absorb the liquid. After 5 minutes, fluff the couscous with a fork to separate the grains and set it aside.

    Season the Shrimp: In a mixing bowl, combine the peeled and deveined shrimp with 1 tablespoon of olive oil, smoked paprika, garlic powder, onion powder, cayenne pepper, salt, and black pepper. Toss the shrimp until they are evenly coated with the spice mixture, ensuring every shrimp is imbued with flavor.

      Sauté the Vegetables: Heat the remaining tablespoon of olive oil in a large skillet over medium heat. When the oil is shimmering, add the diced red onion and red bell pepper to the skillet. Sauté for about 4-5 minutes until the vegetables are softened but still vibrant.

        Cook the Shrimp: Add the seasoned shrimp to the skillet with the sautéed vegetables. Cook the shrimp for 3-4 minutes on one side until they start to turn pink and opaque. Flip the shrimp over, then add the halved cherry tomatoes to the skillet. Continue to cook for an additional 2-3 minutes until the shrimp are cooked through and the tomatoes are slightly blistered.

          Combine Ingredients: Gently fold the cooked couscous into the skillet with the shrimp and vegetables. Stir well to combine all ingredients. Add the lemon zest, lemon juice, and chopped parsley, tossing everything together for another minute over low heat to meld the flavors.

            Serve: Spoon the smoky paprika shrimp and couscous mixture onto plates. Garnish with additional parsley and a wedge of lemon for a touch of color and freshness.

              Prep Time, Total Time, Servings: 15 minutes | 30 minutes | 4 servings

                Presentation Tips: For an appealing presentation, serve the dish in shallow bowls to showcase the vibrant colors of the shrimp and vegetables. A sprinkle of fresh parsley over the top and a lemon wedge on the side adds a bright touch! Enjoy your culinary creation!