Recipes and Cooking Garden Veggie Shrimp 4.5 (8) 1 Review Feel free to use any fresh famers market vegetables in place of the carrots and sweet peppers called for in this shrimp dinner. By BHG Test Kitchen BHG Test Kitchen The Better Homes & Gardens Test Kitchen has been in continuous operation for nearly 100 years, developing and testing practical, reliable recipes that readers can enjoy at home. The Test Kitchen team includes culinary specialists, food stylists, registered and licensed nutritionists, and other experts with Bachelor of Science degrees in food science, food and nutrition, or culinary arts. Together, the team tests more than 2,500 recipes, produces more than 2,500 food images, and creates more than 1,000 food videos each year in the state-of-the-art test kitchen. Learn about BHG's Editorial Process Published on December 1, 2014 Print Rate It Share Share Tweet Pin Email Prep Time: 30 mins Bake Time: 20 mins Total Time: 50 mins Servings: 4 Jump to Nutrition Facts Ingredients 8 ounce uncooked Israeli couscous 1 pound fresh or frozen peeled and deveined large shrimp (24 count), tails intact if desired 4 carrots, cut into thin bite-size strips 2 large yellow and/or red sweet peppers, cut into thin bite-size strips 4 green onions, trimmed and cut into pieces 4 cloves garlic, minced ¼ cup olive oil ¼ cup white balsamic vinegar Salt and freshly ground black pepper 4 sprigs fresh thyme 4 lemon wedges (optional) 2 tablespoon butter Directions Cook couscous according to manufacturer's directions. Thaw shrimp if frozen. Preheat oven to 350°F. Tear off four 15-inch squares parchment paper. Spoon couscous on one side of each sheet of parchment paper. Layer the carrot, sweet pepper, green onions, and garlic next to the couscous. Top vegetables evenly with shrimp. Drizzle all with olive oil and balsamic vinegar and season with salt and pepper to taste. Add a sprig of thyme and lemon wedge, if desired, to each packet. Add a piece of butter to each. Fold parchment over shrimp and vegetables; fold in the open sides of parchment several times to secure. Divide packets among 2 shallow baking pans. Place pans on separate oven racks. Bake about 20 minutes or until shrimp turn opaque. Open carefully to check doneness, as steam will escape. To serve, transfer packets to dinner plates. Rate it Print Nutrition Facts (per serving) 570 Calories 20g Fat 65g Carbs 31g Protein Show Full Nutrition Label Hide Full Nutrition Label Nutrition Facts Servings Per Recipe 4 Calories 570 % Daily Value * Total Fat 20g 26% Saturated Fat 6g 30% Cholesterol 198mg 66% Sodium 379mg 16% Total Carbohydrate 65g 24% Total Sugars 15g Protein 31g Vitamin C 109.3mg 547% Calcium 118mg 9% Iron 2.1mg 12% Potassium 721mg 15% Folate, total 58.2mcg Vitamin B-6 0.4mg *The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.