Rating: 4.5 stars
8 Ratings
  • 5 star values: 5
  • 4 star values: 2
  • 3 star values: 1
  • 2 star values: 0
  • 1 star values: 0

Feel free to use any fresh famers market vegetables in place of the carrots and sweet peppers called for in this shrimp dinner.

Source: Better Homes and Gardens


Recipe Summary

30 mins
20 mins
50 mins


Ingredient Checklist


Instructions Checklist
  • 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.

Nutrition Facts

570 calories; fat 20g; cholesterol 198mg; saturated fat 6g; carbohydrates 65g; mono fat 11g; poly fat 2g; insoluble fiber 6g; sugars 15g; protein 31g; vitamin a 13021.5IU; vitamin c 109.3mg; thiamin 0.1mg; riboflavin 0.1mg; niacin equivalents 1.5mg; vitamin b6 0.4mg; folate 58.2mcg; sodium 379mg; potassium 721mg; calcium 118mg; iron 2.1mg.