• 3 Ratings

Sauteed shrimp served over couscous and spinach makes for a complete meal.

Source: Better Homes and Gardens


Ingredient Checklist


Instructions Checklist
  • Thaw shrimp, if frozen. Peel and devein, if necessary. Rinse shrimp; pat dry. Place shrimp in a large self-sealing plastic bag. Add oil, garlic, tarragon, thyme, and Old Bay seasoning. Seal bag and turn to coat shrimp evenly. Marinate in refrigerator for 1 hour.

Instructions Checklist
  • Prepare couscous according to package directions using the 1-1/4 cups broth in place of water. Stir tomatoes and onions into couscous. Set aside. In a bowl combine lemon juice and butter; set aside. In a large skillet cook and stir shrimp with marinade over medium heat for 3 to 5 minutes or until shrimp turn opaque. Pour half of the butter mixture over shrimp. To serve, divide spinach among individual bowls. Spoon couscous mixture on spinach. Arrange shrimp on couscous; spoon remaining butter mixture over all. Sprinkle with olives, parsley (if desired), and Parmesan. Makes 4 to 6 servings

Nutrition Facts

605 calories; 31 g total fat; 10 g saturated fat; 3 g polyunsaturated fat; 14 g monounsaturated fat; 211 mg cholesterol; 1362 mg sodium. 1416 mg potassium; 51 g carbohydrates; 9 g fiber; 36 g protein; 5442 IU vitamin a; 84 mg vitamin c; 0 mg thiamin; 0 mg riboflavin; 6 mg niacin equivalents; 0 mg vitamin b6; 113 mcg folate; 1 mcg vitamin b12; 252 mg calcium; 6 mg iron;


3 Ratings
  • 5 star values: 2
  • 4 star values: 1
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 0