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Looking for a quick and flavorful weeknight dinner that packs a punch? This Spicy Shrimp in Tomato Sauce with Fluffy Couscous is your answer! This dish combines succulent shrimp simmered in a vibrant, spicy tomato sauce, served alongside light and fluffy couscous. It’s a satisfying and visually appealing meal that’s easy to whip up, making it perfect for busy nights when you crave something delicious.
Why You’ll Love This Recipe
This shrimp tomato sauce recipe is all about bold flavors and ease of preparation. With a spicy kick, it’s sure to tantalize your taste buds. Plus, the fluffy couscous perfectly complements the rich sauce. Here’s why you’ll adore it:
- Ready in under 30 minutes.
- Loaded with flavor and spice.
- Perfect for meal prep or a cozy family dinner.
- Versatile and easy to customize.
- Great for seafood lovers!
Ingredients
- 1 pound shrimp, peeled and deveined
- 2 tablespoons olive oil
- 1 medium onion, finely chopped
- 2 cloves garlic, minced
- 1 bell pepper, diced (any color)
- 1 can (14.5 ounces) crushed tomatoes
- 1 teaspoon red pepper flakes (adjust to taste)
- 1 teaspoon smoked paprika
- Salt and pepper to taste
- 1 cup couscous
- 1 ¼ cups vegetable broth or water
- Fresh cilantro, chopped, for garnish
How to Make Shrimp in Spicy Tomato Sauce with Couscous
- In a large skillet, heat the olive oil over medium heat. Add the chopped onion and sauté for about 3 minutes until translucent.
- Add the minced garlic and diced bell pepper, cooking for another 2-3 minutes until softened.
- Stir in the crushed tomatoes, red pepper flakes, smoked paprika, salt, and pepper. Bring the sauce to a simmer and let it cook for about 5-7 minutes, allowing the flavors to meld.
- Add the shrimp to the skillet, cooking until they turn pink and opaque, about 3-4 minutes. Remove from heat.
- While the shrimp is cooking, prepare the couscous. In a separate saucepan, bring the vegetable broth or water to a boil. Stir in the couscous, cover, and remove from heat. Let it sit for 5 minutes, then fluff with a fork.
- Serve the spicy shrimp over a bed of fluffy couscous and garnish with fresh cilantro.
Tips for the Best Results
- Make sure to use fresh or properly thawed shrimp for the best texture.
- Adjust the level of spiciness by modifying the amount of red pepper flakes.
- For added depth, consider adding a splash of white wine to the sauce before adding the shrimp.
- Fluff the couscous with a fork to keep it light and airy.
Easy Variations
- Substitute shrimp with chicken or tofu for a different protein option.
- Add vegetables like spinach or zucchini for extra nutrition and color.
- Use quinoa instead of couscous for a gluten-free alternative.
What to Serve With It
- A simple green salad drizzled with lemon vinaigrette.
- Crusty bread for dipping into the tomato sauce.
- Roasted vegetables for a hearty side.
- A glass of chilled white wine to complement the flavors.
Storage and Reheating
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Store any leftovers in an airtight container in the refrigerator for up to 2 days. To reheat, warm the shrimp and sauce in a skillet over medium heat until heated through. Fluff the couscous again before serving.
Recipe Card
Prep Time: 10 minutes
Cook Time: 20 minutes
Total Time: 30 minutes
Yield: 4 servings
Ingredients:
- 1 pound shrimp, peeled and deveined
- 2 tablespoons olive oil
- 1 medium onion, finely chopped
- 2 cloves garlic, minced
- 1 bell pepper, diced
- 1 can (14.5 ounces) crushed tomatoes
- 1 teaspoon red pepper flakes
- 1 teaspoon smoked paprika
- Salt and pepper to taste
- 1 cup couscous
- 1 ¼ cups vegetable broth or water
- Fresh cilantro, chopped, for garnish
Instructions:
- In a large skillet, heat the olive oil over medium heat. Add the chopped onion and sauté for about 3 minutes until translucent.
- Add the minced garlic and diced bell pepper, cooking for another 2-3 minutes until softened.
- Stir in the crushed tomatoes, red pepper flakes, smoked paprika, salt, and pepper. Bring the sauce to a simmer and let it cook for about 5-7 minutes, allowing the flavors to meld.
- Add the shrimp to the skillet, cooking until they turn pink and opaque, about 3-4 minutes. Remove from heat.
- While the shrimp is cooking, prepare the couscous. In a separate saucepan, bring the vegetable broth or water to a boil. Stir in the couscous, cover, and remove from heat. Let it sit for 5 minutes, then fluff with a fork.
- Serve the spicy shrimp over a bed of fluffy couscous and garnish with fresh cilantro.
Notes: Adjust the spice level to your preference and enjoy the dish fresh for the best flavor!
