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What could be more enticing than plump shrimp swimming in a rich, spicy tomato sauce, served over fluffy couscous? This Spicy Shrimp and Couscous in Tomato Sauce recipe is perfect for a weeknight dinner, delivering bold flavors and satisfying textures in under 30 minutes. It’s a simple yet impressive dish that promises to impress your taste buds and leave you craving more.
Why You’ll Love This Recipe
This dish is a flavor-packed meal that brings together the sweetness of shrimp, the zing of spices, and the heartiness of couscous. It’s quick to prepare, making it perfect for busy weeknights. Plus, it’s visually stunning, so it’s great for impressing guests or simply treating yourself to a delicious dinner.
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- Quick and Easy: Whip this up in just 30 minutes.
- Flavor Explosion: The spicy tomato sauce elevates the dish.
- Healthy and Satisfying: Packed with protein and nutrients.
- Versatile: Customize the heat level to your liking.
- One-Pan Wonder: Less cleanup means more time to enjoy your meal.
Ingredients
- 1 pound large shrimp, peeled and deveined
- 1 cup couscous
- 1 can (14.5 oz) diced tomatoes
- 1 medium onion, diced
- 3 cloves garlic, minced
- 2 tablespoons olive oil
- 1 teaspoon red pepper flakes (adjust to taste)
- 1 teaspoon smoked paprika
- Salt and pepper, to taste
- 1/4 cup fresh parsley, chopped
- 2 cups vegetable or chicken broth
How to Make Shrimp and Couscous in Spicy Tomato Sauce
- In a large skillet, heat olive oil over medium heat. Add the diced onion and sauté for about 3-4 minutes until translucent.
- Add the minced garlic, red pepper flakes, and smoked paprika; cook for another minute until fragrant.
- Stir in the can of diced tomatoes (with juices) and bring the mixture to a simmer. Season with salt and pepper.
- Add the shrimp to the skillet, cooking for 3-4 minutes until they turn pink and opaque.
- In a separate pot, bring the vegetable or chicken broth to a boil. Stir in the couscous, cover, and remove from heat. Let it sit for 5 minutes, then fluff with a fork.
- Once the shrimp are cooked, stir in the chopped parsley and adjust seasoning if needed.
- Serve the spicy shrimp mixture over a bed of couscous, garnished with additional parsley if desired.
Tips for the Best Results
- For extra depth of flavor, sauté some bell peppers along with the onions.
- Adjust the amount of red pepper flakes to control the heat.
- Make sure not to overcook the shrimp; they should be pink and firm but not rubbery.
Easy Variations
- Swap out shrimp for chicken or tofu for a different protein.
- Add vegetables like spinach or zucchini for extra nutrition.
- Use different spices, such as cumin or coriander, for a unique twist.
What to Serve With It
- A simple green salad with a light vinaigrette.
- Crusty bread to soak up the delicious sauce.
- Roasted vegetables for a colorful side dish.
Storage and Reheating
Leftovers can be stored in an airtight container in the refrigerator for up to 2 days. To reheat, simply warm in a skillet over medium heat until heated through.
Recipe Card
Spicy Shrimp and Couscous in Tomato Sauce
Prep Time: 10 minutes
Cook Time: 20 minutes
Total Time: 30 minutes
Yield/Servings: 4 servings
Ingredients:
1 pound large shrimp, peeled and deveined
1 cup couscous
1 can (14.5 oz) diced tomatoes
1 medium onion, diced
3 cloves garlic, minced
2 tablespoons olive oil
1 teaspoon red pepper flakes
1 teaspoon smoked paprika
Salt and pepper, to taste
1/4 cup fresh parsley, chopped
2 cups vegetable or chicken broth
Instructions:
1. In a large skillet, heat olive oil over medium heat. Add the diced onion and sauté for about 3-4 minutes until translucent.
2. Add the minced garlic, red pepper flakes, and smoked paprika; cook for another minute until fragrant.
3. Stir in the can of diced tomatoes (with juices) and bring the mixture to a simmer. Season with salt and pepper.
4. Add the shrimp to the skillet, cooking for 3-4 minutes until they turn pink and opaque.
5. In a separate pot, bring the vegetable or chicken broth to a boil. Stir in the couscous, cover, and remove from heat. Let it sit for 5 minutes, then fluff with a fork.
6. Once the shrimp are cooked, stir in the chopped parsley and adjust seasoning if needed.
7. Serve the spicy shrimp mixture over a bed of couscous, garnished with additional parsley if desired.
Notes: Adjust the heat level to your preference by varying the amount of red pepper flakes.
Prep Time: 10 minutes
Cook Time: 20 minutes
Total Time: 30 minutes
Yield/Servings: 4 servings
Ingredients:
1 pound large shrimp, peeled and deveined
1 cup couscous
1 can (14.5 oz) diced tomatoes
1 medium onion, diced
3 cloves garlic, minced
2 tablespoons olive oil
1 teaspoon red pepper flakes
1 teaspoon smoked paprika
Salt and pepper, to taste
1/4 cup fresh parsley, chopped
2 cups vegetable or chicken broth
Instructions:
1. In a large skillet, heat olive oil over medium heat. Add the diced onion and sauté for about 3-4 minutes until translucent.
2. Add the minced garlic, red pepper flakes, and smoked paprika; cook for another minute until fragrant.
3. Stir in the can of diced tomatoes (with juices) and bring the mixture to a simmer. Season with salt and pepper.
4. Add the shrimp to the skillet, cooking for 3-4 minutes until they turn pink and opaque.
5. In a separate pot, bring the vegetable or chicken broth to a boil. Stir in the couscous, cover, and remove from heat. Let it sit for 5 minutes, then fluff with a fork.
6. Once the shrimp are cooked, stir in the chopped parsley and adjust seasoning if needed.
7. Serve the spicy shrimp mixture over a bed of couscous, garnished with additional parsley if desired.
Notes: Adjust the heat level to your preference by varying the amount of red pepper flakes.
