Lemon Oregano Shrimp over Peppered Couscous

May 22, 2023May 22, 20230 0
Lemon Oregano Shrimp over Peppered Couscous Recipe for a Healthy Meal
in Seafood

Prep

10 min

Cook

25 min

Ready In

35 min

Level

Easy

Rating

1 Star2 Stars3 Stars4 Stars5 Stars
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Ingredients

1 large garlic clove , minced fine
1 1/2 teaspoons dried oregano
2 tablespoons fresh lemon juice
1/2 teaspoon salt
1/2 teaspoon black pepper
12 large shrimp , shelled and deveined
1/2 red bell pepper , cut into fine dice
1 1/4 cups chicken broth ( may sub veggie broth )
1 pinch red pepper flakes
1/4 teaspoon salt
2 teaspoons olive oil
3/4 cup couscous
2 tablespoons extra virgin olive oil
1/2 cup dry white wine
2 tablespoons unsalted butter , cold and cut into small pieces

Nutrision Information

Servings Per Recipe
2
Calories
426
Sugar
3g
Fat
13g
If you are looking for a quick and easy meal that is healthy and delicious, Lemon Oregano Shrimp over Peppered Couscous Recipe is a perfect choice. This recipe combines the sweetness of red pepper with the tangy flavor of lemon and the aroma of oregano to give your taste buds a treat. The couscous, on the other hand, provides a perfect balance to the tanginess of the shrimp, allowing your mouth to savor the different flavors. This meal is perfect for two people and can be served as lunch or dinner. Once you try this recipe, you will always want to keep it in your recipe book!

Instructions

1.In a small bowl, whisk garlic, oregano, 1 tablespoon lemon juice, 1/4 teaspoon salt, and 1/4 teaspoon black pepper until well combined.
2.Add the shrimp and red pepper to the bowl and stir to coat the shrimp evenly.
3.Heat 1 teaspoon olive oil in a large skillet over medium-high heat and add the shrimp and pepper mixture. Cook for about 3 minutes until the shrimp turns opaque, stirring occasionally.
4.Remove the shrimp mixture from the skillet and set aside.
5.In the same skillet, heat 1 teaspoon olive oil over medium-high heat. Add the couscous and toast for 1-2 minutes, stirring occasionally.
6.Add chicken broth, 1 tablespoon lemon juice, 1/4 teaspoon salt, red pepper flakes, and black pepper to the skillet with couscous. Bring to a boil.
7.Cover the skillet and remove from the heat. Let it rest for 5-10 minutes until couscous absorbs all the liquid.
8.In another pan, heat 2 teaspoons olive oil over medium-high heat. Once the olive oil is hot, add the white wine and cook for 1-2 minutes until it bubbles.
9.Add the shrimp and pepper mixture back to the skillet. Cook for 1-2 minutes until everything is heated through.
10.Add unsalted butter to the shrimp mixture. Stir to combine, then remove from heat and serve over the couscous.

PROS

Lemon Oregano Shrimp over Peppered Couscous Recipe is a quick-to-make, healthy, low-fat, and low-calorie meal suitable for any time of the day.

CONS

If you are allergic to shrimp, this recipe is not recommended for you.
Also, if you do not like pepper, you might want to reduce the quantity of pepper used in this dish.

HEALTH & BENEFITS

This recipe is a great source of protein and carb and has low fat and low calories.
Eating shrimp has been said to boost brain function and relieve stress.
Couscous is made of semolina flour and is rich in protein and fiber. It also has a low glycemic index, which means it won’t cause a significant spike in blood sugar levels.
Red pepper flakes contain a compound called capsaicin that has been linked to possible weight loss and pain relief.

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