Deliciously marinated shrimp served over the brightest couscous salad. Flavors of orange, honey and garlic make the vinaigrette the perfect dressing to this tasty dish.
Keywordcouscous recipe, shrimp and couscous salad, shrimp salad
Prep Time40 minutesminutes
Cook Time30 minutesminutes
Servings4
Equipment
large bowl
Medium size cooking pan
Citrus zester
Ingredients
For the couscous salad:
1box israeli couscous
1/2cup finely minced radishes
3/4cupfinely diced orange bell pepper
3/4cupfinely diced red bell pepper
3tablespoonschopped flat leaf parsely
1/4cupchopped scallions
1/2cupcrumbled feta cheese
extra virgin olive oil
salt and pepper
For the shrimp marinate:
12Jumbo shrimp
1teaspoonfinely minced garlic
1tablespoondijon mustard
1 teaspoonorange zest
drizzle of extra virgin olive oil
salt and pepper
For the vinaigrette:
1/2cupextra virgin olive oil
1/4 cuporange vinegar
1/2 teaspoon finely minced garlic
1/2teaspoonorange zest
2tablespoonshoney
salt and pepper
Instructions
For the couscous salad:
Follow the instructions on the box of the couscous
After it is cooked through, place the cooked couscous in a large bowl and drizzle a bit of olive oil. Mix well so the couscous is evenly coated in the oil.
Let the couscous cool completely in the refrigerator.
Stir occasionally using a fork so it does not clump up. Every 10 minutes or so.
*While the couscous cools, clean out the shrimp and work on the marinate and vinaigrette.
Once the couscous is cooled completely, season with salt and pepper.
Add the bell peppers, radishes, parsley and scallions. Combine well.
Add a few tablespoons of the vinaigrette and serve on a large plate.
For the shrimp:
Peel and devein the shrimp.
Rinse well and pat dry. Place in a bowl.
Add a drizzle of extra virgin olive oil and season with salt and pepper.
Add the mustard, garlic and orange zest. Mix until well combined.
Set aside while you work on the couscous salad.
*Once the couscous salad is all prepared. It's time to cook the shrimp.
To cook the shrimp, heat the pan on medium to high heat.
Add olive oil to the pan and sear the shrimp for 30-40 seconds per side.
Once the shrimp is curling and turning pink on both sides, add 1-2 tablespoons of the vinaigrette and let it cook out.
Remove the shrimp before the honey in the vinagrette burns too much.
For the vinaigrette:
In a jar with a lid, add the olive oil, season with salt and pepper.
Add the orange vinegar, mustard, honey, garlic and orange zest.
Place the lid on the jar and shake the mixture until well combined, it will look almost creamy.
Putting the salad together:
Serve the couscous salad on the bottom of a large plate.
Serve the hot shrimp on top of the salad and drizzle more vinaigrette on the top.
ENJOY!
Recipe Video Instructions
Notes
If you don't feel like cleaning out the shrimp yourself, your local fish market might do it for you.