With the summer officially in full swing, tasty, light recipes are back, and shrimps are the perfect ingredient to prepare any light food. Be it a snack or a side dish, this seafood recipe can reinvent itself in many forms across the globe. Almost every country has a signature shrimp preparation and (unsurprisingly, of course), it’s tasty.
It is also filled with the goodness of vitamins and minerals. A good source of several nutrients, including omega-3 fatty acids, vitamin B12, and iodine, it’s no wonder that shrimp is a popular part of many Indian dishes. While it is safe to eat after thorough boiling, be careful to not eat it raw as it might harbor microbes that might cause illnesses such as food poisoning.
Fancy a light shrimp dish to enjoy this season without having to book a dinner reservation at a fancy restaurant? Well, this easy to make shrimp recipe will be an instant hit with anyone who tries it. West Bengal has some of the Best Shrimp Providers. Hence, making a shrimp dish at home has never been more straightforward.
Some Information about the Spiced shrimp couscous
Before starting, if any of you have never had couscous, well, you don’t know what you’re missing. Originally from South Africa, this borders on sweet but magically absorbs any flavor you want to add in it. This is a light and healthy food, and incredibly easy to cook. Adventurous or not, you can definitely try this dish for a change.
Now, let’s put on the apron, shall we for this delicious shrimp recipe.
First, let’s see what we’ll need for this.
- 2 tablespoons olive oil, divided
- 1 1/3 cups Israeli couscous, dry
- 1/2 cup coconut milk
- 1 1/2 cups water
- 1 onion, chopped
- 1 pound shrimp
- 1 teaspoon cumin
- 1 teaspoon paprika
- 1/2 teaspoon cinnamon
- 1/4 cup dried apricots, sliced into thin strips
- 1 tablespoon Sriracha or any other sauce.
How to make
- In a bowl, heat 1 tablespoon olive oil in medium heat.
- Add dry couscous and toast until the grain begins to brown
- Add coconut milk and water to it after some time.
- Let it boil in low flame.
- Cook for 15-20 minutes in a low flame. This makes the couscous fluffy.
- While the couscous is being boiled, heat the remaining olive oil in a large pan.
- Add onions and cook until they turn slightly brown.
- Now pour the shrimp in this mixture and cook until it turns pinkish.
- To this mixture, add cumin, paprika, and cinnamon and mix well. Make sure that the shrimp is adequately coated at this point.
- Add dried apricots and cook for an additional 2-3 minutes. Add the couscous over it and keep it untouched for 10-15 minutes.
- If you love spicy food, you can stir the dish with Sriracha (or any other hot sauce for that matter).
- Enjoy shrimp over couscous with garnishing of your choice. If you are a healthy eater, be sure to add a few seasonal vegetables.