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Smoky Paprika Shrimp and Couscous is a delightful dish that effortlessly combines the bold flavors of smoked paprika with the tender, juicy texture of shrimp. This recipe not only tantalizes the taste buds but also showcases the vibrant colors of fresh vegetables, creating a visual feast on the plate. It’s a celebration of simple yet robust ingredients, making it a perfect choice for those who appreciate quick and satisfying meals.

Smoky Paprika Shrimp and Couscous

Discover the vibrant flavors of Smoky Paprika Shrimp and Couscous, a quick and easy dish that brings delicious and nutritious ingredients to your table. Juicy shrimp coated in smoky paprika and fresh vegetables combine beautifully with fluffy couscous, creating a visually stunning and satisfying meal. Perfect for busy weeknights, this recipe is not only packed with flavor but also offers essential nutrients, making it a delightful choice for any occasion. Explore this culinary adventure today!
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Ingredients
  

1 lb (450g) large shrimp, peeled and deveined

1 cup couscous

1 ½ cups vegetable or chicken broth

2 tablespoons olive oil

1 tablespoon smoked paprika

3 cloves garlic, minced

1 medium onion, finely diced

1 red bell pepper, diced

1 cup cherry tomatoes, halved

1 teaspoon ground cumin

½ teaspoon salt

¼ teaspoon black pepper

¼ cup fresh parsley, chopped (for garnish)

Juice of ½ lemon

Instructions
 

Prepare the Couscous: In a medium saucepan, bring the vegetable or chicken broth to a rolling boil over medium-high heat. Stir in the couscous, then immediately remove the saucepan from the heat. Cover with a lid and let it sit undisturbed for 5 minutes. After this time, use a fork to fluff the couscous and set it aside.

    Season the Shrimp: In a mixing bowl, combine the peeled and deveined shrimp with smoked paprika, ground cumin, salt, and black pepper. Use your hands or a spatula to mix well, ensuring that each shrimp is evenly coated in the spices.

      Sauté the Aromatics: Heat 2 tablespoons of olive oil in a large skillet over medium heat. Once the oil shimmers, add the finely diced onion and diced red bell pepper. Sauté for 3-4 minutes, or until the vegetables are softened and the onion is translucent. Add the minced garlic and cook for an additional minute, stirring frequently until fragrant.

        Cook the Shrimp: Push the sautéed vegetables to one side of the skillet to create space. Add the seasoned shrimp to the cleared area. Cook the shrimp for 2-3 minutes on one side until they turn pink, then flip them over and cook for another 2-3 minutes, ensuring they are fully cooked through and opaque.

          Add Tomatoes: Gently stir in the halved cherry tomatoes. Continue to cook for an additional 2 minutes, allowing the tomatoes to soften slightly and release their juices.

            Combine Ingredients: Carefully add the fluffed couscous to the skillet, mixing it with the shrimp and vegetables. Drizzle the juice of half a lemon over the mixture and toss everything together until evenly combined and heated through. Taste and adjust seasoning, if necessary.

              Serve: Remove the skillet from the heat. Serve the dish hot, garnished with a sprinkle of freshly chopped parsley on top for an added burst of color and flavor.

                Prep Time, Total Time, Servings: 10 minutes | 30 minutes | Serves 4