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Nutritional Info
  • Servings Per Recipe: 5
  • Amount Per Serving
  • Calories: 368.0
  • Total Fat: 2.6 g
  • Cholesterol: 221.0 mg
  • Sodium: 505.4 mg
  • Total Carbs: 53.0 g
  • Dietary Fiber: 2.6 g
  • Protein: 33.4 g

View full nutritional breakdown of Victoria Corum's Savory Shrimp with Couscous (Oxygen, July 2008) calories by ingredient
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Victoria Corum's Savory Shrimp with Couscous (Oxygen, July 2008)

Submitted by: AIMEE131
Victoria Corum's Savory Shrimp with Couscous (Oxygen, July 2008)

Introduction

"It's definately a quick and easy recipe and super yummy to boot!" Recipe by Oxygen reader Victoria Corum. "It's definately a quick and easy recipe and super yummy to boot!" Recipe by Oxygen reader Victoria Corum.
Number of Servings: 5

Ingredients

    2 cups couscous
    2 cups low-sodium chicken broth
    1 1/4 lbs. de-veined and de-shelled shrimp
    olive oil spray
    1 tsp. minced garlic
    2 tsp. dried dill
    2 tsp. dried parsley
    1 tsp. red pepper flakes
    kosher salt, to taste (not included in nutrition information)
    ground pepper, to taste
    5 lemon wedges

Directions

1. Bring chicken broth to a boil. Add couscous and turn down heat. Remove from heat when slightly cooked (about 1 minute) and set aside, keeping warm.

2. Bring 1 quart of water to a boil in a pot. Cook shrimp in water until pink, approximately 3 to 5 minutes. Strain shrimp and place in a bowl. Spritz with just 1 to 2 sprays of olive oil - just enough to help seasonging cling to shrimp. Add remaining ingredients, except for lemon wedges, and toss to coat evenly. Adjust seasonings if desired.

3. Serve over couscous with lemon wedges on the side.

Number of Servings: 5

Recipe submitted by SparkPeople user AIMEE131.






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