Make a quick and easy shrimp dinner by marinating shrimp in lemon juice and lime juice, grilling, and serving on top of couscous and fresh asparagus.

Lori Powell

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Credit: Quentin Bacon

Recipe Summary

prep:
10 mins
cook:
6 mins
total:
16 mins
Yield:
Makes 4 servings (serving size: 4-5 shrimp, 1 cup couscous, and about 7 asparagus stalks)
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Bring 2 cups water to a boil in medium saucepan. Remove from heat, and stir in couscous; cover and let stand for 5 minutes. Fluff with a fork; stir in 1/4 teaspoon each salt and pepper and 1 tablespoon lemon juice.

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  • Bring another pan of water to a boil.

  • Meanwhile, toss shrimp in 1 tablespoon each lemon and lime juice, 1 1/2 teaspoons olive oil, garlic, and remaining 1/4 teaspoon salt and pepper. Marinate for 5 minutes.

  • Preheat grill pan or grill. Lightly coat with cooking spray; grill shrimp, turning once, 3 minutes or until just cooked through. Cover and keep warm.

  • When water is boiling, add asparagus, and cook 3 minutes or until just tender. Drain, and cover.

  • Whisk together honey, chives, and remaining lemon juice and olive oil.

  • Arrange couscous and asparagus on serving plates, and top with shrimp. Drizzle with dressing.

Nutrition Facts

282 calories; fat 5g; saturated fat 1g; mono fat 3g; poly fat 1g; protein 20g; carbohydrates 39g; fiber 3g; cholesterol 126mg; iron 3mg; sodium 451mg; calcium 51mg.
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