Coconut shrimp with couscous
5
Points®
Total time: 37 min • Prep: 20 min • Cook: 17 min • Serves: 6 • Difficulty: Easy
Thai red curry paste—made from chili peppers, lemongrass, garlic, kaffir lime leaves, shrimp paste, and cilantro —gives this dish great flavor.
Ingredients
Peanut oil
1 Tbsp, or canola oil
Uncooked shrimp
1½ pound(s), large, peeled and deveined
Asparagus
2 cup(s), 1 bunch, tough ends trimmed and cut into 11⁄2-inch pieces
Onion
1 medium, sliced
Red bell pepper
1 medium, seeded and cut into strips
Fresh ginger
1 Tbsp, fresh, peeled and grated
Garlic
3 clove(s), minced
Thai curry paste
1½ tsp, (red)
Canned unsweetened light coconut milk
1 cup(s)
Fish sauce
2 Tbsp, (nam pla)
Sugar
1 Tbsp
Cooked couscous
3 cup(s), hot
Instructions
1
Heat 1 1⁄2 teaspoons of the oil in a large nonstick skillet over medium-high heat. Add the shrimp and cook until just opaque in the center, 2–3 minutes on each side. Transfer the shrimp to a plate and set aside.
2
Add the remaining 11⁄2 teaspoons oil to the same skillet and heat over medium-high heat. Add the asparagus and cook, stirring frequently, until slightly softened, about 3 minutes. Add the onion and bell pepper; cook, stirring frequently, until softened, about 3 minutes. Stir in the ginger, garlic, and curry paste. Cook, stirring constantly, until fragrant, about 1 minute.
3
Reduce the heat to medium, then add the coconut milk, fish sauce, and sugar; bring to a simmer. Cook, stirring occasionally, until the flavors blend, about 3 minutes. Stir in the shrimp and cook 1 minute until heated through. Serve the shrimp and vegetables in bowls over the couscous. Yields scant 1 cup shrimp and vegetable mixture and 1⁄2 cup couscous per serving.
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