Friday, January 13, 2012

Lemon Paprika shrimp with Zucchini & couscous

Lemon Paprika Shrimp with zucchini & couscous
1 cup Whole-Wheat Couscous
1 Lemon halved
1 lb Large shrimp, peeled & deveined
1 tsp Paprika
2 Zucchini, halved and thinly sliced into half moons
1 tbsp Olive Oil
Sea Salt and Ground Black Pepper to taste

Cook Couscous according to package directions, fluff with a fork, cover and set aside
Thinly slice half of lemon and place in a large plastic bag (I use a big mixing bowl)
Add shrimp, oil, paprika, salt, pepper, and shake/toss to combine
Steam zucchini until tender in separate small pan
Heat a large skillet over medium-high heat. Pour shrimp mixture into skillet, spread into a single layer and cook for 2 minutes per side until shrimp are pink. Add juice from remaining lemon half and toss to combine.

This was delicious!!! The shrimp had amazing flavor - we will be eating lemon paprika shrimp more often around here! Owen was really funny eating the couscous, lots of funny faces :)

1 comment:

  1. I used to make this all the time from my clean eating cook book then lost the book. Thank you for sharing it!