Roasted Shrimp and Asparagus with Herbed Couscous
This roasted shrimp and asparagus recipe is served with herbed couscous for an easy dinner in 15 minutes!
Servings 4 servings
Calories 416kcal
Ingredients
Shrimp:
- 1 1/2 pounds large peeled and deveined shrimp
- 2 teaspoons olive oil
- 1 teaspoon lemon zest
- pinch of red pepper flakes
- kosher salt and fresh ground black pepper to taste
Asparagus:
- 1 pound asparagus ends trimmed
- 2 teaspoons olive oil
- pinch of red pepper flakes
- kosher salt and fresh ground black pepper to taste
Herbed Couscous:
- 1 cup uncooked couscous
- 1 1/2 cups water
- 1/2 teaspoon kosher salt
- Fresh ground black pepper to taste
- 1 tablespoon chopped fresh flat leaf parsley
- 1 teaspoon lemon zest
- 1 1/2 tablespoons toasted pine nuts optional
Instructions
Herbed Couscous:
- In a small saucepan bring the water to a boil.
- Once boiling add in the salt and couscous and stir together.
- Remove from the heat and cover with a lid.
- Let the couscous steam for 5 minutes then add in the lemon zest, parsley and black pepper and fluff with a fork.
Shrimp and Asparagus:
- Preheat oven to 400 degrees
- Line a rimmed baking sheet with foil and spray with cooking oil.
- In a large bowl toss together all of the ingredients for the shrimp until coated and set aside.
- Place the asparagus on the prepared baking sheet and drizzle with 2 teaspoons of olive oil, red pepper flakes and salt and pepper to taste. Toss together until coated.
- Roast the asparagus in a single layer for 4-6 minutes depending on the size.
- Remove from the oven and push the asparagus to one side of the baking sheet.
- Dump the shrimp onto the baking sheet and arrange into a single layer.
- Roast the shrimp and asparagus for another 5-6 minutes or until the shrimp are opaque and pink.
- Remove from the oven and squeeze fresh lemon juice over everything.
- Serve on top of the herbed couscous.
Video
Notes
Storing Leftovers: Leftover shrimp and asparagus should be stored in a separate container and will last in the fridge for 2-3 days. Any leftover cooked couscous will last 4-5 days in an airtight container in the fridge.
Freezing: We do not recommend freezing this dish as it will not hold up well.
Recipe created by Recipe Runner
Nutrition
Calories: 416kcal | Carbohydrates: 38g | Protein: 43g | Fat: 9g | Saturated Fat: 1g | Cholesterol: 428mg | Sodium: 1624mg | Potassium: 459mg | Fiber: 4g | Sugar: 2g | Vitamin A: 940IU | Vitamin C: 15.9mg | Calcium: 287mg | Iron: 6.8mg