Roasted Shrimp and Asparagus with Herbed Couscous

User Reviews

5.0

9 reviews
Excellent
  • Prep Time

    5 mins

  • Cook Time

    5 mins

  • Total Time

    15 mins

  • Servings

    4 servings

  • Calories

    416 kcal

  • Course

    Dinner

  • Cuisine

    American

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!

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Ingredients

Servings

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
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Instructions

Herbed Couscous:

  1. In a small saucepan bring the water to a boil.
  2. Once boiling add in the salt and couscous and stir together.
  3. Remove from the heat and cover with a lid.
  4. 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:

  1. Preheat oven to 400 degrees
  2. Line a rimmed baking sheet with foil and spray with cooking oil.
  3. In a large bowl toss together all of the ingredients for the shrimp until coated and set aside.
  4. 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.
  5. Roast the asparagus in a single layer for 4-6 minutes depending on the size.
  6. Remove from the oven and push the asparagus to one side of the baking sheet.
  7. Dump the shrimp onto the baking sheet and arrange into a single layer.
  8. Roast the shrimp and asparagus for another 5-6 minutes or until the shrimp are opaque and pink.
  9. Remove from the oven and squeeze fresh lemon juice over everything.
  10. Serve on top of the herbed couscous.

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. 
  • 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.
  • We do not recommend freezing this dish as it will not hold up well.
  • Recipe created by Recipe Runner
  • Recipe Runner

Nutrition Information

Show Details
Calories 416kcal (21%) Carbohydrates 38g (13%) Protein 43g (86%) Fat 9g (14%) Saturated Fat 1g (5%) Cholesterol 428mg (143%) Sodium 1624mg (68%) Potassium 459mg (13%) Fiber 4g (16%) Sugar 2g (4%) Vitamin A 940IU (19%) Vitamin C 15.9mg (18%) Calcium 287mg (29%) Iron 6.8mg (38%)

Nutrition Facts

Serving: 4servings

Amount Per Serving

Calories 416 kcal

% Daily Value*

Calories 416kcal 21%
Carbohydrates 38g 13%
Protein 43g 86%
Fat 9g 14%
Saturated Fat 1g 5%
Cholesterol 428mg 143%
Sodium 1624mg 68%
Potassium 459mg 10%
Fiber 4g 16%
Sugar 2g 4%
Vitamin A 940IU 19%
Vitamin C 15.9mg 18%
Calcium 287mg 29%
Iron 6.8mg 38%

* Percent Daily Values are based on a 2,000 calorie diet.

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Overall Rating

5.0

9 reviews
Excellent

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