5 from 9 votes
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!
Prep Time
5 mins
Cook Time
10 mins
Total Time
15 mins
Servings:
4
servings
Calories:
416 kcal
Course:
Dinner
Cuisine:
American
Ingredients
Shrimp:
- 1 1/2 pounds Shrimp large, peeled, deveined
- 2 teaspoons olive oil
- 1 teaspoon lemon zest
- pinch red pepper flakes
- black pepper fresh ground, to taste
- kosher salt fresh ground, to taste
Asparagus:
- 1 pound asparagus ends trimmed
- 2 teaspoons olive oil
- pinch red pepper flakes
- black pepper fresh ground, to taste
- kosher salt fresh ground, to taste
Herbed Couscous:
- 1 cup couscous uncooked
- 1 1/2 cups water
- 1/2 teaspoon kosher salt
- black pepper fresh ground, to taste
- 1 tablespoon parsley chopped fresh flat leaf
- 1 teaspoon lemon zest
- 1 1/2 tablespoons pine nuts optional, toasted
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.
Cup of Yum
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.
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
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%)
Nutrition Facts
Serving: 4 servings
Amount Per Serving
Calories 416
% 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.