Roasted Shrimp And Pea Couscous Salad Recipes

ROASTED SHRIMP & VEGGIE SALAD RECIPE BY TASTY

Steps:

• Preheat oven to 400˚F (200˚C).
• Add cut vegetables to a baking sheet lined with parchment paper.
• Drizzle in olive oil and sprinkle with seasonings to your preference. Bake for 10 minutes.
• Move veggies to the side to make space in the center of the baking sheet and add shrimp in a single layer.
• Drizzle with olive oil and sprinkle with seasonings and lime juice to your preference. Bake for 5-8 minutes, until shrimp is fully cooked. Be careful not to overcook.
• Mix dressing ingredients together in a small bowl.
• In a large salad bowl, combine mixed greens, roasted shrimp, veggies, and vinaigrette dressing together.
• Enjoy!

SESAME SHRIMP AND COUSCOUS SALAD

Steps:

• Bring 2 cups water to a boil in a medium saucepan. Add shrimp, cook 3 minutes or until done. Drain and rinse with cold water; cut shrimp in half. Bring 1 1/4 cups water to a boil in saucepan; gradually stir in couscous. Remove from heat; cover and let stand 5 minutes. Fluff with a fork; cool.
• Combine vinegar, vegetable oil, soy sauce, sesame oil, and garlic in a large bowl; stir well with a whisk. Add shrimp, couscous, lettuce, bell pepper, peas, and cilantro; toss well. Sprinkle with peanuts.

SHRIMP COUSCOUS SALAD

Steps:

• Pour water into a saucepan, and bring to a boil. Stir in couscous, cover, and remove from heat. Let stand for 5 minutes, then immediately fluff with a fork. (otherwise it will clump). Set aside to cool.
• In a small bowl, whisk together the olive oil, cider vinegar, Dijon mustard, garlic, salt and pepper. Set aside.
• In a large salad bowl, toss together the shrimp, cooled couscous, red and yellow bell peppers, tomatoes, parsley and feta cheese. Whisk vinaigrette to blend, then pour in about half of it over the couscous. Toss to coat, and add more dressing to coat thoroughly without drenching. Refrigerate at least 2 hours before serving.

ROASTED SHRIMP AND PEA COUSCOUS SALAD

Steps:

• Arrange a rack in the middle of the oven and heat to 400°F. Whisk 2 tablespoons of the oil, lemon juice, shallot, dill, Dijon, 1/4 teaspoon of the salt, and a few grinds of black pepper together in a large bowl; set aside. Heat the remaining 1 tablespoon oil in a large saucepan over medium heat until shimmering. Add the couscous and cook, stirring occasionally, until toasted and light golden-brown, about 3 minutes. Add the water and remaining 1/4 teaspoon salt, stir to combine, and bring to a boil. Reduce the heat to medium-low and simmer uncovered until the couscous is tender, about 10 minutes. Meanwhile, roast the shrimp and peas. If using fresh peas, add to a pot of salted boiling water and cook until tender, 3 to 5 minutes. Drain. Pat the shrimp dry and place them on a rimmed baking sheet. Add the cooked or frozen peas and remaining 1 tablespoon oil, season with salt and pepper, and toss to combine. Spread into an even layer. Roast until the shrimp are just opaque and cooked through, 6 to 8 minutes. Drain the couscous through a fine-mesh strainer, transfer to the bowl of dressing, and toss to combine. Add the shrimp and peas to couscous and toss to combine. Serve warm or let it cool in the refrigerator for 30 minutes to 2 hours and serve cold.

GREEK-INSPIRED SHRIMP COUSCOUS SALAD

Steps:

• Bring water to a boil in a saucepan. Add couscous, reduce heat, and cover. Simmer, stirring occasionally, until water is completely absorbed, 8 to 10 minutes. Spoon into a large bowl to cool slightly.
• Toss shrimp with Greek seasoning.
• Heat oil in a large nonstick skillet over medium-high heat until simmering. Add shrimp and cook until they are bright pink on the outside and the meat is opaque, 3 to 4 minutes.
• Add shrimp to couscous with romaine lettuce, grape tomatoes, feta cheese, cucumber, and vinaigrette; toss to combine. Season with salt and pepper.