Sesame Shrimp And Couscous Salad Recipes

SHRIMP WITH COUSCOUS

Shrimp with Couscous image

This one-pot wonder that takes its inspiration from paella will impress friends and family and satisfy even the hungriest diners.

Provided by Martha Stewart

Categories Food & Cooking Ingredients Seafood Recipes Shrimp Recipes

Time 40m

Number Of Ingredients 9

Ingredients

2 tablespoons olive oil
1 1/2 pounds medium shrimp, shelled and deveined
Coarse salt and ground pepper, for seasoning
1 teaspoon mustard seeds
2 leeks, sliced into 1/2-inch half-moons
2 carrots, shredded
5 cloves garlic, thinly sliced
1 cup couscous
1 cup frozen peas, thawed

Steps:

In a 12-inch skillet, heat 1 tablespoon olive oil over medium heat. Toss shrimp with salt and pepper. Saute, tossing, until just cooked through, about 3 minutes. Remove.
Add remaining tablespoon olive oil to pan; stir in mustard seeds. Cook until seeds begin to pop, about 30 seconds. Add leeks, carrots, and garlic. Cook, stirring often, until leeks are tender, about 5 minutes.
Stir in couscous, peas, and 2 cups boiling water; season with salt and pepper. Remove from heat. Cover; let stand 5 minutes. Add shrimp; stir gently.

Nutrition Facts : Calories 343 g, Fat 7 g, Fiber 3 g, Protein 30 g

SHRIMP COUSCOUS SALAD

Shrimp Couscous Salad image

For a beautiful, flavorful cold salad and a wonderful variation from the standards, try this easy and delicious couscous. Shrimp and tomatoes are tossed with couscous and feta cheese, then dressed in a garlic vinaigrette. Always a hit, and never goes to waste.

Provided by Isabelle

Categories Salad Seafood Salad Recipes Shrimp Salad Recipes

Time 35m

Yield 8

Number Of Ingredients 14

Ingredients

2 cups couscous
2 cups water
¾ cup olive oil
¼ cup apple cider vinegar
1 teaspoon Dijon mustard
1 teaspoon ground cumin
1 clove garlic, crushed
salt and pepper to taste
1 red bell pepper, chopped
1 yellow bell pepper, chopped
1 ½ pounds cooked shrimp, peeled and deveined
2 medium tomatoes, chopped
1 cup chopped fresh parsley
1 cup crumbled feta cheese

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.

Nutrition Facts : Calories 529.7 calories, Carbohydrate 38.7 g, Cholesterol 194 mg, Fat 28.4 g, Fiber 3.2 g, Protein 28.7 g, SaturatedFat 7.8 g, Sodium 570.1 mg, Sugar 3.2 g

SESAME SHRIMP AND COUSCOUS SALAD

Sesame Shrimp and Couscous Salad image

Make and share this Sesame Shrimp and Couscous Salad recipe from Food.com.

Provided by DailyInspiration

Categories < 30 Mins

Time 25m

Yield 4 serving(s)

Number Of Ingredients 13

Ingredients

3 1/4 cups water, divided
1/2 lb medium shrimp, peeled and deveined
1 cup uncooked couscous
1/4 cup seasoned rice vinegar
2 teaspoons vegetable oil
1 1/2 teaspoons low sodium soy sauce
1/2 teaspoon dark sesame oil
1 garlic clove, crushed
1 1/2 cups romaine lettuce, thinly sliced
1 cup red bell pepper, chopped (I prefer less)
3/4 cup frozen green pea, thawed
1/4 cup fresh cilantro, chopped
2 tablespoons peanuts, chopped (dry roasted, unsalted)

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.

Nutrition Facts : Calories 308.3, Fat 6.2, SaturatedFat 0.8, Cholesterol 71.6, Sodium 456.6, Carbohydrate 44.8, Fiber 6, Sugar 4.5, Protein 17.8

COUSCOUS AND SHRIMP SALAD WITH TANGERINES AND ALMONDS

Couscous and Shrimp Salad with Tangerines and Almonds image

Categories Salad Side Yogurt High Fiber Almond Shrimp Chickpea Tangerine Couscous Bon Appétit Pescatarian Peanut Free Soy Free No Sugar Added

Yield Makes 24 servings

Number Of Ingredients 14

Ingredients

3 cups plain yogurt
1 1/2 cups extra-virgin olive oil
2 tablespoons ground cumin
6 tablespoons fresh lemon juice
3 garlic cloves, pressed
6 cups water
1/4 teaspoon salt
3 10-ounce packages plain couscous
8 tangerines, peeled, seeded, cut into 1/4-inch pieces (about 4 cups)
2 15-ounce cans garbanzo beans (chickpeas), drained
1 cup golden raisins
2 pounds cooked peeled deveined large shrimp (about 50), halved lengthwise
1 cup finely chopped green onions
1 cup sliced almonds, toasted

Steps:

Place yogurt in medium bowl. Gradually whisk in oil and cumin. Stir in lemon juice and garlic. Season dressing to taste with salt and pepper. Cover and chill. (Can be made 2 days ahead. Keep refrigerated.)
Mix 6 cups water and salt in large saucepan; bring to boil. Mix in couscous. Remove from heat. Cover; let stand until water is absorbed and couscous is tender, about 10 minutes. Transfer couscous to large bowl; fluff with fork. Cool to room temperature. Gently mix in tangerines, garbanzo beans, raisins, 3/4 of shrimp, 3/4 cup green onions and 1/2 cup almonds. Stir in dressing. Season salad to taste with salt and pepper. Transfer salad to large serving platter. (Can be made 4 hours ahead. Cover; chill. Let stand at room temperature 30 minutes before serving.) Garnish with remaining shrimp, green onions and almonds.

SPICY SESAME SHRIMP & NOODLE SALAD

Spicy Sesame Shrimp & Noodle Salad image

One of our favorite Korean dishes has always been a Korean Cold Sesame Noodles that my Mom made for us. It was supposed to be served at room temperature, but I like it warm. The shrimp-noodle salad recipe was a result of memories of my Mom's Korean background, and my love of fresh vegetables, packed full of flavor. The gochujang (hot chili paste) is a more savory kind of heat, that really blends beautifully with sesame, soy sauce and garlic. -Karen Bowlden, Boise, Idaho

Provided by Taste of Home

Categories Lunch

Time 35m

Yield 4 servings.

Number Of Ingredients 20

Ingredients

6 ounces uncooked multigrain spaghetti
SAUCE:
3 tablespoons sesame seeds, toasted
3 tablespoons sesame oil
3 tablespoons reduced-sodium soy sauce
6 garlic cloves, minced
2 tablespoons rice vinegar
2 tablespoons honey
1 tablespoon Sriracha chili sauce or 1-1/2 teaspoons hot pepper sauce
1/2 teaspoon salt
1/2 teaspoon pepper
SHRIMP & VEGETABLES:
2 teaspoons canola oil
1/2 pound uncooked medium shrimp, peeled and deveined
1-1/2 cups coleslaw mix
3/4 cup julienned carrots
1 celery rib, thinly sliced
1 small sweet red pepper, julienned
1/2 cup sliced water chestnuts
2 green onions, chopped

Steps:

Cook spaghetti according to package directions. In a small bowl, mix the sauce ingredients., In a large skillet, heat oil over medium-high heat. Add shrimp; stir-fry 2-3 minutes or until shrimp turn pink. Remove from pan., Add sauce mixture to same pan; bring just to a boil. Reduce heat; simmer, uncovered, 2 minutes longer., Drain spaghetti; add to pan. Toss to combine with sauce. Return shrimp to pan and add vegetables; cook and toss over medium-low heat until vegetables begin to wilt, about 4 minutes.

Nutrition Facts :

GREEK-INSPIRED SHRIMP COUSCOUS SALAD

Greek-Inspired Shrimp Couscous Salad image

A light and refreshing shrimp salad with Israeli couscous.

Provided by Ashley DeStefano

Categories Salad Seafood Salad Recipes Shrimp Salad Recipes

Time 40m

Yield 4

Number Of Ingredients 10

Ingredients

1 ⅔ cups water
1 ⅓ cups Israeli couscous, uncooked
¾ pound raw medium shrimp, peeled and deveined
½ tablespoon Greek seasoning
1 tablespoon olive oil
2 medium heads romaine lettuce - rinsed, dried, and chopped
1 cup grape tomatoes, halved
½ cup crumbled feta cheese
½ English cucumber, chopped
¼ cup vinaigrette salad dressing

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.

Nutrition Facts : Calories 395.6 calories, Carbohydrate 52.7 g, Cholesterol 145.9 mg, Fat 9.1 g, Fiber 6.7 g, Protein 25.6 g, SaturatedFat 3.6 g, Sodium 805.3 mg, Sugar 7.6 g

SESAME COUSCOUS SALAD

Sesame Couscous Salad image

A combination of simple ingredients that results in amazing flavor. You can use pretty much any grain you like in this salad, from couscous to bulgur to quinoa to millet, etc. (whatever you prefer, really), just make sure to adjust the cooking time for the grain to fit the type you're using! This can easily become a vegetarian meal if you omit the chicken breast (and it's really good either way!).

Provided by velorutionista

Categories One Dish Meal

Time 35m

Yield 4-6 serving(s)

Number Of Ingredients 17

Ingredients

1 1/2 cups chicken broth (or stock, low sodium preferred)
1 teaspoon soy sauce
1 teaspoon sesame oil
1 cup couscous (or other grain)
2 scallions, sliced
1 large bell pepper, chopped
1 1/2 cups sugar snap peas
1 1/2 cups broccoli florets
1 cup chopped cooked chicken
1 (14 ounce) can chickpeas, rinsed and drained
1/4 cup lemon juice
2 tablespoons olive oil
2 teaspoons soy sauce
1/4 teaspoon crushed red pepper flakes
1 teaspoon sesame oil
1/4 cup slivered almonds
1 tablespoon sesame seeds, toasted

Steps:

Combine chicken stock, 1 teaspoons soy sauce, and 1 teaspoons sesame oil and bring to a boil.
Place grain in large bowl and pour boiling stock mixture inches Cover and let stand till tender 5-30 minutes (depending on the cooking time for the grain you're using).
Stir in scallions and bell pepper. Cover and refrigerate to chill while you finish the remaining steps.
Steam the peas for one minute. Add broccoli and steam together for another two minutes, or till crisp tender. Rinse with cold water and drain.
Add broccoli, peas, and chicken to couscous and continue chilling.
In a small bowl, combine lemon juice, olive oil, soy sauce, red pepper flakes, and sesame oil, whisking till smooth.
Drizzle dressing over couscous mixture and stir till well combined. Mix in almonds and sesame seeds. Serve chilled or at room temperature.

Nutrition Facts : Calories 526.1, Fat 18.1, SaturatedFat 2.7, Cholesterol 26.2, Sodium 875.6, Carbohydrate 67.3, Fiber 10.1, Sugar 2.9, Protein 25.5

SESAME SHRIMP

Sesame Shrimp image

My husband tells me this quick recipe looks elegant and tastes awesome!

Provided by Taste of Home

Categories Dinner

Time 15m

Yield 2 servings.

Number Of Ingredients 8

Ingredients

2 tablespoons soy sauce
2 tablespoons sesame oil, divided
2 teaspoons lemon juice
1/4 teaspoon garlic powder
Dash lemon-pepper seasoning
1/2 pound medium shrimp, peeled and deveined
Hot cooked rice, optional
1 tablespoon sesame seeds, toasted

Steps:

In a resealable plastic bag, combine the soy sauce, 1 tablespoon sesame oil, lemon juice, garlic powder and lemon-pepper; add shrimp. Seal bag and turn to coat; refrigerate for 30 minutes., Drain and discard marinade. In a skillet, saute shrimp in remaining sesame oil until shrimp turn pink, about 3 minutes. Serve with rice if desired. Sprinkle with sesame seeds.

Nutrition Facts :

COUSCOUS SALAD WITH SHRIMP AND MINT

Couscous Salad with Shrimp and Mint image

Provided by Brenda Louch

Categories Salad Tomato Side Quick & Easy Low Cal Low/No Sugar Lunch Mint Shrimp Couscous Bon Appétit Sugar Conscious Pescatarian Dairy Free Peanut Free Tree Nut Free Soy Free No Sugar Added

Yield Serves 6

Number Of Ingredients 12

Ingredients

1/2 cup olive oil
1/4 cup fresh lemon juice
1 large garlic clove, minced
1 teaspoon celery seed
2 cups couscous (about 10 ounces)
2 1/4 cups boiling water
1 pound peeled cooked shrimp
1 1/2 cups chopped seeded tomatoes
1 cup diced celery
1/2 cup chopped green onions
1/3 cup chopped fresh mint
3 tablespoons drained capers

Steps:

Whisk first 4 ingredients in small bowl. Season dressing with salt and pepper.
Place couscous in large bowl. Pour water over. Cover and let stand until water is absorbed, about 10 minutes. Fluff with fork. Add shrimp, tomatoes, celery, green onions, mint and capers. Mix in dressing. Chill until cold, about 30 minutes or up to 2 hours.

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