This fast and simple Chimichurri Shrimp with Couscous recipe incorporates premade, store-bought ingredients for time-saving preparation, making it a perfect weekday meal on those days when schedules are tight. Spend less time in the kitchen and more time with loved ones after trying this flavorful meal that will satisfy even the picker eaters of the house.
Chimichurri Shrimp with Couscous Recipe
INGREDIENTS
Colossal shrimp
Olive oil, for sautéing
Chimichurri sauce
1 red pepper, sliced into strips
Fresh asparagus, cut into 1-inch pieces
Salt and pepper to taste
Couscous, your favorite brand
¼ cup olive oil, for couscous
Fresh parsley
INSTRUCTIONS
- Sauté the shrimp in olive oil, and just before they’re done,add the chimichurri sauce. Toss and set aside.
- Sauté the peppers and asparagus in the same pan as the shrimp, adding a little bit more olive oil, salt, and pepper.
- Prepare your couscous by box instructions. Add a ¼ cup of olive oil to the couscous. Add peppers and asparagus and lightly toss.
- Plate couscous and garnish with shrimp and fresh parsley.
Recipe by Chef Jackie Page / Styling by Anna Calabrese / Photography by Dave Bryce
Subscribe to TABLE Magazine’s print edition.