Name: Mediterranean shrimp and zucchini skillet
Prep time: 15 min
Cook time: 5 min
Total time: 20 min
Yield: 1 serving
Ingredients: 5 oz shrimp, tails removed; 1/4 cup dry couscous; 1/2 cup water; 3/4 medium zucchini, diced; 2/3 cup cherry tomatoes, halved; 2 cloves garlic, minced; 1 tsp olive oil; 1 tbsp lemon juice; 3/4 tsp salt; 1/2 tsp black pepper; 1 1/4 tsp dried basil

Nutrition

Per serving

426 calories

Protein: 43g; 40% of calories
Carbs: 50g; 46% of calories
Fat: 6g; 13% of calories

Instructions

Prep 15 min · Cook 5 min

Bring the water and a pinch of the salt to a boil in a small saucepan. Stir in the couscous, cover, and remove from the heat. Let it sit for 5 minutes.
While the couscous sits, heat the olive oil in a skillet over medium-high heat. Add the zucchini and cook for 4 minutes until softened. Stir in the cherry tomatoes and garlic and cook for 2 minutes more until the tomatoes begin to soften.
Add the shrimp, lemon juice, dried basil, black pepper, and the remaining salt to the skillet. Cook for 2 minutes, stirring often, until the shrimp are heated through and the tomatoes have burst. Done when shrimp is heated through.
Fluff the couscous with a fork and transfer it to a plate. Top with the shrimp and vegetable mixture from the skillet.

Nutrition

Ingredients

Instructions

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