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The allure of seafood dishes lies in their ability to combine freshness with vibrant flavors. One such delightful recipe is Smoky Paprika Shrimp and Couscous, which not only tantalizes your taste buds but also fits perfectly into a busy lifestyle. This dish, with its rich smokiness from paprika and the satisfying texture of couscous, is a quick yet impressive meal that can be prepared in just 25 minutes. Whether you're cooking for family or hosting friends, this recipe brings both elegance and simplicity to your dining table.

Smoky Paprika Shrimp and Couscous

Discover the delightful flavors of Smoky Paprika Shrimp and Couscous, a perfect dish that combines elegance and simplicity in just 25 minutes. This recipe highlights the rich smokiness of paprika paired with tender shrimp and fluffy couscous. Fresh vegetables add color and nutrition, making every bite a pleasure. Whether for a family dinner or hosting friends, this seafood delight is quick to prepare and sure to impress. Enjoy a taste of the Mediterranean in your own kitchen!
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Ingredients
  

1 lb (450g) large shrimp, peeled and deveined

1 cup couscous

2 cups vegetable or chicken broth

2 tablespoons olive oil

1 tablespoon smoked paprika

1 teaspoon garlic powder

½ teaspoon onion powder

½ teaspoon salt

¼ teaspoon black pepper

1 tablespoon lemon juice

½ cup cherry tomatoes, halved

1 small red bell pepper, diced

½ cup frozen peas

Fresh parsley, chopped for garnish

Lemon wedges for serving

Instructions
 

Prepare the Couscous: In a medium saucepan, bring the vegetable or chicken broth to a boil. Once boiling, remove from heat and stir in the couscous. Cover and let it sit for about 5 minutes, or until all the liquid is absorbed. Fluff with a fork and set aside.

    Season the Shrimp: In a large bowl, combine the smoked paprika, garlic powder, onion powder, salt, and black pepper. Add the shrimp and toss until evenly coated with the spice mixture.

      Cook the Shrimp: In a large skillet, heat the olive oil over medium-high heat. Add the seasoned shrimp to the skillet and cook for about 2-3 minutes per side, or until the shrimp are pink and opaque. Remove the shrimp from the skillet and set aside.

        Sauté the Vegetables: In the same skillet, add the diced red bell pepper and halved cherry tomatoes. Sauté for 3-4 minutes until they begin to soften. Add the frozen peas and stir to combine. Cook for an additional 2 minutes.

          Combine Ingredients: Return the cooked shrimp to the skillet with the sautéed vegetables. Drizzle with lemon juice and toss everything together to combine thoroughly.

            Serve: To serve, spoon the couscous onto plates, top with the smoky paprika shrimp and vegetable mixture, and garnish with fresh parsley. Serve with lemon wedges on the side for an extra burst of flavor.

              Prep Time, Total Time, Servings: 15 minutes | 25 minutes | 4 servings