Cook the shrimp in the shells for maximum flavor, or remove shells and tails for easier eating. Recipe by Tucker Shaw. Serves 4-6.
Ingredients
1 pound farmed shrimp, 31-40 count (you can use larger shrimp if you prefer)
1 tablespoon chili powder
1 tablespoon olive oil, plus more for drizzling.
2 cups couscous
About 3 1/2cups boiling water
1 can organic garbanzo beans
1 small carrot, chopped fine
1 small zucchini, chopped fine
10 medium Brussels sprouts, sliced very thin (if you have a mandoline, break it out here)
Olive oil to taste
1 bunch cilantro, stems removed, chopped
1 lime
Directions
Stir together shrimp, chili powder and olive oil. Set aside for 15 minutes.
While the shrimp is marinating, make the couscous: Place couscous in medium saucepan, pour boiling water over, cover, and let sit 5 minutes. Fluff with a fork. Toss in garbanzo beans and vegetables and drizzle with olive oil. Set aside.
In large saute pan over medium-high heat, cook shrimp until opaque and lightly browned, about 3-4 minutes per side. Scatter over couscous. Top with cilantro leaves and lime wedges.
