If you've got leftover shrimp in your fridge, it's the perfect start of a weeknight meal. The quick-cooking shellfish, when combined with couscous and field greens, is a healthy, delicious meal.

It takes a minimal amount of time to make, so you can even prepare extra shrimp and field greens to put in a salad for the next day's lunch.

To add this recipe to your repertoire,


Sautéed Shrimp And Couscous

Sautéed Shrimp And Couscous


  1. 1 tablespoon extra virgin olive oil
  2. 1 1/2 pounds medium shrimp, peeled and deveined
  3. 2 to 3 cloves garlic, finely chopped
  4. Salt and pepper to taste
  5. 1 1/2 teaspoons lemon juice
  6. 8 cups loosely packed baby field greens
  7. 1/3 cup Italian-style vinaigrette dressing
  8. 1 1/4 cups uncooked couscous, prepared according to package directions
  9. 2 tablespoons grated Parmesan cheese


  1. Heat 1 tablespoon of the oil in a large skillet over medium high heat. Add shrimp, garlic, salt and pepper and cook for about 5 minutes. Add lemon juice and stir well.
  2. Arrange field greens in a serving bowl and toss with dressing.
  3. Arrange salad on plates with shrimp and couscous, garnish with Parmesan cheese and serve.

Serves 4.

Nutrition per serving: (about 11oz/324g-wt.): 450 calories (110 from fat), 12g total fat, 2g saturated fat, 255mg cholesterol, 850mg sodium, 48g total carbohydrate (5g dietary fiber, 3g sugar), 36g protein

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