A 30-minute Tex-Mex roasted shrimp couscous salad that is a go-to easy weeknight dinner meal. It’s brimming with plump shrimp, fresh leafy vegetables, and a tangy citrus dressing.
Hello, y’all! We have a very special guest on Easy and Delish this week. It’s my Texan friend and celebrated author of the book ‘Latin Twist: Traditional and Modern Cocktails,‘ Vianney Rodriguez. She is sharing with us an easy and very flavorful Roasted Shrimp Couscous Salad — a fresh and complete weeknight meal that goes so well in these high temps.
Vianney has Mexican roots. Her blog, Sweet Life Bake, is filled with hearty Tex-Mex recipes, cocktail wonders such as this ‘Batida de Coco Light’, and of course lots of engaging content on Texan culture and travel. It is colorful and exciting–the very portrait of a life well lived… ‘sweet’ as she says!
I hope that you drop by her blog to say hello and to find out more about her awesome adventures. I would like to thank Vianney for accepting our invitation to guest post here — especially considering how busy her schedule has been on account of her working on completion of her second cookbook. I can hardly wait for your new endeavor, Vianney!
For now, here is Vianney on her own words:
“Hola I’m Vianney Rodriguez from the blog sweetlifebake.com On Sweet Life I share my passion for good food and experience and memories celebrated with family through travel, entertaining and soul satisfying meal together with family. Sweet Life is filled with the vibrant culture and food of South Texas.
A 30-minute Tex-Mex roasted shrimp couscous salad is one of my go-to easy weeknight dinner meals. Brimming with plump shrimp and a tangy citrus dressing. A twist on the traditional shrimp salad made with a few ingredients and can be prepared in under 30 minutes this salad is a show stopper.
I’m excited to be guest posting today here in Denise’s Easy and Delish Recipes. I met Denise a few years ago, and we quickly hit it off. We both love great food that is both vibrant and easy to prepare for our families. When she asked me to guest post, I knew I had to feature a true Texas summer ingredient shrimp. I live off the gulf coast of Mexico, so shrimp here is plentiful, plump and is one of my go-to ingredients for weeknight meals to entertaining Shrimp can be grilled, roasted, boiled or sautéed.
For this recipe, I used Texas brown shrimp which has a bold flavor since it is caught in the deeper offshore waters. I buy mine locally from the shrimpers here who set up early in the morning. When purchasing shrimp look for firm shrimp, avoid shrimp with black spots. Fresh shrimp should smell of the sea. Once purchased keep in the fridge if you plan to use that day, otherwise freeze to ensure freshness.
I coasted my shrimp with in an ancho chile marinade before roasting the oven. Roasting shrimp is quick and easy plus the oven does all the work for you. Once roasted you can add the shrimp to salads, pasta or use for tacos. I served my roasted shrimp with couscous over a bed of greens with a citrus dressing. Israeli couscous is pasta, shaped into a small pearl shape which cooks up in no time, which makes it ideal for weeknight meals.
I whipped up a tangy citrus dressing for the couscous. Made of citrus juice, balsamic and honey I often make a double batch to enjoy all week. Toss the shrimp, cooked couscous, cubed queso fresco and sliced radishes in half the dressing before spooning over a bed of greens. Served with additional dressing this roasted shrimp couscous salad is the epitome of easy weeknight meals.
A wonderfully easy dish to make any day of the week, but also perfect for entreating as you can make each component in advance and toss before serving.
Thank you, Denise, for hosting me on your delicious site. I hope y’all give this recipe a try.”
Yep, she cooks like a champ. This roasted shrimp couscous salad is just one of the many tasty and vibrant recipes that you can find on her blog.
Well, cheers to Vianney, her generous cuisine, and of course, to good friendships and food.
See ya soon! Enjoy!
TO PIN TILL YOU DROP:
Easy Roasted Shrimp Couscous Salad
- Zest of 1 lime, plus juice
- Zest of 2 lemons, plus juice
- 2 teaspoons salt
- 3 teaspoons ancho chili powder
- 1 teaspoon oregano
- 1/4 cup olive oil
- 2 pounds large brown shrimp, deveined, shelled
- 1/4 cup fresh orange juice
- 1 tablespoon balsamic vinegar
- 1 teaspoon honey
- 1/4 cup olive oil
- Salt and pepper
- 1 1/2 cups couscous
- 1 1/2 cups vegetable broth
- 1/4 teaspoon sea salt
- 6 ounces queso ranchero or queso fresco, cubed
- 6 radishes, thinly sliced
- 2 cups fresh spinach
- 2 cups fresh kale
- 1/2 cup fresh cilantro
- To make roasted shrimp: Preheat oven to 400 degrees. Line a baking sheet with foil. In a bowl whisk together lime zest, lime juice, lemon zest, lemon juice, salt, ancho chile powder, oregano and olive oil. To make couscous: Heat broth in a medium saucepan with ¼ teaspoon of salt. Once it is boiling, add couscous. Turn off heat and let sit. Set aside. Fluff couscous and put in a large bowl. Add roasted shrimp, cubed queso, and sliced radishes. Stir to combine. Add half of dressing, stir to coat.
- Toss in shrimp to coat well. Place shrimp on baking sheet and bake for 8-10 minutes or until shrimp are plump and opaque. Cool.
- While shrimp bakes make dressing: whisk together orange juice, balsamic vinegar, honey and olive oil, season with salt and pepper and set aside.
- To make couscous: Heat broth in a medium saucepan with ¼ teaspoon of sea salt. Once it is boiling, add couscous. Turn off heat and let sit. Set aside. Fluff couscous and put in a large bowl. Add roasted shrimp, cubed queso, and sliced radishes. Stir to combine. Add half of dressing, stir to coat.
- Place in fridge until ready to serve. When ready to serve combine spinach, kale and cilantro divide evenly among four plates. Spoon couscous shrimp salad over fresh greens and serve with additional salad dressing.