Roasted-Shrimp-Couscous-Salad
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Easy Roasted Shrimp Couscous Salad

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 leaf vegetables, and a tangy citrus dressing.
Prep Time 20 minutes
Cook Time 15 minutes
Total Time 35 minutes
Servings 4 people
Author Denise Browning

Ingredients

  • 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

Instructions

  • 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.
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