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Time
50 min
Level
Advanced
Author
yamfit

Shrimp and Vegetable Couscous

Instructions
1
Melt butter in a saucepan over medium-high heat. Saute shrimp shells in melted butter until pink and fragrant, 3 to 4 minutes. Add water; bring to a simmer, reduce heat to low, and simmer until flavors combine, about 20 minutes.
2
Heat 1/3 cup olive oil in a large skillet over medium-high heat. Saute zucchini and eggplant with a pinch of salt and pepper in hot oil until soft, 6 to 7 minutes. Clear a space in the center of the skillet. Add tomato; saute in the center of the skillet until slightly caramelized, 3 to 4 minutes. Add garlic to the skillet; cook and stir all vegetables together until garlic is fragrant, about 1 minute.
3
Heat 2 teaspoons oil in a skillet over medium-high heat. Saute shrimp in hot oil until shrimp are pink, about 1 minute per side.
4
Combine vegetable mixture, shrimp, couscous, tarragon, and dill together in a bowl. Season with salt, black pepper, and cayenne pepper. Scrape down the sides of the bowl and pat mixture into a flat shape.
5
Pour hot shrimp stock through a strainer into couscous mixture, discarding strained shells. Cover the bowl with aluminum foil and let sit until couscous is tender and fluffy, about 5 minutes. Toss.
Micro nutrients
Total weight
351.1g
Carbs
27.99g
Dietary fiber
5.27g
Sugar
5.49g
Fats
2.51g
Saturated
0.39g
Poly
0.51g
Mono
1.18g
Proteins
11.08g
Calcium
33.44%
Iron
40.61%
Magnesium
65.33%
Vitamin A
98.22%
Vitamin C
123.63%
Vitamin B6
69.32%
Vitamin D
0mg
Vitamin B12
0mg
Cholesterol
96.24%
Sodium
40.58%
Potassium
75.83%
Percentages are based on a diet of 2000 calories a day.
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