This fast and simple Chimichurri Shrimp with Couscous recipe incorporates premade, store-bought ingredients for time-saving preparation, making it a perfect weekday meal on those days when schedules are tight. Spend less time in the kitchen and more time with loved ones after trying this flavorful meal that will satisfy even the picker eaters of the house.
What is Chimichurri?
This herbaceous sauce adds a pop of flavor to any protein. Chimichurri originates in Argentina and comes from the grinding of herbs and oils.. This uncooked condiment bursts with the freshness of parsley, oregano, garlic, and a touch of chili. The addition of olive oil and vinegar provides the base, creating a tangy and slightly spicy sauce that elevates grilled meats, roasted vegetables, and even simple grilled seafood like in our Chimichurri Shrimp with Couscous to new heights.
Simple Chimichurri Shrimp with Couscous
Description
Add a little bit of spice to your couscous and shrimp.
Ingredients
- Colossal shrimp
- Olive oil, for sautéing
- Chimichurri sauce
- 1 red pepper, sliced into strips
- Fresh asparagus, cut into 1-inch pieces
- Salt and pepper to taste
- Couscous, your favorite brand
- ¼ cup olive oil, for couscous
- Fresh parsley
Instructions
- Sauté the shrimp in olive oil, and just before they’re done,add the chimichurri sauce. Toss and set aside.
- Sauté the peppers and asparagus in the same pan as the shrimp, adding a little bit more olive oil, salt, and pepper.
- Prepare your couscous by box instructions. Add a ¼ cup of olive oil to the couscous. Add peppers and asparagus and lightly toss.
- Plate couscous and garnish with shrimp and fresh parsley.
Recipe by Chef Jackie Page
Styling by Anna Franklin
Photography by Dave Bryce
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