Israeli Couscous and Shrimp with Avocado Cilantro Lime Dressing

Ever since i was little, I’ve loved shrimp. I have fond memories of overdosing on it back in ’99 at my cousin Sandy’s wedding. I think I had about 30 shrimp cocktail that night at her seafood bar. I also loved when my Mom made shrimp scampi, covered in garlic, parsley and white wine and tossed over linguine. It’s quick cooking and makes for the perfect weeknight meal.

I went in a mexican direction with this dish, and the result is simply scrumptious and it can be tossed over anything from pasta to quinoa. The red onion in the dressing gives it a kick, while the avocado gives it a smooth and creamy texture. The Israeli couscous, which is sometimes called pearl couscous, is the perfect back drop for the shrimp. I boiled it with some vegetable stock for added flavor and this dish was ready is under 30 minutes.

israeli couscous with shrimp - avocado cilantro lime dressing - keys to the cucina 1

israeli couscous with shrimp - avocado cilantro lime dressing - keys to the cucina 2

Israeli Couscous and Shrimp with Avocado Cilantro Lime Dressing
 
Prep time
Cook time
Total time
 
Author:
Serves: 2
Ingredients
  • 6 oz Israeli couscous (sometimes called pearl couscous)
  • 1 tbs extra virgin olive oil
  • 1½ c vegetable stock
  • 10 shrimp, peeled and deveined
  • ¼ tsp garlic powder
  • ¼ tsp chili powder
  • ¼ tsp salt
  • ¼ tsp pepper
  • Dressing:
  • ⅓ c extra virgin olive oil
  • 1 tbs chopped red onion
  • 1 tsp lime juice
  • 1 tsp red wine vinegar
  • 1 handful cilantro
  • ¼ avocado
  • ½ tsp chili powder
  • Dash of salt and pepper
Instructions
  1. In a pot, add evoo and couscous. Cook on medium for 3 minutes to lightly toast couscous.
  2. Add vegetable broth, bring to boil, and simmer on low for 10-12 minutes or until couscous is tender.
  3. In a food processor, add all of the ingredients for the dressing except the evoo. Pulse until ingredients are finely chopped then stream in evoo. Set aside.
  4. In a small bowl, combine the shrimp and seasonings from the garlic powder to the pepper. Mix well so that shrimp is covered in spices.
  5. Add a drizzle of evoo to a saute pan and heat on medium.
  6. Place shrimp in pan, and cook for 2 minutes on each side.
  7. Immediately remove from the heat and combine all ingredients in a bowl (couscous to dressing to shrimp).
  8. Can be served warm or cold.

israeli couscous with shrimp - avocado cilantro lime dressing - keys to the cucina 4

israeli couscous with shrimp - avocado cilantro lime dressing - keys to the cucina 3

I think I’ve listened to this Rachael Yamagata song 15 times so far this week, because I love the intro so much. I scoured the internet to find an instrumental version of it and failed, but either way, the beat is catchy and contagious. I jammed out to “Even If I Don’t” while making this dish, so give it a try while you’re whipping things up in your cucina!


Enjoy more pescetarian meals like this one below! Click the picture for the recipe. asian-haddock-soy-citrus-keystothecucina-com-2

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  • Yumm this looks great! I love the addition of the avocado!

  • Alexe

    Thanks so much Alex!

  • Cindy

    Love the twist on scampi!

    • Alexe

      Thanks Mama!

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  • Julia

    Can’t wait to try this! Looks incerdibly delicious!!

  • Julie

    This is absolutely amazing! It’s a staple in our rotation. Can’t wait to try your other recipes!

    • Alexe @ Keys to the Cucina

      Hi Julie, thanks for stopping by! I am so happy to hear you love this recipe, it just warms my heart! Did you stumble upon this one on Pinterest by any chance? Be sure to subscribe to my email list so that you never miss a new recipe 🙂

      Thanks for your support!
      Alexe

      • Julie

        I found on epicurious and loved it so much that I googled the person who posted (you!) to find more! That’s when I stumbled upon this site and feeling overjoyed with options for new recipes. All easy with minimal ingredients. My style!

        • Alexe @ Keys to the Cucina

          Wow, I love hearing about how people find me, so so fun! I’m glad you connect with my recipes too, I work full time so I strive to keep the ingredient list manageable and the instructions easy to follow 🙂

          Thank you again for popping by!
          Alexe

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