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Minute Garlic Butter Shrimp Couscous Bowls Delight

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- 1 cup couscous - 1 pound shrimp, peeled and deveined - 4 tablespoons unsalted butter - 4 cloves garlic, minced - 1 lemon, zested and juiced - 1 teaspoon paprika - Salt and pepper to taste - 1 cup cherry tomatoes, halved - 1/4 cup fresh parsley, chopped - Optional: crushed red pepper flakes for heat - 2 cups vegetable broth - Cooking utensils like a skillet and saucepan - Serving bowls for the final dish When I make Minute Garlic Butter Shrimp Couscous Bowls, I focus on fresh ingredients. The couscous serves as a fluffy base. I use shrimp for protein and flavor. Unsalted butter gives a rich taste, while garlic adds depth. Lemon brightens the dish with zest and juice. For seasoning, paprika adds warmth. You can adjust salt and pepper to your taste. Cherry tomatoes bring sweetness and color. Fresh parsley adds a pop of green. If you like heat, crushed red pepper flakes are a great choice. Cooking essentials include vegetable broth to cook the couscous and utensils like a skillet. Good serving bowls help present this dish beautifully. Each ingredient plays a role in creating a lovely, tasty meal that comes together quickly. - Boiling the Vegetable Broth First, take a medium saucepan. Pour in 2 cups of vegetable broth. Set the heat to high and bring it to a boil. This step adds great flavor to the couscous. - Adding and Fluffing Couscous Once the broth is boiling, add 1 cup of couscous. Stir it well, then cover the pot and remove it from the heat. Let it sit for about 5 minutes. This allows the couscous to soak up the broth. After 5 minutes, fluff it with a fork to separate the grains. - Sautéing Garlic In a large skillet, set the heat to medium. Melt 2 tablespoons of unsalted butter. Add 4 minced garlic cloves and sauté for 1-2 minutes. Make sure not to let the garlic burn; it should smell fragrant. - Cooking the Shrimp Now, add 1 pound of peeled and deveined shrimp to the skillet. Season with lemon zest, 1 teaspoon of paprika, salt, and pepper. Cook for 2-3 minutes on each side. The shrimp should turn pink and be cooked through. Squeeze half a lemon's juice over the shrimp and stir in 1 cup of halved cherry tomatoes. Cook for another minute until the tomatoes soften. - Mixing Couscous and Shrimp In a large bowl, combine the fluffed couscous with the shrimp mixture. Add the remaining 2 tablespoons of butter and toss gently. This coats everything evenly and adds flavor. - Presentation Tips Serve the couscous bowls in individual bowls or on plates. Garnish with fresh parsley and extra lemon wedges for color. If you like heat, sprinkle with crushed red pepper flakes. Enjoy your beautiful dish! Fresh garlic gives the best taste. It has a bright, bold flavor. Dried garlic is good too but less strong. If you want easy use, try garlic powder. For a quick meal, I often choose fresh garlic. It adds depth to the butter. To ensure shrimp is cooked right, look for color. Cook shrimp until they turn pink. This usually takes about 2-3 minutes on each side. Do not overcook them, or they will be tough. It’s best to use a medium heat. This keeps the shrimp juicy and tender. Additions can make this meal even better. Consider tossing in some spinach or bell peppers for color and nutrition. You can also use fresh herbs like basil or cilantro. For a kick, sprinkle crushed red pepper flakes. These changes can boost flavor and make your dish unique. {{image_2}} You can swap couscous for quinoa. Quinoa has a nutty flavor and adds protein. Plus, it cooks fast! To make this change, follow the same steps. Use 1 cup of quinoa and 2 cups of vegetable broth. Bring the broth to a boil, add quinoa, stir, and let it sit. It absorbs the broth in about 15 minutes. Adding more veggies can boost nutrition and flavor. Try spinach, bell peppers, or zucchini. You can sauté them with the shrimp. Simply chop them small and add them to the skillet with the garlic. Cook until they soften but stay bright in color. Cherry tomatoes are great too! They add sweetness and color. Want more heat? Add crushed red pepper flakes. Sprinkle them in with the shrimp to make the dish spicy. Start with ¼ teaspoon and adjust to taste. If you prefer milder flavors, skip the pepper flakes. The dish still tastes great without them, thanks to the garlic and lemon. For leftover Minute Garlic Butter Shrimp Couscous Bowls, follow these steps for best results: - Cool the Dish: Let the bowls cool to room temperature before storing. - Use Airtight Containers: Transfer the leftovers to airtight containers. This helps keep them fresh. - Refrigerate: Store the containers in the fridge. They will stay good for 3 days. When you reheat your leftovers, you want them warm and tasty. Here’s how: - Stovetop Method: Heat a skillet on medium-low. Add a splash of broth or water. This keeps the shrimp moist. Stir often for even heating. - Microwave Method: Place in a microwave-safe bowl. Cover with a damp paper towel. Heat for one minute, then stir. Repeat until warm. Freezing is a great option if you want to save some for later. Here’s how to do it: - Prepare for Freezing: Cool the dish completely. This prevents ice crystals from forming. - Use Freezer Bags: Place the couscous and shrimp in freezer bags. Squeeze out as much air as possible before sealing. - Label and Date: Write the date on the bag. This helps you keep track of freshness. - Thawing: When ready to eat, transfer to the fridge overnight to thaw. Reheat using the tips above. It takes about 20 minutes to make these bowls. The prep time is just 10 minutes. You will spend the other 10 minutes cooking. 1. Prep Time: 10 minutes 2. Cooking Time: 10 minutes 3. Total Time: 20 minutes Yes, you can use frozen shrimp. Just be sure to thaw them first. To thaw, place shrimp in cold water for about 15-20 minutes. This will help them cook evenly. - Tip: Pat the shrimp dry with a paper towel before cooking. This helps them sear better in the pan. These bowls are great on their own, but you can add sides. Some good options include: - Garlic bread for a crunchy bite - A light salad to balance the meal - Steamed vegetables for extra color and nutrition These sides will make your meal more filling and fun! This blog post covered how to make delightful Garlic Butter Shrimp Couscous Bowls. We detailed key ingredients and easy cooking steps. The dish combines flavors from fresh shrimp, garlic, and lemon, topped with paprika and parsley. I shared tips to enhance the flavor and suggested ingredient swaps. Proper storage and reheating methods help keep leftovers fresh. This recipe is simple and can adapt to your taste. Enjoy making this delicious meal, and don’t hesitate to experiment with variations!

WANT TO SAVE THIS RECIPE?

Craving a quick, delicious meal? You’ll love these Minute Garlic Butter Shrimp Couscous Bowls. They’re easy to make and packed with flavor. With shrimp, garlic, and creamy butter, every bite is a treat. Plus, couscous cooks in just a few minutes, making this dish perfect for busy nights. Join me as we dive into a simple recipe that’s sure to impress!

Ingredients

Main Ingredients

– 1 cup couscous

– 1 pound shrimp, peeled and deveined

– 4 tablespoons unsalted butter

– 4 cloves garlic, minced

– 1 lemon, zested and juiced

Seasoning and Garnishing

– 1 teaspoon paprika

– Salt and pepper to taste

– 1 cup cherry tomatoes, halved

– 1/4 cup fresh parsley, chopped

– Optional: crushed red pepper flakes for heat

Cooking Essentials

– 2 cups vegetable broth

– Cooking utensils like a skillet and saucepan

– Serving bowls for the final dish

When I make Minute Garlic Butter Shrimp Couscous Bowls, I focus on fresh ingredients. The couscous serves as a fluffy base. I use shrimp for protein and flavor. Unsalted butter gives a rich taste, while garlic adds depth. Lemon brightens the dish with zest and juice.

For seasoning, paprika adds warmth. You can adjust salt and pepper to your taste. Cherry tomatoes bring sweetness and color. Fresh parsley adds a pop of green. If you like heat, crushed red pepper flakes are a great choice.

Cooking essentials include vegetable broth to cook the couscous and utensils like a skillet. Good serving bowls help present this dish beautifully. Each ingredient plays a role in creating a lovely, tasty meal that comes together quickly.

Step-by-Step Instructions

Cooking the Couscous

– Boiling the Vegetable Broth

First, take a medium saucepan. Pour in 2 cups of vegetable broth. Set the heat to high and bring it to a boil. This step adds great flavor to the couscous.

– Adding and Fluffing Couscous

Once the broth is boiling, add 1 cup of couscous. Stir it well, then cover the pot and remove it from the heat. Let it sit for about 5 minutes. This allows the couscous to soak up the broth. After 5 minutes, fluff it with a fork to separate the grains.

Preparing the Garlic Butter Shrimp

– Sautéing Garlic

In a large skillet, set the heat to medium. Melt 2 tablespoons of unsalted butter. Add 4 minced garlic cloves and sauté for 1-2 minutes. Make sure not to let the garlic burn; it should smell fragrant.

– Cooking the Shrimp

Now, add 1 pound of peeled and deveined shrimp to the skillet. Season with lemon zest, 1 teaspoon of paprika, salt, and pepper. Cook for 2-3 minutes on each side. The shrimp should turn pink and be cooked through. Squeeze half a lemon’s juice over the shrimp and stir in 1 cup of halved cherry tomatoes. Cook for another minute until the tomatoes soften.

Combining and Serving

– Mixing Couscous and Shrimp

In a large bowl, combine the fluffed couscous with the shrimp mixture. Add the remaining 2 tablespoons of butter and toss gently. This coats everything evenly and adds flavor.

– Presentation Tips

Serve the couscous bowls in individual bowls or on plates. Garnish with fresh parsley and extra lemon wedges for color. If you like heat, sprinkle with crushed red pepper flakes. Enjoy your beautiful dish!

Tips & Tricks

Perfecting the Garlic Butter Flavor

Fresh garlic gives the best taste. It has a bright, bold flavor. Dried garlic is good too but less strong. If you want easy use, try garlic powder. For a quick meal, I often choose fresh garlic. It adds depth to the butter.

Shrimp Cooking Techniques

To ensure shrimp is cooked right, look for color. Cook shrimp until they turn pink. This usually takes about 2-3 minutes on each side. Do not overcook them, or they will be tough. It’s best to use a medium heat. This keeps the shrimp juicy and tender.

Enhancing the Dish

Additions can make this meal even better. Consider tossing in some spinach or bell peppers for color and nutrition. You can also use fresh herbs like basil or cilantro. For a kick, sprinkle crushed red pepper flakes. These changes can boost flavor and make your dish unique.

Variations

Ingredient Substitutions

You can swap couscous for quinoa. Quinoa has a nutty flavor and adds protein. Plus, it cooks fast! To make this change, follow the same steps. Use 1 cup of quinoa and 2 cups of vegetable broth. Bring the broth to a boil, add quinoa, stir, and let it sit. It absorbs the broth in about 15 minutes.

Adding Vegetables

Adding more veggies can boost nutrition and flavor. Try spinach, bell peppers, or zucchini. You can sauté them with the shrimp. Simply chop them small and add them to the skillet with the garlic. Cook until they soften but stay bright in color. Cherry tomatoes are great too! They add sweetness and color.

Adjusting Spice Levels

Want more heat? Add crushed red pepper flakes. Sprinkle them in with the shrimp to make the dish spicy. Start with ¼ teaspoon and adjust to taste. If you prefer milder flavors, skip the pepper flakes. The dish still tastes great without them, thanks to the garlic and lemon.

Storage Info

Leftover Storage

For leftover Minute Garlic Butter Shrimp Couscous Bowls, follow these steps for best results:

– Cool the Dish: Let the bowls cool to room temperature before storing.

– Use Airtight Containers: Transfer the leftovers to airtight containers. This helps keep them fresh.

– Refrigerate: Store the containers in the fridge. They will stay good for 3 days.

Reheating Tips

When you reheat your leftovers, you want them warm and tasty. Here’s how:

– Stovetop Method: Heat a skillet on medium-low. Add a splash of broth or water. This keeps the shrimp moist. Stir often for even heating.

– Microwave Method: Place in a microwave-safe bowl. Cover with a damp paper towel. Heat for one minute, then stir. Repeat until warm.

Freezing the Dish

Freezing is a great option if you want to save some for later. Here’s how to do it:

– Prepare for Freezing: Cool the dish completely. This prevents ice crystals from forming.

– Use Freezer Bags: Place the couscous and shrimp in freezer bags. Squeeze out as much air as possible before sealing.

– Label and Date: Write the date on the bag. This helps you keep track of freshness.

– Thawing: When ready to eat, transfer to the fridge overnight to thaw. Reheat using the tips above.

FAQs

How long does it take to prepare Minute Garlic Butter Shrimp Couscous Bowls?

It takes about 20 minutes to make these bowls. The prep time is just 10 minutes. You will spend the other 10 minutes cooking.

1. Prep Time: 10 minutes

2. Cooking Time: 10 minutes

3. Total Time: 20 minutes

Can I use frozen shrimp for this recipe?

Yes, you can use frozen shrimp. Just be sure to thaw them first. To thaw, place shrimp in cold water for about 15-20 minutes. This will help them cook evenly.

– Tip: Pat the shrimp dry with a paper towel before cooking. This helps them sear better in the pan.

What can I serve with Garlic Butter Shrimp Couscous Bowls?

These bowls are great on their own, but you can add sides. Some good options include:

– Garlic bread for a crunchy bite

– A light salad to balance the meal

– Steamed vegetables for extra color and nutrition

These sides will make your meal more filling and fun!

This blog post covered how to make delightful Garlic Butter Shrimp Couscous Bowls. We detailed key ingredients and easy cooking steps. The dish combines flavors from fresh shrimp, garlic, and lemon, topped with paprika and parsley. I shared tips to enhance the flavor and suggested ingredient swaps. Proper storage and reheating methods help keep leftovers fresh. This recipe is simple and can adapt to your taste. Enjoy making this delicious meal, and don’t hesitate to experiment with variations!

- 1 cup couscous - 1 pound shrimp, peeled and deveined - 4 tablespoons unsalted butter - 4 cloves garlic, minced - 1 lemon, zested and juiced - 1 teaspoon paprika - Salt and pepper to taste - 1 cup cherry tomatoes, halved - 1/4 cup fresh parsley, chopped - Optional: crushed red pepper flakes for heat - 2 cups vegetable broth - Cooking utensils like a skillet and saucepan - Serving bowls for the final dish When I make Minute Garlic Butter Shrimp Couscous Bowls, I focus on fresh ingredients. The couscous serves as a fluffy base. I use shrimp for protein and flavor. Unsalted butter gives a rich taste, while garlic adds depth. Lemon brightens the dish with zest and juice. For seasoning, paprika adds warmth. You can adjust salt and pepper to your taste. Cherry tomatoes bring sweetness and color. Fresh parsley adds a pop of green. If you like heat, crushed red pepper flakes are a great choice. Cooking essentials include vegetable broth to cook the couscous and utensils like a skillet. Good serving bowls help present this dish beautifully. Each ingredient plays a role in creating a lovely, tasty meal that comes together quickly. - Boiling the Vegetable Broth First, take a medium saucepan. Pour in 2 cups of vegetable broth. Set the heat to high and bring it to a boil. This step adds great flavor to the couscous. - Adding and Fluffing Couscous Once the broth is boiling, add 1 cup of couscous. Stir it well, then cover the pot and remove it from the heat. Let it sit for about 5 minutes. This allows the couscous to soak up the broth. After 5 minutes, fluff it with a fork to separate the grains. - Sautéing Garlic In a large skillet, set the heat to medium. Melt 2 tablespoons of unsalted butter. Add 4 minced garlic cloves and sauté for 1-2 minutes. Make sure not to let the garlic burn; it should smell fragrant. - Cooking the Shrimp Now, add 1 pound of peeled and deveined shrimp to the skillet. Season with lemon zest, 1 teaspoon of paprika, salt, and pepper. Cook for 2-3 minutes on each side. The shrimp should turn pink and be cooked through. Squeeze half a lemon's juice over the shrimp and stir in 1 cup of halved cherry tomatoes. Cook for another minute until the tomatoes soften. - Mixing Couscous and Shrimp In a large bowl, combine the fluffed couscous with the shrimp mixture. Add the remaining 2 tablespoons of butter and toss gently. This coats everything evenly and adds flavor. - Presentation Tips Serve the couscous bowls in individual bowls or on plates. Garnish with fresh parsley and extra lemon wedges for color. If you like heat, sprinkle with crushed red pepper flakes. Enjoy your beautiful dish! Fresh garlic gives the best taste. It has a bright, bold flavor. Dried garlic is good too but less strong. If you want easy use, try garlic powder. For a quick meal, I often choose fresh garlic. It adds depth to the butter. To ensure shrimp is cooked right, look for color. Cook shrimp until they turn pink. This usually takes about 2-3 minutes on each side. Do not overcook them, or they will be tough. It’s best to use a medium heat. This keeps the shrimp juicy and tender. Additions can make this meal even better. Consider tossing in some spinach or bell peppers for color and nutrition. You can also use fresh herbs like basil or cilantro. For a kick, sprinkle crushed red pepper flakes. These changes can boost flavor and make your dish unique. {{image_2}} You can swap couscous for quinoa. Quinoa has a nutty flavor and adds protein. Plus, it cooks fast! To make this change, follow the same steps. Use 1 cup of quinoa and 2 cups of vegetable broth. Bring the broth to a boil, add quinoa, stir, and let it sit. It absorbs the broth in about 15 minutes. Adding more veggies can boost nutrition and flavor. Try spinach, bell peppers, or zucchini. You can sauté them with the shrimp. Simply chop them small and add them to the skillet with the garlic. Cook until they soften but stay bright in color. Cherry tomatoes are great too! They add sweetness and color. Want more heat? Add crushed red pepper flakes. Sprinkle them in with the shrimp to make the dish spicy. Start with ¼ teaspoon and adjust to taste. If you prefer milder flavors, skip the pepper flakes. The dish still tastes great without them, thanks to the garlic and lemon. For leftover Minute Garlic Butter Shrimp Couscous Bowls, follow these steps for best results: - Cool the Dish: Let the bowls cool to room temperature before storing. - Use Airtight Containers: Transfer the leftovers to airtight containers. This helps keep them fresh. - Refrigerate: Store the containers in the fridge. They will stay good for 3 days. When you reheat your leftovers, you want them warm and tasty. Here’s how: - Stovetop Method: Heat a skillet on medium-low. Add a splash of broth or water. This keeps the shrimp moist. Stir often for even heating. - Microwave Method: Place in a microwave-safe bowl. Cover with a damp paper towel. Heat for one minute, then stir. Repeat until warm. Freezing is a great option if you want to save some for later. Here’s how to do it: - Prepare for Freezing: Cool the dish completely. This prevents ice crystals from forming. - Use Freezer Bags: Place the couscous and shrimp in freezer bags. Squeeze out as much air as possible before sealing. - Label and Date: Write the date on the bag. This helps you keep track of freshness. - Thawing: When ready to eat, transfer to the fridge overnight to thaw. Reheat using the tips above. It takes about 20 minutes to make these bowls. The prep time is just 10 minutes. You will spend the other 10 minutes cooking. 1. Prep Time: 10 minutes 2. Cooking Time: 10 minutes 3. Total Time: 20 minutes Yes, you can use frozen shrimp. Just be sure to thaw them first. To thaw, place shrimp in cold water for about 15-20 minutes. This will help them cook evenly. - Tip: Pat the shrimp dry with a paper towel before cooking. This helps them sear better in the pan. These bowls are great on their own, but you can add sides. Some good options include: - Garlic bread for a crunchy bite - A light salad to balance the meal - Steamed vegetables for extra color and nutrition These sides will make your meal more filling and fun! This blog post covered how to make delightful Garlic Butter Shrimp Couscous Bowls. We detailed key ingredients and easy cooking steps. The dish combines flavors from fresh shrimp, garlic, and lemon, topped with paprika and parsley. I shared tips to enhance the flavor and suggested ingredient swaps. Proper storage and reheating methods help keep leftovers fresh. This recipe is simple and can adapt to your taste. Enjoy making this delicious meal, and don’t hesitate to experiment with variations!

Minute Garlic Butter Shrimp Couscous Bowls

Savor the flavors of Minute Garlic Butter Shrimp Couscous Bowls with this quick and tasty recipe! Perfect for dinner, this dish combines plump shrimp, fluffy couscous, and fresh ingredients like garlic, lemon, and tomatoes. Ready in just 20 minutes, it's an ideal meal for busy nights. Click through to explore the full recipe and elevate your dinner game today! Enjoy a delicious, hassle-free meal that's sure to impress.
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Ingredients
  

1 cup couscous

2 cups vegetable broth

1 pound shrimp, peeled and deveined

4 tablespoons unsalted butter

4 cloves garlic, minced

1 lemon, zested and juiced

1 teaspoon paprika

Salt and pepper to taste

1 cup cherry tomatoes, halved

1/4 cup fresh parsley, chopped

Optional: Crushed red pepper flakes for heat

Instructions
 

In a medium saucepan, bring the vegetable broth to a boil. Once boiling, add the couscous, stir, cover, and remove from heat. Let it sit for about 5 minutes until the liquid is absorbed. Fluff the couscous with a fork.

    In a large skillet over medium heat, melt 2 tablespoons of butter. Add the minced garlic and sauté for 1-2 minutes until fragrant, being careful not to burn it.

      Add the shrimp to the skillet, seasoning with lemon zest, paprika, salt, and pepper. Cook for 2-3 minutes on each side until the shrimp turn pink and are cooked through.

        Squeeze the juice of half the lemon over the shrimp and stir to combine. Add the halved cherry tomatoes and cook for an additional minute until they start to soften.

          In a large bowl, combine the fluffed couscous with the shrimp mixture, adding in the remaining butter. Toss gently to coat everything evenly.

            Garnish with fresh parsley and additional lemon juice if desired. For a spicy kick, sprinkle with crushed red pepper flakes.

              Prep Time: 10 minutes | Total Time: 20 minutes | Servings: 4

                - Presentation Tips: Serve the couscous bowls in individual bowls or on plates, garnished with extra parsley and lemon wedges on the side for a pop of color.

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