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Getting dinner on the table 5 nights a week can present a challenge.  Shake things up this week with   Shrimp Curry with Couscous.  This simple dish is packed with succulent shrimp, vegetables and warm spices.  Your taste buds will sing and the best part, dinner is served in 20 minutes!


Shrimp Curry with Couscous


2 tablespoons coconut oil

1 ½ pounds shrimp, peeled and deveined

1 onion, julienned

1 red bell, julienned

3 cups broccoli florets

1 tablespoon curry powder

1 teaspoon dried ginger

1 teaspoon turmeric

¼ teaspoon crushed red pepper

3 cloves garlic, pressed

1 14 ounce can coconut milk

2 teaspoons honey

Salt and pepper to taste


1 cup Israeli couscous

1 ¼ cups chicken broth

Warm a large chefs pan over medium heat, add 1 tablespoon oil and shrimp that has been seasoned with salt and pepper.  Cook the shrimp 2-3 minutes on each side until they opaque and the tails are starting to curl. Remove the shrimp and set aside.  Add remaining oil and cook onion, pepper and broccoli for 3 minutes.  Add garlic, coconut milk, honey and all spices, stir until smooth. Cook stirring often until mixture reduces by ½ and vegetables are tender.  Return shrimp to the pan and toss to warm and coat. Meanwhile, prepare couscous by placing chicken stock in a small saucepan.  Bring to a boil and add couscous.  Cook stirring often for about 8-10 minutes.  Serve couscous as the base for the curry.


Punch up the nutritive value of your curry by serving it on brown rice or quinoa instead of couscous.

For a spicer curry, add  a dash of Sriracha sauce.


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