One Pan Lemony Shrimp Beans with Pearl Couscous | Supergolden Bakes

shrimp

🥗Healthier: chicken breast

💰Cheaper: tofu

Tofu is a cost-effective protein alternative.

pearl couscous

🥗Healthier: quinoa

💰Cheaper: rice

Quinoa is a healthier grain option.

olive oil

🥗Healthier: avocado oil

💰Cheaper: canola oil

Canola oil is less expensive and has a neutral flavor.

cannellini beans

🥗Healthier: chickpeas

💰Cheaper: black beans

Black beans are a budget-friendly alternative.

Peel and clean the shrimp (unless they are already prepped). Pat them dry using paper towels and sprinkle generously with salt, pepper, paprika, garlic powder and dried parsley.

Heat a tablespoon each of the butter and olive oil in a large skillet over medium-high heat. Add the shrimp once the butter is foaming and cook for 2-3 minutes or until the shrimp start turning pink. Use a slotted spoon to set them aside on a plate.

Pour the wine into the hot pan and use a wooden spoon to loosen any bits stuck to the pan. Cook until the wine aroma is gone and most of the liquid has evaporated.

Add the remaining butter to the pan stir in the leeks and spring onions. Sprinkle with the remaining seasoning and cook over low heat for about 5 minutes, stirring occasionally.

Stir in the pearl couscous, beans, lemon juice, lemon zest and vegetable broth. Bring to the boil then reduce heat to a gentle simmer and cook, stirring, for about 10 minutes or until the couscous is almost ready and most of the stock has been absorbed.

Add the shrimp and any juices back into the pan to finish cooking for 1-2 minutes or two or until cooked through. Drizzle with the remaining olive oil.

Have a taste and adjust the seasoning if needed. Spoon into bowls and serve sprinkled with the chopped parsley and perhaps some lemon wedges on the side.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens