Chipotle shrimp with couscous

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10 min


25 min


4 Servings

Chipotle shrimp with couscous

Roberto Caruso


  • 1 1/2 cups dry couscous
  • 1/4 tsp salt
  • 1 tsp olive oil
  • 340-g pkg frozen raw shrimp , thawed and peeled
  • 1 cup chopped roasted red peppers
  • 1 tbsp Chipotle Tabasco sauce
  • 1/2 cup chopped basil


  • Boil 1 1/2 cups water in a kettle. Heat a medium non-stick frying pan over medium-high. Add couscous and toast, stirring frequently, until golden, about 5 min. Transfer to a medium bowl. Pour boiling water over couscous. Add salt and stir. Cover with plastic wrap and let sit 5 min.
  • Return pan to medium-high. Add oil, then shrimp. Cook until shrimp turns pink, 3 to 4 min. Add red peppers and hot sauce. Stir until peppers are heated through, about 2 min.
  • Fluff couscous with a fork. Scoop into bowls. Top couscous with shrimp and sprinkle with basil.

Nutrition (per serving)

  • Calories
  • 355,
  • Protein
  • 26 g,
  • Carbohydrates
  • 54 g,
  • Fat
  • 3 g,
  • Fibre
  • 3 g,
  • Sodium
  • 544 mg.
Wine Pairings

You don’t need a special occasion to reach for a lighthearted bottle of bubbly. Chipotle Shrimp with Couscous is cooled by the buoyant citrus of this bargain Aussie bubbly. And a frosty glass of sparkling dispels any mid-winter blues.
Jacob’s Creek Sparkling Chardonnay Pinot Noir, Australia, $15.

Feel like a kick of spice tonight? Tabasco-infused shrimp lines toasted couscous to perfection. Simple and easy, you’ll have dinner for four in minutes.

Reader Tested:

“I love how quick and easy this is. It uses just a few ingredients that I already have on hand. Toasting the couscous makes such a difference; it’s definitely worth the extra time.”
Winnie Yee, Coquitlam, B.c.