Chili-Orange Shrimp with Broccoli Couscous

 

Chili-Orange Shrimp with Broccoli Couscous

A quick, vibrant, and wholesome dish combining zesty, barely highly spiced shrimp with light, fluffy broccoli couscous. Perfect for weeknight dinners or a light lunch.

 

Ingredients

For the Shrimp:

12–sixteen large shrimp, peeled and deveined

2 cloves garlic, minced

1 tsp chili flakes (modify to taste)

2 tbsp olive oil

Zest of one orange

2 tbsp sparkling orange juice

1 tsp honey or maple syrup

Salt and pepper, to flavor

Fresh parsley or cilantro, chopped (for garnish)

For the Broccoli Couscous:

1 cup couscous

1 cup broccoli florets, finely chopped

1 ¼ cups vegetable or hen broth

1 tbsp olive oil

Salt and pepper, to flavor

Optional: lemon juice or zest

Instructions

1. Prepare the Broccoli Couscous

Stir in couscous, cover, and dispose of from warmth. Let it sit five mins.

Fluff with a fork, add chopped broccoli, olive oil, salt, pepper, and a squeeze of lemon if preferred. The residual warmth gently steams the broccoli.

2. Cook the Shrimp

Heat olive oil in a skillet over medium-excessive warmth.

Add garlic and chili flakes; sauté for 30 seconds till fragrant.

Add shrimp; cook dinner 2–3 mins in keeping with facet till crimson and opaque.

Stir in orange juice, zest, and honey; toss to coat and lightly caramelize. Remove from heat.

 3. Assemble

Serve shrimp over broccoli couscous.

Garnish with parsley or cilantro and an extra drizzle of orange juice.

Tips

Increase chili flakes or add sriracha for additonal heat.

Toast couscous in olive oil earlier than adding broth for nuttier flavor.

Substitute broccoli with zucchini or asparagus if desired.

This dish is vibrant, clean, and balanced: the citrusy-sweet shrimp pairs flawlessly with the gentle, gently crunchy couscous. Ready in approximately 25 minutes, it’s simple yet magnificent for any meal.