chile lime shrimp with spinach & couscous

on any given week i’ll typically cook 2 big dinner items (lasagna, pulled pork, etc) and the mister and i will alternate those 2-3 things for dinner all week. though we haven’t gotten sick of any of the foods we normally eat, i want to start throwing in some quick, one-pan type meals to add a little more variety, so this week i’m planning to cook a different dinner meal every night. except after we ate this chile lime shrimp, we immediately decided we want to eat it again, like, tomorrow.


CHILE LIME SHRIMP WITH SPINACH & COUSCOUS (adapted from the kitchn)
*whole wheat couscous (i used hodgson mills brand)
2 cups chicken broth
1 T olive oil/butter
dash of sea salt
*1 lb raw shrimp, peeled, deveined
2 large cloves garlic, chopped
1 T crushed red pepper flakes
drizzle of olive oil
1 lb fresh spinach, stems removed
1/2 cup fresh basil, sliced into ribbons
fresh lime wedges

in a medium pot, bring chicken broth, olive oil/butter and salt to a boil. stir in couscous, removed from heat and cover for 5 minutes – fluff with a fork.

in a frying pan, heat up drizzle olive oil. add garlic and red pepper flakes (note: in the future, i would like this dish much spicier. i plan to use a thai chili or something next time) and cook until fragrant. then add shrimp and stir so they’re all coated. when shrimp are partially cooked, add spinach and basil – by the time the greens are cooked down, the shrimp will be cooked through.

spoon couscous onto a plate, top with spinach, then shrimp and squeeze fresh lime over everything. YUMMY.

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