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In the world of culinary delights, few dishes can rival the allure of a perfectly cooked shrimp dish paired with fluffy couscous. The combination of succulent shrimp and tender couscous creates a symphony of textures and flavors that is simply irresistible. Among the many seafood recipes available, Smoky Paprika Shrimp and Couscous stands out not only for its vibrant appearance but also for its robust flavor profile, which brings a delightful warmth and depth to each bite. This dish not only tantalizes the taste buds but also offers a burst of color and nutrition, making it a feast for both the eyes and the palate.

Smoky Paprika Shrimp and Couscous

Indulge in the deliciousness of Smoky Paprika Shrimp and Couscous, a vibrant dish that perfectly marries tender shrimp with fluffy couscous and fresh vegetables. This easy-to-make recipe is not only packed with flavor but also rich in nutrients, making it an excellent choice for weeknight dinners or special occasions. Discover how simple ingredients can come together to create a colorful and satisfying meal that’s both healthy and utterly satisfying.
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Ingredients
  

1 pound large shrimp, peeled and deveined

1 cup couscous

2 cups vegetable broth (or chicken broth for added depth of flavor)

1 tablespoon smoked paprika

2 cloves garlic, minced

1 small onion, finely chopped

1 red bell pepper, diced

1 cup cherry tomatoes, halved

2 tablespoons olive oil

1 teaspoon ground cumin

Salt and pepper to taste

Fresh parsley, finely chopped (for garnish)

Lemon wedges (for serving)

Instructions
 

Prepare the Couscous: In a medium saucepan, bring the vegetable broth (or chicken broth) to a rolling boil over medium-high heat. Once boiling, remove it from the heat and stir in the couscous. Cover the saucepan with a lid and let it rest for about 5 minutes, allowing the liquid to be fully absorbed. Afterward, fluff the couscous gently with a fork and set it aside.

    Sauté the Vegetables: Heat the olive oil in a large skillet over medium heat. Add the finely chopped onion and diced red bell pepper to the skillet. Sauté for about 5 minutes or until the vegetables are soft and fragrant. Next, stir in the minced garlic and cook for an additional minute, ensuring it doesn't burn.

      Season the Shrimp: In a mixing bowl, add the peeled and deveined shrimp. Sprinkle the smoked paprika, ground cumin, salt, and pepper over the shrimp. Toss everything together until the shrimp are evenly coated with the seasoning mix.

        Cook the Shrimp: Push the sautéed vegetables to one side of the skillet to create space for the shrimp. Add the seasoned shrimp to the center of the skillet and cook for 2-3 minutes on each side, or until the shrimp turns pink and opaque, indicating they are fully cooked.

          Combine All Ingredients: Gently fold the halved cherry tomatoes into the skillet, allowing them to warm through for an additional minute while mixing them with the shrimp and vegetables.

            Serve: To serve, spoon the smoky shrimp and vegetable mixture over a generous bed of the fluffy couscous. Finish with a sprinkle of chopped parsley for color and flavor, and add lemon wedges on the side for a refreshing zing.

              Prep Time, Total Time, Servings:

                15 minutes | 30 minutes | 4 servings