Shrimp, Mango, And Couscous Skillet Recipe

Recipe By Slurrp

This shrimp, mango, and couscous skillet is a delicious and healthy one-pot meal. The succulent shrimp pairs perfectly with the sweet and tangy mango, while the couscous adds a fluffy and satisfying texture. This dish is packed with flavor and nutrients, making it a great option for a quick and easy weeknight dinner. Plus, it's ready in just 30 minutes!

4.7
24 Rating -
Rate
35minstotal
35minsPrep
35m.total
35m.Prep
Shrimp, Mango, And Couscous Skillet
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Ingredients for Shrimp, Mango, And Couscous Skillet Recipe

  • 1/5 pound Shrimp, Peeled And Deveined
  • 0.40 tablespoon Olive Oil
  • 0.60 cloves Cloves Garlic, Minced
  • 1/5 Ripe Mango, Peeled And Diced
  • 1/5 cup Couscous, Cooked According To Package Instructions
  • As required Salt And Pepper To Taste
  • 1/5 Juice Lime
  • as per your need Fresh Cilantro Or Parsley For Garnish

Directions: Shrimp, Mango, And Couscous Skillet Recipe

Cooking Directions

  • STEP 1.In a large skillet, heat olive oil over medium heat. Add garlic and cook until fragrant.
  • STEP 2.Add shrimp to the skillet and cook until pink and opaque, about 2-3 minutes per side.
  • STEP 3.Remove the shrimp from the skillet and set aside. In the same skillet, add diced mango and cook until slightly softened.
  • STEP 4.Add cooked couscous to the skillet and stir to combine. Cook for an additional 2-3 minutes to heat through.
  • STEP 5.Return the shrimp to the skillet and toss everything together. Season with salt, pepper, and lime juice to taste.
  • STEP 6.Serve the shrimp, mango, and couscous skillet hot, garnished with fresh cilantro or parsley.

Cooking Tips

  • Make sure to use fresh and high-quality shrimp for the best flavor.
  • Feel free to add some diced bell peppers or jalapenos for an extra kick of heat.
  • You can substitute quinoa or rice for the couscous if desired.
  • For a complete meal, serve with a side of steamed vegetables or a green salad.

Storage and Serving

  • Leftovers can be stored in an airtight container in the refrigerator for up to 2 days.
  • Reheat the leftovers in a skillet or microwave until heated through.
  • This dish is best served fresh, but you can also enjoy it cold as a refreshing salad.
Nutrition
value
386
calories per serving
20 g Fat29 g Protein21 g Carbs2 g FiberOther

Current Totals

  • Fat
    20g
  • Protein
    29g
  • Carbs
    21g
  • Fiber
    2g

MacroNutrients

  • Carbs
    21g
  • Protein
    29g
  • Fiber
    2g

Fats

  • Fat
    20g

Vitamins & Minerals

  • Calcium
    106mg
  • Iron
    2mg
  • Vitamin A
    115mcg
  • Vitamin B1
    < 1mg
  • Vitamin B2
    < 1mg
  • Vitamin B3
    4mg
  • Vitamin B6
    < 1mg
  • Vitamin B9
    45mcg
  • Vitamin B12
    3mcg
  • Vitamin C
    50mg
  • Vitamin E
    3mg
  • Copper
    < 1mcg
  • Magnesium
    64mg
  • Manganese
    < 1mg
  • Phosphorus
    305mg
  • Selenium
    57mcg
  • Zinc
    2mg
Percent Daily Values are based on a 2000 calorie diet. All nutritional information presented are estimates and not meant to substitute professional dietary advice or treatment
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Recipe By Slurrp