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Spicy Curried Shrimp Skewers and Grilled Veggie Couscous
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5 from 4 votes

Spicy Curried Shrimp Skewers with Grilled Veggie Couscous

Total Time45 minutes
Servings: 6
Author: Alex Snodgrass

Ingredients

For the Curry Sauce:

  • 1 cup plain Greek yogurt
  • 2 tablespoons extra virgin olive oil
  • 2 garlic cloves, minced
  • 1 tablespoon curry powder
  • 2 teaspoons ground cumin
  • 2 teaspoons ground coriander
  • 1/4 teaspoon ground cayenne pepper, plus more to taste

For the Spicy Curried Couscous:

  • 1½ cups Israeli couscous
  • 1½ teaspoon kosher salt, divided
  • 1 teaspoon freshly ground black pepper, divided
  • 1/4 cup chopped fresh cilantro, plus more for garnish
  • 1 medium zucchini, halved lengthwise and sliced into half moons
  • 1 red bell pepper, diced large
  • 1/2 large red onion, diced large
  • 2 tablespoons extra virgin olive oil

For the Shrimp:

  • 1 pound (21/25) count shrimp, peeled, deveined, and tail-off
  • 12 (6-inch) wooden skewers, soaked
  • 1/2 teaspoon kosher salt
  • 1/2 teaspoon freshly ground black pepper

Instructions

Make the Curry Sauce:

  • In a large bowl, whisk together the Greek yogurt, olive oil, garlic, curry powder, cumin, coriander, and cayenne pepper. Taste and season with more cayenne pepper, if desired. Reserve 1/4 cup of the sauce.

Cook the Couscous:

  • Bring a medium pot of water to boil. Add the couscous and cook until al dente, according to package directions. Drain the couscous and transfer to the curry sauce. Toss to combine. Add 1 teaspoon salt, 1/2 teaspoon black pepper, and cilantro. Toss once more and set aside.

Prep the Veggies:

  • In a separate large bowl, combine the zucchini, red bell peppers, onions, olive oil, remaining 1/2 teaspoon salt, and remaining 1/2 teaspoon pepper. Set aside.

Prep the Shrimp:

  • Thread the shrimp onto the skewers. Brush both sides of the shrimp with the reserved marinade, then season with salt and pepper. Set aside.

Grill the Shrimp and Veggies:

  • Heat the grill over medium-high heat (about 400℉). Dip a wadded paper towel in the avocado oil and, using tongs, wipe the oil evenly over the grate. Be careful not to use too much oil to avoid flare-ups—a little goes a long way here.
  • Place a grill pan or cast-iron skillet on one half of the grill and add the veggies to the pan. On the other half of the grill, place the skewers on the grill grates and grill the shrimp, covered, for about 3 minutes per side. The veggies should take 6 to 8 minutes to cook. Toss halfway through when you flip the shrimp.

Finish and Serve:

  • Remove the veggies and shrimp from the grill. Add the veggies to the couscous and toss until well combined. To serve, divide the couscous and veggies between shallow bowls or plates, then top each with the shrimp skewers. Garnish with cilantro, if desired.

Nutrition

Calories: 355kcal | Carbohydrates: 40g | Protein: 25g | Fat: 11g | Saturated Fat: 2g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 7g | Trans Fat: 0.01g | Cholesterol: 123mg | Sodium: 888mg | Potassium: 511mg | Fiber: 4g | Sugar: 3g | Vitamin A: 789IU | Vitamin C: 33mg | Calcium: 125mg | Iron: 2mg