Lemon Garlic Shrimp with Couscous and Broccoli
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By Sailing Ericka
Lemon Garlic Shrimp with Couscous and Broccoli
3 steps
Prep:15minCook:35min
Different take on shrimp scampi from Weight Watchers
Updated at: Thu, 17 Aug 2023 03:36:47 GMT
Nutrition balance score
Great
Glycemic Index
47
Low
Glycemic Load
23
High
Nutrition per serving
Calories392.6 kcal (20%)
Total Fat5.9 g (8%)
Carbs48.3 g (19%)
Sugars3.5 g (4%)
Protein37.4 g (75%)
Sodium281.6 mg (14%)
Fiber4.7 g (17%)
% Daily Values based on a 2,000 calorie diet
Ingredients
4 servings
4 cupslow sodium chicken broth
divided
1 cupwhole wheat couscous
uncooked
4 cupsbroccoli florets
2 teaspoonextra-virgin olive oil
divided
1 poundshrimp
large, peeled and deveined
1shallot
large, minced
2 tablespoonsminced garlic
¼ teaspoonred pepper flakes
¼ cupdry white wine
1 teaspoonfresh lemon juice
1 teaspoonlemon zest
grated
3 tablespoonsfresh basil
minced
Instructions
Step 1
In medium saucepan bring 2 cups broth to a boil. Add couscous and broccoli to pan, cover, reduce heat to low and cook until broccoli is tender and couscous is cooked, about 8 minutes. Remove from heat, set aside.
Step 2
Meanwhile, in a large nonstick sauté skillet, heat 1 teaspoon oil over medium high heat. Add shrimp and cook, flipping once until lightly seared and cooked through, about 2-3 minutes per side, remove to a plate.
Step 3
Add remaining teaspoon oil, shallot, garlic, and hot pepper flakes, cook, stir a few times, 1 minute. Add wine, stir and scrape up brown bits. Add remaining 2 cups broth and increase heat to high; cook, stirring occasionally, until reduced to a thick sauce, 10-15 minutes. Add shrimp and accumulated juices to pan, stir in lemon juice, zest and basil.
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