Shrimp with Zucchini and Spicy Couscous

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By
Sarah Carey
Sarah Carey portrait
Sarah Carey

Sarah is the food content director for Martha Stewart Brand and a freelance food editor, recipe developer, and food stylist working in NYC. Previously she was the food director for Martha Stewart Living magazine, and the editor-in-chief of Everyday Food. You can see her thousands of fun and informative cooking videos on the Everyday Food YouTube channel.

Editorial Guidelines
Updated on January 27, 2022
Prep Time:
15 mins
Total Time:
25 mins
Servings:
4

A one-skillet dinner that borrows flavors from chile verde. The couscous gets tang and heat from the salsa, and earthy notes from canned green chiles.

Ingredients

  • 2 tablespoons extra-virgin olive oil

  • 1 small onion, thinly sliced (1 cup)

  • Kosher salt (we use Diamond Crystal) and freshly ground pepper

  • 1 zucchini, halved lengthwise and cut into ¼-inch-thick slices (2 cups)

  • 1 cup green salsa, such as Xochitl, plus more for serving

  • 1 can (4.5ounces) chopped mild green chiles, such as Old El Paso

  • 1 cup couscous

  • 1 pound peeled, deveined large shrimp

  • ½ cup frozen peas

  • Sour cream and sliced radishes, for serving

Directions

  1. Heat a large straight-sided skillet over medium-high. Swirl in oil. Add onion and 1 teaspoon salt; cook, stirring, 1 minute. Add zucchini; cook until beginning to soften, about 2 minutes. Add salsa, chiles, and 1/4 cup water; bring to a boil. Stir in couscous, then top with shrimp in an even layer. Reduce heat to low, cover, and cook 5 minutes.

  2. Sprinkle with peas, cover, and cook until shrimp are opaque and couscous has absorbed all of liquid, 1 to 2 minutes more. Serve with sour cream, sliced radishes, and more salsa.

    shrimp with zucchini and spicy couscous
    Johnny Miller
Originally appeared: Martha Stewart Living, October 2021
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