Can you use frozen shrimp for one-pot couscous with shrimp, zucchini, and corn?

Yes, frozen raw shrimp works perfectly and is a convenient pantry staple. For this recipe, use 340 grams (12 ounces) of raw frozen shrimp that is shelled, deveined, and thawed. Thaw the shrimp quickly under cold running water before cooking them for 1 to 2 minutes per side in the skillet until they turn opaque and light pink.

What type of couscous is best for one-pot shrimp couscous?

Instant or fine-grain couscous, often labeled as Moroccan couscous, works best for a one-pot skillet recipe. This type cooks quickly, in about 3 to 5 minutes, and absorbs the flavors from the vegetables and broth. Pearl or Israeli couscous is larger and requires more liquid and a longer cooking time, so it is not a direct substitute.

How do you keep the couscous from clumping in a one-pot dish?

To prevent clumping, cook the couscous over low heat, cover the skillet tightly, and let it steam undisturbed for 3 to 5 minutes after adding the liquid. Once the water is absorbed, remove the pan from the heat and fluff the couscous gently with a fork. This gentle technique creates a light, fluffy texture without clumps.

How do you reheat leftover shrimp and couscous without drying it out?

Reheat leftover one-pot couscous with shrimp in a covered skillet over medium-low heat or in the microwave, adding a splash of water or broth to restore moisture. Stir occasionally until warmed through. Leftovers can be stored in an airtight container in the refrigerator for up to three days, but freezing is not recommended as the texture of the zucchini and shrimp may become watery upon thawing.

One-Pot Couscous With Shrimp, Zucchini And Corn: A Quick Summer Dinner

Ingredients

Scale

Ingredients
2 tablespoon olive oil
340 g raw frozen shrimp, shelled and thawed
225 g cherry tomatoes, halved
1 clove garlic, minced
¼ teaspoon red pepper flakes
1 zucchini, finely diced
1 cob corn, kernels only
½ teaspoon salt, divided
1 ½ cups water
1 ¼ cup couscous
¼ cup fresh basil, chopped
2 tablespoon lemon juice

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Instructions

Instructions
1-Heat a large skillet over medium-high heat: Heat a large skillet over medium-high heat. Add olive oil and cook shrimp for 1-2 minutes per side until opaque and light pink. Remove to a plate and set aside.
2-Reduce heat to medium-low, add tomatoes, garlic: Reduce heat to medium-low, add tomatoes, garlic and red pepper flakes. Cook for 5 minutes, or until tomatoes start to break down and garlic is fragrant. Add zucchini and ¼ teaspoon of salt, cook for 3-5 minutes. Add corn, continue cooking another minute.
3-Reduce heat to low, pour in water,: Reduce heat to low, pour in water, couscous and remaining salt. Cover and steam couscous for 3-5 minutes.
4-Remove from heat, stir in basil, lemon: Remove from heat, stir in basil, lemon and reserved shrimp.

Last Step:

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Prep Time: 15 min
Cook Time: 20 min
Method: stovetop

Nutrition

Calories: 391
Sugar: 4g
Sodium: 977mg
Fat: 9g
Saturated Fat: 1g
Carbohydrates: 51g
Fiber: 4g
Protein: 26g
Cholesterol: 214mg