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shrimp and couscous salad with chopped lettuce and homemade dressing on a white plate

Shrimp & Couscous Salad

shallot vinaigrette, pepitas, mint, cauliflower

STARS

Serve spicy shrimp with honey-scented couscous mixed with fresh mint, roasted cauliflower florets, arugula, romaine, and nutty toasted pepita seeds. On the side, add tangy shallot vinaigrette.
difficultyDifficulty Level
EasyEasyEasy
difficulty
Total Time:  4 hours
Active Time:  30 minutes
Ingredients

Aji-Marinated Shrimp

  • 2 garlic cloves, minced
  • 1/2 cup mirin
  • 2 tablespoons minced fresh oregano
  • 1 tablespoon aji amarillo paste
  • 1 teaspoon salt
  • 1/2 teaspoon pepper
  • 2 pounds shrimp, peeled and deveined

Roasted Shallot Vinaigrette

  • 2 shallots, whole
  • 3 tablespoons white balsamic vinegar
  • 1 teaspoon salt, to taste
  • 1/2 teaspoon sugar
  • 1 egg yolk
  • 1 garlic clove, minced
  • 4 mint leaves
  • 1/2 cup olive oil

Couscous

  • 1 cup couscous
  • 1 tablespoon olive oil

Salad

  • 1 head cauliflower, cut into florets
  • 2 romaine hearts, chopped
  • 2 cups arugula
  • 1/4 cup toasted pumpkin seeds
Directions
1
In a container or zip-top bag, combine the shrimp and marinade ingredients. Marinate for 4-12 hours.
2
Preheat the oven to 350°F.
3
In a small saucepan, combine the couscous, olive oil, 2 cups of water and ½ teaspoon salt. Bring to a simmer, turn off the heat, cover and let sit for 15 minutes, until the grains are tender. Fluff the couscous with a fork. 
4
Toss the shallots with the canola oil on a baking sheet and roast for 20 minutes. Cool slightly, then place in a blender along with the vinegar, salt, sugar, egg yolk, garlic and mint. Purée until smooth. With the motor running, drizzle in the oil until emulsified. Season to taste.
5
On a baking sheet, toss the cauliflower with the oil and a pinch of salt and pepper. Roast until beginning to brown, 12-15 minutes.
6
Toss the shrimp on a baking sheet and roast for 5-7 minutes, until cooked through and pink in color.
7
In a large bowl, toss together the romaine, arugula, roasted cauliflower, pumpkin seeds, and shallot vinaigrette. Divide between bowls and top with couscous and shrimp.

Shrimp & Couscous Salad

shallot vinaigrette, pepitas, mint, cauliflower

STARS

Serve spicy shrimp with honey-scented couscous mixed with fresh mint, roasted cauliflower florets, arugula, romaine, and nutty toasted pepita seeds. On the side, add tangy shallot vinaigrette.
difficultyDifficulty Level
EasyEasyEasy
difficulty
Total Time:  4 hours
Active Time:  30 minutes
Servings:  4

Ingredients

Aji-Marinated Shrimp

  • 2 garlic cloves, minced
  • 1/2 cup mirin
  • 2 tablespoons minced fresh oregano
  • 1 tablespoon aji amarillo paste
  • 1 teaspoon salt
  • 1/2 teaspoon pepper
  • 2 pounds shrimp, peeled and deveined

Roasted Shallot Vinaigrette

  • 2 shallots, whole
  • 3 tablespoons white balsamic vinegar
  • 1 teaspoon salt, to taste
  • 1/2 teaspoon sugar
  • 1 egg yolk
  • 1 garlic clove, minced
  • 4 mint leaves
  • 1/2 cup olive oil

Couscous

  • 1 cup couscous
  • 1 tablespoon olive oil

Salad

  • 1 head cauliflower, cut into florets
  • 2 romaine hearts, chopped
  • 2 cups arugula
  • 1/4 cup toasted pumpkin seeds

Directions

1
In a container or zip-top bag, combine the shrimp and marinade ingredients. Marinate for 4-12 hours.
2
Preheat the oven to 350°F.
3
In a small saucepan, combine the couscous, olive oil, 2 cups of water and ½ teaspoon salt. Bring to a simmer, turn off the heat, cover and let sit for 15 minutes, until the grains are tender. Fluff the couscous with a fork. 
4
Toss the shallots with the canola oil on a baking sheet and roast for 20 minutes. Cool slightly, then place in a blender along with the vinegar, salt, sugar, egg yolk, garlic and mint. Purée until smooth. With the motor running, drizzle in the oil until emulsified. Season to taste.
5
On a baking sheet, toss the cauliflower with the oil and a pinch of salt and pepper. Roast until beginning to brown, 12-15 minutes.
6
Toss the shrimp on a baking sheet and roast for 5-7 minutes, until cooked through and pink in color.
7
In a large bowl, toss together the romaine, arugula, roasted cauliflower, pumpkin seeds, and shallot vinaigrette. Divide between bowls and top with couscous and shrimp.