@s2021346zcz: Recipe Name Shrimp and Avocado Couscous Bowl Ingredients 1. Large Raw Shrimp – 1 lb, peeled and deveined 2. Couscous – 1 cup, uncooked 3. Boiling Chicken Broth or Vegetable Broth – 1 1/4 cups 4. Ripe Avocado – 1 large, thinly sliced 5. Olive Oil – 3 tbsp, divided 6. Garlic – 4 cloves, minced 7. Fresh Lemon Juice – 2 tbsp 8. Lemon Zest – 1 tsp 9. Smoked Paprika – 1 tsp 10. Garlic Powder – 1/2 tsp 11. Dried Oregano – 1/2 tsp 12. Red Chili Flakes – 1/4 tsp 13. Salt – 1/2 tsp, or to taste 14. Black Pepper – 1/4 tsp 15. Fresh Parsley – 3 tbsp, chopped 16. Fresh Cilantro – 2 tbsp, chopped 17. Unsalted Butter – 1 tbsp 18. Lime Wedges – 4, for serving Recipe 1. Rinse the shrimp under cold running water if needed, then pat them completely dry with paper towels. Place them in a bowl to ensure they brown nicely during cooking. 2. Season the shrimp with smoked paprika, garlic powder, dried oregano, salt, black pepper, and red chili flakes. Add 1 tablespoon of olive oil and toss until every shrimp is evenly coated. 3. Place the uncooked couscous in a heatproof bowl. Pour the boiling chicken or vegetable broth over it, cover, and let it stand for 5–7 minutes until the liquid is absorbed. 4. Fluff the couscous gently with a fork to separate the grains. Add 1 tablespoon of olive oil, 1 tablespoon of lemon juice, half of the chopped parsley, and half of the chopped cilantro. Mix well and set aside. 5. Heat the remaining 1 tablespoon of olive oil in a large skillet over medium-high heat. Arrange the seasoned shrimp in a single layer, leaving enough space between them for even cooking. 6. Cook the shrimp for approximately 2 minutes on the first side, then turn and cook for another 1–2 minutes until pink, opaque, and lightly charred. Avoid overcooking, as shrimp can quickly become rubbery. 7. Reduce the heat to medium-low and add the butter and minced garlic to the skillet. Stir gently for 30–45 seconds until the garlic becomes fragrant without burning. 8. Add the lemon zest and remaining 1 tablespoon of lemon juice to the skillet. Toss the shrimp in the buttery garlic sauce, then remove the pan from the heat. 9. Divide the fluffy couscous evenly among four serving bowls. Arrange it neatly on one side of each bowl to create an attractive presentation. 10. Slice the ripe avocado into thin, even pieces. Fan the slices beside the couscous, then lightly season them with a pinch of salt and black pepper. 11. Arrange the cooked shrimp over the couscous, spooning any remaining garlic-lemon butter from the skillet over the top for extra flavor. 12. Sprinkle the remaining fresh parsley and cilantro over the shrimp and couscous. Add a small pinch of red chili flakes if you prefer extra heat. 13. Garnish each bowl with a lime wedge and serve immediately while the shrimp are warm and the avocado is fresh. Squeeze fresh lime juice over the bowl just before eating. Follow for more easy, flavorful, and delicious recipes!

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Tuesday 20 October 2026 08:07:40 GMT