In anticipation of Sunday’s large Easter dinner and to celebrate springtime, I decided to make a chilled shrimp salad. This is a very light meal that’s packed with healthy goodness, the recipe below would serve 4 lighter meals but could also be used as a first course for 6 to 7 people.
Most stores will carry frozen edamame still in the pods. If you buy this, allow the edamame to thaw and then shell it. I purchased mine already shelled in the produce section, but it was also pre-seasoned, so I didn’t need to add any salt to the dish. Make sure to test some before seasoning the dish!
Depending on what’s on sale, you can also purchase pre-cooked shrimp and marinate it in the spices with some olive oil. Since you’ll be serving it chilled anyway, this will actually save you a few steps and a little bit of time.
Shrimp & Couscous Salad
- 1 pound shrimp, deveined and peeled
- 1 tsp cumin
- 1 tsp garlic powder
- salt and pepper, to taste
- 1 cup couscous (1 cup uncooked, it will cook up to more)
- 1 red bell pepper, thinly sliced
- 7 oz edamame, shelled
- 2 limes
- fresh cilantro, chopped
- 1/4 tsp red pepper flakes
Prepare the couscous according to the package directions. Once cooked place it in a large bowl and allow it to come down to room temperature.
Meanwhile, coat the shrimp with the cumin, garlic powder, salt and pepper. Heat some oil in a large skillet and cook the shrimp for 3-4 minutes, until they turn pink. Place the shrimp in the bowl with the couscous. Once the couscous and shrimp have cooled, put the bowl in the refrigerator for a minimum of 30 minutes.
In a smaller bowl, combine the red peper, edamame, zest of one lime, and cilantro. Again, chill for a minimum of 30 minutes.
When you’re ready to serve, add the veggies to the shrimp and couscous and stir well. Pour the juice of the two limes over the top. If it’s not moist enough, add a little olive oil to the mix. Season with the red pepper flakes and another pinch of salt. Serve over salad greens.