Best 9 Couscous Paella With Shrimp Recipes

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Couscous paella with shrimp is a vibrant and flavorful dish that combines the best of two culinary worlds: the Mediterranean and the Middle Eastern. This enticing dish features fluffy couscous cooked in a fragrant broth infused with saffron, paprika, and other spices, topped with succulent shrimp, tender vegetables, and a variety of herbs. The result is a colorful and aromatic meal that is sure to tantalize your taste buds and transport you to the shores of the Mediterranean.

Check out the recipes below so you can choose the best recipe for yourself!

COUSCOUS PAELLA



Couscous Paella image

Featuring fabulous seasoning and herbs-including coriander, turmeric and garlic-this shrimp paella makes eating healthy completely enjoyable.-Marcella Stevenson, Westminster, California

Provided by Taste of Home

Categories     Dinner

Time 45m

Yield 8 servings.

Number Of Ingredients 17

1 medium sweet red pepper, chopped
1 tablespoon canola oil
6 green onions, thinly sliced
4 garlic cloves, minced
2 cans (14-1/2 ounces each) vegetable broth
2 teaspoons ground coriander
1 teaspoon ground turmeric
1/2 teaspoon salt
1/4 teaspoon pepper
1/8 teaspoon cayenne pepper
2 pounds uncooked medium shrimp, peeled and deveined
2 cups uncooked couscous
2 cups frozen peas, thawed
1 tablespoon butter
2 tablespoons chopped almonds, toasted
2 tablespoons minced fresh parsley
Lemon wedges

Steps:

  • In a large nonstick skillet coated with cooking spray, saute red pepper in oil for 2 minutes. Add onions and garlic; cook 1 minute longer. , Stir in broth and seasonings; bring to a boil. Add shrimp; cook for 2-3 minutes or just until shrimp turn pink. Return to a boil. Stir in the couscous, peas and butter. , Remove from the heat; cover and let stand for 5 minutes. Fluff with a fork. Sprinkle with almonds and parsley. Serve with lemon.

Nutrition Facts : Calories 343 calories, Fat 7g fat (2g saturated fat), Cholesterol 172mg cholesterol, Sodium 841mg sodium, Carbohydrate 45g carbohydrate (5g sugars, Fiber 5g fiber), Protein 28g protein. Diabetic Exchanges

QUICK PAELLA WITH CHORIZO, SHRIMP AND CHICKEN



Quick Paella with Chorizo, Shrimp and Chicken image

Provided by Geoffrey Zakarian

Categories     main-dish

Time 1h

Yield 4 to 6 servings

Number Of Ingredients 15

2 tablespoons olive oil
1 cup sliced chorizo (about 8 ounces)
1 pound boneless, skinless chicken thighs, cut into cubes
1 cup chopped Spanish onions (about 1 large)
2 tablespoons finely minced garlic
One 8-ounce box Spanish rice
1 tablespoon tomato paste
Pinch of saffron threads
1/2 cup white wine
1 cup low-sodium chicken stock
8 ounces peeled, tail-on medium shrimp
8 ounces mussels
1 cup frozen peas
Kosher salt and freshly ground black pepper
1 cup sliced scallions

Steps:

  • In a Dutch oven, heat the olive oil over medium heat. Add the chorizo and cook until it releases its fat. 8 to 10 minutes. Add the chicken, onions and garlic and brown the chicken on all sides, about 10 minutes.
  • Add the rice and toast for 30 seconds. Add the tomato paste, followed by the saffron and then the wine, stirring. Add the chicken stock, cover and cook--no stirring--for 20 to 25 minutes. By then the rice should be almost done.
  • Add the shrimp, mussels and peas and continue to cook until the rice is fluffy and the mussels have opened. Season with salt and pepper. Finish with the scallions and serve.

SHRIMP WITH COUSCOUS



Shrimp with Couscous image

This one-pot wonder that takes its inspiration from paella will impress friends and family and satisfy even the hungriest diners.

Provided by Martha Stewart

Categories     Food & Cooking     Ingredients     Seafood Recipes     Shrimp Recipes

Time 40m

Number Of Ingredients 9

2 tablespoons olive oil
1 1/2 pounds medium shrimp, shelled and deveined
Coarse salt and ground pepper, for seasoning
1 teaspoon mustard seeds
2 leeks, sliced into 1/2-inch half-moons
2 carrots, shredded
5 cloves garlic, thinly sliced
1 cup couscous
1 cup frozen peas, thawed

Steps:

  • In a 12-inch skillet, heat 1 tablespoon olive oil over medium heat. Toss shrimp with salt and pepper. Saute, tossing, until just cooked through, about 3 minutes. Remove.
  • Add remaining tablespoon olive oil to pan; stir in mustard seeds. Cook until seeds begin to pop, about 30 seconds. Add leeks, carrots, and garlic. Cook, stirring often, until leeks are tender, about 5 minutes.
  • Stir in couscous, peas, and 2 cups boiling water; season with salt and pepper. Remove from heat. Cover; let stand 5 minutes. Add shrimp; stir gently.

Nutrition Facts : Calories 343 g, Fat 7 g, Fiber 3 g, Protein 30 g

"PAELLA" COUSCOUS SALAD



Categories     Pork     Shellfish     Sauté     Summer     Gourmet

Yield Makes 6 servings

Number Of Ingredients 24

For salad
2 tablespoons extra-virgin olive oil
1/2 lb Spanish chorizo (spicy cured pork sausage; preferably hot), cut into 1/4-inch dice*
1/2 cup finely chopped shallot
1 large garlic clove, minced
1 1/2 cups chicken broth
1/2 cup dry white wine
3/4 lb medium shrimp in shell (26), peeled and deveined
3/4 lb sea scallops, tough muscle removed from side of each if necessary, halved crosswise (quartered if large)
1 tablespoon fresh lemon juice
1 (10-oz) box couscous (1 1/2 cups)
1/4 teaspoon crumbled saffron threads
1 cup frozen peas, thawed
1 large red bell pepper, finely diced
1 cup coarsely chopped drained pimiento-stuffed green olives (5 oz)
1/3 cup finely chopped fresh flat-leaf parsley
For dressing
1/3 cup fresh lemon juice
1/3 cup extra-virgin olive oil
2 large garlic cloves, chopped
3/4 teaspoon salt
1/2 teaspoon black pepper
1/8 teaspoon cayenne
Accompaniment: lemon wedges

Steps:

  • Make salad:
  • Heat oil in a large heavy skillet over moderately high heat until hot but not smoking, then sauté chorizo and shallot, stirring, until chorizo is golden brown on edges, 3 to 4 minutes. Add garlic and sauté, stirring, 1 minute. Transfer mixture to a large bowl, scraping out skillet with a rubber spatula.
  • Bring broth and wine to a boil in a 2 1/2-quart saucepan and cook shrimp, covered, until just cooked through, about 45 seconds. Transfer shrimp with a slotted spoon to a small bowl. Bring liquid in saucepan back to a boil and cook scallops, covered, until just cooked through, about 2 minutes. Transfer scallops with slotted spoon to bowl with shrimp and pour any liquid accumulated in bowl back into pan. Add lemon juice to seafood, then add salt and pepper to taste and toss to combine.
  • Put couscous in a metal bowl. Reserve 1 3/4 cups cooking liquid in saucepan and discard remainder. Add saffron and bring liquid to a boil and pour over couscous. Let stand, covered tightly with plastic wrap, 5 minutes. Fluff couscous with a fork and add to chorizo. Stir in peas, bell pepper, olives, and seafood and toss to combine.
  • Make dressing:
  • Blend lemon juice, oil, garlic, salt, black pepper, and cayenne in a blender until smooth and pour over seafood salad, tossing to combine well. Let stand 30 minutes at room temperature to allow couscous to absorb dressing.
  • Stir in parsley and season salad with salt and pepper.
  • Available at Latino markets and some supermarkets.

COUSCOUS WITH MUSSELS AND SHRIMP



Couscous With Mussels and Shrimp image

This one-pot mixture of seafood and coarse-grained couscous offers echoes of paella, and a bottle or two of rosé alongside makes for a happy summer dinner.

Provided by Florence Fabricant

Categories     dinner, main course

Time 45m

Yield 6 servings

Number Of Ingredients 15

2 tablespoons extra-virgin olive oil
2 ounces chorizo, diced
1 medium onion, finely chopped
3 cloves garlic, minced
1/2 teaspoon Espelette pepper
1 teaspoon Spanish smoked paprika
1 teaspoon salt, more to taste
1 1/2 cups coarsely chopped cherry tomatoes (about 18)
1 1/2 cups coarse-textured couscous
1 pound large shrimp, shelled and deveined
2/3 cup dry vermouth
1 cup fish stock
2 pounds mussels, scrubbed
1 tablespoon chopped cilantro leaves
1 lemon, in 6 wedges

Steps:

  • Heat oil on medium in a 4-quart sauté pan. Add chorizo and let it sizzle a minute or two. Stir in onion, garlic and Espelette and cook until onion is soft. Stir in paprika, salt and tomatoes. Simmer gently about 5 minutes, until tomatoes soften and release their juices. Stir in couscous and cook a few minutes until all ingredients are well-combined.
  • Add shrimp, folding them in with the rest of the ingredients. Stir in vermouth and stock. Let the liquid come to a simmer. Taste liquid for seasoning and adjust salt and Espelette. Add mussels and reduce heat to medium-low. Cover and cook until mussels open, from 6 to 8 minutes. Remove from heat and let rest, covered, 5 minutes. The couscous should be tender and should have absorbed most of the liquid.
  • Serve directly from the sauté pan or pile the contents on a big, warm platter. Garnish with cilantro and lemon wedges.

Nutrition Facts : @context http, Calories 479, UnsaturatedFat 8 grams, Carbohydrate 46 grams, Fat 13 grams, Fiber 3 grams, Protein 38 grams, SaturatedFat 3 grams, Sodium 1047 milligrams, Sugar 2 grams, TransFat 0 grams

BAKED 'PAELLA' WITH SHRIMP, CHORIZO AND SALSA VERDE



Baked 'Paella' With Shrimp, Chorizo and Salsa Verde image

This nontraditional recipe features the ultimate paella cheat: The dish cooks in the oven, as opposed to being actively monitored on the stovetop over a flame. Cooking it this way won't get you the familiar socarrat on the bottom of the skillet, but the wonderfully crispy bits that develop at the edges of the roasting pan are delightful in their own way.

Provided by Yotam Ottolenghi

Categories     grains and rice, seafood, main course

Time 1h30m

Yield 6 servings

Number Of Ingredients 19

9 tablespoons/135 milliliters olive oil
1/2 packed cup/30 grams chopped fresh parsley
2 mild red or green chiles, such as Anaheim chiles, halved lengthwise, seeded and thinly sliced
7 garlic cloves, 2 roughly chopped and 5 thinly sliced lengthwise
Kosher salt and black pepper
1 1/3 pounds/600 grams whole, shell-on tiger or jumbo shrimp (prawns)
3/4 pound/340 grams boneless, skinless halibut fillet, cut into 6 equal pieces
2 lemons, 1 squeezed to get 1 1/2 tablespoons juice and 1 cut into 6 wedges
1/2 pound/225 grams fresh chorizo, casing discarded and chorizo roughly crumbled
2 large vine tomatoes (14 ounces/400 grams), roughly grated and skins discarded
1 medium yellow onion, finely chopped (about 5 ounces/150 grams)
1 tablespoon tomato paste
14 ounces/400 grams bomba rice
10 ounces/285 grams jarred or canned artichoke hearts marinated in oil, drained and halved
1 red bell pepper, stemmed, seeded, then cut into 1/2-inch/1-centimeter strips
1 1/4 teaspoons smoked sweet paprika
1 teaspoon saffron threads
3 1/4 cups/780 milliliters fish stock, warmed
2 cups/480 milliliters hot water

Steps:

  • Heat the oven to 450 degrees Fahrenheit/230 degrees Celsius.
  • Add 6 tablespoons/90 milliliters oil, the parsley, half the chile, the roughly chopped garlic, 1/4 teaspoon salt and a grind of pepper to the bowl of a food processor and pulse until finely chopped, scraping down the sides of the bowl as needed. Scrape half the salsa verde into a medium bowl and reserve the remaining salsa verde.
  • Keeping the heads and tails intact, remove and discard the shrimp shells and transfer the head-on shrimp into the medium bowl with the salsa verde. Add the halibut, lemon juice, 3/4 teaspoon salt and a good grind of pepper to the bowl with the shrimp and gently toss to combine. Transfer to the refrigerator to chill while you continue with the rest.
  • Add the chorizo, tomatoes, onion, tomato paste and the remaining sliced garlic, chile and 3 tablespoons oil to a large (about 15-by-10 inches/40-by-28 centimeters), deep metal roasting pan and toss to coat. Transfer to the oven and cook until sauce is thickened and browned at the edges, stirring once halfway through, about 20 minutes.
  • Stir the rice, artichokes, bell pepper, paprika, saffron, 1 1/2 teaspoons salt and a good grind of pepper into the pan. Pour in the stock and hot water and stir well to combine. Cover with foil and return to the oven until the rice is cooked through and most of the liquid has been absorbed, about 25 minutes. Increase the oven temperature to 500 degrees Fahrenheit/260 degrees Celsius.
  • Remove the pan from the oven, remove the foil and top with the marinated shrimp and halibut, gently pushing them into the rice without mixing it around too much. Return to the oven, uncovered, until the shrimp and halibut have cooked through, about 5 minutes.
  • Spoon the reserved salsa verde over the paella. Serve warm, with the lemon wedges alongside.

Nutrition Facts : @context http, Calories 980, UnsaturatedFat 36 grams, Carbohydrate 71 grams, Fat 53 grams, Fiber 6 grams, Protein 53 grams, SaturatedFat 15 grams, Sodium 1822 milligrams, Sugar 5 grams, TransFat 0 grams

COUSCOUS PAELLA WITH SHRIMP



Couscous Paella With Shrimp image

Make and share this Couscous Paella With Shrimp recipe from Food.com.

Provided by Ck2plz

Categories     < 60 Mins

Time 35m

Yield 6 serving(s)

Number Of Ingredients 16

1 tablespoon olive oil
1 medium size onion, chopped
3 garlic cloves, chopped
1 medium size sweet red pepper, cut into 1/2 inch pieces
1 medium size yellow sweet pepper, cut into 1/2 inch pieces
1/2 teaspoon salt
1/2 teaspoon pepper
1/2 teaspoon dried thyme
1/2 teaspoon red pepper flakes
1/2 teaspoon turmeric
1 (14 1/2 ounce) can chicken broth
1 cup water
1 (10 ounce) box frozen peas, thawed
1 1/2 lbs large shrimp, shelled and cleaned
1 (10 ounce) box couscous (about 1 3/4 cups)
1/2 cup pitted black olives, sliced

Steps:

  • Heal oil in a large heavy-bottom pot over medium-high heat. Add onion, garlic and peppers. Cook for 8 minutes, or until tender, stirring occasionally.
  • Add salt, black pepper, thyme, red pepper flakes and turmeric. Stir in broth, 1 cup water and the peas. Bring to a simmer and add shrimp. Simmer, covered, for 2 minutes or until the shrimp is cooked through.
  • Remove from heat; stir in couscous. Cover and let stand 5 minutes. To serve, fluff with fork and garnish with olives.

Nutrition Facts : Calories 402.6, Fat 6.5, SaturatedFat 1.1, Cholesterol 172.8, Sodium 750.7, Carbohydrate 50.6, Fiber 5.8, Sugar 4.4, Protein 33.9

SHRIMP PAELLA WITH COUSCOUS



Shrimp Paella With Couscous image

Make and share this Shrimp Paella With Couscous recipe from Food.com.

Provided by ellie_

Categories     Grains

Time 30m

Yield 4-6 serving(s)

Number Of Ingredients 16

1 tablespoon olive oil
1 onion, chopped
3 garlic cloves, chopped
1 red bell pepper, diced
1 yellow bell pepper, diced
1 teaspoon salt
1/2 teaspoon pepper
1/2 teaspoon dried thyme
1/2 teaspoon red pepper flakes
1/2 teaspoon ground turmeric
1 (14 1/2 ounce) can chicken broth
1 cup water
1 1/2 lbs large shrimp, shelled and cleaned
1 (10 ounce) box frozen peas, thawed
1 (10 ounce) box couscous
1/2 cup black olives, pitted and sliced

Steps:

  • In an large pan heat oil over medium heat.
  • Stir in onion, garlic and bell peppers; cooking for 8-10 minutes or until vegetables are tender.
  • Stir in spices (salt - turmeric); cooking one more minute.Raise heat to medium high and add broth and water to pan.
  • When it starts to boil add shrimp; simmering one minute before adding peas; simmer covered for 2 more minutes. Remover from heat.
  • Stir in couscous; cover and let stand for 5 minutes.
  • Garnish with olives, if desired.

Nutrition Facts : Calories 606.4, Fat 9.8, SaturatedFat 1.6, Cholesterol 259.2, Sodium 1416.9, Carbohydrate 76.5, Fiber 8.8, Sugar 6.6, Protein 51

SHRIMP PAELLA WITH CHORIZO



Shrimp Paella with Chorizo image

Provided by Food Network

Categories     main-dish

Time 25m

Yield 4 servings

Number Of Ingredients 9

1 7-ounce link Spanish chorizo, cut in half horizontally and sliced into half moons
2 tablespoons Amore garlic paste, or 6 garlic cloves, chopped
1 large tomato, diced
1 14-ounce can low-sodium chicken broth
1 teaspoon saffron
Salt and freshly ground pepper
2 8.8-ounce packages Uncle Ben's Original Long-Grain Ready Rice
1 cup frozen peas
1 1/4 pounds shrimp, peeled and deveined

Steps:

  • Shrimp are normally an ingredient in paella and so is chorizo but I left the chicken and several other ingredients out to simplify it for you.
  • In a large saute pan heat chorizo over medium heat until fat is rendered, about 3 minutes. Add garlic and cook, stirring, until fragrant. Add tomato, chicken broth, and saffron; bring to a simmer. Season generously with salt and pepper. Add rice and frozen peas; stir to combine. Cover and bring up to a simmer. Let cook for about 2 minutes. Season shrimp with salt and pepper and lay on top of rice mixture. Cover and continue to cook until shrimp are just done, about 4 more minutes. Season with salt and pepper, if necessary, and serve.

Tips:

  • Use high-quality ingredients. This will make all the difference in the final dish.
  • Don't be afraid to experiment with different types of seafood. Shrimp, mussels, clams, and calamari are all great options.
  • Cook the couscous according to the package directions. This will ensure that it is cooked properly.
  • Add the seafood to the pan towards the end of cooking. This will prevent it from overcooking.
  • Season the dish to taste. Salt, pepper, and paprika are all good options.
  • Serve the paella immediately. This is when it is at its best.

Conclusion:

Couscous paella with shrimp is a delicious and easy-to-make dish that is perfect for a weeknight meal. It is also a great way to use up leftover seafood. With its colorful ingredients and flavorful broth, this dish is sure to impress your family and friends.

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