Spiced Shrimp

Name: Spiced Shrimp with Israeli Salad and Lemon-Mint Yogurt Sauce
Total time: 30 min
Yield: 2
Cuisine: Middle East
Ingredients: 1 cup Israeli Couscous; 2 unit Red Onion; 8 unit Wooden Skewers; 4 teaspoon Olive Oil; ½ ounce Mint; 2 unit Persian Cucumber; 4 unit Roma Tomato; 2 unit Lemon; 1 unit Yogurt; unit Salt; unit Pepper; 20 ounce Shrimp; 2 tablespoon Southwest Spice Blend

with Israeli Salad and Lemon-Mint Yogurt Sauce

Recipe Development TeamPublished on June 13, 2016

Get 10 Free Meals + Free Breakfast For Life

Enjoy a taste of Israel without ever leaving your kitchen thanks to this hearty shrimp salad featuring crisp cucumbers, pearled couscous, and a drizzle of tangy yogurt sauce. Not in the mood to crack open the oven? Make some skewers and toss ‘em on the grill instead!

Tags:

Eat First

Allergens:

Wheat

•Milk

•Shellfish

The quantities provided above are averages only.

Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.

Total Time30 minutes

Prep Time

DifficultyEasy

Ingredients

/ serving 4 people

1 cup

Israeli Couscous

(Contains: Wheat)

2 unit

Red Onion

8 unit

Wooden Skewers

½ ounce

Mint

2 unit

Persian Cucumber

4 unit

Roma Tomato

2 unit

Lemon

1 unit

Yogurt

(Contains: Milk)

20 ounce

Shrimp

(Contains: Shellfish)

2 tablespoon

Southwest Spice Blend

Not included in your delivery

4 teaspoon

Olive Oil

unit

Salt

unit

Pepper

Nutrition Values

/ per serving

Calories418 kcal

Energy (kJ)1748.9 kJ

Fat7 g

Saturated Fat1 g

Carbohydrate63 g

Sugar13 g

Dietary Fiber9 g

Protein31 g

Cholesterol158 mg

Sodium509 mg

Due to the different suppliers we purchase our products from, nutritional facts per meal can vary from the website to what is received in the delivered box, depending on your region.

Utensils

•Pot

•Zester

•Small Bowl

•Bowl

•Baking Sheet

Instructions

Wash and dry all produce. Heat the broiler (or grill!) to high or oven to 500 degrees. Soak the skewers in water, if using. Halve, peel, and finely dice 1 onion. Halve, peel, and cut the other onion into 1-inch cubes. Heat a large drizzle of olive oil in small pot over medium heat. Add 1/2 cup diced onion and couscous to the pot. Cook, tossing, for 2-3 minutes, until the onion softens. Add 4 cups water to the pot and bring to a boil. Reduce to a low simmer for 15 minutes, until water is absorbed. Remove from the heat and cover to keep warm.

Meanwhile, finely dice the cucumbers. Core, seed, and finely dice 2 tomatoes. Core, seed, and cut the other 2 tomatoes into 1-inch cubes. Zest and halve the lemons. Finely chop the mint leaves.

In a small bowl, combine the yogurt, half the lemon zest, a squeeze of lemon juice, and half the mint. Season with salt and pepper.

Make the Israeli salad: In a medium bowl, combine the cucumber, diced tomato, remaining diced onion, lemon zest, and mint. Stir in a squeeze of lemon and a large drizzle of olive oil. Season with salt and pepper.

Toss the shrimp, cubed onion, and cubed tomato on a baking sheet. Season with the Southwest seasoning, salt, and pepper. Broil 5-6 minutes, turning once, until lightly charred. TIP: You can thread the shrimp and veggies onto skewers and throw them on the grill, too!

Finish and plate: Stir the Israeli salad into the cooked couscous. Season with salt and pepper. Serve the shrimp and veggies on a bed of couscous salad and drizzle with yogurt sauce. Enjoy!