Tuscan-Spiced Shrimp
with Pesto Couscous, Blistered Grape Tomatoes & Zucchini
- Wheat
- Shellfish
- Milk
- Tree Nuts
Looking for a hearty meal that will fill you up (without weighing you down)? Seafood is your best bet! This dish features shrimp seasoned in our spicy blend of Tuscan herbs, piled next to a savory pesto and almond couscous. Zucchini and grape tomatoes are served on the side, after a quick sauté turns tomatoes juicy and slightly blistered. Shrimp is finished with more pesto on top for a light seafood dinner with a rich Tuscan twist!
Ingredients
1 unit
Veggie Stock Concentrate
½ cup
Israeli Couscous
(Contains: Wheat)
1 unit
Zucchini
10 ounce
Shrimp
(Contains: Shellfish)
4 ounce
Grape Tomatoes
4 tablespoon
Pesto
(Contains: Milk)
1 tablespoon
Tuscan Heat Spice
½ ounce
Sliced Almonds
(Contains: Tree Nuts)
Not included in your delivery
4 teaspoon (tsp)
Cooking Oil
teaspoon (tsp)
Salt
teaspoon (tsp)
Black Pepper
1 teaspoon (tsp)
Olive Oil
Nutrition Values
Utensils
Cooking Steps
• Wash and dry produce. • Trim and halve zucchini lengthwise; slice crosswise into 1⁄2-inch-thick half- moons. Halve tomatoes lengthwise.
• In a small pot, combine couscous, stock concentrate, and 3⁄4 cup water (1 1⁄2 cups for 4 servings). Bring to a boil, then cover and reduce to a low simmer. Cook until couscous is tender, 6-8 minutes. • Keep covered off heat until ready to serve.
• While couscous cooks, heat a large drizzle of oil in a large pan over medium-high heat. Add zucchini; cook, stirring, until softened and lightly browned, 4-6 minutes (6-9 minutes for 4 servings). • Add tomatoes; cook, stirring, until slightly softened, 1-2 minutes. Season with salt and pepper. • Turn off heat; transfer veggies to a medium bowl and set aside. Wipe out pan.
• Rinse shrimp* under cold water, then pat dry with paper towels. Season all over with half the Tuscan Heat Spice (all for 4 servings), salt, and pepper. • Heat a large drizzle of oil in pan used for veggies over high heat. Once pan is hot, add shrimp and cook, stirring occasionally, until opaque and cooked through, 3-4 minutes. Remove from heat.
• Stir almonds, 1 TBSP pesto (2 TBSP for 4 servings), and a drizzle of olive oil into pot with couscous. Season with salt and pepper.
• Divide shrimp, veggies, and couscous between plates. Top shrimp with as much remaining pesto as you like and serve.
Customer reviews
Review summary
Updated on Dec 2025- Flavor: Many loved the Tuscan-spiced shrimp; some found the pesto overpowering or odd with the other flavors.
- Ease of prep: Customers praised how quick and easy this meal was to prepare, with generous portions of shrimp.
- Suggestions: Consider adding lemon for brightness, and offering pasta as an alternative to couscous for some.
- Portions: Several wished for more couscous or vegetables to balance the generous amount of shrimp.
- Veggies: The zucchini and blistered tomatoes were a hit; some suggested adding other vegetables like peppers.
