Martha Stewart’s Mouth-Watering One-Skillet Shrimp & Couscous Can Be Dinner-Ready in Less Than 30 Minutes
Between work, kids, and general adulting, we don’t always have a ton of time to make dinner before our snuggle sesh on the couch begins. That’s where one-skillet meals come in handy. Not only do they cook up in a jif, but they also result in less dishes and less clean-up, which is a good thing any time of year. Martha Stewart’s one-skillet shrimp and spicy couscous is perfect for those busy autumn nights, and best of all, it comes together in just 25 minutes in your favorite cast iron skillet.
On March 8, Stewart shared a mouth-watering recipe with the caption, “A one-skillet dinner that borrows flavors from chile verde, this shrimp with zucchini and spicy couscous gets tang and heat from the salsa, and earthy notes from canned green chiles. Get the recipe at the link in bio. 📷: @johnny_miller_.”
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Stewart says that this dish is inspired by chile verde, and one of the key ingredients is green salsa (she recommends Xochitl). Canned chopped green chiles (we like ’em fire-roasted) add a kick to the dish as well.
Xochitl Asada Verde Salsa 2-Pack
Click here to read the full article.
The other key ingredients in the dish make sense if you’re trying to cook quickly. Shrimp only needs a couple of minutes to cook through, and couscous is way faster to make than either rice or pasta.
Lodge Pre-Seasoned 12-Inch Cast Iron Skillet
To make the meal, you cook zucchini in olive oil in your skillet, then add the salsa, chiles, and water. Stir in the couscous, add the shrimp, and cook for about 5 minutes. Frozen peas are added right at the end and they cook in just a minute or two. It’s literally that easy. You don’t even have to worry about measuring out a bunch of spices or seasonings, because the salsa verde is so full of flavor.
Make sure you don’t forget the chiles!
Hatch Farms Fire-Roasted Diced Green Chiles
To serve, a dollop of sour cream, some more salsa, and radish slices complete the meal. We wouldn’t say no to a sprinkle of queso fresco, either.
And if there are leftovers (which, let’s be honest, probably won’t be the case), you can wrap them up in a warm tortilla and make a quick burrito.
You’ll have dinner on the table, just one skillet to wash, and plenty of time left over to get comfy in front of the TV.
Get Stewart’s Shrimp with Zucchini and Spicy Couscous recipe here.
For more delicious meals and snacks, grab Martha Stewart Living’s cookbook, Meatless: More Than 200 of the Very Best Vegetarian Recipes.
Meatless: More Than 200 of the Very Best Vegetarian Recipes
Before you go, check out our slideshow below:
Watch: How to Clean a Cast Iron Skillet
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