Updated: Mar 2
We’ve had a few sunny warm days in DC and I’ve been craving something beachy and vibrant. This recipe hit the spot! It came together in 20 minutes and is a great recipe for family style meals - just line up the different parts and let everyone make their own bowl! I am one of four kids so most of our meals growing up were like that.
Time: 20-30 minutes
Serves: 2 people
1 lb easy peel or peeled raw shrimps
1 tablespoon butter
1 lemon wedge
1 tablespoon blackened seasoning
2/3 - 1 cup uncooked pearled couscous (2ish servings)
1/2 cup black beans, rinsed
1-2 cups iceberg lettuce
1/2 cup mango, diced
2 Persian cucumbers, diced
1/4 cup white onion, diced
2 tablespoons diced jalapeño
1/2 lime, juiced
1/3 cup cilantro, diced
Serving: more cilantro, lime wedge, hot sauce, sour cream, avocado
Start by cooking the couscous according to package instructions. While its cooking, rinse the beans and set aside. Cut up the mango, cucumber, onion, jalapeño, and cilantro. Add those ingredients + lime juice to a small bowl with a pinch of salt and stir.
Once the couscous is done cooking, turn off the heat and keep it covered.
Add butter to a skillet over medium heat. Toss the shrimps with blackened seasoning. Cook for 2-3 minutes on each side. Once they’re halfway cooked, add a squeeze of lemon - you can really add it at any point but the midpoint is easy to remember.
Either serve family style or plate by starting with couscous, then beans, then iceberg lettuce, then shrimps, then mango salsa, then toppings!