fusion

Lemongrass Pesto Shrimp with Warm White Bean Couscous

Name: Lemongrass Pesto Shrimp with Warm White Bean Couscous
Yield: 1 serving
Cuisine: fusion
Ingredients: 141 g shrimp, peeled and deveined; 55 g couscous (dry); 125 g boiling water; 110 g cannellini beans, drained and rinsed; 22 g basil pesto; 8 g lemongrass paste; 12 g lemon juice; 6 g olive oil; 24 g baby arugula

This dish pairs shrimp, peeled and deveined with couscous, cannellini beans, drained and rinsed and basil pesto. Adjust the calorie target to automatically scale the ingredients while keeping the proportions of the meal balanced.

Lunch Dinner

Easy

Balanced Pescatarian Mediterranean High satiety

Set your calorie target 650 kcal

300 kcal 2000 kcal

Build a meal plan

Estimated macros per portion

51 g Protein

71 g Carbohydrates

18 g Fat

12 g Fiber

Ingredients

650 kcal · 1 portion

Ingredient quantities automatically adjust to your calorie target.

141g shrimp, peeled and deveined 140 kcal
55g couscous (dry) 204 kcal
125g boiling water 0 kcal
110g cannellini beans, drained and rinsed 140 kcal
22g basil pesto 99 kcal
8g lemongrass paste 3 kcal
12g lemon juice 4 kcal
6g olive oil 53 kcal
24g baby arugula 6 kcal

Cooking instructions

basil pestolemongrass pastelemon juice
Stir pesto with lemongrass paste and lemon juice to make a bright sauce.
couscous (dry)boiling water
Cook couscous with boiling water and a pinch of salt; cover 5 minutes, then fluff.
couscous (dry)boiling watercannellini beans
Warm cannellini beans in a small saucepan with 2 tablespoons water; fold into couscous.
shrimpolive oil
Heat olive oil in a skillet over medium-high. Saute shrimp 1 to 2 minutes per side until opaque.
shrimpcouscous (dry)cannellini beansbasil pestolemongrass paste
Toss shrimp with the lemongrass pesto sauce and serve over the warm bean couscous.