fusion

Green Curry Pesto Shrimp with Cherry Tomato Couscous

Name: Green Curry Pesto Shrimp with Cherry Tomato Couscous
Yield: 1 serving
Cuisine: fusion
Ingredients: 179 g raw shrimp, peeled and deveined; 61 g couscous (dry); 146 g water; 24 g basil pesto; 10 g green curry paste; 10 g olive oil; 130 g cherry tomatoes, halved; 10 g lime juice; 5 g garlic, minced; 2 g salt

This dish pairs raw shrimp, peeled and deveined with couscous, basil pesto and green curry paste. Adjust the calorie target to automatically scale the ingredients while keeping the proportions of the meal balanced.

Lunch Dinner

Easy

Balanced Mediterranean Pescatarian

Set your calorie target 650 kcal

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Estimated macros per portion

52 g Protein

58 g Carbohydrates

23 g Fat

6 g Fiber

Ingredients

650 kcal · 1 portion

Ingredient quantities automatically adjust to your calorie target.

179g raw shrimp, peeled and deveined 177 kcal
61g couscous (dry) 226 kcal
146g water 0 kcal
24g basil pesto 108 kcal
10g green curry paste 18 kcal
10g olive oil 88 kcal
130g cherry tomatoes, halved 23 kcal
10g lime juice 3 kcal
5g garlic, minced 7 kcal
2g salt 0 kcal

Cooking instructions

couscous (dry)water
Bring water to a boil. Stir in couscous, cover, remove from heat, and let stand 5 minutes. Fluff with a fork.
basil pestogreen curry paste
Stir green curry paste into basil pesto to make a quick curry-pesto sauce.
raw shrimpolive oil
Heat olive oil in a skillet over medium-high. Add shrimp and cook 1 minute.
cherry tomatoes
Add cherry tomatoes and cook 2 minutes until they start to blister.
raw shrimpwaterbasil pestogreen curry paste
Add curry-pesto sauce and a splash of water to loosen. Toss until shrimp are opaque, about 1 minute more.
raw shrimpcouscous (dry)lime juice
Fold shrimp mixture through couscous. Finish with lime juice and serve.