Shrimp with grape salsa and pearl couscous

In order to bring you the best organic produce, some ingredients may differ from those depicted.

Shrimp with grape salsa and pearl couscous

Customer Favorite

Shrimp with grape salsa and pearl couscous

2 Servings, 660 Calories/Serving

25–35 Minutes

This refreshing meal pairs shrimp with an herbal grape salsa for a nutrient-rich meal that comes together in about 30 minutes or less.

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In your bag

1 bag serves 2 (2 bags serve 4)
Sunbasket is proud to source the organic ingredients indicated below. On the rare occasion we are unable to meet our organic promise, we'll put a note in your bag.
  • ¾ cup pearl couscous
  • 2 tablespoons fried shallots (contain soy)
  • 5 ounces red and green grapes
  • 1 lime
  • 3 or 4 sprigs fresh cilantro
  • 2 tablespoons roasted pumpkin seeds
  • 1 lemon
  • 3 or 4 sprigs fresh dill
  • ⅓ cup Greek yogurt
  • 10 ounces wild Gulf shrimp
  • Wooden skewers

Nutrition per serving

Total Fat 25g (32% DV), Sat. Fat 4g (20% DV), Trans Fat 0g, Cholest. 215mg (72% DV), Sodium 530mg (23% DV), Total Carb. 60g (22% DV), Fiber 5g (18% DV), Total Sugars 15g (Incl. 0g Added Sugars, 0% DV), Protein 38g
Contains: Milk, Crustacean Shellfish, Wheat, Soybeans


2-serving instructions (4-serving modifications in red)

Wash produce before use


Cook the couscous

In a medium sauce pot over medium heat, warm 1 tablespoon oil until hot but not smoking. Add the couscous, season with salt, and cook, stirring occasionally, until golden brown, 3 to 4 minutes. Add 1½ cups water; bring to a boil, reduce to a simmer, cover, and cook until the couscous is tender and the liquid is absorbed, 10 to 12 minutes.
Remove from the heat. Add the fried shallots and 1 tablespoon butter, if using. Fluff with a fork, cover, and keep warm.
While the couscous cooks, prepare the grape salsa and yogurt-dill sauce.


Make the grape salsa

  • Remove any stems from the grapes; cut the grapes in half.
  • Juice the lime.
  • Coarsely chop the cilantro.
In a medium bowl, stir together the grapes, 2 teaspoons lime juice, cilantro, pumpkin seeds, and 1 tablespoon oil. Season to taste with salt and pepper.


Make the yogurt-dill sauce

  • Zest the lemon and juice half, keeping the zest and juice separate. Cut half into wedges for garnish.
  • Coarsely chop the dill.
In a small bowl, stir together the yogurt, lemon zest, 2 teaspoons lemon juice, and dill. Season to taste with salt and pepper.


Prep and cook the shrimp

  • Rinse the shrimp, then drain on a paper-towel-lined plate and pat dry. Thread the shrimp onto the wooden skewers. Lightly oil the shrimp and season with salt and pepper.
In a large frying pan over medium-high heat, add the shrimp skewers and cook, turning once, until firm and cooked through, 1 to 2 minutes per side.


Transfer the couscous to individual plates. Top with the shrimp skewers and dollop with the yogurt-dill sauce. Serve with the grape salsa and lemon wedges.