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.

In your bag

1 bag serves 2 (2 bags serves 4)
  • 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

Grill It

If you’re up for cooking outdoors, the shrimp can be grilled over a medium-hot fire for 1 to 2 minutes per side. Soak the wooden skewers in water for 10 to 15 minutes before using to prevent them from burning.

Nutrition per serving

Protein: 38g (76% DV), Fiber: 5g (20% DV), Total Fat: 25g (38% DV), Monounsaturated Fat: 15g, Polyunsaturated Fat: 3g, Saturated Fat: 4g (20% DV), Cholesterol: 215mg (72% DV), Sodium: 530mg (22% DV), Carbohydrates: 60g (20% DV), Total Sugars: 15g, Added Sugars: 0g (0% DV).
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.