Pesto Shrimp Bowls
Make these pesto shrimp bowls with seven ingredients and less than 30 minutes for a hearty comfort food full of nutrients and flavor!
Servings: 4 servings
Calories: 414kcal
Equipment
Ingredients
For the bowl
- 1 cup couscous
- ½ cup grape tomatoes halved
- ½ cup dairy free pesto
For the shrimp
- 1 lb shrimp peeled and deveined
- 1 tablespoon lemon juice
- ½ teaspoon sea salt
- Olive oil to cook the shrimp
Instructions
- Cook the couscous according to package directions.1 cup couscous
- While the couscous is cooking, prepare the shrimp by first seasoning it with lemon juice and sea salt. Then heat a skillet with olive oil over medium heat and add the shrimp. Cook the shrimp until they are no longer translucent (they should be an opaque pink color). Set aside.1 lb shrimp, 1 tablespoon lemon juice, ½ teaspoon sea salt, Olive oil
- Prepare the dairy free pesto according to directions.½ cup dairy free pesto
- Strain the couscous and add back to the pot. Toss the couscous with the dairy free pesto until well coated.
- Assemble the bowls by adding the pesto couscous to the bottom of a bowl followed by a few shrimp and a handful of grape tomatoes.½ cup grape tomatoes
Notes
Storing : Store leftovers in an airtight container in the fridge for up to 4 days. When ready to serve, add the dish to a microwave-safe container with a splash of water and heat in increments of 15 seconds in the microwave. Stir in between to loosen up the pesto sauce.
Nutrition
Serving: 1serving | Calories: 414kcal | Carbohydrates: 37g | Protein: 30g | Fat: 16g | Saturated Fat: 3g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Trans Fat: 0.01g | Cholesterol: 185mg | Sodium: 721mg | Potassium: 419mg | Fiber: 3g | Sugar: 2g | Vitamin A: 780IU | Vitamin C: 4mg | Calcium: 135mg | Iron: 1mg