This warm roasted shrimp salad tastes like the early days of spring. It's bright and cheerful, thanks to plenty of tangy lemon juice and a heap of chopped fresh dill. The roasted shrimp and peas are paired with toothsome Israeli couscous, which is toasted to bring out its nutty flavor. The couscous matches up almost perfectly in size to the green peas, so you can scoop everything up in big, easy bites.
A Fast Dinner Salad That Satisfies
This is a quick and easy dinner salad that you'll look forward to diving into. Israeli couscous takes just about 10 minutes to cook up, and while it does you can roast the shrimp and peas all on one sheet pan in the oven. The protein and veggies will be done by the time the couscous is ready, so all that's left to do is toss everything together with a quick lemon-dill vinaigrette.
After a long and blustery winter, the first signs of spring produce can feel like an oasis at the grocery store and farmers market. This week we're sharing the produce-packed recipes you'll need to celebrate the debut of asparagus, radishes, and tender young carrots.
Roasted Shrimp and Pea Couscous Salad
olive oil, divided
freshly squeezed lemon juice
chopped fresh dill
1 1/2 teaspoons
kosher salt, divided
Freshly ground black pepper
Israeli (pearl) couscous
uncooked peeled and deveined medium shrimp
fresh or frozen peas
Arrange a rack in the middle of the oven and heat to 400°F.
Whisk 2 tablespoons of the oil, lemon juice, shallot, dill, Dijon, 1/4 teaspoon of the salt, and a few grinds of black pepper together in a large bowl; set aside.
Heat the remaining 1 tablespoon oil in a large saucepan over medium heat until shimmering. Add the couscous and cook, stirring occasionally, until toasted and light golden-brown, about 3 minutes. Add the water and remaining 1/4 teaspoon salt, stir to combine, and bring to a boil. Reduce the heat to medium-low and simmer uncovered until the couscous is tender, about 10 minutes. Meanwhile, roast the shrimp and peas.
If using fresh peas, add to a pot of salted boiling water and cook until tender, 3 to 5 minutes. Drain.
Pat the shrimp dry and place them on a rimmed baking sheet. Add the cooked or frozen peas and remaining 1 tablespoon oil, season with salt and pepper, and toss to combine. Spread into an even layer. Roast until the shrimp are just opaque and cooked through, 6 to 8 minutes.
Drain the couscous through a fine-mesh strainer, transfer to the bowl of dressing, and toss to combine. Add the shrimp and peas to couscous and toss to combine. Serve warm or let it cool in the refrigerator for 30 minutes to 2 hours and serve cold.
Storage: Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.