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Smoky Citrusy Shrimp Skewers

with Cilantro Cream over Pearl Couscous

Cooking time

25 minutes




620 /serving

These brochettes are festive in colour, flavour and spirit, starring citrus-spritzed shrimp speckled with deep and smoky Mexican-inspired spices. You’ll brighten up a September evening even more by adding garlicky string beans and pink rounds of radish to a bed of plump couscous beads flecked with citrus zest. Serve with creamy dipping sauce and a generous garnish of chopped cilantro—it’s not just your imagination, it really does look like confetti!

We will send you:

  • 285g Shrimp
  • 300g String beans
  • 1 Bunch of cilantro
  • 90g Radishes
  • 1 Garlic clove
  • 1 Lime (or lemon)
  • 165g Multicoloured pearl couscous
  • 43ml Sour cream
  • 4 Bamboo skewers
  • 9g Southwestern Kick spices (sea salt, smoked paprika, cumin, garlic flakes, coriander, paprika, oregano, black peppercorns, allspice, cloves, cinnamon)

Contains: Milk, Shrimp, Wheat

You will need:

Medium pot
Large pan
Salt & pepper
Total Fat
15 g
Saturated Fat
4 g
1380 mg
Total Carb
87 g
9 g
35 g
11 g
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Boil the couscous
Bring a medium pot of salted water to a boil. Zest and juice the lime. Add the couscous to the pot of boiling water; stir gently to separate. Boil, 8 to 12 min., until tender. Drain and rinse under cold water. Transfer to a bowl; add up to ½ the lime zest and a drizzle of oil to prevent clumping. Season with S&P and toss well. Set aside in a warm spot.
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Mise en place
While the couscous boils, place the skewers in a shallow bowl and cover with water. Remove the stem ends of the string beans. Thinly slice the radishes into rounds and place in a bowl of cold water. Mince the garlic. Roughly chop the cilantro leaves and stems. Pat the shrimp dry with paper towel. In a large bowl, combine the shrimp, remaining lime zest and a drizzle of oil; season with ⅓ of the spices and S&P.
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Sauté the string beans
In a large pan, heat a drizzle of oil on medium-high. Add the string beans and garlic; season with ½ the remaining spices and S&P. Sauté, stirring frequently, 1 to 2 min., until beginning to soften. Add 1 tbsp water (double for 4 portions) and sauté, stirring frequently, 1 to 2 min., until crisp-tender. Transfer to a plate and set aside in a warm spot. Wipe out and reserve the pan.
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Prepare & cook the shrimp
Drain the skewers and thread each one with the shrimp, leaving 1 inch free on the bottom. In the reserved pan, heat a drizzle of oil on medium-high. Cook the shrimp skewers*, 1 to 2 min. per side, until opaque and cooked through.
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Make the salad
While the shrimp cook, in a medium bowl, combine the radishes (drain and pat dry with paper towel before adding), up to ⅓ of the cilantro and up to ½ the lime juice; season with S&P.
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Make the cilantro cream & serve
In a small bowl, combine the sour cream, remaining lime juice and up to ½ the remaining cilantro; season with the remaining spices and S&P. Divide the couscous between your plates. Top with the shrimp skewers, string beans and salad. Top the shrimp with a spoonful of the cilantro cream. Garnish with the remaining cilantro. Serve any remaining cilantro cream on the side. Bon appétit!

*Health Canada recommends cooking shellfish to a minimum internal temperature of 74°C.