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Smoky Citrusy Shrimp Skewers

with Pink Lemon-Cilantro Cream & Pearl Couscous

Cooking time

25 minutes




580 /serving

We’re in the pink this week—pink lemons, specifically. We love this hard-to-find citrus variety for its fine floral flavour and pleasing sourness, and for its gorgeous colour, of course. It perfumes this recipe inside and out, from the zest that’s flecked through in the couscous, to the fruit segments in the radish salsa, to the juice in the luscious cilantro sour cream sauce. And those plump shrimp brochettes, speckled with deep and smoky Mexican-inspired spices, most definitely get a splash.

We will send you:

  • 285g Shrimp
  • 170g String beans
  • 1 Bunch of cilantro
  • 60g Radishes
  • 1 Garlic clove
  • 1 Pink 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
Sheet pan
Parchment paper
Total Fat
15 g
Saturated Fat
4 g
1370 mg
Total Carbs
79 g
6 g
33 g
8 g
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Boil the pearl couscous
Preheat the oven to 450°F. Bring a medium pot of salted water to a boil. Halve the pink lemon crosswise. Zest and juice ½ the lemon and set the other ½ aside. Add the couscous to the pot of boiling water; stir gently to separate. Boil, 8 to 12 minutes, until tender. Thoroughly drain the couscous and rinse under cold water. Transfer to a bowl; add up to ½ the lemon zest (to taste) and a drizzle of oil to prevent clumping. Season with S&P and toss to combine. Set aside in a warm spot.
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Mise en place
While the couscous boils, trim and discard the stem ends of the string beans. Thinly slice the radishes crosswise. Place the reserved lemon ½, cut-side down, on your cutting board; cut away the peel and pith, then slice crosswise into rounds and quarter into segments. Mince the garlic. Roughly chop the cilantro leaves and stems. Pat the shrimp dry with paper towel. In a large bowl, combine the shrimp, up to ½ the lemon segments, as much remaining lemon zest as you’d like and a drizzle of oil; season with ⅓ of the spice blend and S&P. Place the bamboo skewers in a shallow bowl and cover with water.
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Roast the string beans
On a lined sheet pan, toss the string beans and garlic with a drizzle of oil; season with ½ the remaining spice blend and S&P. Arrange in a single, even layer and roast, 5 to 8 minutes, until tender.
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Prepare & cook the shrimp
While the string beans roast, drain the skewers and thread each one with the marinated shrimp, leaving 1 inch of the skewer free on the bottom. In a large pan, heat a drizzle of oil on medium-high. Add the shrimp skewers* to the pan and cook, 1 to 2 minutes per side, until the shrimp are opaque and cooked through. When flipping the shrimp, add the lemon segments from the marinade, discarding the marinade, and cook with the shrimp. Set aside in a warm spot.
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Make the radish salsa
While the shrimp cook, in a medium bowl, combine the radishes, as many remaining lemon segments as you’d like, up to ⅓ of the cilantro and up to ½ the lemon juice (cilantro and lemon juice to taste); season with S&P to taste and toss well.
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Finish & serve
In a small bowl, make the pink lemon-cilantro cream by combining the sour cream, as much remaining lemon juice as you’d like and up to ½ the remaining cilantro (to taste); season with the remaining spice blend and S&P. Divide the couscous and string beans between your plates. Top with the shrimp skewers and radish salsa. Top the shrimp with a spoonful of the pink lemon-cilantro cream. Garnish with as much remaining cilantro as you’d like. Bon appétit!

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