Roasted Cumin Shrimp and Asparagus
- 20m Prep Time
- 10m Cook Time
- 45m Ready In
Active Time 20 minutes | Total Time 45 minutes This low-cook dinner is perfect for a night when you’re feeling a little lazy, yet you still want a meal worthy of an accompanying glass of wine.
Ingredients
- 1/2 cup couscous
- 0.5 orange divided
- Kosher salt and pepper
- 1/2 lbs asparagus
- 1/2 tbsp olive oil
- 10 large peeled and deveined shrimp
- 1/4 tsp ground cumin
- 1/8 tsp cayenne
Nutrition (per serving, estimated)
Estimated based off 7 of 8 identified ingredients (per 100 g food data, scaled by amount).
Vitamins & minerals
- Calcium: 74.8 mg
- Iron: 3.15 mg
- Magnesium: 49.3 mg
- Phosphorus: 217 mg
- Potassium: 427 mg
- Zinc: 1.39 mg
Let's Prepare
Collect
Gather these ingredients — no prep needed yet.
- 1/2 cup couscous
- Kosher salt and pepper
- 1/2 lbs asparagus
- 1/2 tbsp olive oil
- 10 large peeled and deveined shrimp
- 1/4 tsp ground cumin
- 1/8 tsp cayenne
Prepare
- 0.5 orange, divided
Let's Cook
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Step 1.
Bring ¾ cup water to a boil in a small saucepan or kettle. Place ½ cup couscous in a medium bowl, squeeze the juice of ¼ orange over it, then pour ½ cup of the hot water over the couscous. Stir once, cover the bowl tightly with a plate or plastic wrap, and let sit for 10 minutes until the water is absorbed.
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Step 2.
While the couscous sits, position an oven rack about 6 inches from the broiler and preheat the broiler to high. On a rimmed baking sheet, toss 8 ounces asparagus (trimmed) with ½ tablespoon olive oil, and season with salt and pepper to taste. Spread the asparagus in a single layer.
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Step 3.
Broil the asparagus for 3 minutes, until bright green and beginning to brown in spots.
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Step 4.
While the asparagus broils, season 10 large peeled and deveined shrimp with ¼ teaspoon ground cumin, ⅛ teaspoon cayenne, and ⅛ teaspoon salt. Toss to coat evenly.
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Step 5.
After 3 minutes, remove the baking sheet from the broiler. Arrange the seasoned shrimp in a single layer among the asparagus. Return the sheet to the broiler and cook until the shrimp are just opaque throughout and the asparagus is just tender, 3 to 4 minutes more.
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Step 6.
While the shrimp and asparagus broil, fluff the couscous with a fork and season with salt and pepper to taste.
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Step 7.
Remove the baking sheet from the broiler. Squeeze the juice of the remaining ¼ orange over the shrimp and asparagus. Serve immediately with the couscous.