Effortless Grilled Shrimp Salad (Print Version)
# Ingredients:
→ Chimichurri Sauce
01 -
A bunch of parsley, roughly a cup when chopped
02 -
Half a cup of fresh mint leaves
03 -
Juice from 3 tablespoons of lemon
04 -
A quarter-cup of olive oil
05 -
2 garlic cloves, peeled
06 -
Half a teaspoon of crushed red pepper flakes
07 -
Pinch of salt, about half a teaspoon
→ Grilled Shrimp and Couscous Salad
08 -
Half a pound of peeled and deveined shrimp (10–12 pieces)
09 -
8 ounces of asparagus, ends clipped and chopped
10 -
One red pepper, thinly sliced after removing seeds
11 -
Nonstick spray to coat the grill
12 -
Salt for seasoning, as needed
13 -
8 ounces of pearl couscous (also called Israeli couscous)
# Instructions:
01 -
Bring salted water to a boil in a pot. Add couscous and cook following the package instructions. It typically takes 7 to 10 minutes until it’s firm but cooked through.
02 -
Put parsley, mint, lemon juice, olive oil, garlic, red chili flakes, and salt into a food processor. Blend till smooth. Pour the sauce into a bowl and set aside for later.
03 -
When couscous is ready, move it to a large bowl. Add in half of the chimichurri sauce. Give it a good mix and let it rest.
04 -
Heat up your grill pan or gas grill. Lightly season shrimp with salt and pepper, then spray the grill with oil. Grill the shrimp and veggies, turning the shrimp after 1 to 2 minutes per side until pink and curled. Cook veggies until they have bite left. Add everything to the bowl with couscous.
05 -
Dice the grilled veggies into smaller pieces. Toss them in with the shrimp and couscous. Use the rest of the chimichurri sauce to drizzle over everything. Serve cold or at room temperature in a big bowl or individual dishes.
# Notes:
01 -
You can enjoy this fully chilled or at room temperature, making it perfect for all sorts of gatherings.