Entree: France – Provence – Provençal Lemon Shrimp with Asparagus Couscous
Food safety reminder: Follow safe food-handling practices and use a food thermometer to verify safe internal cooking temperatures.
Servings: 4
Approximate Time
Prep
15 min
Cook
10 min
Total
25 min
Ingredients
- 1 lb (454 g) shrimp, peeled and deveined, approx. 16-20 medium - 1 cup (170 g) couscous - 1/2 lb (225 g) asparagus, trimmed, about 8-10 spears - 1 lemon, zested and juiced, approx. 3 oz (85 g) - 1/3 cup (30 g) grated Parmesan
Instructions
1. Cook couscous according to package directions, then stir in lemon zest and lemon juice; keep warm. 2. Blanch or steam the asparagus until tender-crisp and cut into bite-size pieces. 3. Quickly sauté the shrimp in a hot, dry skillet until just cooked through (about 2–3 minutes per side). 4. Toss the couscous with asparagus and grated Parmesan, then top with the cooked shrimp and serve warm.
Estimated Nutritional Information*
Partial estimate: known contributions only. Some ingredient contributions or nutrient values could not be included. These values are not complete recipe or serving totals. Missing contributions are unknown, not zero.
Per serving | Servings: 4
Calories: 305 kcal
Carbohydrates: 38.1 g
Protein: 31.8 g
Fat: 3.1 g
Saturated fat: 1.3 g
Cholesterol: 189 mg
Sodium: 276 mg
Potassium: 527 mg
Calcium: 166 mg
Iron: 2.42 mg
Nutrition estimated: November 5, 2026
*Values are estimates based on USDA data and mathematical calculations. Actual values may vary. Where data are unavailable, those contributions are excluded.