Lemony Shrimp with White Beans and Couscous

Kan Kanbayashi
Shrimp is everyone's favorite quick-cooking seafood. When you add in hearty cannellini beans and couscous, you get a company-worthy, one-pot meal.


Makes 4 servings (serving size: 2 cups)

Recipe Time

Prep: 10 Minutes
Cook: 5 Minutes

Nutritional Information

Calories 482
Fat 6 g
Satfat 3 g
Monofat 1 g
Polyfat 1 g
Protein 32 g
Carbohydrate 73 g
Fiber 9 g
Cholesterol 178 mg
Iron 6 mg
Sodium 663 mg
Calcium 111 mg


1 (10-ounce) box couscous (1 1/2 cups)
1 1/4 teaspoons kosher salt, divided
4 teaspoons unsalted butter, divided
2 garlic cloves, chopped
4 scallions, chopped
1 pound medium shrimp, peeled and deveined
1 (15.5-ounce) can cannellini beans, rinsed
1/2 cup fresh flat-leaf parsley
2 tablespoons fresh lemon juice
1/4 teaspoon pepper


1. Bring 2 cups water to a boil in a pan. Add couscous and 1/4 teaspoon salt. Remove from heat; cover and let stand 5 minutes. Fluff with a fork.

2. Heat 2 teaspoons butter in a large skillet over medium-high heat. Add garlic and scallions; cook 30 seconds. Add shrimp, and cook, stirring, 3 minutes or until they begin to turn pink.

3. Stir in beans, parsley, lemon juice, remaining butter, remaining 1 teaspoon salt, and 1/4 teaspoon pepper. Cook 2–3 minutes or until heated through. Serve with the couscous.