Best 6 Salt Free Shrimp Couscous Salad In Pineapple Bowl Recipes
Indulge in a culinary journey with a refreshing and vibrant Salt-Free Shrimp Couscous Salad served in a Pineapple Bowl. This dish is a harmonious blend of flavors and textures, perfect for a healthy and flavorful meal. The shrimp is cooked to perfection, tender and succulent, while the couscous provides a light and fluffy base. The salad is complemented by a medley of crisp vegetables, including cucumber, bell pepper, and red onion, adding a delightful crunch. A zesty dressing made with lemon juice, olive oil, fresh herbs, and a hint of sweetness from honey brings all the elements together. This tantalizing salad is not only visually appealing but also packed with nutrients, making it an ideal choice for health-conscious individuals.
In addition to the main recipe, the article also includes variations and additional recipes to cater to different dietary preferences and taste buds. For those who prefer a vegan option, there's a recipe for a Salt-Free Vegan Couscous Salad that swaps out the shrimp for roasted chickpeas and adds a variety of vegetables and a tangy tahini dressing. If you're craving something warm and comforting, try the Salt-Free Shrimp and Vegetable Soup, a flavorful broth filled with tender shrimp, vegetables, and a hint of spice. And for a sweet treat, the Salt-Free Pineapple Upside-Down Cake is a classic dessert made with fresh pineapple, a moist cake batter, and a caramelized sugar topping.
MEDITERRANEAN COUSCOUS
A quick and easy summer recipe, this Mediterranean Couscous dish is made with shrimp, tomatoes, feta, olives and capers - it's fresh, healthy & irresistible
Provided by Yumna Jawad
Categories Entree
Time 22m
Number Of Ingredients 13
Steps:
- In a large bowl, combine the tomatoes, olives, feta, capers and black pepper.
- Sprinkle the salt over the shrimp. Heat a large deep skillet over medium-high heat. When hot, add the oil, then the shrimp, and cook until opaque, 2 ½ minutes per side, stirring in the garlic for the last minute. Transfer to the bowl on top of the tomato mixture.
- Add the broth to the skillet, increase the heat to high, and bring to a boil. Add the couscous, stir, cover and reduce the heat to medium. Cook until all the liquid is absorbed, 10-12 minutes. Fluff with a fork and add to the bowl of the shrimp and tomato mixture.
- Add the lemon juice and toss well. Garnish with fresh parsley and serve immediately.
Nutrition Facts : Calories 232 kcal, Carbohydrate 39 g, Protein 8 g, Fat 5 g, SaturatedFat 1 g, Cholesterol 6 mg, Sodium 336 mg, Fiber 3 g, Sugar 2 g, UnsaturatedFat 4 g, ServingSize 1 serving
SHRIMP COUSCOUS SALAD
For a beautiful, flavorful cold salad and a wonderful variation from the standards, try this easy and delicious couscous. Shrimp and tomatoes are tossed with couscous and feta cheese, then dressed in a garlic vinaigrette. Always a hit, and never goes to waste.
Provided by Isabelle
Categories Salad Seafood Salad Recipes Shrimp Salad Recipes
Time 35m
Yield 8
Number Of Ingredients 14
Steps:
- Pour water into a saucepan, and bring to a boil. Stir in couscous, cover, and remove from heat. Let stand for 5 minutes, then immediately fluff with a fork. (otherwise it will clump). Set aside to cool.
- In a small bowl, whisk together the olive oil, cider vinegar, Dijon mustard, garlic, salt and pepper. Set aside.
- In a large salad bowl, toss together the shrimp, cooled couscous, red and yellow bell peppers, tomatoes, parsley and feta cheese. Whisk vinaigrette to blend, then pour in about half of it over the couscous. Toss to coat, and add more dressing to coat thoroughly without drenching. Refrigerate at least 2 hours before serving.
Nutrition Facts : Calories 529.7 calories, Carbohydrate 38.7 g, Cholesterol 194 mg, Fat 28.4 g, Fiber 3.2 g, Protein 28.7 g, SaturatedFat 7.8 g, Sodium 570.1 mg, Sugar 3.2 g
ONE-POT ISRAELI COUSCOUS SHRIMP-AND-VEGGIE BOWLS
Cooking for a family can be time-consuming, but doing the dishes afterwards is what gets to me. Making one-pot meals has become one of my goals, and this is a favorite recipe from that challenge. This entire meal comes together in 30 minutes and tastes like a traditional couscous salad meets risotto-without all the work. Israeli couscous, a variety with bigger, more pearl-like grains than standard couscous-turns tender and creamy when slow-simmered in broth, and the shrimp and zucchini come out perfectly cooked. Everything is brought together with a bright and tangy vinaigrette, fresh herbs and Parmesan. Whether for dinner or lunch, my hope is that this recipe makes your day a little easier and a little more delicious.
Provided by Food Network
Categories main-dish
Time 30m
Yield 4 servings
Number Of Ingredients 16
Steps:
- Melt the butter in a 10- to 12-cup Dutch oven or large saucepan with a tight-fitting lid over medium-high heat. Add the onion, zucchini, 1/2 teaspoon salt and 1/4 teaspoon pepper. Sauté until the onion and zucchini soften and the zucchini is just beginning to turn golden brown in spots, about 5 minutes.
- Reduce the heat to medium and stir in the garlic and couscous. Cook, stirring, until the couscous is toasted, about 2 minutes. Stir in the wine and cook, stirring and scraping the bottom of the pan, until the wine evaporates, about 1 minute. Stir in the broth and 1 teaspoon salt. Bring to a boil.
- While the broth comes to a boil, sprinkle the shrimp with 1/2 teaspoon salt and 1/4 teaspoon pepper and toss. Lay the seasoned shrimp over the top of the couscous, cover the pot, and reduce the heat to low. Cook until the couscous absorbs most of the liquid and is tender and the shrimp is cooked through and bright pink, about 15 minutes.
- Remove the lid and increase the heat to medium. Simmer until any remaining liquid evaporates, about 1 minute. Remove from the heat.
- Whisk together the lemon zest and juice, orange juice, olive oil and 1/4 teaspoon each salt and pepper in a small bowl. Stir the vinaigrette into the couscous until combined. Stir in the tomatoes and herbs. Divide among 4 serving bowls and garnish with Parmesan.
GREEK-INSPIRED SHRIMP COUSCOUS SALAD
A light and refreshing shrimp salad with Israeli couscous.
Provided by Ashley DeStefano
Categories Salad Seafood Salad Recipes Shrimp Salad Recipes
Time 40m
Yield 4
Number Of Ingredients 10
Steps:
- Bring water to a boil in a saucepan. Add couscous, reduce heat, and cover. Simmer, stirring occasionally, until water is completely absorbed, 8 to 10 minutes. Spoon into a large bowl to cool slightly.
- Toss shrimp with Greek seasoning.
- Heat oil in a large nonstick skillet over medium-high heat until simmering. Add shrimp and cook until they are bright pink on the outside and the meat is opaque, 3 to 4 minutes.
- Add shrimp to couscous with romaine lettuce, grape tomatoes, feta cheese, cucumber, and vinaigrette; toss to combine. Season with salt and pepper.
Nutrition Facts : Calories 395.6 calories, Carbohydrate 52.7 g, Cholesterol 145.9 mg, Fat 9.1 g, Fiber 6.7 g, Protein 25.6 g, SaturatedFat 3.6 g, Sodium 805.3 mg, Sugar 7.6 g
PINEAPPLE COUSCOUS SALAD
Pineapple and green chilies flavor this salad from Margaret Pache. "I used to make this with rice, then decided to try couscous for something different," explains the Mesa, Arizona cook.
Provided by Taste of Home
Categories Lunch
Time 20m
Yield 6 servings.
Number Of Ingredients 10
Steps:
- In a small saucepan, bring broth to a boil. Stir in couscous. Cover and remove from the heat; let stand for 5 minutes. Fluff with a fork. In a large bowl, combine the couscous, pineapple, chilies, pecans, onions, oil, mint and garlic; toss to coat. Refrigerate until chilled. Serve over spinach.
Nutrition Facts : Calories 232 calories, Fat 9g fat (1g saturated fat), Cholesterol 0 cholesterol, Sodium 217mg sodium, Carbohydrate 35g carbohydrate (10g sugars, Fiber 3g fiber), Protein 6g protein.
SALT FREE SHRIMP COUSCOUS SALAD IN PINEAPPLE BOWL
Categories Citrus Pepper Fish Salad Spring Lemon Vegetable Dinner Sauté Vegan Kosher Healthy Low Fat Low Cal Low/No Sugar Vegetarian Quick & Easy Low Sodium Organic
Number Of Ingredients 4
Steps:
- 1.) Hollow out pineapple after cutting in half down the middle, leaving skin on. Scoop out center and dice that pineapple into small chunks.
- 2.) Sautee shrimp in medium saucepan for 3 minutes on each side in oil and our Lemon, Lime, & Orange Peel.
- 3.) Cook couscous according to packaged instructions adding vegetables and KBS Lemon, Lime,& Orange Peel Blend while cooking.
Tips:
- Mise en place: Before starting, gather and prepare all the ingredients and equipment needed. This will help ensure a smooth and efficient cooking process.
- Fresh ingredients: For the best flavor and texture, use fresh shrimp, vegetables, and herbs whenever possible.
- Properly cook the shrimp: Shrimp should be cooked until they are opaque and pink, but not overcooked to avoid becoming tough and rubbery.
- Use a flavorful marinade: The marinade helps to infuse the shrimp with flavor and keep them moist during cooking. Experiment with different combinations of herbs, spices, and citrus juices to create a marinade that suits your taste preferences.
- Don't overcrowd the pan: When cooking the shrimp, do not overcrowd the pan as this can lead to uneven cooking and steamed shrimp instead of nicely seared ones.
- Drain the couscous properly: After cooking the couscous, drain it thoroughly to remove any excess water. This will help prevent the salad from becoming soggy.
- Let the salad cool slightly: Before assembling the salad, allow the shrimp and couscous to cool slightly. This will help prevent the salad from becoming too warm and wilting the delicate herbs.
- Garnish generously: Fresh herbs, such as parsley, cilantro, or mint, add a pop of color and a burst of flavor to the salad. Don't be shy with your garnishes!
Conclusion:
This salt-free shrimp couscous salad in a pineapple bowl is a delightful and healthy dish that is perfect for summer gatherings or light meals. The combination of succulent shrimp, fluffy couscous, refreshing vegetables, and tangy citrus dressing creates a symphony of flavors and textures that will tantalize your taste buds. Served in a hollowed-out pineapple, this salad is not only delicious but also visually appealing, making it a perfect centerpiece for any table. So, gather your ingredients, put on your apron, and embark on a culinary journey that will leave you and your loved ones craving for more. Bon appétit!
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