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Shrimp, Mushroom, and Asparagus Stir Fry with Couscous

Shrimp Mushrooms and Asparagus Stir Fry with Couscous
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Shrimp, Mushroom, and Asparagus Stir Fry with Couscous

This fast and flavorful complete meal can be prepped and cooked in 30 minutes, so it's perfect for any busy night.

Ingredients

Servings  4  

  • 1/3 cup boiling water and 1 cup boiling water, divided use
  • 2 tablespoons sesame oil
  • 2 tablespoons soy sauce (lowest sodium available)
  • 2 tablespoons 100% orange juice
  • 3/4 cup couscous
  • 1/2 cup green onions
  • 1 teaspoon canola or corn oil and 2 teaspoons canola or corn oil, divided use
  • 2 large portobello mushroom caps, stems discarded and dark gills scraped away, cut into 1-inch pieces
  • 1 bunch asparagus, cut into 2-inch pieces
  • 1 cup frozen peas
  • 1 tablespoon peeled grated gingerroot
  • 2 teaspoons minced garlic
  • 1 pound large shrimp, peeled and tails discarded

Directions

Tip: Click on step to mark as complete.

  1. In a small bowl, stir together 1/3 cup boiling water, sesame oil, soy sauce and orange juice. Set aside. 
  2. Bring the remaining 1 cup of water to a boil.
  3. Put the couscous and green onions in a medium bowl. Stir in the boiling water. Let stand, covered, at least 10 minutes. 
  4. Meanwhile, heat 1 teaspoon oil in a large nonstick pan or wok over high heat. Cook the mushrooms for 2 minutes. Cook the asparagus for 3 minutes, or until tender-crisp, stirring constantly. Cook the peas for 1 to 2 minutes, or until warm, stirring constantly. Remove the pan from the heat. Transfer the vegetables to a plate. 
  5. Heat the remaining 2 teaspoons oil in the same pan or wok over medium-high heat. Cook the ginger and garlic for 30 seconds, or until fragrant, stirring constantly. Cook the shrimp for 2 to 3 minutes, or until pink on the outside, stirring frequently. Stir in the soy sauce mixture and the mushroom mixture. Remove from the heat. 
  6. Using a fork, fluff the couscous. Put on plates. Serve the stir-fry over the couscous. 

Cooking Tip: To easily clean portobello mushrooms, use a spoon to scrape and discard the gills. 

Keep it Healthy: Frozen shrimp is often processed with a preservative that greatly increases its sodium content. Some brands can have as much as 840 milligrams of sodium per serving, so be sure to compare the Nutrition Facts labels to find the lowest sodium available. 

Tip: To easily devein shrimp and remove their shells, use kitchen shears to cut through the shell lengthwise on the under side of the shrimp.

Nutrition Facts

Shrimp, Mushroom, and Asparagus Stir Fry with Couscous
CaloriesCalories
382 Per Serving
ProteinProtein
32g Per Serving
FiberFiber
6g Per Serving

Nutrition Facts

Calories 382
Total Fat 11.5 g
Saturated Fat 1.5 g
Trans Fat 0.0 g
Polyunsaturated Fat 4.0 g
Monounsaturated Fat 5.0 g
Cholesterol 183 mg
Sodium 380 mg
Total Carbohydrate 39 g
Dietary Fiber 6 g
Sugars 7 g
Protein 32 g

Dietary Exchanges
2 starch, 1 vegetable, 3 lean meat

 
This fast and flavorful complete meal can be prepped and cooked in 30 minutes, so it's perfect for any busy night.

Nutrition Facts

Shrimp, Mushroom, and Asparagus Stir Fry with Couscous
CaloriesCalories
382 Per Serving
ProteinProtein
32g Per Serving
FiberFiber
6g Per Serving
×
Calories 382
Total Fat 11.5 g
Saturated Fat 1.5 g
Trans Fat 0.0 g
Polyunsaturated Fat 4.0 g
Monounsaturated Fat 5.0 g
Cholesterol 183 mg
Sodium 380 mg
Total Carbohydrate 39 g
Dietary Fiber 6 g
Sugars 7 g
Protein 32 g

Dietary Exchanges
2 starch, 1 vegetable, 3 lean meat

Ingredients

Servings  4  

  • 1/3 cup boiling water and 1 cup boiling water, divided use
  • 2 tablespoons sesame oil
  • 2 tablespoons soy sauce (lowest sodium available)
  • 2 tablespoons 100% orange juice
  • 3/4 cup couscous
  • 1/2 cup green onions
  • 1 teaspoon canola or corn oil and 2 teaspoons canola or corn oil, divided use
  • 2 large portobello mushroom caps, stems discarded and dark gills scraped away, cut into 1-inch pieces
  • 1 bunch asparagus, cut into 2-inch pieces
  • 1 cup frozen peas
  • 1 tablespoon peeled grated gingerroot
  • 2 teaspoons minced garlic
  • 1 pound large shrimp, peeled and tails discarded

Directions

Tip: Click on step to mark as complete.

  1. In a small bowl, stir together 1/3 cup boiling water, sesame oil, soy sauce and orange juice. Set aside. 
  2. Bring the remaining 1 cup of water to a boil.
  3. Put the couscous and green onions in a medium bowl. Stir in the boiling water. Let stand, covered, at least 10 minutes. 
  4. Meanwhile, heat 1 teaspoon oil in a large nonstick pan or wok over high heat. Cook the mushrooms for 2 minutes. Cook the asparagus for 3 minutes, or until tender-crisp, stirring constantly. Cook the peas for 1 to 2 minutes, or until warm, stirring constantly. Remove the pan from the heat. Transfer the vegetables to a plate. 
  5. Heat the remaining 2 teaspoons oil in the same pan or wok over medium-high heat. Cook the ginger and garlic for 30 seconds, or until fragrant, stirring constantly. Cook the shrimp for 2 to 3 minutes, or until pink on the outside, stirring frequently. Stir in the soy sauce mixture and the mushroom mixture. Remove from the heat. 
  6. Using a fork, fluff the couscous. Put on plates. Serve the stir-fry over the couscous. 

Cooking Tip: To easily clean portobello mushrooms, use a spoon to scrape and discard the gills. 

Keep it Healthy: Frozen shrimp is often processed with a preservative that greatly increases its sodium content. Some brands can have as much as 840 milligrams of sodium per serving, so be sure to compare the Nutrition Facts labels to find the lowest sodium available. 

Tip: To easily devein shrimp and remove their shells, use kitchen shears to cut through the shell lengthwise on the under side of the shrimp.
 

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