This 20-minute lemony shrimp dish is the weeknight hero you've been waiting for

By Bonnie S. Benwick
The Washington Post
Updated 3/21/2018 6:34 AM
  • Lemony Shrimp With White Beans and Couscous.

    Lemony Shrimp With White Beans and Couscous. Stacy Zarin Goldberg for The Washington Post

Shrimp wins as America's favorite seafood in polls year after year; you know those scenes in the film "Forrest Gump" where Pvt. Bubba Blue rambles through all the ways it can be prepared? I think I've had them all. This 20-minute dish ranks high on my list. I could eat it once a week, warm or as cold leftovers.

It starts with a bag of frozen, U.S. wild-caught shrimp, one of the most versatile ingredients you can have on hand. Your shrimp will probably come with tails on, which you should pull right off, for ease of eating.

You have only a few things to chop, and in a few minutes you create a pan sauce of butter, garlic and lemon juice that flavors the shrimp. We like adding ground turmeric for the sunny color and subtle flavor it brings, but you can leave it out. We like using no-salt-added beans here, because who needs the extra sodium? But if you have the regular kind, they will work fine. Just be sure to taste before adding more salt to the finished dish. Pearled couscous, which are small beads of toasted wheat pasta (as opposed to the small-grain kind) goes into that happy jumble.

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