Shrimp and Green Curry Couscous Salad

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Shrimp and Green Curry Couscous Salad

Directions

  1. In a medium pot, bring salted water to a boil; add 2 Tbsp. EVOO and couscous, stir. Let it cook for 8 minutes. Drain and place on a sheet tray and refrigerate for 1-2 hours to cool. (If cooling overnight, make sure to cover)
  2. In a mixing bowl, whisk the curry paste, lime juice, rest of the EVOO, and rice vinegar until combined. Fold in the bell peppers, tomatoes, onions and cooked World Dock Seafood® salad shrimp.
  3. Add the couscous to the curry dressing and season with salt & pepper to taste.
  4. To serve, place in a serving bowl over mixed greens and garnish with the Chef's blend micros.

Ingredients

  • 12 oz. World Dock Seafood® Cooked Salad Shrimp, 100-150 ct.
  • 2 cups couscous, pearl
  • 2 tbsp. green curry paste
  • 1/4 cup lime juice
  • 1/4 cup oil, olive, extra virgin
  • 2 tbsp. rice wine vinegar
  • 1 Red Bell Pepper, seeded and diced
  • 1 green bell pepper , seeded and diced
  • 12 tomato(es), grape, halved
  • 1/2 red onion, diced
  • 2 cups mixed salad greens, washed
  • salt and pepper, to taste
  • Chef’s Blend Micros, optional garnish