Grilled Curry Shrimp with Mango Couscous

By Beckylynn

Ingredients

• 1 cup whole-wheat couscous
• 1 mango, peeled and diced
• 1 teaspoon finely diced jalapeno pepper
• 1 tablespoon plus 1 teaspoon freshly squeezed lime juice
• 1/4 cup chopped cilantro
• Salt
• Freshly ground black pepper
• 2 tablespoons red curry paste
• 2 teaspoons vegetable oil
• 1 tablespoon plus 1/2 teaspoon finely minced garlic
• 3/4 pound shrimp, cleaned and shelled, tails on
• 1 7 ounce container 2 percent Greek yogurt
• 1 teaspoon grated ginger
• Lime wedges (optional)

Preparation

Step 1

1. Cook couscous according to package directions. Combine with mango, jalapeno pepper, 1 teaspoon of the lime juice and half the cilantro. Season to taste with salt and black pepper.
2. In a large bowl, whisk together red curry paste, vegetable oil, 1 tablespoon of the garlic and remaining lime juice. Add shrimp; toss to coat.
3. Mix together yogurt, ginger and remaining cilantro and garlic in a small bowl. Season to taste with black pepper.
4. Heat a grill to medium high. Grill shrimp until just cooked through, about 2 minutes per side.
5. Arrange shrimp and couscous on a platter and serve with the yogurt sauce. Garnish with lime wedges if desired.