Lemon Paprika Prawns with zucchini and couscous

WITH ZUCCHINI AND COUSCOUS

Paprika and lemon give this prawn dish a sweet, citrus flavor that screams of summer without added calories or fat. Best of all, you can have this scrumptious, yet lean, dinner on the table in 20 minutes flat!

Serves 4. Hands-on time: 20 minutes. Total time: 20 minutes.

• 1 cup whole-wheat couscous
• 1 lemon, halved, divided
• 1 lb large wild prawns, peeled and deveined, tails on
• 1 tsp paprika
• 2 baby zucchini, halved lengthwise and thinly sliced into half moons
• 1 Tbsp olive oil
• Sea salt and ground black pepper, to taste

ONE: Cook couscous according to package directions, fluff with a fork, cover and set aside.

TWO: Thinly slice half of lemon and place in a plastic resealable bag. Add prawns, oil, paprika, salt and pepper to bag and shake to combine.

THREE: Bring a quarter-cup water to a boil in a medium saucepan over high heat, add zucchini and steam until tender, two minutes.

FOUR: Heat a large skillet over medium-high heat. Pour prawn mixture excluding lemon slices into skillet, spread in a single layer and cook for two minutes per side until prawns start to curl. Add juice from remaining half of lemon and toss to combine.

FIVE: Mound couscous on a large serving platter, top with zucchini, prawns, lemon slices and any juices from pan. Serve immediately.

Calories: 324, Total Fat: 6 g, Sat. Fat: 0.8 g, Carbs: 38 g, Fiber: 7 g, Sugars: 3 g, Protein: 29.5 g, Sodium: 254 mg, Cholesterol: 172 mg

* (Per 4 oz prawns, 1/2 cup zucchini, 1/2 cup couscous)

Snapy Garlic Shrimp

This recipe, turned out so good! I was looking for something to make, that was great tasting, filling and also "take to work friendly" This worked out just great! I used the recipe with angel hair, but it could also be used  over rice, quinoa or a salad! Use your imagination! Here's what you'll need;

2lbs of shrimp (cleaned)

2 tbsp of  extra virgen olive oil

1/3 cup of lemon juice

3 cloves of garlic chopped

2 tsp paprika

1tsp red pepper flake

½ tsp salt

pinch of black pepper

¼ cup chopped fresh basil

Directions

In a medium pan add the olive oil and the garlic cook in low to medium heat for about a minute or two, add paprika, red pepper flake salt and pepper and stir mixture. Add the shrimp and toss to coat. Pour the lemon juice over the shrimp; allow to cook until the shrimp are bright pink on the outside. Add the basil and toss lightly.

Nutritional Info:

Calories: 220; Total fat: 9; Protein: 36; Fiber: 0.5

borrowed photo