Grilled Curried Shrimp with Mango Couscous

22 Apr

Yeah, yeah – two curry recipes in a row – but this one is fast too and it’s fancy since it has shrimp?  Anyway, we found this one deep in the archives of Fitness Magazine‘s Sept 2010 issue and wanted to work up another healthy recipe that could fit in to a busy schedule.

{Kristen’s take}

I liked this recipe & would definitely make it again, but with some minor tweaks. Having never made couscous before, I found that it was not that filling, so I would probably try something else… maybe rice? I used jumbo shrimp this go around since they didn’t specify what kind to use and next time I would remove the shrimp tails for easier yogurt sauce dunking via a fork rather than my fingers! I omitted the jalapeno peppers all together since spicy isn’t really my thing. I found that this only made 2 servings and the total cook/prep time was about 1 hour. Mango’s are not usually my fruit of choice, but tasted good in this recipe. For a “fancy” looking meal, this is a sure winner!

PS – what’s that smell?  Oh, it’s the curry again.  😉

Thai Shrimp Prep{Gina’s take}

Shrimp?  Spicy?  Tropical fruit? Couscous?  Greek Yogurt?  Yes x 5!  As usual, I didn’t totally follow the directions and it worked out just fine. For the couscous, I used what I had in the pantry, which was Israeli couscous.  And because I love mangos, but the feeling isn’t mutual, I substituted in some diced pineapple.  If by freshly squeezed lime they mean squeezing it out of one of those plastic limes you buy in the fruit section with lime juice in it, well, then yes, I did use freshly squeezed lime.  I also substituted dried cilantro for the fresh, dried ground ginger for the grated, and upped the shrimp – sans tails – to 1lb because anything less and my husband would wonder where “dinner” was.

Pretty Little Dishes Shrimp from the grill

For the prep and cooking – I took the easy way out – I mixed the ingredients in step two of the recipe in a bowl and then placed the shrimp and the curry concoction into Ziploc bag and “mixed.”  Since I’m quite clumsy and am not quite sure how you put shrimp on a grill gracefully without them falling through the grates, my solution was to use 1 – my husband to man the grill and 2 – a fish basket  – one flip with ease!

I agree with Kristen that the serving size wouldn’t work for 4 people, so double it for more than a duo.  I was able to crank this one out in about 30 minutes and the dish turned out delish!

{Pretty Little Sisterly Tip}

Not only are mangos one of the tastiest fruits ever, IMHO, but according to their website {What!  Fruits have websites?!?!}, they contain lots of antioxidants, 12% of your daily fiber requirements, and 20 different vitamins and minerals, including 100% of your daily vitamin C.

Pretty Little Dishes Thai Shrimp

 Grilled Curried Shrimp with Mango Couscous

Original recipe, as printed on page 146 in the

September 2010 issue of Fitness Magazine

Grilled Curried Shrimp with Mango Couscous
Recipe type: Dinner
Cuisine: Seafood
Prep time: 
Cook time: 
Total time: 
Serves: 4
  • 1 cup whole-wheat couscous
  • 1 mango, peeled and diced
  • 1 tsp finely diced jalapeno pepper
  • 1 Tbsp + 1tsp freshly squeezed lime juice
  • ¼ cup chopped cilantro
  • Salt
  • Freshly ground black pepper
  • 2 Tbsp red curry paste
  • 2 tsp vegetable oil
  • 1 Tbsp + ½ tsp finely minced garlic
  • ¾ lb shrimp, cleaned and shelled, tails on
  • 1 7oz container 2% Greek yogurt
  • 1 tsp grated ginger
  • Lime wedges (optional)
  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 & pepper.
  2. In a large bowl, whisk together red curry paste, vegetable oil, 1 Tbsp 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 yogurt sauce. Garnish with lime wedges if desired.

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