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Easy Shrimp dinner. Spicy with Achiote and savory with white beans and couscous.

Spicy Shrimp with Couscous and White Beans

Course Main Course
Servings 4
Author Adapted from Food and Wine


  • 2/3 cup pearl couscous
  • 3 tablespoons extra-virgin olive oil
  • 1 pound shelled and deveined medium shrimp
  • 1 ounce achiote paste dissolved
  • 1/4 cup lime juice *see note
  • 2 tablespoons unsalted butter
  • ounce One 15- can white beans rinsed and drained
  • 2 tablespoons capers
  • 1 1/2 tablespoons fresh lemon juice
  • 1 tablespoon chopped parsley


  1. In a bowl, stir the couscous with 3/4 cup of boiling water. Cover with a lid and steam for 5 minutes. Fluff with a fork.
  2. Meanwhile, In a bowl, combine the achiote paste and lime juice. With a fork, stir well until mixed together. Add the shrimp and mix well to coat with the achiote mixture. In a nonstick skillet, heat 2 tablespoons of the oil. Add the shrimp and cook over moderately high heat until golden, 2 to 3 minutes; transfer to a plate. Add the butter to the skillet. Add the beans, capers and lemon juice and cook, stirring, for 2 minutes.
  3. Fold the bean mixture, parsley and remaining 1 tablespoon of olive oil into the couscous; season with salt and pepper. Serve topped with the shrimp.
  4. You can also use about 2-3 tablespoons of bottled achiote sauce found in the hot sauce aisle at a Mexican Market. Just sprinkle over the shrimp and mix well to coat.