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

Spicy Shrimp with Couscous and White Beans

Lemony, caper studded pearl couscous, savory white beans topped with Achiote shrimp makes for a fabulous little big-time recipe. Achiote Shrimp with Lemony Couscous and White Beans is a healthy dinner choice.
Course Main Course
Cuisine Mexican
Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Servings 4
Calories 370kcal


  • 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


  • 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.
  • 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.
  • 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.
  • 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.


Calories: 370kcal | Carbohydrates: 24g | Protein: 27g | Fat: 18g | Saturated Fat: 5g | Cholesterol: 301mg | Sodium: 997mg | Potassium: 156mg | Fiber: 2g | Sugar: 1g | Vitamin A: 259IU | Vitamin C: 13mg | Calcium: 171mg | Iron: 3mg