Romesco Shrimp & Couscous Skillet with Spinach & Tomatoes
Easy Prep & Cleanup

Romesco Shrimp & Couscous Skillet

with Spinach & Tomatoes

25 MIN
2 Servings
Wellness at Blue Apron
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Recipe only available for Friday delivery.
WW™ Approved
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From the Test Kitchen

Chefs! We’re bringing you a series of recipes designed with ease of cooking and cleanup in mind, but without sacrificing the incredible flavors you’ve come to expect from a classic Blue Apron meal. For this one-skillet dish, we're calling on our bold, smoky romesco sauce (a Spanish cuisine staple made with almonds, roasted peppers, tomatoes, and more) to bring together a medley of shrimp, vegetables, and fluffy couscous. A drizzle of bright lemon labneh provides welcome creamy, cooling contrast.
12 green SmartPoints® per serving
11 blue SmartPoints® per serving
11 purple SmartPoints® per serving
To learn more about WW and SmartPoints® visit

Hey, Chef! Try these WW pro-tips: Skip adding salt during prep and cooking, and see nutrition info for sodium as packaged. Counting SmartPoints? Choose nonstick cooking spray (0 SmartPoints) instead of olive oil (1 SmartPoint per teaspoon) to coat your pan before heating.

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Wellness Details Wellness

This meal was designed in collaboration with nutritionists with your holistic health in mind.

WW™ Approved Carb Conscious 600 Calories Or Less
  • Nutrition
  • Calories
    480 Cals (est.)
Romesco Shrimp & Couscous Skillet with Spinach & Tomatoes
  • 10 oz Tail-On Shrimp (Peeled & Deveined)
  • ½ cup Yellow Couscous
  • 3 oz Baby Spinach
  • 2 Scallions
  • 4 oz Grape Tomatoes
  • 1 Lemon
  • 3 Tbsps Romesco Sauce (Contains Almonds)
  • 1 Tbsp Capers
  • 2 Tbsps Dried Currants
  • ¼ cup Labneh Cheese

Tips from Home Chefs

About Blue Apron

Blue Apron delivers original, step-by-step recipes and fresh ingredients to customers nationwide. Our menus change every week, so with each delivery you learn to cook inventive new dishes with seasonal ingredients. By letting us source these hard-to-find ingredients for you, you'll get food that is fresher and cheaper than you can get at your local supermarket, and there's no waste because we only send you what you need for each recipe.

We named our company “Blue Apron” because chefs around the world wear blue aprons when they're learning to cook, and it has become a symbol of lifelong learning in cooking. We believe you're never done learning in the kitchen, so we design our menus to ensure you're always learning new cooking techniques, trying new cuisines, and using unique ingredients.

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Prepare the ingredients
1 Prepare the ingredients

Wash and dry the fresh produce. Thinly slice the scallions, separating the white bottoms and hollow green tops. Halve the tomatoes; place in a bowl and season with salt and pepper. Quarter and deseed the lemon.

2 Start the skillet

Pat the shrimp dry with paper towels (remove the tails, if desired); season with salt and pepper. In a medium pan (nonstick, if you have one), heat 2 teaspoons of olive oil on medium-high until hot. Add the seasoned shrimp in an even layer. Cook, without stirring, 2 to 3 minutes, or until slightly opaque. Add the sliced white bottoms of the scallions, seasoned tomatoes, spinach, and romesco sauce; season with salt and pepper. Cook, stirring occasionally, 1 to 2 minutes, or until the shrimp are opaque and cooked through.

Start the skillet
Finish the skillet
3 Finish the skillet

To the pan, add the couscous, currants, and half the capers (you will have extra). Cook, stirring constantly, 30 seconds to 1 minute, or until thoroughly combined. Add 1 cup of water (carefully, as the liquid may splatter); season with salt and pepper. Stir to combine. Heat to boiling on high. Once boiling, turn off the heat. Tightly cover the pan with foil (or a lid) and let stand 6 to 8 minutes, or until the water has been absorbed and the couscous is tender. Stir to combine. Turn off the heat. Taste, then season with salt and pepper if desired. Let stand at least 2 minutes before serving.

4 Make the lemon labneh & serve your dish

Meanwhile, in a bowl, combine the labneh and the juice of 2 lemon wedges; season with salt and pepper. Serve the finished skillet drizzled with lemon labneh. Garnish with the sliced green tops of the scallions. Serve the remaining lemon wedges on the side. Enjoy!

Make the lemon labneh & serve your dish
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