This skillet recipe combines the savory flavors of shrimp and the sweet and tangy tastiness of our Pineapple Coconut Mango Tequila Sauce.
Prep Time: 10 minutes
Cook Time: 25 minutes
Total Time: 35 minutes
4 tsp. Olive oil
1 cup Israeli (large pearl) couscous
1 1/4 cups Water
1 1/2 lbs. medium Shrimp, fresh or frozen, peeled and deveined
1/4 tsp. Salt
1/4 tsp. Black pepper, ground
1/2 tsp. Cayenne pepper
1 cup Robert Rothschild Farm Pineapple Coconut Mango Tequila Sauce
1/2 cup Pineapple chunks
1/2 cup Queso fresco cheese, crumbled
2 Tbsp. Cilantro, fresh and snipped
Thaw shrimp, if frozen. Rinse shrimp, pat dry. In a medium saucepan, heat 2 teaspoons of the oil over mediumhigh heat. Add couscous, cook and stir for 3-4 minutes, or until lightly browned. Add the water. Bring to boiling, reduce heat. Simmer, covered for 8-10 minutes or until couscous is tender. Remove from heat. In an extralarge skillet heat the remaining 2 teaspoons of olive oil over mediumhigh heat. Season the shrimp with salt, black pepper, and cayenne. Add shrimp to skillet, cook and stir about 3 minutes on each side or until shrimp are opaque. Stir in cooked couscous and Pineapple Coconut Mango Tequila Sauce. Cook and stir for 2-3 minutes more or until heated through. Stir in pineapple chunks. Sprinkle with queso fresco cheese and cilantro to serve.
Optional: Switch out pineapple chunks for fresh mango slices.