Chile Shrimp with Butter Beans and Couscous

Hmmm.  Beans and shrimp.  It just might work.  I thought this was an odd combination, but had to try it.  Especially since I eat beans and whole grains at least 4 to 5 days a week.  It is reminiscent of Shrimp and Grits.

chile shrimp

Chili shrimp

Chile Shrimp with Butter Beans and Couscous


  • 2/3 cups couscous
  • 3/4 cup boiling water
  • 3 tablespoons extra-virgin olive oil
  • 1 pound medium shrimp, shelled and deveined
  • 1/2 teaspoon crushed red pepper flakes
  • 2 tablespoons unsalted butter
  • 1 15-ounce can butter 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 the boiling water.  Cover and let steam for 5 minutes.  Fluff with a fork.

Meanwhile, heat 2 tablespoons of oil in a skillet, over medium high heat.  Cook the shrimp and red pepper flakes for 2 to 3 minutes.  Transfer to a plate.

Swirl the butter into the skillet and cook the beans,  capers, and lemon juice, while stirring, for 2 minutes.  Fold the bean mixture, along with the parsley and 1 tablespoon of oil, into the couscous.  Season with salt and pepper.

Serve topped with shrimp.

Chili shrimp 1

Serves 4.