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Miso Shrimp and Corn Couscous Salad
Published July 16, 2024
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- Total Time
- 30 minutes
- Prep Time
- 10 minutes
- Cook Time
- 20 minutes
- Rating
- Notes
- Read community notes
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Ingredients
- ¼packed cup chopped cilantro leaves and tender stems
- 1large lemon, juiced (about 3 tablespoons)
- 5tablespoons olive oil
- Salt and freshly cracked black pepper
- 1½cups pearl couscous
- 2cups corn kernels, removed from the cob (from 2 to 3 fresh ears of corn)
- 1pound peeled and deveined shrimp, patted dry
- 4scallions, light green and white parts thinly sliced
- 1tablespoon white miso paste
- 1tablespoon unsalted butter
Preparation
- Step 1
In a large serving bowl, mix together half the cilantro with the lemon juice and 2 tablespoons olive oil until combined. Season with salt and a few grinds of pepper.
- Step 2
In a saucepan over medium-high, toast the couscous, stirring occasionally, until lightly browned and fragrant, 3 or 4 minutes. Add 3 cups of water and 1 teaspoon salt, then bring to a boil. Adjust the heat to maintain an active simmer and cook until tender, 7 to 8 minutes. Drain and let cool slightly; then transfer to the bowl and toss with the dressing.
- Step 3
Meanwhile, heat 2 tablespoons of oil in a heavy, 12-inch skillet over medium-high until shimmering. Add the corn kernels, season lightly with salt and let cook, mostly undisturbed, until charred in spots, 7 to 9 minutes. Stirring once or twice as the kernels brown, or as needed if they start to pop.
- Step 4
Push the corn to the sides of the pan to create an open space in the middle. Add the remaining 1 tablespoon olive oil, then the shrimp and scallions; season lightly with salt and cook for 2 minutes. Stir everything together and cook until the shrimp are cooked through, 1 to 2 minutes more, depending on the size of the shrimp.
- Step 5
Remove from the heat and stir in the miso and butter until evenly dispersed, scraping up anything on the bottom of the pan, about 1 minute more.
- Step 6
Transfer everything in the pan to the serving bowl and toss with the couscous. Garnish with the remaining cilantro and serve.
Private Notes
Cooking Notes
Delicous. Used 1 c couscous which was plenty for the amount of shrimp. I want a little more zip so next time may add a jalepeno or few dashes of red pepper flakes, personal preference. Served with green salad and lemon vinaigrette.
Cooked to recipe without the cilantro, as we didn’t have any. Still was great, freshness from the acid and sweet from the corn. Added some spanish chickpeas that we had leftover and it was a great filling addition. Will make again, looking forward to the leftovers tomorrow!
I made this to take to a potluck with many vegetarians and so deleted the shrimp. For textural contrast I added toasted pine nuts and garnished with torn fresh mint leaves on top. I agree with the contributor who suggested adding some red pepper flakes.
Can this be made ahead by a few hours and refrigerated?
It was a little bland; next time I'll use more miso and maybe lime instead of lemon.
Am in high season for corn here in southern ontario. Finding white miso a bit a of a challenge, but finally found it in an organic food section of a big grocery store here. This was a huge hit for lunch and will do it again because corn is so terrific this summer. I had a fancy fine tri color regular couscous i brought with me from Citarella which worked well too.
Made without cilantro - definitely will make again!!! VERY tasty. Pair with a buttery Chardonnay.
Delicious! Made with soy sauce instead of miso.
We enjoyed this very much! I was glad for the note about adding crushed red pepper, as it added a little kicky interest. I also squeezed some extra lemon on at the end. My two ears of corn resulted in about 3 cups raw and cooked down to 2 rounded cups, which was the right amount. Served with a crisp, crunchy green salad.
This is great, made it twice in two weeks! The second time I subbed in lentils for half of the couscous for a little extra fiber and protein and it made it even better
Delicious summer meal with bright and fun flavors. FYI - Trader Joes sells white miso paste.
Loved this recipe. As noted by others, I added red pepper flakes when cooking the corn and a splash of lime when serving. Great way to enjoy fresh summer corn.
This is a very easy recipe too!!
Like others, used 1 cup of couscous and liked that ratio! If you have the soapy cilantro gene like me, substituting for parsley works very well. I also tossed in a handful of crumbled feta.
Delicious as is! Would make again same way
Added more Miso. Next time season the shrimp. Also made corn stock from the corn cobs to cook the couscous in. Added fish sauce, jalapeño and oyster sauce to the dressing.
I used 24 oz of shrimp, and red miso, since it's what I had on hand. The miso flavor was still subtle and the red miso didn't add any discernible color to the dish. Tasty!
I was worried it would be boring, but it was bright, lemony, buttery. I enjoyed it very much
great flavors, especially with a healthy squeeze of sriracha since aldi shrimp comes in a 12-ounce bag, i added a can of white beans; used a mix of cilantro, chives, and mint
I made shrimp broth with the shells and cooked the cous cous in that. Added a lot of flavor.
No couscous, so used fregola and it was delicious. Used the shrimp shells to make a quick broth to cook the pasta. Maybe there’s some rule against mixing citrus, but made the dressing with lemon and squeezed some lime over afterwards. Used an extra 1/2 tbsp of miso and the often suggested hot pepper flakes. Will definitely make again. It’s especially nice as a fancy summer lunch.
Canned corn Add onions and saute before shrimp Spinach at the end while hot
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