Meal Kit
Stunning Mediterranean-Spiced Shrimp and Couscous
with Za’atar, roasted vegetables, and feta
Prep & Cook Time: 40-50 min.
Spice Level: Not Spicy
Cook Within: 3 days
Contains: Shellfish (Shrimp), Milk, Wheat, Sesame
- Calorie-Conscious
- Fiber-Rich
Chef
Gordon Ramsay
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In Your Box (serves 2)
- 8 oz. Shrimp
- 1 Zucchini
- 1 Lemon
- 4 oz. Grape Tomatoes
- ¾ cup Pearl Couscous
- 1 Shallot
- 1 oz. Crumbled Feta Cheese
- 2 tsp. Chicken Broth Concentrate
- ¼ oz. Parsley
- 1 tsp. Za'atar Seasoning
- 1 tsp. Garlic Salt
- ½ tsp. Smoked Paprika
Due to our just-in-time sourcing model, we may have to send you a substitute ingredient. Not to worry! We make sure every ingredient sent to you meets our high quality standards. We’ll keep you informed should a switch occur, so please check the ingredient labels in your meal bag.
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Nutrition (per serving)
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Calories510
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Carbohydrates53g
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Net Carbs48g
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Fat22g
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Protein21g
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Sodium2390mg
Recipe Steps
You Will Need
- Olive Oil
- Salt
- Pepper
- Cooking Spray
- 1 Medium Non-Stick Pan
- 1 Baking Sheet
- 1 Small Pot
- 1 Zester
Before You Cook
Cooking Guidelines
To ensure food safety, the FDA recommends the following as minimum internal cooking temperatures:
- Steak and Pork 145° F (rest cooked meat, 3 minutes) |
- Seafood 145° F |
- Chicken 165° F |
- Ground Beef 160° F |
- Ground Turkey 165° F |
- Ground Pork 160° F
Customize It Instructions
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If using antibiotic free chicken, pat dry. Cook until chicken reaches minimum internal temperature, 5-7 minutes per side.
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If using steak strips, pat dry, coarsely chop, then separate pieces. Stir occasionally until steak reaches minimum internal temperature, 4-6 minutes. Rest, 3 minutes.
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1 Cook the Couscous
Bring couscous, 1 1/4 cups water, 1/4 tsp. salt, and chicken base to a simmer in a small pot.
Once simmering, cover and cook until water is absorbed and couscous is tender, 7-10 minutes.Remove from burner. Set aside covered.While couscous cooks, continue recipe. -
2 Prepare the Ingredients
Trim zucchini ends, quarter lengthwise, and cut into 1/4" dice. Zucchini quantity may vary, but total weight will remain the same. Don't worry; recipe instructions are not impacted.
Halve tomatoes. If you receive one whole tomato instead, not to worry; simply core tomato, cut into 1/2" dice, and proceed with recipe instructions.Stem and coarsely chop parsley.Zest and halve lemon. Cut one half into wedges and juice the other half.Peel and halve shallot. Slice halves into thin strips.Pat shrimp dry and season with a pinch of salt and pepper. -
3 Roast the Zucchini
Add zucchini, half the shallots (reserve remaining for tomatoes), half the garlic salt (reserve remaining for tomatoes), paprika, and 2 tsp. olive oil to prepared baking sheet. Combine and spread into an even layer.
Roast in hot oven until tender and browned, 6-10 minutes.Carefully remove from oven.While zucchini roasts, continue recipe. -
4 Cook the Tomatoes
Place a medium non-stick pan over medium heat and add 1 Tbsp. olive oil. Add tomatoes, remaining shallots, and remaining garlic salt to hot pan. Stir occasionally until tomatoes break down, 5-7 minutes.
Remove from burner and stir in half the parsley (reserve remaining for garnish).Transfer tomato mixture to pot with couscous and gently stir to combine.Wipe pan clean and reserve. -
5 Cook Shrimp and Finish Dish
Return pan used to cook tomatoes to medium-high heat and add 2 tsp. olive oil. Let oil heat, 3 minutes.
Add shrimp and za'atar seasoning to hot pan and cook until pink and shrimp reach a minimum internal temperature of 145 degrees, 2-3 minutes per side.Stir in lemon zest (to taste) and lemon juice.Remove from burner.Plate dish as pictured on front of card, topping couscous with vegetables and shrimp. Garnish with feta and remaining parsley. Squeeze lemon wedges over to taste. Bon appétit!
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