Tequila Sunrise Spiced Shrimp Couscous

Tequila Sunrise Spiced Shrimp Couscous

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Low Fat Chili with a Kick

Submitted by: Courtney

Cowboy Stew

Tip: Since this recipe does take some preparation, I cook the meat, chop the onion and the potatoes the night before. I put the potatoes in water so they...

Chicken and Black Beans

Chicken breasts with black beans, salsa, corn and cream cheese adapted from a recipe from www.food.com

Prep Time 30 mins
Cook Time 1 hr  30 mins
Temp Low

Before serving, fluff with a fork and fold in cilantro. Plate up with a quarter of a lime on the side of each serving.


  • 1 Cup Clam Juice
  • 3/4 Cup Coconut Milk, unsweetened
  • 1/4 Cup Tequila
  • 2 Tablespoons Old Bay Seasoning
  • 1/2 Tablespoon Curry Powder
  • 1/2 Teaspoon Red Pepper Flakes
  • 1/2 Cup Chopped Baby Carrots
  • 1/2 Cup Sweet Corn Kernels, thawed
  • 1/4 Cup Shallots, chopped
  • 1 Pound Raw Shrimp, thawed, shelled and cleaned with tails on
  • 3/4 Cup Frozen Garden Peas
  • 2 Tablespoons Orange Juice
  • 1 Package Quick Cooking Couscous
  • 1/2 Cup Chopped Cilantro
  • 5 Wedges of Lime


  1. Step One

    Spray a five-quart slow cooker with non-stick cooking spray.

  2. Step Two

    Pour clam juice, coconut milk, tequila, Old Bay seasoning, curry powder and red pepper flakes in to the pot.

  3. Step Three

    Use a wire whisk to break up clumps of spices.

  4. Step Four

    Then add the carrots, corn, shallots and rinsed shrimp to the spice broth.

  5. Step Five

    Turn on high and cook for 1 hour.

  6. Step Six

    Add peas at this time and cook for another 30 minutes.

  7. Step Seven

    Turn off and add orange juice and box of couscous and stir to combine with contents of pot.

  8. Step Eight

    Cover and let stand for at least 5 minutes or until all liquid is absorbed.

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