Shrimp Tacos, Black Bean Couscous Salad, and Lime Pudding


Published July 15, 2011


Are you looking for light summer fare to round out your weekly menu? As the weather gets warmer I find that I gravitate more towards lighter fare for dinner- seafood replaces meatier main dishes, desserts are more of the no bake variety, and side items are lighter grains that can be served hot or cold.

Tonight’s summer-light menu offers shrimp tacos, black bean couscous salad and lime pudding. This is a fun, south-of-the-border take on easy summer fare that your family is sure to enjoy!

Prep Time: 30 minutes

Cook Time: 20 minutes

Serves: 4-6

Shrimp Tacos

Marinade Ingredients:

2 tbsp of Olive Oil

2 tsp cumin

2 tbsp brown sugar

Juice and zest of 2 limes

4 tablespoons of cilantro, chopped

**You can add chili powder or hot sauce for spicier shrimp

Other Ingredients:

2 pounds of shrimp, peeled and deveined- fresh or frozen

3 tsp olive oil

Tortillas (corn, white, or whole wheat)

Extra Toppings: Salsa Verde, Red Onion, Sour Cream, Cilantro, Lime Wedges


1. Whisk together marinade ingredients; olive oil, cumin, brown sugar, lime juice/zest, cilantro, and chili powder (if you are using it)

2. Place peeled and deveined shrimp in a bowl and pour marinade over shrimp. Place in refrigerator for at least 20 minutes

3. Heat olive oil in a large nonstick skillet over medium high heat; add shrimp, pouring in two tablespoons of the marinade as well

4. Saute shrimp for 3 minutes, turning as they cook. Shrimp will turn firmer and light pink in color

5. Place tortillas in the microwave, with a damp paper towel over them, for 30 seconds

5. Serve shrimp over warmed tortillas and garnish with desired toppings


Black Bean Couscous Salad


1 ½ cups of couscous

2 ¾ cup water

¼ tsp salt

1 can of black beans, drained and rinsed

½ of a small red onion, chopped

2 tbsp cilantro

1 cup salsa


1. In a saucepan, bring water and salt to a boil

2. Add couscous and stir, then turn off the heat and cover

3. Allow couscous to sit for 5 minutes, this allows it to absorb the water

4. While couscous sits, prepare the rest of the salad ingredients

5. Combine black beans, red onion, cilantro, and salsa in a bowl

6. Pour black bean mixture over the top of prepared couscous- serve warm, or place in the refrigerator for a cold salad


Quick and Easy Lime Pudding


8 oz of softened cream cheese

1 (14 oz) can of sweetened, condensed milk

Juice of 4 limes

Zest of 1 lime

Cool Whip

Graham Cracker Crumbs- for sprinkling over top of the pudding


1. Mix together softened cream cheese, condensed milk, and lime juice/zest

2. Spoon into ramekins, small bowls, or glasses. Place in refrigerator for at least 20 minutes to firm up

3. Place a dollop of cool whip over the pudding, sprinkle graham cracker crumbs over the top, and garnish with lime wedges

Kris Schoels is the editor of Young Married Chic -- a blog devoted to baking, fashion, home decor and travel.