Curry, paprika, garlic and coconut milk combine with shrimp, couscous and vegetables for an exotic taste that is both healthy and flavorful.
Preheat oven to 375° F.
Place shrimp in bowl and sprinkle on 1 tablespoon curry, smoked paprika, cayenne and 1 teaspoon sea salt. Toss until shrimp are coated, then place in refrigerator for 15 minutes.
Pour water into pot and bring to a boil. While waiting for the water to boil, place the couscous on a sheet pan and cook in the oven for approximately 10 minutes. Check frequently after the first 5 minutes; couscous should be toasted just until it reaches a golden brown color.
Pour couscous into boiling water. Add 1 teaspoon curry and 1 teaspoon sea salt, then turn down to a simmer and stir occasionally until couscous has absorbed the water.
Heat 1 tablespoon coconut oil in a sauté pan until small whisps of smoke appear. Remove shrimp from refrigerator and sauté 1 minute on each side. Add 1/4 cup coconut milk to pan with shrimp and cook for an additional 1 to 2 minutes until coconut milk bubbles and starts to thicken. Turn off heat.
In a separate sauté pan on medium heat, add 1 tablespoon coconut oil and sauté garlic until golden brown. Add red pepper and tomatoes and sauté 1 additional minute. Add the remaining coconut milk to vegetables and allow to start to bubble, then toss in couscous and arugula and stir until arugula starts to wilt.
Remove from heat. If needed, adjust seasoning with curry, salt and cracked pepper. Place couscous mixture in bowl and top with shrimp.