Coconut Curry Shrimp and Couscous

Ingredients

• 2 tablespoons extra-virgin olive oil, plus more for drizzling
• 1 medium onion, halved and thinly sliced
• Coarse salt
• 3 tablespoons red curry paste
• 1 can (13.5 ounces) coconut milk
• 1 pound cocktail tomatoes, such as Campari (about 12), halved
• 1 ¼ cups couscous (8 ounces)
• 2 cups frozen peas (10 ounces)
• 1 pound large shrimp, peeled and deveined
• Fresh basil leaves, for serving

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