Put a 12-inch skillet with a lid over medium-high heat.

Add 1 tablespoon of the olive oil to the skillet and heat it until it looks glossy.

Put the shrimp on a plate and sprinkle them with 1/2 teaspoon of the salt and 1/2 teaspoon of the smoked paprika.

Add the shrimp to the skillet in a single layer. Cook for 1 minute, until the bottom edges start to turn pink.

Turn the shrimp over and cook for 30 to 60 seconds more, until they are just barely opaque on the outside. Transfer the shrimp back to the plate.

Lower the heat under the skillet to medium. Add the remaining 1 tablespoon olive oil to the same skillet.

Add the zucchini, corn, and scallion whites to the skillet. Cook for 4 to 5 minutes, stirring a few times, until the zucchini softens and the corn is hot.

Add the tomato paste and the remaining 1/2 teaspoon smoked paprika to the skillet. Stir for 1 minute, until the paste darkens a little and coats the vegetables.

Add the dry couscous to the skillet. Stir for about 30 seconds so the grains are coated in the tomato mixture.

Pour the broth into the skillet and add the remaining 1/2 teaspoon salt. Scrape the bottom of the skillet with a spoon and bring the liquid to a full boil.

Turn off the heat. Stir the couscous once so it sits evenly in the liquid.

Put the shrimp and any juices from the plate on top of the couscous. Cover the skillet with the lid and let it stand for 5 minutes.