Description
This easy 30-minute summer dinner features juicy shrimp and fluffy garlic couscous, infused with lemon zest and fresh parsley. It’s a light, flavorful meal perfect for busy weeknights or casual gatherings.
Ingredients
Scale
- 1 pound large shrimp, peeled and deveined
- 1 cup uncooked couscous
- 4 large cloves garlic, minced
- 1 medium lemon, zested and juiced
- 2 tablespoons extra-virgin olive oil
- 2 tablespoons unsalted butter
- 1 1/4 cups low-sodium chicken or vegetable broth
- 1/4 cup chopped fresh parsley
- Salt and pepper to taste (start with 1/2 teaspoon salt and 1/4 teaspoon black pepper)
- 1/4 teaspoon red pepper flakes (optional)
- 1 cup cherry tomatoes, halved (optional)
- 1/3 cup feta cheese, crumbled (optional)
Instructions
- Peel and devein the shrimp if needed. Pat dry with paper towels. Mince garlic, zest and juice the lemon, chop parsley, and halve cherry tomatoes if using. Measure couscous and broth.
- Heat 1 tablespoon olive oil and 1 tablespoon butter in a medium saucepan over medium heat. Add half the garlic and cook until fragrant, about 1 minute. Stir in couscous and toast for 1-2 minutes.
- Pour in broth, lemon zest, and a pinch of salt. Bring to a boil, cover, and reduce heat to low. Simmer for 5 minutes, then remove from heat and let sit, covered, for another 5 minutes. Fluff with a fork and stir in half the parsley.
- While couscous cooks, heat remaining olive oil and butter in a large skillet over medium-high heat. Add remaining garlic and sauté for 30 seconds. Sprinkle shrimp with salt, pepper, and red pepper flakes if using. Add shrimp to pan in a single layer and cook for 2-3 minutes on one side. Flip and cook another 1-2 minutes until opaque and cooked through.
- Once shrimp are cooked, squeeze over half the lemon juice and toss with remaining parsley. If using cherry tomatoes, add to pan just long enough to warm through (about 1 minute).
- Spoon garlic couscous onto plates, top with shrimp, and scatter with feta cheese if desired. Drizzle any pan juices over the top.
Notes
For gluten-free, substitute couscous with quinoa or rice. For dairy-free, omit butter and feta and use extra olive oil. Do not overcook shrimp; remove as soon as they are pink and opaque. Prep couscous ahead for faster assembly. Add extra veggies or swap herbs for variety.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Cuisine: Mediterranean
Nutrition
- Serving Size: 1/4 of recipe (about 1 cup couscous and 4 ounces shrimp)
- Calories: 400
- Sugar: 2
- Sodium: 650
- Fat: 13
- Saturated Fat: 4
- Carbohydrates: 38
- Fiber: 3
- Protein: 28
Keywords: shrimp, garlic couscous, summer dinner, easy recipe, seafood, quick meal, Mediterranean, healthy, weeknight dinner