This grilled lemon shrimp couscous recipe is the definition of a fast weeknight dinner that doesn’t taste rushed. Quick-marinated shrimp go straight onto a hot grill or grill pan while the couscous fluffs up on the stove, and everything gets tossed together with lemon, herbs, and olive oil for a dinner that’s on the table in 20 minutes.
Why You’ll Love This Recipe
- Ready start to finish in 20 minutes
- Light, bright, and packed with lemon flavor
- Works on an outdoor grill or an indoor grill pan
Ingredients
- 1 lb large shrimp, peeled and deveined
- 1 cup couscous
- 1 1/4 cups chicken or vegetable broth
- 3 tbsp olive oil, divided
- Zest and juice of 1 lemon
- 2 cloves garlic, minced
- 1/4 cup fresh parsley, chopped
- Salt and pepper, to taste
How to Make Grilled Lemon Shrimp Couscous
- Toss shrimp with 1 tbsp olive oil, half the lemon juice, garlic, salt, and pepper. Let marinate 10 minutes.
- Meanwhile, bring broth to a boil, stir in couscous, cover, and remove from heat. Let sit 5 minutes, then fluff with a fork.
- Heat a grill or grill pan over medium-high heat. Grill shrimp 2 minutes per side, until pink and opaque.
- Toss the fluffed couscous with remaining olive oil, lemon juice, lemon zest, and parsley.
- Top the couscous with grilled shrimp and serve immediately.
Tips for Success
- Don’t overcook the shrimp — they only need about 4 minutes total on the grill.
- Toast the couscous in a little olive oil before adding broth for extra flavor.
- Add crumbled feta or chopped cucumber for a Mediterranean twist.
FAQ
Can I use frozen shrimp for this recipe?
Yes, just thaw the shrimp completely and pat them dry before marinating so the marinade adheres properly and the shrimp sear rather than steam on the grill.
What can I substitute for couscous?
Quinoa or orzo both work well as a substitute and follow a similar cook time, though you may need to adjust the liquid ratio slightly.
This one’s a great option when you want something that feels like a restaurant dinner but takes less time than delivery.
