Lemon Garlic Shrimp over Couscous Recipe

I love quick, flavorful dinners that feel fancy but don’t take hours to make. This Lemon Garlic Shrimp over Couscous is one of my go-to recipes when I want something light, zesty, and perfect for a warm evening. 

The succulent shrimp sautéed with garlic, lemon zest, and a splash of white wine create a bright, citrusy dish that pairs beautifully with fluffy couscous. It’s simple enough for beginners but elegant enough to impress guests. Plus, it’s ready in under 30 minutes! I often serve it with a side of steamed asparagus for extra color and crunch. 

Let me walk you through how to make this delicious meal, share some personal tips, and suggest ways to make it your own.

Ingredients

Here’s what you’ll need to make this vibrant dish for 4 servings:

• 1 lb large shrimp, peeled and deveined
• 1 cup couscous (dry)
• 4 cloves garlic, minced
• 2 lemons (zest of 1, juice of both)
• ¼ cup white wine (optional, can substitute with chicken broth)
• 2 tbsp olive oil
• 2 tbsp butter
• ¼ cup fresh parsley, chopped
• ½ tsp red pepper flakes (optional, for a slight kick)
• Salt and black pepper to taste
• 1 bunch asparagus (optional side)

My Tip: I always buy fresh shrimp when possible because they have a sweeter flavor. If using frozen, thaw them in cold water for 15 minutes and pat dry with paper towels to avoid excess moisture.

Kitchen Equipment Needed

To make this recipe, you’ll need the following tools:

• Sauté pan – A wide pan ensures even cooking of the shrimp.
• Saucepan – For cooking the couscous.
• Zester – To get that fresh lemon zest.
• Cutting board – For chopping garlic and parsley.
• Chef’s knife – For precise mincing.
• Measuring cups and spoons – For accurate ingredient portions.
• Tongs – To flip the shrimp easily.
• Steamer basket – For the optional asparagus side.

My Tip: A good-quality sauté pan makes a huge difference. I’ve had mine for years, and it cooks everything evenly without sticking.

Step-by-Step Instructions

1. Prepare the Ingredients

Start by getting all your ingredients ready. Peel and devein the shrimp if they aren’t already cleaned. Pat them dry with paper towels to remove excess water—this helps them sear nicely. Mince the garlic finely using a chef’s knife. Zest one lemon with a zester and set the zest aside. Juice both lemons into a small bowl. Chop the parsley and measure out the white wine or chicken broth. If using asparagus, trim the woody ends.

My Tip: I like to prep everything before cooking because this recipe moves fast. Having everything ready keeps me calm and focused.

2. Cook the Couscous

In a saucepan, bring 1 ¼ cups of water to a boil with a pinch of salt. Add the couscous, stir, cover, and remove from heat. Let it sit for 5 minutes until the water is absorbed. Fluff with a fork and keep warm. I like to add a tiny drizzle of olive oil to the couscous to keep it from clumping.

My Tip: Check the couscous package for specific water ratios, as some brands vary slightly.

3. Sauté the Shrimp

Heat 2 tablespoons of olive oil in a sauté pan over medium-high heat. Add the shrimp in a single layer, seasoning with salt and black pepper. Cook for 2-3 minutes per side until pink and opaque. Use tongs to flip them carefully. Remove the shrimp to a plate and cover to keep warm.

My Tip: Don’t overcrowd the pan—it’s tempting to cook all the shrimp at once, but they’ll steam instead of sear. Cook in batches if needed.

4. Make the Lemon Garlic Sauce

In the same sauté pan, lower the heat to medium and add 2 tablespoons of butter. Once melted, add the minced garlic and red pepper flakes (if using). Sauté for 1 minute until fragrant, stirring constantly to avoid burning. Pour in the white wine or chicken broth and lemon juice. Let it simmer for 2 minutes to reduce slightly. Stir in the lemon zest and half of the parsley.

My Tip: I always taste the sauce at this point and adjust the salt or lemon juice to balance the flavors.

5. Combine and Serve

Return the shrimp to the pan, tossing them in the sauce to coat evenly. Cook for 1 minute to warm through. Spoon the couscous onto plates, top with the shrimp and sauce, and garnish with the remaining parsley. If serving with asparagus, steam it in a steamer basket for 5-7 minutes until tender-crisp, and place alongside the shrimp.

My Tip: I like to add an extra squeeze of lemon juice just before serving for a fresh, zesty pop.

6. Steam the Asparagus (Optional)

If you’re including asparagus, fill a saucepan with 1 inch of water and bring to a boil. Place the asparagus in a steamer basket over the water, cover, and steam for 5-7 minutes until bright green and tender-crisp. Season with a pinch of salt and a drizzle of olive oil.

My Tip: Don’t overcook the asparagus—it should have a slight crunch for the best texture.

Nutritional Facts

Here’s the approximate nutritional breakdown per serving (based on 4 servings, without asparagus):

• Calories: 350 kcal
• Protein: 25g
• Fat: 14g (4g saturated)
• Carbohydrates: 30g (1g fiber, 1g sugar)
• Sodium: 600mg
• Cholesterol: 180mg

My Tip: If you’re watching your sodium intake, reduce the salt and use low-sodium chicken broth instead of white wine. For weight management, consider supplements like Moringa Actives to support metabolism.

Read Also: Healthy Dinner Recipes for Family

Variations to Try

This recipe is versatile, and I love experimenting with it. Here are some ideas:

• Spicy Version: Increase the red pepper flakes to 1 tsp or add a dash of hot sauce.
• Herb Swap: Replace parsley with fresh basil or cilantro for a different flavor profile.
• Grain Swap: Use quinoa or farro instead of couscous for more protein or fiber.
• Veggie Boost: Add sautéed zucchini or cherry tomatoes to the sauce.
• Creamy Twist: Stir in 2 tablespoons of heavy cream for a richer sauce.

My Tip: I tried the creamy version for a date night, and it was a hit! If you’re on a keto diet, swap the couscous for cauliflower rice and consider NuviaLab Keto to support your diet.

Serving Suggestions

This dish is perfect for a quick summer dinner, but you can elevate it with these ideas:

• Serve with a chilled glass of white wine like Sauvignon Blanc to complement the lemony flavors.
• Pair with a light salad like Watermelon Feta Salad with Mint for a refreshing side.
• Add a slice of Easy Banana Bread for a sweet finish.
• For a heartier meal, include Grilled Vegetable Skewers alongside the asparagus.

My Tip: I love setting the table with bright, summery plates to match the vibe of this dish. It makes the meal feel special without much effort.

Storage and Reheating

To store leftovers, place the shrimp and couscous in separate airtight containers. They’ll keep in the fridge for up to 2 days. I don’t recommend freezing, as the shrimp can become rubbery.

To reheat, warm the couscous in the microwave with a splash of water to keep it fluffy. Reheat the shrimp gently in a sauté pan over low heat to avoid overcooking. Add a little butter or olive oil to refresh the sauce.

My Tip: I usually make extra couscous because it’s great for meal prep. It pairs well with other proteins, too!

Health Benefits of Key Ingredients

This dish isn’t just tasty—it’s packed with nutrients. Here’s why I love the key ingredients:

• Shrimp: Low in calories but high in protein, shrimp supports muscle health. It’s also rich in omega-3s, which are great for heart health. For more on omega-3s, check out Health Benefits of Fish Oil.
• Garlic: Known for its anti-inflammatory properties, garlic may boost immunity and heart health. I add it to almost everything!
• Lemons: Packed with vitamin C, lemons support skin health and immunity. They also aid digestion, which I find helpful after a big meal.
• Couscous: A good source of carbs for energy, couscous also provides some fiber. For better digestion, try Probiosin Plus to support gut health.
• Olive Oil: Rich in healthy fats, olive oil supports heart health and reduces inflammation.

My Tip: I always keep lemons and garlic in my kitchen—they’re versatile and great for your health.

FAQs

1. Can I use frozen shrimp for this recipe?

Yes, frozen shrimp work well. Thaw them in cold water for 15 minutes, then pat dry with paper towels to remove excess moisture. This ensures they sear properly instead of steaming.

2. What can I use instead of white wine?

If you prefer not to use white wine, substitute with chicken broth or a mix of water and a splash of apple cider vinegar for acidity. The flavor will still be bright and delicious.

3. How do I keep the shrimp from getting rubbery?

Avoid overcooking by watching the shrimp closely. They’re done when they turn pink and opaque, usually 2-3 minutes per side. Remove them from the heat as soon as they’re cooked to keep them tender.

4. Can I make this dish ahead of time?

You can prep the ingredients ahead, but I recommend cooking the shrimp and sauce just before serving for the best texture. The couscous can be made earlier and reheated with a splash of water.

5. Is this recipe suitable for a keto diet?

The couscous makes this dish higher in carbs, but you can swap it for cauliflower rice to make it keto-friendly. Pair with Keto Actives to support your ketogenic diet goals.

Final Thoughts

This Lemon Garlic Shrimp over Couscous is one of those recipes that feels like a treat but is so easy to make. I love how the bright, zesty flavors come together in minutes, making it perfect for busy weeknights or a quick dinner party dish. 

The combination of tender shrimp, fragrant garlic, and fluffy couscous never fails to impress. Whether you stick to the classic recipe or try one of the variations, this dish is sure to become a favorite in your kitchen. 

For extra health benefits, consider adding supplements like Collagen Select for skin and joint health or Fibre Select for better digestion. Try it out, and let me know how it turns out for you!

Recommended:

• Grilled Salmon with Dill Sauce
• Shrimp Tacos with Mango Salsa
• Mediterranean Quinoa Salad with Grilled Chicken
• Healthy Guacamole
• Air Fryer Salmon
• Chicken Caesar Pasta Salad
• Health Benefits of Probiotics
• Healthy Dinner Recipes for Family