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Lemon Garlic Shrimp over Couscous Recipe

Lemon Garlic Shrimp over Couscous

Wholesome Cove
This Lemon Garlic Shrimp over Couscous recipe is the kind of dinner you can pull together on a weeknight without breaking a sweat. Plump shrimp get seared in butter and olive oil, then tossed with garlic, fresh lemon juice, and a splash of white wine before landing on a bed of fluffy couscous.
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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Course Main Course
Cuisine Mediterranean
Servings 4 servings
Calories 410 kcal

Equipment

  • Wide sauté pan - Stainless steel or enameled
  • Small saucepan with lid
  • Zester or microplane
  • Kitchen tongs - Silicone-tipped
  • Cutting board
  • Chef's knife
  • Measuring cups and spoons
  • Steamer basket - Optional, for serving with a steamed vegetable side

Ingredients
  

  • 1 lb large shrimp - 450g, peeled and deveined, 16/20 or 21/25 count
  • 1 cup dry couscous - 170g, fine Moroccan
  • 1 1/4 cups low-sodium chicken broth - 300ml, or vegetable broth
  • 3 tablespoons unsalted butter - divided
  • 2 tablespoons extra virgin olive oil
  • 5 cloves garlic - minced
  • 1/4 cup dry white wine - 60ml
  • 2 tablespoons fresh lemon juice - plus more to taste
  • 1 teaspoon lemon zest
  • 1/4 teaspoon red pepper flakes - optional
  • 1/4 cup fresh parsley - 15g, chopped
  • salt and black pepper - to taste

Instructions
 

  • Peel and devein shrimp if needed. Pat completely dry with paper towels and season both sides lightly with salt and pepper.
  • Bring chicken broth to a boil in a small saucepan. Stir in couscous, cover, remove from heat. Let sit 5 minutes, then fluff with a fork and keep covered.
  • Heat olive oil and 1 tablespoon butter in a wide sauté pan over medium-high heat. Add shrimp in a single layer, working in batches if needed. Sear 1 ½ to 2 minutes per side until pink and opaque, then transfer to a plate.
  • Reduce heat to medium and add remaining 2 tablespoons butter to the pan. Add minced garlic and red pepper flakes if using, cook 1 minute stirring constantly. Pour in wine, scrape up browned bits, and simmer 1-2 minutes. Stir in lemon juice and zest.
  • Return shrimp and any juices to the pan and toss to coat. Cook 1 minute until heated through, then remove from heat. Stir in most of the chopped parsley, reserving some for garnish.
  • Fluff couscous and divide among serving bowls. Spoon shrimp and sauce generously over the top. Garnish with remaining parsley and lemon wedges.

Notes

  • Buy shrimp labeled 16/20 or 21/25 per pound for the juiciest results.
  • Pat shrimp thoroughly dry before cooking to ensure a good sear instead of steaming.
  • Watch the garlic carefully; it goes from golden to burnt in under a minute.
  • Always use fresh lemon juice for the best flavor in this simple dish.
  • If you don't have white wine, substitute with extra chicken broth and a small splash of white wine vinegar.
  • Let couscous rest covered for the full 5 minutes for even texture.
  • To make it creamy, stir in 2 tablespoons of heavy cream at the end.
  • Store leftovers in an airtight container in the refrigerator for up to 3 days.
  • Reheat gently in a covered skillet over low heat with a splash of broth to loosen the sauce.
  • This recipe does not freeze well, as shrimp texture suffers significantly.

Nutrition

Serving: 1servingCalories: 410kcalCarbohydrates: 34gProtein: 29gFat: 17gSaturated Fat: 7gPolyunsaturated Fat: 2gMonounsaturated Fat: 6gCholesterol: 230mgSodium: 640mgPotassium: 280mgFiber: 2gSugar: 1gVitamin A: 12IUVitamin C: 15mgCalcium: 6mgIron: 15mg
Keyword lemon garlic shrimp, seafood pasta, shrimp couscous, weeknight dinner
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