Grilled Lemon Shrimp with Pesto Couscous
User Reviews
5
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Prep Time
20 mins
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Cook Time
20 mins
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Total Time
40 mins
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Servings
4 people
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Course
Main Course
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Cuisine
American
Grilled Lemon Shrimp with Pesto Couscous
Description
This recipe starts by marinating peeled, deveined jumbo shrimp in olive oil, fresh lemon zest, garlic, red pepper flakes, salt, and pepper for 10-15 minutes. The shrimp are threaded on skewers, optionally with cherry tomatoes, and grilled over high heat until opaque and lightly charred. Meanwhile, couscous is cooked separately according to package directions.
The pesto for the couscous combines fresh basil, Parmesan cheese, toasted pine nuts, garlic, olive oil, salt, black pepper, and crushed red pepper, creating a vibrant, rich sauce that is folded into the cooked couscous. The tart lemon and slight heat on the shrimp contrast with the nutty, herby couscous.
Serving the shrimp directly over the pesto couscous with fresh basil leaves and additional lemon wedges provides a complete, balanced meal with a variety of textures and flavors. The dish’s bright freshness and grilled notes make it suitable as a light dinner or summer meal.
Ingredients
- 2 pounds Shrimp I like the jumbo/largest ones I can find, raw, deveined
- 2 tablespoons olive oil
- 2 tablespoons lemon zest fresh
- 2 garlic minced, cloves
- ½ teaspoon red pepper flakes crushed
- cherry tomatoes for skewering
- basil for serving, fresh
- lemon for sprinting, wedges
pesto couscous
- 4 cups basil fresh
- 1/2 cup Parmesan Cheese finely grated
- 1/3 cup pine nuts toasted
- 3 garlic cloves
- 1/2 to 3/4 cup olive oil
- ½ teaspoon kosher salt
- ½ teaspoon black pepper freshly ground
- ¼ teaspoon crushed red pepper
- 2 cups couscous cooked
Instructions
- Preheat the grill to the highest setting. Place the shrimp in a bowl or dish. Stir together the olive oil, lemon zest, garlic and red pepper flakes. Pour the mixture over the shrimp, tossing well so every bit is coated. Sprinkle all over with salt and pepper. Let sit for 10 to 15 minutes while the grill preheats. You can also start cooking the couscous at this time.
- Skewer the shrimp - this just makes it easier to grill and pieces will not get overcooked! You can add cherry tomatoes on the ends if you'd like.
- Place the shrimp skewers directly on the grill. Grill for 2 to 3 minutes then gently flip over. Grill for another 1 to 2 minutes, or until the shrimp is opaque and pink. Remove the shrimp and place them on a baking sheet to cool slightly.
- Serve the shrimp over the pesto couscous, with fresh basil and more pesto for drizzling. Add a spritz of lemon too!
pesto couscous
- Cook the couscous according to the package instructions. It should only take about 15 minutes total!
- To toast the pine nuts, place them in a skillet and heat over low heat. Shake and stir until the nuts are golden and fragrant, about 5 minutes. Don’t walk away from the nuts!
- To make the pesto, combine the basil, cheese, pine nuts and garlic in a food processor. Pulse until small crumbs remain, and then with the processor running, stream in the olive oil. Start with the 1/2 cup and add the extra if needed to reach the desired consistency. Add the salt, pepper and pepper flakes and blend again. Taste and season additionally if needed. (This makes a full batch of pesto - you won’t need it all. And it stays great in the fridge for a week or the freezer for 3 months.)
- Stir ¼ cup of the pesto into the couscous. Taste and stir in more if desired. You can also drizzle it on top if you wish!
- Serve the couscous in a large bowl of plate. Top with the shrimp skewers. Add fresh basil leaves and serve!
User Reviews
Overall Rating
5
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