Zesty Lemon Garlic Shrimp with Herbed Couscous


Zesty Lemon Garlic Shrimp with Herbed Couscous

Elevate your shrimp game with this zesty and flavorful dish that marries succulent shrimp with bright lemon, aromatic garlic, and a medley of fresh herbs. This recipe takes the classic shrimp dish to new heights by infusing unexpected ingredients and techniques, resulting in a burst of flavors and textures that will surprise and delight your taste buds. Serve these mouthwatering shrimp over a bed of fluffy herbed couscous for a complete and satisfying meal that’s perfect for any occasion.

Cooking Time: 25 minutes
Difficulty Level: Easy


For the Shrimp:

  • 1 pound large shrimp, peeled and deveined
  • 3 cloves garlic, minced
  • Zest of 1 lemon
  • Juice of 1 lemon
  • 2 tablespoons olive oil
  • 1 teaspoon paprika
  • 1/2 teaspoon red pepper flakes
  • Salt and black pepper to taste
  • 2 tablespoons fresh parsley, chopped (for garnish)

For the Herbed Couscous:

  • 1 cup couscous
  • 1 1/4 cups chicken or vegetable broth
  • 2 tablespoons fresh parsley, chopped
  • 1 tablespoon fresh chives, chopped
  • 1 tablespoon fresh dill, chopped
  • Salt and black pepper to taste


  1. Prepare the Shrimp:
    • In a bowl, combine the minced garlic, lemon zest, lemon juice, olive oil, paprika, red pepper flakes, salt, and black pepper.
    • Add the peeled and deveined shrimp to the bowl and toss until they are evenly coated with the marinade. Let the shrimp marinate for 10-15 minutes.
  2. Cook the Herbed Couscous:
    • In a saucepan, bring the chicken or vegetable broth to a boil.
    • Stir in the couscous, cover the saucepan, and remove it from heat. Let it sit for about 5 minutes, allowing the couscous to absorb the broth.
    • Fluff the couscous with a fork and stir in the chopped parsley, chives, dill, salt, and black pepper. Set aside and keep warm.
  3. Cook the Shrimp:
    • Heat a large skillet over medium-high heat. Once hot, add the marinated shrimp to the skillet in a single layer.
    • Cook the shrimp for 2-3 minutes on each side, or until they turn pink and opaque.
    • Once cooked through, remove the skillet from heat.
  4. Serve:
    • Spoon the herbed couscous onto serving plates or a platter.
    • Arrange the cooked shrimp over the couscous.
    • Garnish with freshly chopped parsley.
    • Serve immediately and enjoy!


  • For a gluten-free option, substitute the couscous with quinoa or cauliflower rice.
  • Feel free to adjust the level of spiciness by increasing or decreasing the amount of red pepper flakes.
  • You can add other seafood such as scallops or mussels to the dish for variety.
  • Replace fresh herbs with dried herbs if fresh ones are not available, using a smaller quantity since dried herbs are more potent.

Frequently Asked Questions:

  1. Can I use frozen shrimp for this recipe?
    • Yes, you can use frozen shrimp, just make sure to thaw them completely and pat them dry before marinating.
  2. How do I know when the shrimp are cooked?
    • Shrimp cook very quickly and turn pink and opaque when they’re done. Be careful not to overcook them, as they can become tough and rubbery.
  3. Can I make this dish ahead of time?
    • While it’s best served immediately for optimal flavor and texture, you can prepare the components separately ahead of time and assemble them just before serving. Keep the shrimp and couscous covered in the refrigerator until ready to reheat and serve.