This grilled shrimp couscous is a perfect weeknight summer dinner. Zesty grilled lemon shrimp with a touch of heat sits on couscous tossed with bright basil pesto and a squeeze of fresh lemon. Easy, flavorful, and quick to prepare.
Dinner tonight just got exciting.
Grilled lemon shrimp paired with pesto-stirred couscous makes an elegant yet simple meal that comes together fast.
This dish is surprisingly quick — about 30 to 40 minutes total — and feels special enough for guests while still being weeknight-friendly. The couscous and pesto take roughly 15 minutes to prepare, and the shrimp grills in just a few minutes.
Leftovers are fantastic, too — perfect for lunch the next day or an easy second dinner.
Ready to make it? The shrimp get a short marinade of olive oil, salt, pepper, crushed red pepper, garlic and lots of lemon zest. Coat the shrimp, let them rest for a few minutes (no more than 30), skewer, and grill. Skewers are optional but make grilling easier and prettier for serving.
Pesto couscous is a quick way to boost flavor — toss cooked couscous with pesto for vibrant color and bright taste. You can use homemade pesto or a good store-bought version. Stirring pesto into grains is a favorite trick for elevating rice, quinoa, or couscous in minutes.
The pesto can be made ahead and keeps well in the fridge for a week or frozen for a few months.
I like to thread cherry tomatoes alongside the shrimp so they roast quickly while the shrimp cooks. You can also add vegetables to the couscous, like chopped tomatoes or spinach, if you prefer.
Toss everything together, top with fresh basil, and finish with a bright spritz of lemon before serving.
It tastes wonderful.
Grilled Lemon Shrimp with Pesto Couscous
Grilled Lemon Shrimp with Pesto Couscous
4 people
Ingredients
- 2 pounds raw, deveined shrimp (jumbo preferred)
- 2 tablespoons olive oil
- 2 tablespoons fresh lemon zest
- 2 garlic cloves, minced
- 1/2 teaspoon crushed red pepper flakes
- Salt and freshly ground pepper, to taste
- Cherry tomatoes, for skewering (optional)
- Fresh basil, for serving
- Lemon wedges, for serving
Pesto Couscous
- 4 cups packed fresh basil (for pesto)
- 1/2 cup finely grated Parmesan cheese
- 1/3 cup toasted pine nuts
- 3 garlic cloves
- 1/2 to 3/4 cup olive oil
- 1/2 teaspoon kosher salt
- 1/2 teaspoon freshly ground pepper
- 1/4 teaspoon crushed red pepper (optional)
- 2 cups cooked couscous
Instructions
- Preheat the grill on high. Place the shrimp in a bowl. Stir together the olive oil, lemon zest, garlic and crushed red pepper. Toss the shrimp in the mixture and season with salt and pepper. Let sit 10–15 minutes while the grill heats and while you start the couscous.
- Thread the shrimp onto skewers to make grilling easier; add cherry tomatoes if using.
- Grill the shrimp skewers directly on the grates for 2–3 minutes, then flip and grill another 1–2 minutes, until shrimp are opaque and pink. Remove to a sheet to cool slightly.
- Serve the shrimp over the pesto couscous, garnish with fresh basil, extra pesto if desired, and finish with a squeeze of lemon.
Pesto Couscous
- Cook couscous according to package directions (about 15 minutes).
- Toast pine nuts in a skillet over low heat until golden and fragrant, about 5 minutes—watch them closely.
- Make the pesto: combine basil, Parmesan, toasted pine nuts and garlic in a food processor. Pulse until finely chopped, then stream in olive oil until you reach the desired consistency. Season with salt, pepper and crushed red pepper to taste. (This makes extra pesto you can refrigerate or freeze.)
- Stir about 1/4 cup pesto into the warm couscous, taste, and add more if you like. Transfer to a serving bowl and top with the grilled shrimp and fresh basil.
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Extra pesto for everyone!