Description
Juicy grilled shrimp marinated with lemon zest, garlic, and olive oil served over fluffy couscous tossed with fresh basil pesto. This bright and flavorful dish combines citrus, herbs, and savory richness for a quick yet elegant meal.
Ingredients
- 2 pounds raw jumbo shrimp, peeled and deveined
- 2 tablespoons olive oil
- 2 tablespoons fresh lemon zest
- 2 garlic cloves, minced
- 1/2 teaspoon crushed red pepper flakes
- 1/2 teaspoon kosher salt
- 1/2 teaspoon freshly ground black pepper
- 1 cup cherry tomatoes
- Fresh basil leaves for garnish
- Lemon wedges for serving
- 4 cups fresh basil leaves
- 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 black pepper
- 1/4 teaspoon crushed red pepper flakes
- 2 cups cooked couscous
Instructions
- Preheat the grill to high heat.
- Place the shrimp in a bowl and combine olive oil, lemon zest, garlic, and red pepper flakes in a small bowl.
- Pour the marinade over the shrimp and toss well. Season with salt and black pepper.
- Let the shrimp marinate for 10–15 minutes while the grill heats.
- Thread the shrimp onto skewers and add cherry tomatoes to the ends if desired.
- Grill the skewers for 2–3 minutes per side until the shrimp turn pink and opaque.
- Cook the couscous according to package instructions until tender.
- Toast the pine nuts in a skillet over low heat for about 5 minutes until golden.
- In a food processor, combine basil, parmesan, pine nuts, and garlic and pulse until finely chopped.
- With the processor running, slowly pour in the olive oil until the pesto becomes smooth.
- Add salt, black pepper, and red pepper flakes and blend again.
- Stir about 1/4 cup pesto into the cooked couscous, adding more if desired.
- Transfer the couscous to a serving platter and top with grilled shrimp skewers.
- Garnish with fresh basil and serve with lemon wedges.
Notes
- Do not marinate shrimp longer than 30 minutes to avoid a mushy texture.
- Store-bought pesto can be used for a quicker preparation.
- Quinoa, rice, or bulgur can replace couscous.
- Toasted walnuts or almonds can substitute for pine nuts.
- Leftovers keep well refrigerated for up to 3 days.
- Prep Time: 20 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Method: Grilled
- Cuisine: Mediterranean
Nutrition
- Serving Size: 1 plate
- Calories: 520 kcal
- Sugar: 3 g
- Sodium: 640 mg
- Fat: 24 g
- Saturated Fat: 5 g
- Unsaturated Fat: 17 g
- Trans Fat: 0 g
- Carbohydrates: 36 g
- Fiber: 3 g
- Protein: 38 g
- Cholesterol: 285 mg
