Mediterranean Shrimp Couscous Recipe with Lemon
Looking for a dish that screams flavor, simplicity, and elegance? This Shrimp Couscous recipe is the perfect meal to impress on a busy weeknight or an activity night dinner without breaking a sweat. With juicy, tender shrimp, pearl couscous (a.k.a. Israeli couscous) infused with garlic butter scampi vibes, and tangy bursts of cherry tomatoes and lemon zest, every bite delivers major flavor and comfort. Bon appétit to your new favorite shrimp recipe!
I love a one pot meal during a busy week – and this one is perfect! If you’re looking for a similar recipe, check out my chicken and couscous with leeks or my baked chicken and orzo. And, if you love shrimp, check out my creamy shrimp and grits and my shrimp penne alla vodka! And for meal prep? There’s nothing better than my mediterranean shrimp orzo salad.
Why You’ll Love This Recipe
- Perfect for Busy Weeknights: This shrimp couscous comes together in just one pan, saving you time and cleanup!
- Full of Fresh, Vibrant Flavors: Lemon zest, fresh parsley, and marinated artichoke hearts bring this dish to life. Basic ingredients, big on flavor!
- Customizable for Every Palate: Easily swap or add ingredients to make it fit your mood or what’s in your fridge.
Ingredients
- Pearl Couscous: Often labeled as Israeli couscous, its tender yet chewy texture soaks up the chicken stock beautifully. Look for it in the pasta aisle or near Moroccan couscous.
- Raw Shrimp: Opt for peeled and deveined shrimp to save time. Pat them dry with a paper towel for the best sear.
- Cherry Tomatoes: Choose plump, bright tomatoes for a burst of natural sweetness. These cook down for 2-3 minutes, creating a light sauce.
- Marinated Artichoke Hearts: Found near the canned vegetables in most grocery stores, these pack a tangy punch and are already seasoned for extra flavor.
- Garlic and Red Onion: Sautéing these over medium-high heat creates the perfect aromatic base. Slice the red onion into thick, inch pieces for texture.
- Chicken Stock: Use low-sodium stock to control the salt level and get the best flavor.
- Lemon Zest: Adds brightness and balance. Use a microplane for the finest zest.
- Kalamata Olives: These bring a briny kick and a lot of flavor. Chop them for even distribution.
- Fresh Parsley: Sprinkle on top for a fresh, herbaceous finish.
Substitutions
- Vegetarian Option: Swap shrimp with chickpeas or broccoli florets for a hearty meatless version.
- Grain Swap: Use white rice or whole grain couscous instead of pearl couscous for a twist.
Additions
- White Wine: Deglaze the pan with ¼ cup white wine for a hint of acidity and sophistication.
- Red Bell Peppers: Add inch pieces for a pop of color and sweetness that pairs beautifully with the shrimp.
Step by Step Instructions
Preheat oven to 400°Fahrenheit (200°Celsius).
Sauté the aromatics: In a large oven-safe skillet or pot, heat 2 tbsp olive oil over medium heat. Add the minced garlic and sliced red onion. Cook, stirring occasionally, until fragrant and the onion starts to soften, about 3-4 minutes.
Toast the couscous: Stir in 1½ cups pearl couscous and toast for 1-2 minutes until lightly golden.
Add liquids and veggies: Pour in 2½ cups chicken broth. Add the cherry tomatoes, artichoke hearts, Kalamata olives, lemon zest, smoked paprika, oregano, salt, and pepper. Stir everything gently to combine.
Prepare the shrimp: Season the shrimp lightly with a pinch of salt and pepper. Arrange them evenly over the couscous mixture.
Bake: Transfer the pot to the oven and bake uncovered for 15-18 minutes, or until the shrimp are pink and cooked through and the couscous has absorbed the liquid.
Finish and garnish: Remove from the oven. Let rest for 5 minutes. Sprinkle crumbled feta and chopped parsley on top. Serve with lemon wedges and a drizzle of olive oil, if desired.
Tips and Notes
- Toast the Couscous: Cooking the pearl couscous in the pan for 30-60 seconds before adding liquids brings out its nutty flavor.
- Perfectly Cooked Shrimp: Use room temperature shrimp for even cooking, and cook until they’re just pink—about 5-6 minutes in the oven.
- Layering Flavors: Don’t skip seasoning each layer (garlic, veggies, shrimp) with a big pinch of salt for the best flavor.
Serving Suggestions
- Wine Pairing: Pair this shrimp and couscous with a crisp Sauvignon Blanc or a light Pinot Grigio to complement the bright lemon zest and briny olives.
- Make it a Meal: Pair with a simple green salad and crusty bread to soak up the sauce.
- Add a Drizzle: Finish with a drizzle of olive oil or a squeeze of lemon juice for extra brightness.
Storage and Reheating Instructions
- Leftovers: Store in an airtight container in the fridge for up to 3 days.
- Reheating: Warm gently in a large pan over medium heat with a splash of chicken stock or cool water to loosen the couscous.
Did you try this recipe? I’d love to see it! Tag @seasonedandsalted on Instagram and leave a ⭐️⭐️⭐️⭐️⭐️ review below!
Mediterranean Shrimp Couscous Recipe with Lemon
Equipment
- Large skillet or oven-safe pan
- wooden spoon
- Microplane or zester
- Measuring Cups and Spoons
- Paper towels
Ingredients
- 2 tbsp olive oil
- 4 cloves garlic minced
- 1 medium red onion sliced into thick inch pieces
- 1½ cups pearl couscous Israeli couscous
- 2½ cups chicken stock
- 1 cup cherry tomatoes halved
- 1 cup marinated artichoke hearts chopped
- ½ cup Kalamata olives chopped
- Zest of 1 lemon
- 1 tsp smoked paprika
- 1 tsp dried oregano
- 1 tsp salt
- ¼ tsp black pepper
- 1 lb raw shrimp peeled and deveined
- Optional: Crumbled feta cheese fresh parsley, lemon wedges
Instructions
- Prepare the aromatics: Heat 2 tbsp olive oil in a large skillet over medium-high heat. Add 4 minced garlic cloves and 1 medium red onion (thick slices). Cook for 2-3 minutes until fragrant and slightly softened.
- Toast the couscous: Stir in 1½ cups pearl couscous and toast for 30-60 seconds, stirring constantly, until golden.
- Add the liquid and veggies: Pour in 2½ cups chicken stock, and add 1 cup halved cherry tomatoes, 1 cup chopped marinated artichoke hearts, ½ cup chopped Kalamata olives, zest of 1 lemon, 1 tsp smoked paprika, 1 tsp dried oregano, 1 tsp salt, and ¼ tsp black pepper. Mix well.
- Add the shrimp: Arrange 1 lb raw shrimp evenly over the couscous mixture.
- Bake: Transfer the skillet to a preheated oven at 400°F and bake uncovered for 15-18 minutes, or until the shrimp are pink and cooked through, and the couscous has absorbed the liquid.
- Garnish and serve: Remove from the oven and let sit for 5 minutes. Sprinkle with optional crumbled feta cheese and fresh parsley. Serve with lemon wedges for added brightness.
Very flavorful – I added zucchini too and it was delicious! Thanks for the recipe.