Garlic Butter Shrimp Couscous Bowl

Name: Garlic Butter Shrimp Couscous Bowl
Prep time: 8 min
Cook time: 12 min
Total time: 20 min
Yield: 4 servings
Cuisine: American
Ingredients: 1 cup dry couscous; 1 cup hot chicken or vegetable broth; 1 lb large shrimp, peeled and deveined; 1/2 tsp kosher salt; 1/4 tsp black pepper; 2 tbsp olive oil; 3 tbsp butter; 3 garlic cloves, minced; 1 cup cherry tomatoes, halved; 2 cups baby spinach; 1 lemon, zested and juiced; 2 tbsp chopped parsley

Buttery garlic shrimp and fluffy couscous come together with lemon and quick veggies for a 20-minute dinner bowl.

Prep: 8 · Cook: 12 · Total: 20 · Serves: 4 · Difficulty: Easy · Rating: 4.8/5 (176 reviews)

INSPIRED BY

Garlic butter shrimp always feels special, but it cooks faster than almost anything. Couscous keeps the whole bowl in the 20-minute lane.

Story

I learned the hard way that shrimp is the ultimate fast food if you treat it right. Hot pan, quick flip, and get out before it turns rubbery. The butter and garlic make the whole kitchen smell like a coastal shack off the highway. Pile it over couscous and you have a full dinner with zero drama.

By Theo

Ingredients

1 cup dry couscous
1 cup hot chicken or vegetable broth
1 lb large shrimp, peeled and deveined
1/2 tsp kosher salt
1/4 tsp black pepper
2 tbsp olive oil
3 tbsp butter
3 garlic cloves, minced
1 cup cherry tomatoes, halved
2 cups baby spinach
1 lemon, zested and juiced
2 tbsp chopped parsley

Instructions

Add couscous to a bowl. Pour hot broth over, cover, and let stand 5 minutes. Fluff with a fork.
Pat shrimp dry, then season with salt and pepper.
Heat olive oil in a large skillet over medium-high heat. Cook shrimp 1 to 2 minutes per side, until just pink. Transfer to a plate.
Lower heat to medium. Add butter and garlic, cook 30 seconds until fragrant.
Add tomatoes and cook 2 minutes. Stir in spinach to wilt. Return shrimp to the pan, add lemon zest and juice, and toss.
Spoon couscous into bowls, top with shrimp and pan juices, then finish with parsley.

Chef Tips

Use frozen shrimp, thaw in cold water while you prep everything else.
If your garlic browns fast, lower the heat, it should stay pale and fragrant.
Swap spinach for arugula, add it at the end so it just barely wilts.
A pinch of red pepper flakes makes the butter sauce pop.

Cook's Notes

Pat shrimp very dry so they sear instead of steaming.
Couscous is done when it is fluffy, not mushy, keep the broth measurement close.
If using salted butter, taste before adding extra salt at the end.

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