Garlic Butter Shrimp Couscous Skillet

Name: Garlic Butter Shrimp Couscous Skillet
Prep time: 5 min
Cook time: 15 min
Total time: 20 min
Yield: 4 servings
Cuisine: American
Ingredients: 1 lb large shrimp, peeled and deveined; 1 tsp kosher salt, divided; 1/2 tsp black pepper; 2 tbsp olive oil; 3 tbsp butter; 4 cloves garlic, minced; 1 tsp paprika; 1 1/2 cups chicken broth (or veggie broth); 1 cup couscous; 1 cup frozen peas (or baby spinach); 1 lemon, zested and juiced; 2 tbsp chopped parsley

This garlic butter shrimp couscous skillet is a one-pan dinner with lemony broth and quick-cooking couscous.

Prep: 5 · Cook: 15 · Total: 20 · Serves: 4 · Difficulty: Easy · Rating: 4.8/5 (246 reviews)

INSPIRED BY

This is my answer to craving shrimp scampi vibes without boiling pasta. Couscous cooks right in the skillet, and dinner lands on the table fast.

Story

Casey here, and I make this when I want dinner to feel special but I do not want a sink full of dishes. The garlic and butter smell like something you would order out, but the couscous makes it weeknight practical. I love the little pop of peas, and the lemon at the end makes everything taste brighter. If you have a bag of shrimp in the freezer, you are basically already halfway there.

By Casey

Ingredients

1 lb large shrimp, peeled and deveined
1 tsp kosher salt, divided
1/2 tsp black pepper
2 tbsp olive oil
3 tbsp butter
4 cloves garlic, minced
1 tsp paprika
1 1/2 cups chicken broth (or veggie broth)
1 cup couscous
1 cup frozen peas (or baby spinach)
1 lemon, zested and juiced
2 tbsp chopped parsley

Instructions

Season the shrimp with 1/2 tsp salt and pepper.
Sear shrimp, heat olive oil in a large skillet over medium-high heat. Add shrimp in a single layer and cook 1 to 2 minutes per side until just pink. Transfer to a plate.
Build the sauce, lower heat to medium, add butter and garlic. Stir 30 seconds, then add paprika.
Simmer couscous, pour in broth and bring to a simmer. Stir in couscous and peas, cover, and turn off heat. Let stand 5 minutes.
Finish, fluff couscous with a fork, stir in lemon zest and juice, plus remaining 1/2 tsp salt (or to taste).
Serve, fold shrimp back in, sprinkle with parsley, and serve warm.

Chef Tips

Buy peeled shrimp to keep prep truly fast.
Do not overcook the shrimp, pull them as soon as they turn pink and curl.
For extra heat, add a pinch of red pepper flakes with the garlic.
Couscous texture varies by brand, add a splash more broth if it seems dry after resting.

Cook's Notes

If your shrimp are frozen, thaw in a bowl of cold water while you mince the garlic.
Use a big skillet so the shrimp sear instead of steaming.
Covering the pan and turning off the heat keeps couscous fluffy, not mushy.
Taste for salt after adding lemon, citrus can mute saltiness.

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