Lemon Garlic Shrimp Couscous Bowls with Cucumber Salad
Bright lemony shrimp over fluffy couscous with a crisp cucumber salad on the side.
Prep: 10 · Cook: 12 · Total: 22 · Serves: 4 · Difficulty: Easy · Rating: 4.7/5 (188 reviews)
INSPIRED BY
A bright pantry dinner that leans on quick couscous and a fast skillet shrimp.
Story
When I need dinner that feels light but still filling, I reach for shrimp and couscous. The couscous does its little steam trick while you cook the shrimp, and suddenly you have something that looks like it belongs in a bowl at a cafe. I always add a simple cucumber and tomato toss because it makes the whole plate taste brighter. Keep the lemon handy, a final squeeze at the table wakes everything up.
By Casey
Ingredients
- 1 cup couscous
- 1 cup chicken broth or water
- 1 lb peeled deveined shrimp
- 2 tbsp olive oil
- 2 cloves garlic, grated or minced
- 1 lemon (zest and juice)
- 1 cup diced cucumber
- 1 cup halved cherry tomatoes
- 2 tbsp chopped parsley
- Salt and black pepper
Instructions
- Bring the broth (or water) to a boil. Stir in the couscous, cover, and remove from the heat. Let it steam 5 minutes, then fluff with a fork.
- In a bowl, toss the cucumber, tomatoes, half the parsley, a pinch of salt, and a squeeze of lemon juice. Set aside.
- Pat the shrimp dry and season with salt and pepper.
- 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 pink.
- Lower the heat to medium. Stir in garlic, lemon zest, and remaining lemon juice, tossing for 30 to 60 seconds until fragrant.
- Serve shrimp over couscous and top with the cucumber-tomato salad. Finish with remaining parsley.
Chef Tips
- Dry shrimp browns better, so give it a quick pat with paper towels.
- Couscous can clump, fluff it with a fork and a drizzle of olive oil if needed.
- If you only have frozen shrimp, thaw it in a bowl of cool water for 10 minutes, then drain and dry.
- Add red pepper flakes if you want a little heat.
Cook's Notes
- **Timing:** Start the couscous first so it is ready when the shrimp finishes.
- **Flavor:** Lemon zest brings the big citrus pop, do not skip it.
- **Texture:** Add the salad at the end so it stays crisp.