Lemon Garlic Shrimp Couscous

Name: Lemon Garlic Shrimp Couscous
Prep time: 10 min
Cook time: 15 min
Total time: 25 min
Yield: 4 servings
Cuisine: American
Ingredients: 1 cup couscous; 1 cup boiling water; 1/2 tsp kosher salt, divided; 1 lb large shrimp, peeled and deveined; 2 tbsp olive oil; 3 cloves garlic, minced; 1/4 tsp red pepper flakes (optional); 1 lemon, zested and juiced; 2 tbsp unsalted butter; 2 cups baby spinach; 2 tbsp chopped parsley; Freshly ground black pepper

Buttery lemon-garlic shrimp piled over fluffy couscous for a fast, bright dinner.

Prep: 10 · Cook: 15 · Total: 25 · Serves: 4 · Difficulty: Easy · Rating: 4.7/5 (168 reviews)

INSPIRED BY

I wanted shrimp scampi energy without boiling pasta. Couscous takes the same lemony butter treatment and is on the table fast.

Story

Some nights I want dinner to feel a little fancy, but I also want it to be done before the group chat wakes up. Couscous is my secret weapon because it cooks while you do everything else. The shrimp get a quick sear, then the pan turns into a lemony butter sauce in about a minute. This is the kind of meal that makes Tuesday taste like a good decision.

By Casey

Ingredients

1 cup couscous
1 cup boiling water
1/2 tsp kosher salt, divided
1 lb large shrimp, peeled and deveined
2 tbsp olive oil
3 cloves garlic, minced
1/4 tsp red pepper flakes (optional)
1 lemon, zested and juiced
2 tbsp unsalted butter
2 cups baby spinach
2 tbsp chopped parsley
Freshly ground black pepper

Instructions

Put couscous in a bowl with 1/4 tsp salt. Pour in boiling water, cover, and let stand 5 minutes.
Pat shrimp dry and season with the remaining 1/4 tsp salt and a few grinds of 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 just opaque.
Reduce heat to medium. Add garlic and red pepper flakes and cook 30 seconds, stirring.
Stir in lemon zest, lemon juice, and butter. Add spinach and toss until just wilted.
Fluff couscous with a fork, then serve topped with shrimp and pan sauce. Finish with parsley.

Chef Tips

Dry shrimp brown better and do not steam, pat them well.
If the pan sauce looks tight, add a splash of water before tossing.
Swap spinach for arugula, add it off the heat so it stays peppery.
Add a spoon of capers for extra briny punch.

Cook's Notes

Couscous is done when it has absorbed the water, fluff it well so it stays light.
Shrimp cook fast, pull them as soon as they turn opaque so they stay juicy.
For meal prep, store couscous and shrimp separately and reheat gently.

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