Grilled Lemon Shrimp with Pesto Couscous Recipe

Introduction

Grilled Lemon Shrimp with Pesto Couscous is a bright and fresh dish perfect for a quick yet impressive meal. Juicy shrimp marinated in lemon and garlic pair beautifully with a flavorful basil pesto tossed into fluffy couscous. This dish brings vibrant summer flavors to your table in just 40 minutes.

Ingredients

• 2 pounds raw, deveined shrimp (preferably jumbo)
• 2 tablespoons olive oil
• 2 tablespoons fresh lemon zest
• 2 garlic cloves, minced
• ½ teaspoon crushed red pepper flakes
• Cherry tomatoes (for skewering, optional)
• Fresh basil (for serving)
• Lemon wedges (for spritzing)
• 4 cups fresh basil
• ½ cup finely grated parmesan cheese
• ⅓ cup toasted pine nuts
• 3 garlic cloves
• ½ to ¾ cup olive oil
• ½ teaspoon kosher salt
• ½ teaspoon freshly ground pepper
• ¼ teaspoon crushed red pepper
• 2 cups cooked couscous

Instructions

1. Step 1: Preheat your grill to the highest setting. In a bowl, combine olive oil, lemon zest, minced garlic, and crushed red pepper flakes. Toss the shrimp in this mixture until well coated. Season with salt and pepper, then let the shrimp marinate for 10 to 15 minutes while the grill heats. Start cooking the couscous according to package instructions during this time.
2. Step 2: Skewer the shrimp to make grilling easier and prevent overcooking. Add cherry tomatoes to the ends if desired for extra flavor and color.
3. Step 3: Place the shrimp skewers directly on the grill. Cook for 2 to 3 minutes, then carefully flip and grill for an additional 1 to 2 minutes until shrimp turn opaque and pink. Remove from grill and allow to cool slightly on a baking sheet.
4. Step 4: While shrimp cooks, prepare the pesto. Toast pine nuts in a skillet over low heat until golden and fragrant, about 5 minutes, stirring frequently to avoid burning.
5. Step 5: In a food processor, combine fresh basil, grated parmesan, toasted pine nuts, and garlic. Pulse until finely chopped. With the processor running, gradually add olive oil starting with ½ cup, adding more if needed for desired consistency. Season with salt, pepper, and crushed red pepper flakes. Blend again and adjust seasoning to taste.
6. Step 6: Stir ¼ cup of pesto into the cooked couscous, mixing well. Add more pesto if you prefer a stronger flavor. You can also drizzle extra pesto on top when serving.
7. Step 7: Serve the pesto couscous on a large plate or bowl, top with grilled shrimp skewers, fresh basil leaves, and a spritz of lemon juice for brightness.

Tips & Variations

• For an extra smoky flavor, use a charcoal grill or add wood chips to your gas grill.
• Substitute pine nuts with walnuts or almonds if preferred or to save on cost.
• If you don’t have a grill, shrimp can be cooked quickly in a hot skillet or under a broiler.
• Add chopped sun-dried tomatoes or olives to the couscous for a Mediterranean twist.

Storage

Store leftover shrimp and pesto couscous separately in airtight containers in the refrigerator for up to 2 days. Reheat shrimp quickly in a skillet or microwave on low power to avoid toughness. The pesto couscous can be enjoyed cold or warmed gently in the microwave.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use frozen shrimp for this recipe?

Yes, thaw the shrimp completely before marinating and grilling to ensure even cooking.

How long can I keep homemade pesto?

Homemade pesto keeps well in the refrigerator for about one week. You can also freeze it for up to three months, just thaw before using.

Grilled Lemon Shrimp with Pesto Couscous Recipe

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★★★★★

4.8 from 119 reviews

This Grilled Lemon Shrimp with Pesto Couscous recipe is a vibrant and flavorful dish featuring juicy, lemon-zested grilled shrimp served over fluffy couscous tossed with a fresh homemade basil pesto. Perfect for a quick and elegant summer meal that combines zesty citrus, fragrant herbs, and savory parmesan with the sweetness of grilled shrimp and cherry tomatoes.

• Author: Zane
• Prep Time: 15 minutes
• Cook Time: 20 minutes
• Total Time: 40 minutes
• Yield: 4 servings 1x
• Category: Main Dish
• Method: Grilling
• Cuisine: Mediterranean
• Diet: Low Fat

Ingredients

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Shrimp and Marinade

• 2 pounds raw, deveined shrimp (jumbo preferred)
• 2 tablespoons olive oil
• 2 tablespoons fresh lemon zest
• 2 garlic cloves, minced
• ½ teaspoon crushed red pepper flakes
• Salt and freshly ground black pepper, to taste
• Cherry tomatoes (optional, for skewering)
• Lemon wedges (for serving)
• Fresh basil leaves (for serving)

Pesto Couscous

• 4 cups fresh basil leaves
• ½ cup finely grated Parmesan cheese
• 1/3 cup toasted pine nuts
• 3 garlic cloves
• ½ to ¾ cup olive oil
• ½ teaspoon kosher salt
• ½ teaspoon freshly ground black pepper
• ¼ teaspoon crushed red pepper
• 2 cups cooked couscous (prepared according to package instructions)

Instructions

1. Marinate the Shrimp: Preheat your grill to the highest setting. In a bowl, combine 2 tablespoons olive oil, 2 tablespoons fresh lemon zest, 2 minced garlic cloves, and ½ teaspoon crushed red pepper flakes. Add the shrimp and toss well to coat evenly. Season with salt and freshly ground pepper. Let the shrimp marinate for 10 to 15 minutes while the grill heats up.
2. Prepare the Skewers: Thread the marinated shrimp onto skewers for easy grilling. You can add cherry tomatoes to the ends of the skewers if you like.
3. Grill the Shrimp: Place the shrimp skewers directly on the hot grill. Grill for 2 to 3 minutes until partially cooked. Carefully flip the skewers and grill for another 1 to 2 minutes, or until shrimp are opaque and pink. Remove from the grill and place on a baking sheet to cool slightly.
4. Cook the Couscous: While the shrimp marinates and grills, prepare the couscous according to package instructions, usually about 15 minutes total.
5. Toast the Pine Nuts: In a skillet over low heat, toast the pine nuts by shaking and stirring frequently until golden and fragrant, about 5 minutes. Be attentive to avoid burning.
6. Prepare the Pesto: In a food processor, combine 4 cups fresh basil, ½ cup grated Parmesan, toasted pine nuts, and 3 garlic cloves. Pulse until ingredients are finely chopped but still crumbly. With the processor running, slowly stream in ½ cup olive oil, adding up to ¾ cup to achieve desired consistency. Add ½ teaspoon kosher salt, ½ teaspoon freshly ground black pepper, and ¼ teaspoon crushed red pepper. Blend briefly and adjust seasoning to taste.
7. Combine Pesto and Couscous: Stir about ¼ cup of the pesto into the cooked couscous. Taste and add more pesto if desired. You can also drizzle pesto on top when plating.
8. Serve: Plate the pesto couscous and top with the grilled shrimp skewers. Garnish with fresh basil leaves and serve with lemon wedges for an extra spritz of citrus.

Notes

• Using skewers keeps shrimp from overcooking and makes grilling easier.
• Cherry tomatoes on skewers add a burst of sweetness and color.
• Homemade pesto can be stored in the refrigerator for up to one week or frozen for up to three months.
• Watch pine nuts closely when toasting to prevent burning.
• Adjust red pepper flakes to your desired spice level.
• To keep shrimp juicy, do not overcook; shrimp should be opaque and pink, not rubbery.

Keywords: grilled shrimp, lemon shrimp, pesto couscous, summer recipe, easy dinner, Mediterranean seafood, basil pesto, healthy seafood