Grilled Lemon Shrimp with Pesto Couscous Recipe

Introduction

Grilled Lemon Shrimp with Pesto Couscous is a vibrant and fresh dish perfect for warm evenings. Juicy shrimp marinated in lemon and garlic are grilled to perfection and paired with a flavorful basil pesto couscous. This recipe is simple, quick, and bursting with bright flavors.

Ingredients

• 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
• Cherry tomatoes (for skewering)
• Fresh basil (for serving)
• Lemon wedges (for sprinkling)
• 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 the grill to the highest setting. In a bowl, stir together olive oil, lemon zest, minced garlic, and crushed red pepper flakes. Add the shrimp and toss well to coat. Sprinkle with salt and pepper. Let the shrimp marinate for 10 to 15 minutes while preheating the grill. Begin cooking the couscous according to package instructions if desired.
2. Step 2: Thread the shrimp onto skewers to make grilling easier and ensure even cooking. Optionally, add cherry tomatoes at the ends of each skewer.
3. Step 3: Place the shrimp skewers on the hot grill. Grill for 2 to 3 minutes, then carefully flip. Grill for another 1 to 2 minutes until shrimp are opaque and pink. Remove skewers and allow them to cool slightly on a baking sheet.
4. Step 4: To prepare the pesto couscous, toast the pine nuts in a skillet over low heat for about 5 minutes, stirring frequently until golden and fragrant.
5. Step 5: In a food processor, combine fresh basil, Parmesan cheese, toasted pine nuts, and garlic cloves. Pulse until the mixture is crumbly.
6. Step 6: With the processor running, slowly stream in ½ cup olive oil until the pesto reaches a smooth consistency. Add salt, pepper, and crushed red pepper flakes, then blend again. Adjust seasoning as needed.
7. Step 7: Stir about ¼ cup of the pesto into the cooked couscous. Taste and add more pesto if you prefer stronger flavor.
8. Step 8: Serve the pesto couscous on plates or in a large bowl. Top with grilled shrimp skewers, fresh basil leaves, and a spritz of lemon juice. Drizzle extra pesto over the dish if desired.

Tips & Variations

• For easier grilling, soak wooden skewers in water for 30 minutes beforehand to prevent burning.
• Add other grilled vegetables like zucchini or bell peppers on the skewers for more color and flavor.
• If pine nuts are unavailable, walnuts or almonds can be toasted and used instead in the pesto.
• Use gluten-free couscous or quinoa for a gluten-free version.
• Make extra pesto to use as a sauce for sandwiches or salads throughout the week.

Storage

Store leftover shrimp and pesto couscous separately in airtight containers in the refrigerator for up to 3 days. Reheat shrimp gently on the grill or in a skillet to avoid overcooking. The pesto couscous can be served cold or warmed in the microwave, adding a splash of olive oil or lemon juice if it seems dry.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use frozen shrimp for this recipe?

Yes, frozen shrimp can be used. Thaw them completely and pat dry before marinating to ensure the best texture on the grill.

How do I prevent shrimp from sticking to the grill?

Make sure your grill is clean and well-oiled before placing shrimp on it. Using skewers also helps manage the shrimp more easily and prevents them from falling through the grates.

Grilled Lemon Shrimp with Pesto Couscous Recipe

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★★★★★

4.6 from 76 reviews

This Grilled Lemon Shrimp with Pesto Couscous recipe combines juicy, marinated shrimp grilled to perfection and served over fluffy couscous tossed with a vibrant homemade basil pesto. The dish is brightened with fresh lemon zest and garlic, featuring a perfect balance of spice and tang, complemented by cherry tomatoes and fresh basil for a fresh, summery meal that’s quick and easy to prepare.

• Author: Nora
• Prep Time: 15 minutes
• Cook Time: 15 minutes
• Total Time: 40 minutes
• Yield: 4 servings 1x
• Category: Main Course
• Method: Grilling
• Cuisine: Mediterranean
• Diet: Halal

Ingredients

Scale 1x2x3x

Shrimp Marinade and Skewers

• 2 pounds raw, deveined jumbo shrimp
• 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 (for skewering, optional)
• Lemon wedges (for serving)
• Fresh basil leaves (for serving)

Pesto

• 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 flakes

Couscous

• 2 cups cooked couscous (prepared according to package instructions)

Instructions

1. Prepare the shrimp marinade: In a bowl, combine olive oil, fresh lemon zest, minced garlic, crushed red pepper flakes, salt, and pepper. Add the raw shrimp and toss to coat thoroughly. Let it marinate for 10 to 15 minutes while preheating the grill.
2. Preheat the grill: Heat the grill to its highest setting to ensure a quick sear and perfect grilling of the shrimp.
3. Skewer the shrimp: Thread the marinated shrimp onto skewers. Optionally, add cherry tomatoes on the ends for extra flavor and ease of grilling.
4. Grill the shrimp: Place the shrimp skewers directly on the grill. Grill each side for 2 to 3 minutes initially, then flip gently and cook for an additional 1 to 2 minutes, until the shrimp turn opaque and pink. Remove from the grill and let them cool slightly on a baking sheet.
5. Cook the couscous: Prepare couscous according to package directions, which should take about 15 minutes.
6. Toast the pine nuts: In a dry skillet over low heat, toast pine nuts until golden and fragrant, about 5 minutes. Stir constantly to prevent burning.
7. Make the pesto: In a food processor, combine fresh basil, grated Parmesan, toasted pine nuts, and garlic. Pulse until combined and crumbly. With the processor running, slowly stream in ½ cup olive oil, adding more up to ¾ cup as needed for preferred consistency. Add salt, pepper, and crushed red pepper flakes. Blend again and adjust seasoning to taste.
8. Mix pesto with couscous: Stir ¼ cup of pesto into the cooked couscous, adding more to taste or drizzling extra on top when serving.
9. Assemble and serve: Serve the pesto couscous on a plate or bowl. Top with grilled shrimp skewers, garnish with fresh basil leaves and lemon wedges, and drizzle additional pesto if desired. Enjoy immediately.

Notes

• Use jumbo shrimp for best texture and flavor.
• Marinating the shrimp briefly helps infuse the lemon and garlic flavors.
• Toast pine nuts carefully and stir constantly to avoid burning.
• Pesto can be stored in the refrigerator up to one week or frozen for up to three months.
• Adjust crushed red pepper flakes to control the spice level.
• Skewering shrimp prevents overcooking and makes grilling easier.
• The recipe yields four generous servings.

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