Grilled Lemon Shrimp with Pesto Couscous Recipe
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.
- 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
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
- 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.
- Preheat the grill: Heat the grill to its highest setting to ensure a quick sear and perfect grilling of the shrimp.
- Skewer the shrimp: Thread the marinated shrimp onto skewers. Optionally, add cherry tomatoes on the ends for extra flavor and ease of grilling.
- 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.
- Cook the couscous: Prepare couscous according to package directions, which should take about 15 minutes.
- 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.
- 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.
- Mix pesto with couscous: Stir ¼ cup of pesto into the cooked couscous, adding more to taste or drizzling extra on top when serving.
- 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
