Description
Grilled Lemon Shrimp with Pesto Couscous is a vibrant and flavorful dish that combines succulent jumbo shrimp with a zesty lemon marinade, grilled to perfection, and served over aromatic pesto-infused couscous. This Mediterranean-inspired meal is both elegant and easy to prepare, making it perfect for summer gatherings or a quick weeknight dinner.
Ingredients
Units
Scale
For the shrimp:
- 2 pounds raw, deveined jumbo shrimp
- 2 tablespoons olive oil
- 2 tablespoons fresh lemon zest
- 2 garlic cloves, minced
- 1/2 teaspoon crushed red pepper flakes
- Cherry tomatoes, for skewering
- Fresh basil, for serving
- Lemon wedges, for spritzing
For the pesto couscous:
- 4 cups fresh basil
- 1/2 cup finely grated parmesan cheese
- 1/3 cup toasted pine nuts
- 3 garlic cloves
- 1/2 to 3/4 cup olive oil
- 1/2 teaspoon kosher salt
- 1/2 teaspoon freshly ground pepper
- 1/4 teaspoon crushed red pepper
- 2 cups cooked couscous
Instructions
- Prepare the shrimp: In a bowl, combine olive oil, lemon zest, minced garlic, and red pepper flakes. Toss the shrimp in this mixture, season with salt and pepper, and let marinate for 10-15 minutes while preheating the grill to its highest setting.
- Skewer the shrimp: Thread the marinated shrimp onto skewers, alternating with cherry tomatoes if desired. This makes grilling easier and ensures even cooking.
- Grill the shrimp: Place skewers directly on the hot grill. Cook for 2-3 minutes, then flip and cook for another 1-2 minutes until shrimp are opaque and pink. Remove from grill and set aside.
- Prepare the couscous: Cook couscous according to package instructions, which typically takes about 15 minutes.
- Make the pesto: In a food processor, combine basil, parmesan, toasted pine nuts, and garlic. Pulse until finely chopped. With the processor running, slowly add olive oil until desired consistency is reached. Season with salt, pepper, and red pepper flakes.
- Combine and serve: Stir ¼ cup of pesto into the cooked couscous, adding more to taste. Serve the grilled shrimp over the pesto couscous, garnish with fresh basil, and offer additional pesto and lemon wedges on the side.
Notes
- For best results, use the largest shrimp available for grilling.
- The pesto recipe makes more than needed for this dish. Store excess in the refrigerator for up to a week or freeze for up to 3 months.
- To toast pine nuts, heat them in a dry skillet over low heat, stirring constantly until golden and fragrant, about 5 minutes.
Nutrition
- Serving Size: 1/4 of recipe
- Calories: 650
- Sugar: 3g
- Sodium: 800mg
- Fat: 38g
- Saturated Fat: 7g
- Unsaturated Fat: 28
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 4g
- Protein: 42
- Cholesterol: 260mg
