Dinner

Grilled Lemon Shrimp with Pesto Couscous Recipe

Byluca Carter March 5, 2026March 5, 2026

Introduction

Grilled Lemon Shrimp with Pesto Couscous is a bright, flavorful dish perfect for warm-weather dinners. Juicy shrimp marinated with lemon and garlic are grilled to perfection and served over fluffy couscous tossed in vibrant homemade basil pesto. This recipe brings a fresh and satisfying meal to your table in under an hour.

A white round plate with two skewers of grilled shrimp placed on top of a bed of green herb-coated couscous. Each skewer has five large shrimps with char marks and two cherry tomatoes, one red and one yellow. The couscous underneath is light green with small basil leaves scattered throughout. There are two lemon wedges positioned on the plate, one near the top and one near the bottom. A small glass bowl with green sauce and a spoon is placed at the top right on a white marbled surface. photo taken with an iphone --ar 4:5 --v 7

Ingredients

2 pounds raw, deveined shrimp (jumbo/largest preferred)
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

Step 1: Preheat the grill to the highest setting. In a bowl, combine olive oil, lemon zest, minced garlic, and crushed red pepper flakes. Add the shrimp and toss until evenly coated. Season with salt and pepper. Let the shrimp marinate for 10 to 15 minutes while the grill heats. Begin cooking the couscous according to package instructions during this time.

Step 2: Skewer the shrimp, optionally adding cherry tomatoes at the ends for extra flavor and presentation.
Step 3: Grill the shrimp skewers directly on the grill grates. Cook for 2 to 3 minutes, then gently flip and grill for another 1 to 2 minutes until shrimp turn opaque and pink. Transfer the shrimp to a baking sheet to cool slightly.
Step 4: To make the pesto, toast the pine nuts in a skillet over low heat, stirring frequently until golden and fragrant (about 5 minutes). In a food processor, combine basil, Parmesan, toasted pine nuts, and garlic. Pulse until coarsely chopped. With the processor running, slowly stream in ½ cup olive oil, adding more if needed for desired consistency. Season with salt, pepper, and crushed red pepper; blend again and adjust seasoning to taste.

Step 5: Stir about ¼ cup of the pesto into the cooked couscous. Add more pesto to taste or drizzle any leftover pesto over the top when serving.
Step 6: Serve the pesto couscous in bowls or on plates topped with the grilled shrimp skewers. Garnish with fresh basil leaves and a spritz of lemon juice for brightness.

Tips & Variations

Use jumbo shrimp for ease of skewering and grilling. If smaller shrimp are used, reduce cooking time slightly to avoid overcooking.

If you don’t have pine nuts, walnuts or almonds make a great substitute in the pesto.
For a smoky touch, try grilling the cherry tomatoes along with the shrimp on the skewers.
Make extra pesto to use as a dip or spread, or freeze leftovers in an ice cube tray for easy portioning.

Storage

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

How to Serve

A white plate holds a bed of small round couscous mixed with green pesto and fresh basil leaves, sprinkled lightly with black pepper. On top are two wooden skewers with five grilled shrimp each, their orange and white shells charred slightly with brown grill marks. Each skewer ends with a small cherry tomato, one side red and the other yellow, also grilled. Two lemon wedges, one placed on the couscous and the other near the plate's edge, add a splash of yellow. To the top right, a glass bowl with green pesto sauce and a small spoon sits on a white marbled surface. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use pre-cooked shrimp for this recipe?

It’s best to use raw shrimp for grilling, as pre-cooked shrimp can become rubbery if grilled again. Raw shrimp marinated and grilled fresh will yield the best texture and flavor.

How do I prevent shrimp from sticking to the grill?

Make sure your grill is clean and well-oiled before cooking. Additionally, marinating the shrimp in olive oil helps reduce sticking. Using skewers also makes turning the shrimp easier and helps avoid sticking.