Grilled Lemon Shrimp with Pesto Couscous Recipe
Grilled Lemon Shrimp with Pesto Couscous is a vibrant, fresh, and flavorful dish featuring juicy grilled shrimp marinated in lemon and spices, served atop fluffy couscous tossed with homemade basil pesto. Perfect for a quick, elegant summer meal, this recipe combines the bright tang of lemon, aromatic basil pesto, and tender shrimp with the satisfying texture of couscous.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Total Time: 40 minutes
- Yield: 4 servings 1x
- Category: Main Dish
- Method: Grilling
- Cuisine: Mediterranean
- Diet: Low Fat
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 (optional, for skewering)
- Lemon wedges, for serving
- Fresh basil leaves, for serving
Pesto
- 4 cups fresh basil leaves
- 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 black pepper
- ¼ teaspoon crushed red pepper flakes
Couscous
- 2 cups cooked couscous (prepared according to package instructions)
Instructions
- Prepare the marinade and shrimp: In a bowl, combine olive oil, lemon zest, minced garlic, and crushed red pepper flakes. Place the shrimp in the bowl and toss to coat evenly. Sprinkle salt and pepper over the shrimp, mix well, and let marinate for 10 to 15 minutes while the grill preheats.
- Preheat the grill: Heat the grill to the highest setting to ensure a nice sear on the shrimp.
- Skewer the shrimp: Thread shrimp onto skewers for easier grilling and to prevent overcooking. Optionally, add cherry tomatoes to the ends of the skewers for added flavor and color.
- Grill the shrimp: Place the shrimp skewers directly on the grill and cook for 2 to 3 minutes. Flip gently and grill for another 1 to 2 minutes until shrimp turn opaque and pink. Remove from grill and let rest briefly on a baking sheet.
- Prepare the couscous: Cook couscous according to package instructions, typically taking about 15 minutes, and set aside.
- Toast the pine nuts: In a skillet over low heat, toast the pine nuts for about 5 minutes, stirring frequently until golden and fragrant. Remove from heat promptly to avoid burning.
- Make the pesto: In a food processor, combine basil leaves, Parmesan cheese, toasted pine nuts, and garlic. Pulse until coarsely ground. With processor running, slowly drizzle in ½ cup olive oil until a creamy consistency forms. Add salt, pepper, and crushed red pepper flakes, then blend again. Adjust olive oil or seasoning as needed.
- Combine pesto and couscous: Stir about ¼ cup of the prepared pesto into the cooked couscous. Taste and add more pesto if desired.
- Assemble and serve: Serve the pesto couscous on plates or in a bowl. Top with grilled shrimp skewers, garnish with fresh basil leaves and a spritz of lemon juice. Optionally drizzle additional pesto over the top for extra flavor.
Notes
- Use jumbo shrimp for best grilling results; smaller shrimp may cook too quickly and dry out.
- Toast pine nuts carefully over low heat to prevent burning and bitterness.
- Pesto can be made ahead and stored in the refrigerator for up to a week or frozen for up to 3 months.
- Adjust crushed red pepper flakes in the marinade and pesto according to your preferred spice level.
- Cherry tomatoes on skewers add color and sweetness, but can be omitted if preferred.
Keywords: grilled shrimp, lemon shrimp, pesto couscous, basil pesto, summer recipe, quick dinner, Mediterranean seafood
