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Grilled Lemon Shrimp with Pesto Couscous Recipe

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4.1 from 15 reviews

This vibrant Grilled Lemon Shrimp with Pesto Couscous recipe brings together juicy marinated shrimp grilled to perfection and aromatic couscous tossed with homemade basil pesto. The dish is brightened with fresh lemon zest and garlic flavors, complemented by toasted pine nuts and Parmesan cheese in the pesto. Quick to prepare and perfect for a light, flavorful meal, it serves 4 and is ideal for summer grilling.

Ingredients

Shrimp and Marinade

  • 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
  • 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. Marinate the shrimp: Preheat the grill to the highest setting. In a bowl, combine olive oil, lemon zest, minced garlic, crushed red pepper flakes, salt, and pepper. Toss the shrimp in this marinade thoroughly to coat each piece. Let it sit for 10 to 15 minutes while the grill heats and you start cooking the couscous.
  2. Prepare the shrimp skewers: Thread the marinated shrimp onto skewers, alternating with cherry tomatoes if using. This helps the shrimp cook evenly and makes flipping easier on the grill.
  3. Grill the shrimp: Place the shrimp skewers on the hot grill. Cook for 2 to 3 minutes, then carefully flip them over. Grill for an additional 1 to 2 minutes until the shrimp turn opaque and pink. Remove from the grill and let cool slightly on a baking sheet.
  4. Cook the couscous: Prepare couscous according to package instructions, which typically takes about 15 minutes.
  5. Toast the pine nuts: In a skillet over low heat, toast pine nuts by shaking and stirring frequently until golden and fragrant, about 5 minutes. Watch carefully to avoid burning.
  6. Make the pesto: In a food processor, combine basil, Parmesan cheese, toasted pine nuts, and garlic. Pulse until the ingredients are finely chopped but still crumbly. With the processor running, slowly drizzle in olive oil starting with ½ cup, adding up to ¾ cup to achieve desired consistency. Season with salt, pepper, and crushed red pepper flakes. Blend again and adjust seasoning if needed.
  7. Mix pesto with couscous: Stir ¼ cup of pesto into the cooked couscous. Taste and add more pesto if desired. You may also drizzle extra pesto on top when serving.
  8. Serve: Plate the pesto couscous and top with grilled shrimp skewers. Garnish with fresh basil leaves and serve with lemon wedges for an extra spritz of brightness.

Notes

  • You can substitute wooden skewers soaked in water for 30 minutes to prevent burning if using wooden sticks.
  • Use jumbo shrimp for the best texture and flavor; smaller shrimp may overcook quickly.
  • Pesto can be made ahead and stored in the fridge for up to 1 week or frozen for up to 3 months.
  • Adjust the amount of crushed red pepper flakes to control the spiciness of the dish.
  • For a gluten-free option, substitute the couscous with quinoa or rice.

Find it online: https://recipefeastful.com/grilled-lemon-shrimp-with-pesto-couscous-recipe/