Easy • Seafood
Zesty Shrimp & Couscous Skillet
A bright and speedy skillet meal featuring succulent shrimp, fluffy couscous, and a burst of zesty lemon and fresh herbs.
- Prep
- 10 min
- Cook
- 15 min
- Servings
- 2
- Level
- Easy
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When you need a meal that's both light and satisfying, this Zesty Shrimp & Couscous Skillet is your go-to! It's incredibly quick, packed with vibrant flavors, and comes together in one pan for minimal cleanup. Perfect for a busy weeknight when you want something fresh and delicious.
Ingredients
Yield: 2 servings
Main
- 1 tbsp olive oil
- 1 lb large shrimp, peeled and deveined (tails on or off)
- 1 small shallot, minced (or 1/4 red onion, finely chopped)
- 2 cloves garlic, minced
- 1 cup chicken or vegetable broth
- 1/2 cup quick-cooking couscous
- 1/2 lemon, juiced and zested
- 1/4 cup chopped fresh parsley
- Salt and black pepper to taste
- Optional: red pepper flakes for a kick
Preparation
Step 1
Heat olive oil in a large skillet with a lid over medium-high heat. Add shrimp, season with salt, pepper, and a pinch of red pepper flakes (if using). Cook for 2-3 minutes per side, until pink and opaque. Remove shrimp from skillet and set aside.
Step 2
Add minced shallot (or onion) to the skillet and cook for 2-3 minutes until softened. Stir in minced garlic and cook for 30 seconds until fragrant.
Step 3
Pour in the chicken or vegetable broth and bring to a simmer. Stir in the couscous. Cover the skillet, remove from heat, and let stand for 5 minutes, or until the liquid is absorbed and couscous is fluffy.
Step 4
Fluff the couscous with a fork. Stir in the cooked shrimp, lemon juice, lemon zest, and fresh parsley. Taste and adjust seasonings as needed.
Step 5
Serve immediately, perhaps with a simple green salad on the side.
Tips
- Don't overcook the shrimp, as it cooks very quickly and can become rubbery.
- For extra veggies, stir in a handful of baby spinach or cherry tomatoes with the shrimp in the last minute of cooking.
- Use fresh lemon juice and zest for the best bright flavor.
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