Lemon Butter Shrimp Couscous
shared by Nibblore Kitchen
Juicy garlic-butter shrimp sit over fluffy couscous brightened with lemon, parsley, and sweet burst tomatoes. Cooking the shrimp first and using the same skillet for the couscous builds savory flavor without sacrificing tenderness. It is a colorful, satisfying dinner ready in about 25 minutes. • Dry the shrimp well so they sear rather than steam in the skillet. • Remove the shrimp as soon as their centers are barely opaque; overcooked shrimp become rubbery. • Keep the skillet covered for the full 5-minute resting time so the couscous hydrates evenly. • Use vegetable broth instead of chicken broth for a fully pescatarian broth option. • Replace flat-leaf parsley with chopped dill or basil. • Substitute diced ripe plum tomatoes for the cherry tomatoes. • Use salted butter if needed, but reduce the added salt and adjust after tasting. Refrigerate leftovers in an airtight container for up to 2 days. Reheat gently in a covered skillet over low heat with 1 to 2 tablespoons water, or microwave at reduced power until just hot; avoid prolonged heating so the shrimp remain tender. Freezing is not recommended because the shrimp and couscous can lose their texture.
- Total time
- 25 min
- Servings
- 4
- Difficulty
- Beginner-friendly
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Save to my cookbook — freeIngredients
- 450 glarge shrimp, peeled and deveined with tails optional
- 1 tspkosher salt, divided
- ½ tspblack pepper, divided
- ½ tspsmoked paprika
- 3 tbspunsalted butter, divided
- 1 tbspextra-virgin olive oil
- 4 clovegarlic, finely chopped
- 150 gcherry tomatoes, halved
- 240 mllow-sodium chicken broth
- 175 ginstant couscous
- 1lemon, zested and juiced
- 15 gflat-leaf parsley, roughly chopped
Instructions
- 1Pat the shrimp dry. Season them with 1/2 teaspoon salt, 1/4 teaspoon black pepper, and the smoked paprika.
- 2Heat a 30 cm skillet over medium-high heat. Add 1 tablespoon butter and the olive oil. When the butter foams, arrange the shrimp in one layer and cook for 1 1/2 to 2 minutes per side, until pink, opaque around the edges, and just firm in the centers. Transfer the shrimp to a plate; they will finish cooking briefly at the end.
- 3Reduce the heat to medium. Add the tomatoes and cook for 2 minutes, stirring occasionally, until glossy and beginning to soften. Add the garlic and cook for 30 seconds, stirring constantly, until fragrant but not browned.
- 4Pour in the broth and scrape up the browned bits from the skillet. Stir in the remaining 1/2 teaspoon salt and 1/4 teaspoon black pepper, then bring the broth to a full simmer.
- 5Remove the skillet from the heat. Stir in the couscous, cover tightly, and let stand for 5 minutes, or until the broth is absorbed and the grains are tender.
- 6Uncover and fluff the couscous thoroughly with a fork. Fold in 1 tablespoon butter, the lemon zest, 2 tablespoons lemon juice, and three-quarters of the parsley. Taste and add more lemon juice if desired.
- 7Nestle the shrimp and any collected juices into the couscous. Return the covered skillet to low heat for 1 to 2 minutes, just until the shrimp are hot and fully opaque. Remove from the heat, dot with the remaining 1 tablespoon butter, and garnish with the reserved parsley before serving.