Grilled Lemon Shrimp with Pesto Couscous

The aroma of grilled shrimp wafts through the air, promising a delightful meal that bursts with fresh flavors. This Grilled Lemon Shrimp with Pesto Couscous recipe comes together in just under an hour and perfectly showcases the vibrant tastes of summer. It’s the ideal dish for those seeking a light yet satisfying dinner that combines succulent shrimp with creamy pesto and fluffy couscous.

This recipe is perfect for seafood lovers and is great for a weekend cookout or a quick weeknight dinner. You can easily marinate the shrimp a day ahead for maximum flavor, making preparation a breeze.

Why You’ll Love This Recipe

• The zesty lemon complements the sweetness of the shrimp beautifully.
• Pesto couscous adds a creamy texture that balances the grill’s char.
• It cooks in under 30 minutes, perfect for busy evenings.
• The dish is colorful and visually appealing, great for serving guests.

What You’ll Need

Gather the following ingredients to create this delicious dish.

For the Marinade

• 2 tbsp olive oil
• 2 tbsp lemon juice
• 2 cloves garlic, minced
• Salt and pepper to taste

For the Couscous

• 1 cup couscous
• 1 1/4 cups vegetable or chicken broth
• 1/4 cup pesto
• Cherry tomatoes, halved (optional)

For Serving

• Fresh basil for garnish (optional)

Use homemade pesto for better flavor.

Substitutions & Swaps

• Replace shrimp with chicken or tofu for variation.
• Use quinoa instead of couscous for a gluten-free option.
• Swap lemon juice with lime juice for a different zing.
• Choose store-bought pesto for convenience.

How to Make It

Prepare your kitchen for a flavorful meal with these easy steps.

1. Marinate

In a bowl, combine olive oil, lemon juice, minced garlic, salt, and pepper. Add the shrimp and marinate for at least 30 minutes.

2. Cook Couscous

Meanwhile, bring the broth to a boil in a saucepan. Stir in the couscous, cover, and remove from heat. Let it sit for about 5 minutes, then fluff with a fork.

3. Mix

Stir in the pesto and cherry tomatoes (if using) into the couscous until combined.

4. Preheat Grill

Preheat the grill to medium-high heat. Thread the marinated shrimp onto skewers.

5. Grill

Grill the shrimp for about 2-3 minutes on each side, or until they are cooked through.

6. Serve

Serve the grilled shrimp over the pesto couscous and garnish with fresh basil if desired.

How to Store It

Fridge: store for up to 3 days in an airtight container.
Freezer: no, shrimp don’t freeze well.
Reheat: microwave for 1-2 minutes or until warmed through.

Tips for Best Results

• Use skewers soaked in water to prevent burning on the grill.
• Ensure your grill is hot enough before adding the shrimp for a good sear.
• Customize your pesto by adding extra garlic or nuts as you like.

Serving Suggestions

• Pair with a light white wine for a refreshing meal.
• Serve alongside a mixed green salad for added crunch.
• Enjoy at a summer barbecue to impress your guests.