Shrimp Parmesan Couscous (Printable)

Juicy shrimp with garlicky Parmesan couscous makes for a quick and flavorful Mediterranean main.

# What You'll Need:

→ Seafood

01 - 1 pound large shrimp, peeled and deveined

→ Grains

02 - 1 cup couscous

→ Dairy

03 - 1/2 cup freshly grated Parmesan cheese
04 - 2 tablespoons unsalted butter

→ Vegetables & Aromatics

05 - 2 cloves garlic, minced
06 - 1/4 cup fresh parsley, chopped
07 - Zest of 1 lemon

→ Liquids

08 - 1 1/4 cups low-sodium chicken or vegetable broth
09 - 2 tablespoons olive oil

→ Seasonings

10 - 1/2 teaspoon salt
11 - 1/4 teaspoon black pepper
12 - 1/4 teaspoon crushed red pepper flakes (optional)

→ Garnish

13 - Lemon wedges, for serving

# Method:

01 - In a medium saucepan, bring the broth to a boil. Stir in couscous, cover, remove from heat, and let stand for 5 minutes.
02 - Fluff couscous with a fork, then fold in Parmesan cheese and 1 tablespoon butter. Cover and keep warm until serving.
03 - While couscous rests, pat shrimp dry with paper towels. Season both sides with salt, black pepper, and red pepper flakes if desired.
04 - Heat olive oil and the remaining 1 tablespoon butter in a large skillet over medium-high heat. Add garlic and sauté for 30 seconds until aromatic.
05 - Add the shrimp to the skillet in a single layer. Cook for 2 to 3 minutes per side, until the shrimp turn pink and are just cooked through.
06 - Stir in lemon zest and half of the chopped parsley. Gently toss to combine, then remove from heat.
07 - Spoon Parmesan couscous onto serving plates. Top with sautéed shrimp. Garnish with the remaining parsley and lemon wedges.

# Expert Advice:

01 -
  • Ready in half an hour with simple steps
  • Full of bright Mediterranean flavors and comforting cheesy notes
  • Minimal prep and just a handful of easy to find ingredients
  • Impresses guests but simple enough for a regular weekday
02 -
  • Packed with protein and flavor but not heavy at all
  • The Parmesan couscous keeps well and makes great leftovers
  • Shrimp cook so fast which makes this perfect when you need impressive results quickly
  • Lemon zest is my secret favorite ingredient here The pop of citrus completely transforms the shrimp
03 -
  • Always zest your lemon before juicing it while the skin is still firm for the most fragrant oils
  • Do not crowd the shrimp in the pan Sear in batches if needed so each piece gets golden not steamed
  • A little freshly cracked black pepper at the end brings all the flavors into balance and ties the dish together

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