Save to Pinterest Tender shrimp sautéed with garlic and herbs, served over fluffy Parmesan-infused couscous for a quick, flavorful meal.
I first made this Shrimp Parmesan Couscous on a weeknight when I wanted something bright and comforting without spending hours in the kitchen. Its quick prep and vibrant taste immediately made it a go-to for my family.
Ingredients
- Shrimp: 1 lb (450 g) large, peeled and deveined
- Couscous: 1 cup (180 g), uncooked
- Parmesan cheese: 1/2 cup (50 g), freshly grated
- Butter: 2 tbsp (30 g), unsalted, divided
- Garlic: 2 cloves, minced
- Parsley: 1/4 cup (10 g), fresh, chopped
- Lemon zest: Zest of 1 lemon
- Broth: 1 1/4 cups (300 ml) low-sodium chicken or vegetable
- Olive oil: 2 tbsp (30 ml)
- Salt: 1/2 tsp
- Black pepper: 1/4 tsp
- Crushed red pepper flakes: 1/4 tsp, optional
- Lemon wedges: For serving
Instructions
- Cook Couscous:
- In a medium saucepan, bring broth to a boil. Stir in couscous, remove from heat, cover, and let stand for 5 minutes.
- Mix In Parmesan:
- Fluff couscous with a fork, then stir in Parmesan and 1 tablespoon butter. Cover to keep warm.
- Season Shrimp:
- Pat shrimp dry and season with salt, black pepper, and red pepper flakes.
- Sauté Garlic:
- Heat olive oil and remaining 1 tablespoon butter in a large skillet over medium-high heat. Add garlic and sauté for 30 seconds until fragrant.
- Cook Shrimp:
- Add shrimp and cook for 2–3 minutes per side, until pink and opaque.
- Add Zest & Parsley:
- Stir in lemon zest and half the parsley. Remove from heat.
- Combine & Garnish:
- Spoon Parmesan couscous onto plates, top with shrimp, and garnish with remaining parsley and lemon wedges.
Save to Pinterest This dish always brings my family together at the dinner table, with everyone reaching for seconds and savoring the buttery couscous and garlic-kissed shrimp.
Required Tools
Medium saucepan, large skillet, chef’s knife, cutting board, measuring cups and spoons, fork
Nutritional Information
Each serving offers approximately 370 Calories, 15 g Total Fat, 32 g Carbohydrates, and 28 g Protein, making it balanced and hearty.
Dietary Notes
This recipe is pescatarian-friendly and easy to adapt by swapping couscous for gluten-free grains or vegetable broth for a vegetarian option.
Save to Pinterest Enjoy this shrimp Parmesan couscous for a flavorful meal that’s both quick and impressive. It’s sure to become a weeknight staple.
Common Recipe Questions
- → What size shrimp works best?
Large shrimp are ideal for this dish, as they cook quickly and remain juicy and flavorful.
- → Can I use frozen shrimp?
Yes, thaw frozen shrimp thoroughly, pat dry, and follow the same cooking steps for best results.
- → Is there a substitute for couscous?
Quinoa or orzo can be used instead of couscous, offering different textures but similar cooking methods.
- → How do I prevent the shrimp from overcooking?
Cook shrimp just until pink and opaque—about 2–3 minutes per side—to keep them tender and moist.
- → Can I add extra flavor to the shrimp?
A splash of white wine when sautéing shrimp enhances depth; feel free to increase parsley or lemon for brightness.
- → What allergens should I be aware of?
This dish contains shellfish, dairy, and wheat. Check ingredient packaging for additional allergens as needed.